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Spicy Smashed Cucumber Salad with Jasmine Rice

A plate of spicy salad with tomatoes, diced cucumber & peppers on Jasmine Rice

PC Black Label Samal Matah

Spicy Smashed Cucumber Salad with Jasmine Rice

Lightly smashing the cucumbers creates all sorts of little crevices for the spicy-sour dressing to c...

Lightly smashing the cucumbers creates all sorts of little crevices for the spicy-sour dressing to cling to – the key is to use just the right amount of force to tenderize the flesh without making it too mushy.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Thai
  • Season: Fall
  • Course: Main
  • Main Ingredient: Cucumber
  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    7 g

  • Saturated Fat

    1 g

  • Sodium

    460 mg

  • Total Carbohydrate

    55 g

  • Dietary Fiber

    2 g

  • Sugars

    5 g

  • Protein

    5 g

Spicy Smashed Cucumber Salad with Jasmine Rice

A plate of spicy salad with tomatoes, diced cucumber & peppers on Jasmine Rice

PC Black Label Samal Matah

  • Amount Per Serving

    % Daily Value

  • Calories

    300 cal

  • Total Fat

    7 g

  • Saturated Fat

    1 g

  • Sodium

    460 mg

  • Total Carbohydrate

    55 g

  • Dietary Fiber

    2 g

  • Sugars

    5 g

  • Protein

    5 g

How to make

Ingredients

  • 1-1/2 cups (375 mL)

    PC®Jasmine Rice
  • 1/2 cup (125 mL)

    PC®Black Label Sambal Matah Sweet Chili Condiment
  • 1/4 cup (50 mL)

    Fresh lime juice
  • 1 tbsp (15 mL)

    PC®Black Label Peperoncini Chopped Hot Chili Peppers In Oil
  • 1 tbsp (15 mL)

    Fish sauce
  • 1 tsp (5 mL)

    Sodium-reduced soy sauce
  • 1/2 tsp (2 mL)

    Granulated sugar
  • 2

    English cucumbers
  • 8

    Radishes, thinly sliced
  • 5

    Green onions, thinly sliced
  • 1 cup (250 mL)

    Fresh cilantro leaves
  • 2 tbsp (25 mL)

    Chopped fresh mint

How to make

  • Step 1

    Combine rice and 2 cups water in large saucepan. Bring to a boil. Stir, cover and simmer on low heat until all water is absorbed, about 11 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Set aside.

  • Step 2

    Meanwhile, whisk together sambal matah, lime juice, peperoncini, fish sauce, soy sauce and sugar in large bowl. Set aside.

  • Step 3

    Trim ends of cucumbers; halve lengthwise and scrape out seeds using small spoon. Arrange, skin side up, on cutting board. Smash lightly several times using bottom of small saucepan or flat side of chef’s knife. Roughly chop into bite-size pieces. Transfer to bowl with sambal mixture; toss to coat. Let stand 10 minutes, stirring occasionally.

  • Step 4

    Add radishes, green onions, cilantro and mint. Toss to coat. Serve with rice.

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