Chinese Smashed Cucumber Salad
If you need a crisp, tangy, and flavorful side dish, this Smashed Cucumber Salad is a must-try. Featuring crunchy cucumbers, a savory sesame-soy dressing, and a touch of spice, this salad is a quick and effortless way to bring bold flavors to your meal.
This tasty salad always disappears quickly whenever I serve it. It’s quick and easy to make – big bonus there! – and is packed with flavor. I love serving it with anything off the grill, and it’s a great starter to any Chinese or Korean dishes.
Ingredients
- English cucumbers – Their thin skin is edible, and they contain fewer seeds than regular cucumbers. If using standard cucumbers, be sure to peel and remove the seeds.
- Salt – Helps draw out excess water, making the cucumbers extra crisp.
- Garlic – Fresh garlic is key for robust flavor; avoid using pre-minced garlic from a jar.
- Rice vinegar – Unsweetened rice vinegar is ideal. If using a sweetened variety, omit the sugar.
- Soy sauce – Brings a deep, umami-rich taste to the dressing.
- Sesame oil – Adds a rich, nutty aroma that complements the dish.
- Sugar – Enhances the balance between acidity and saltiness.
- Red pepper flakes – Optional, but a great way to introduce some heat and complexity.
- Sesame seeds – Adds a subtle crunch and a toasty flavor.
- Fresh cilantro – Provides a fresh, herbal note.
- Green onion – Cut on a diagonal for a more appealing presentation.
How to Make Smashed Cucumber Salad
- Slice off the ends and cut them in half lengthwise. Using the flat side of a knife or a rolling pin, gently press down to smash them until they split open. Tear them into bite-sized pieces.
- Toss the smashed cucumbers with salt and let them sit in a strainer for about 10 minutes to remove excess water.
- Whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes until fully blended.
- Transfer the drained cucumbers to a mixing bowl and drizzle the dressing over them. Toss well to coat evenly.
- Sprinkle with toasted sesame seeds, fresh cilantro, and sliced green onions for garnish.
- Serve it right away, but for the best flavor, let it sit in the fridge for at least 15 minutes before eating.
Step by Step Process
Chef’s Tips
- Stick to English cucumbers as they’re crunchier and contain fewer seeds, making them the best option for this dish.
- The longer the salad rests, the better the flavors meld together.
- Try topping it with crushed peanuts or crispy fried shallots for more texture.
Make It A Meal
This refreshing salad makes an excellent side dish for grilled chicken, pork, or tofu. It’s also a perfect complement to stir-fried noodles, fried rice, or spicy dishes, as its cool and crisp texture balances out bold flavors beautifully.
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Storage
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Over time, the cucumbers will soften slightly, but the flavors will continue to develop. Before serving again, give the salad a quick stir to refresh the dressing.
Smashed Cucumber Salad
Ingredients
- 2 large English cucumbers
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds
- 2 tablespoons fresh cilantro chopped
- 1 green onion sliced
Instructions
- Slice off the ends and cut them in half lengthwise. Using the flat side of a knife or a rolling pin, gently press down to smash them until they split open. Tear them into bite-sized pieces.
- Toss the smashed cucumbers with salt and let them sit in a strainer for about 10 minutes to remove excess water.
- Whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes until fully blended.
- Transfer the drained cucumbers to a mixing bowl and drizzle the dressing over them. Toss well to coat evenly.
- Sprinkle with toasted sesame seeds, fresh cilantro, and sliced green onions for garnish.
- You can serve it right away, but for the best flavor, let it sit in the fridge for at least 15 minutes before eating.
Notes
Chef Jenn’s Tips
- Stick to English cucumbers – They’re crunchier and contain fewer seeds, making them the best option for this dish.
- Let it sit – The longer the salad rests, the better the flavors meld together.
- Add extra crunch – Try topping it with crushed peanuts or crispy fried shallots for more texture.
