Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

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This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Ingredients:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

March 5, 2024

AbbyLeave a comment

Steak & Blue Cheese Salad

Date Published: Jan 1st, 2024 | Last Updated: Jan 1st, 2025
Author: Abby |Category: salads, mains, healthy, easy, <30mins, low-cal, on the go
Serves: 2 large salads as a main | Prep time: 15 mins | Cook time: 6 mins

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HAPPY NEW YEAR! I can’t believe it’s 2024 already. 2023 flew right by! It seems like just yesterday we moved to Brooklyn from Australia and I still feel like we haven’t completely settled in. There’s so much good food around us that I haven’t had as much inspiration to cook in the kitchen this past year, despite FINALLY living in our own space and having all of my kitchen things all in one place. Welp, all this eating out has been catching up to our bellies, so we’re starting 2024 eating healthy and getting our weights down (original, I know).

This steak and blue cheese salad is a copy cat from the one at Panera’s which has since been discontinued. It was my all time favourite salad and I was heartbroken the day they took it off the menu. This salad has been on the back of my mind for a LONG time, but I never quite got it right to make it just like Panera’s. Their cabernet reduction sauce still remains a mystery to this day. After many years, I’ve given up on making it exactly the same, but I managed to make a quick and easy version that satisfies the craving. This recipe is so easy and cooks up quickly, great for a busy evening.

Happy cooking!

Ingredients you’ll need:

400g Sirloin steak(s), room temp
Salt and pepper
1 large romaine/cos lettuce heart, washed and chopped
Half a red onion, sliced thin
1.5 cups of cherry or grape tomatoes, washed and halved
1.5 cups of fried onions/shallots
1.5 cups blue cheese/gorgonzola crumbles
Fresh ground black pepper
Balsamic vinaigrette glaze (also works with balsamic vinaigrette if you don’t have the glaze on hand)

Directions:

Salt and pepper the steak(s) on both sides. Set up your grill or grill pan to HIGH heat and add a drizzle of oil. Cook the steaks on HIGH heat until you get a nice sear on both sides and cooked to medium rare (roughly 2.5 – 3 minutes on each side, cook times will vary depending on the thickness of your cut). Once the steaks are done, remove from the pan and let it rest for 5 minutes before slicing.

While the steak is resting, assemble your salad: evenly divide the lettuce, tomatoes, fried onions/shallots, and blue cheese crumbles between two salad bowls. Add a sprinkling of fresh ground black pepper to each bowl then place the sliced steak over the salads. Drizzle the balsamic vinaigrette glaze over both salads. Serve immediately. Enjoy!

Summarized Recipe:

Steak & Blue Cheese Salad

Ingredients:

400g Sirloin steak(s), room temp
Salt and pepper
1 large romaine/cos lettuce heart, washed and chopped
Half a red onion, sliced thin
1.5 cups of cherry or grape tomatoes, washed and halved
1.5 cups of fried onions/shallots
1.5 cups blue cheese crumbles
Fresh ground black pepper
Balsamic vinaigrette glaze (also works with balsamic vinaigrette if you don’t have the glaze on hand)

Directions:

Salt and pepper the steak(s) on both sides. Set up your grill or grill pan to HIGH heat and add a drizzle of oil. Cook the steaks on HIGH heat until you get a nice sear on both sides and cooked to medium rare (roughly 2.5 – 3 minutes on each side, cook times will vary depending on the thickness of your cut). Once the steaks are done, remove from the pan and let it rest for 5 minutes before slicing.
While the steak is resting, assemble your salad: evenly divide the lettuce, tomatoes, fried onions/shallots, and blue cheese crumbles between two salad bowls. Add a sprinkling of fresh ground black pepper to each bowl then place the sliced steak over the salads. Drizzle the balsamic vinaigrette glaze over both salads. Serve immediately. Enjoy!

