Description
Enjoy a light and refreshing twist on a classic cucumber salad with these Smashed Cucumber Sesame Salad Cups. Combining crisp cucumbers with a flavorful quinoa and vegetable filling, dressed in a tangy sesame-ginger vinaigrette, this dish is perfect for a quick, healthy snack or a vibrant appetizer.
Ingredients
Scale
Salad Cups
- 2 large cucumbers
Quinoa Salad Filling
- 1 cup cooked quinoa
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup sesame seeds
Dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- Salt to taste
Instructions
- Prepare Cucumbers: Cut the cucumbers in half lengthwise and carefully scoop out the seeds to create hollow cups, ensuring you leave enough cucumber flesh to hold the filling.
- Mix Salad Filling: In a large bowl, combine the cooked quinoa, shredded carrots, chopped green onions, and sesame seeds. Stir gently to mix all the ingredients evenly.
- Make Dressing: In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and grated ginger until well blended to create a flavorful dressing.
- Combine Dressing and Filling: Pour the dressing over the quinoa mixture and toss thoroughly to coat all ingredients with the tangy sesame-ginger dressing.
- Assemble Cups: Spoon the dressed quinoa salad mixture evenly into the hollowed cucumber halves, filling them generously.
- Season and Serve: Sprinkle salt to taste on top of the filled cucumber cups and serve immediately for maximum freshness and crunch.
Notes
- For best results, use firm cucumbers to hold the filling without becoming soggy.
- Cook quinoa ahead of time and cool it to room temperature before mixing.
- Adjust soy sauce quantity as needed to control saltiness.
- Can be prepared a few hours in advance, but fill cucumber cups just before serving to maintain crispness.
- Optional: Garnish with fresh cilantro or a sprinkle of chili flakes for extra flavor.
