This Smashed Cucumber Salad With Finger Limes And Myoga is a variation of a popular Japanese smashed cucumber salad (tataki kyuri). I love unusual ingredients and was tempted to use myoga ginger (Zingiber mioga) and finger limes (Citrus australasica) together with the very last skinny cucumber I harvested in my own garden. Perfect appetizer on a sunny late summer day!
I am aware that you might not be able to get the ingredients needed, but if you do, give this recipe a try. Unfortunately, there are no substitutes for finger limes or myoga since nothing tastes the same.
Best cucumbers to use are the Japanese cucumbers but you can also use Persian cucumbers and baby English cucumbers.
Large English cucumbers have too many seeds. You could still use them, of course, so don't despair if you do not find the Japanese or Persian ones. To remedy the shortcomings of an English cucumber you could cut it lengthwise in half, scoop the seeds out, and smash each half on a cutting board. You may want to add a little salt to the smashed English cucumber chunks to draw as much moisture as possible. Discard the salty liquid before assembling the salad and remember to adjust the amount of salt in the salad dressing.
Whatever you choose, plan to use at least one cup of smashed cucumbers per person.
Recipe serves two.
Ingredients:
for the salad
- 1 Japanese cucumber
- caviar pearls of 3 finger limes
- 2 myoga ginger, thinly sliced
for the dressing
- 2 Tbsp Japanese rice vinegar
- freshly pressed juice of 1 lime
- 2-3 Tbsp mild virgin olive oil or any other mild cold pressed oil
- 1/2 tsp Japanese sanshō pepper (Zanthoxylum piperitum)
- generous pinch of sea salt to taste
- one twist of a pepper mill - use a pepper medley of white, pink, green and black peppercorns
for the garnish
- thinly sliced myoga
- finger lime caviar pearls
Method:
- Wash the cucumbers and cut off the ends. Place the cucumber on a cutting board and smash it with a rolling pin or a heavy pestle. Break the bigger peaces with your fingers or cut them into a smaller chunks. Transfer the smashed cucumbers into a bowl.
- Whisk the dressing using all the dressing ingredients. Adjust the taste as needed.
- Pour the dressing over the salad and mix well. Cover the bowl and place it in the fridge for 10 minutes. Allow the flavors to unfold.
- When you are ready to serve, portion out the salad into individual bowls. Garnish with finger lime caviar and sliced myoga. Enjoy it in good company!
Note: There is very little salad dressing because this salad is not supposed to "swim" in dressing. The smashed cucumber will soak up the liquid but also release some. When you chill the salad before serving, you will be serving crunchy cucumber "infused" with aromatics but, the longer you keep the salad in the fridge, the more liquid will be released. Keep this in mind and serve the salad as fresh as possible.
In radiant health, passionately raw - Dominique
DominiqueAllmon©2026