January 2, 2024January 2, 2024

AbbyLeave a comment

Spicy Asian Tuna Salad

Date Published: July 4th, 2020 | Last Updated: July 4th, 2020
Author: Abby |Category: sides/salads, <15mins
Serves: 4 | Prep time: 10mins | Cook time: 5mins

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Last weekend Toby’s dad took us deep sea tuna fishing with a fishing charter in Portland, Vic. My fishing experience is fairly limited but thankfully the charter set up all the rods for us, so all we had to do was wait until a tuna caught on and we take turns reeling them in. Luckily mine didn’t put up too much of a fight but Toby’s gave him a good workout. There was a limit of two tuna per person. We drove around for hours and caught some here and there, but alas we were two fish short of our max. We were on the boat for roughly 6 hours total. We took 4 fish home in total, ranging from 10-15kg (good thing Toby’s parents have a big freezer back on the farm). We youtube’d how to fillet a tuna and we filleted one tuna that night and have been eating it ever since. I’ve been scrambling to find some good tuna recipes and came upon some asian-inspired ones and played around with them. This recipe is the result of it! (I also used up some tuna in the salmon chowder recipe and subbed out the fish type – turned out delicious!)

This recipe has asian-inspired flavours. Some ingredients aren’t very traditionally asian (like the cranberries and raw carrots), but they have their role to play and I promise the overall flavour packs a punch! You end up with a mildly spicy, kinda sweet, crunchy, sesame tuna salad in the end. This recipe is easy and comes together quickly! You can watch the video below to guide you through the recipe.

Happy cooking!

Ingredients you’ll need:

Dressing:
- 4 Tbsp mayonnaise
- 1 Tbsp sesame oil
- 2 tsp light soy sauce
- 2 Tbsp asian chilli paste or sambal (I like to use the Lao Gan Ma crispy chilli oil (drained), but any chilli paste should do – you may want to adjust the proportions if your chilli sauce is very spicy). You can even use sriracha.
- 1 1/2 tsp honey
- 1/2 Tbsp ginger, grated

200g cooked or canned tuna, flaked and drained well
- You can use canned tuna, but for my purposes I was trying to use up the tuna fillets from our fishing trip so I quickly cooked the tuna in the oven at 180˚C for 10mins and flaked it for this recipe.
1/3 cup dried cranberries
3 Tbsp green onions, chopped (~2 stalks)
1/3 cup carrots, chopped finely
2 tsp sesame seeds
1/2 tsp chilli powder
2 Tbsp lemon juice

I was quite conservative with the spice level in this recipe – just spicy enough to leave your mouth with a slight tingle. You can choose to omit the chili powder altogether if you’re not into spicy or even double it if you’re a spice fiend. The spiciness of your chili paste will also determine how spicy your tuna salad is.

Directions:

In a bowl, mix together the dressing ingredients: mayonnaise, sesame oil, light soy sauce, asian chilli oil, honey, ginger. Set aside.

In a bigger bowl, mix together the rest of the ingredients: tuna, cranberries, green onion, carrots, sesame seeds, chili powder and lemon juice. Once combined, add in the dressing and mix until incorporated. Serve!

You can serve this as a snack or appetizer or side dish. My favourite way to serve this is in some lettuce leaves as wraps. The crisp and freshness of the lettuce cuts through the heaviness of the salad. You can also have it with crackers or spread in a tortilla to make a burrito or even between some bread to make an easy tuna salad with a punch. I also like to serve it with lemon wedges for extra zing!

Watch the Video Tutorial!

Summarized Recipe:

Spicy Asian Tuna Salad

Date Published: July 4th, 2020 | Last Updated: July 4th, 2020
Author: Abby |Category: sides/salads, <15mins
Serves: 4 | Prep time: 10mins | Cook time: 5mins

Ingredients:

Dressing:
- 4 Tbsp mayonnaise
- 1 Tbsp sesame oil
- 2 tsp light soy sauce
- 2 Tbsp asian chilli oil (I like to use the Lao Gan Ma crispy chilli oil (drained), but any chilli oil/sauce should do – you may want to adjust the proportions if your chilli sauce is very spicy)
- 1 1/2 tsp honey
- 1/2 Tbsp ginger, grated

1 1/2 cups (200g) cooked/canned tuna, flaked and drained
1/3 cup dried cranberries
3 Tbsp green onions, chopped (~2 stalks)
1/3 cup carrots, chopped finely
2 tsp sesame seeds
1/2 tsp chilli powder
2 Tbsp lemon juice

Directions:

In a bowl, mix together the dressing ingredients: mayonnaise, sesame oil, light soy sauce, asian chilli oil, honey, ginger. Set aside.
In a bigger bowl, mix together the rest of the ingredients: tuna, cranberries, green onion, carrots, sesame seeds, chili powder and lemon juice. Once combined, add in the dressing and mix until incorporated. Serve!

Notes:

You can serve this as a snack or appetizer or side dish.
My favourite way to serve this is in some lettuce leaves as wraps. You can also have it with crackers or spread in a tortilla to make a burrito or even between some bread to make an easy tuna salad with a punch.

July 4, 2020September 6, 2020

Abby3 Comments

Easy Balsamic Vinaigrette

Date Published: July 4th, 2020 | Last Updated: July 4th, 2020
Author: Abby |Category: sauces/dips
Serves: enough for 4 big salads | Prep time: 5mins | Cook time: 30 seconds

Jump to recipe | Watch the video

Since moving onto Toby’s parents’ family farm a couple months ago, we’ve been cooking nearly everyday. They have an amazing small greenhouse here that has been booming with lettuce. As a result, we’ve been making salads nearly everyday! I usually don’t make much salad as part of our normal meals because I find it hard to keep fresh for long enough in the fridge and I also find it hard to pack for lunch and dinners when you have to keep the dressing separate (but maybe that’s just an excuse). Now that we have so much time off, I actually quite enjoy experimenting with different salads and toppings.

This balsamic vinaigrette is my go-to salad dressing. It’s super easy and comes together very quickly. The only real effort you need to put in is to mince a garlic clove (unless you’ve got a garlic crusher). The rest of the work is just to mix it all together which takes less than 30 seconds. The beauty of this recipe is that you probably have nearly all the ingredients at home already and you can tweak it to your liking depending on what kind of salad you’re making (ie. if you have sweeter ingredients in your salad like fruit, you can increase the amount of vinegar to offset the sweetness and vice versa if you have saltier or sour ingredients, you can increase the amount of honey). You can also make this dressing as fancy as you like by whisking in other ingredients (ie. crushed raspberries). My favourite variation is to mix in a tablespoon of softened goat cheese. 🙂

Anyways, without further ado, here’s the recipe! You can watch the video below to guide you through the recipe. If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1 tsp dijon mustard
1 tsp honey
1 clove garlic, minced
salt & pepper to taste

Remember, this is enough dressing for 4 big salads. If you’re making small side salads, I’d recommend halving the recipe.

Directions:

In a bowl, whisk together all the ingredients together until combined. Done!

Drizzle over your favourite salad. You may not need the full amount depending on how big your salad is. Taste as you mix until it’s enough. As mentioned above, you can tweak any of the ingredients to suit the flavours of your salad to make it more sweet, sour or salty.

Watch the Video Tutorial!

Summarized Recipe:

Easy Balsamic Vinaigrette

Date Published: July 4th, 2020 | Last Updated: July 4th, 2020
Author: Abby |Category: sauces/dips
Serves: 4 big salads | Prep time: 5mins | Cook time: 30 seconds

Ingredients:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1 tsp dijon mustard
1 tsp honey
1 clove garlic, minced
salt & pepper to taste

Directions:

In a bowl, whisk together all the ingredients together until combined. Done!

July 4, 2020July 4, 2020

Abby1 Comment