Smashed Asian Cucumber Salad
A light and refreshing smashed cucumber salad tossed in a garlicky sesame-soy dressing with a touch of chili heat. Quick, crunchy, and bursting with flavor—ready in just 10 minutes!
Equipment
- 1 Cutting board
- 1 chef’s knife (large, for smashing cucumbers)
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 Tablespoon measuring spoon
- 1 teaspoon measuring spoon
Ingredients
- 1 –1.5 pounds seedless cucumbers about 2 English cucumbers
- 1 teaspoon salt
- 2 ½ teaspoons sugar
- 2 teaspoons sesame oil
- 3 teaspoons light soy sauce
- 1 ½ tablespoons rice vinegar
- 2 –4 cloves garlic finely chopped
- 1 –2 teaspoons chili oil optional
- 2 teaspoons toasted sesame seeds
- ¼ cup fresh cilantro chopped
Instructions
- Prepare and Clean the Cucumbers: Start by rinsing the cucumbers thoroughly under cold running water to remove any dirt or residue. Gently pat them completely dry with a clean kitchen towel or paper towels—this step helps the dressing stick better later. Using English cucumbers (or any seedless variety) works best because they’re naturally crisp, have fewer seeds, and don’t release as much excess water.
- Create the Flavorful Dressing: In a small bowl, combine the salt, sugar, sesame oil, soy sauce, and rice vinegar. Stir slowly but thoroughly until both the sugar and salt are fully dissolved. This simple yet powerful base balances salty, tangy, sweet, and nutty notes, ensuring every bite of cucumber tastes vibrant and refreshing. Once mixed, set the dressing aside so the flavors can meld while you prepare the cucumbers.
- Smash the Cucumbers for Texture: Place a cucumber lengthwise on a large cutting board. Take a sturdy chef’s knife or cleaver and lay it flat on top of the cucumber. Using the palm of your other hand, press down firmly until the cucumber splits and cracks open. Continue smashing along its full length until the cucumber is broken into four or more long sections. This smashing technique not only gives the salad its signature rustic look but also creates jagged edges that soak up more dressing. Repeat the process with the second cucumber.
- Cut into Bite-Sized Pieces: Once smashed, cut the cucumbers at an angle into chunky bite-sized pieces, about 1–2 inches each. Cutting on a diagonal provides more surface area, allowing the flavors to cling better to the cucumber while also creating a beautiful, rustic presentation. Transfer the chopped cucumber pieces into a large mixing bowl.
- Add Aromatics and Heat: Sprinkle the chopped garlic directly over the cucumbers. If you enjoy a little spice, drizzle in 1–2 teaspoons of chili oil for a gentle heat that complements the cooling crunch of cucumber. For those avoiding spice, skip the chili oil and instead heat 1 tablespoon of neutral cooking oil (such as vegetable or canola oil) until hot, then drizzle it over the garlic and cucumbers—this enhances the aroma without making the dish spicy.
- Combine with the Dressing: Pour the prepared sesame-soy dressing over the smashed cucumbers. Using clean hands, salad tongs, or two large spoons, toss everything gently but thoroughly until each cucumber piece is evenly coated with the dressing and aromatics. Be sure to scrape up any garlic or sesame oil from the bottom of the bowl so nothing is wasted.
- Garnish for Freshness: Just before serving, sprinkle in the toasted sesame seeds for a nutty crunch and scatter the chopped cilantro leaves across the top for a fresh, herbaceous finish. These final touches not only enhance flavor but also add color, making the salad visually inviting.
- Serve and Enjoy Immediately: This salad tastes best when served right after tossing, while the cucumbers are still crisp and refreshing. Pair it with grilled meats, rice dishes, or noodles, or enjoy it on its own as a light snack. If you plan to make it ahead, keep the cucumbers and dressing separate, then combine just before serving to maintain maximum crunch.
Notes
- Use seedless or English cucumbers for the best results, as they are crisp, mild, and release less water.
- Smashing the cucumbers is key—it creates jagged edges that absorb more dressing compared to clean knife cuts.
- If you don’t like spice, skip the chili oil and drizzle hot neutral oil instead for added aroma.
- Always mix the dressing separately before tossing—it ensures the salt and sugar fully dissolve.
- For maximum crunch, serve the salad immediately after tossing with the dressing.
- If making ahead, keep cucumbers and dressing separate until just before serving.
- Fresh herbs like cilantro or even mint can be added for an extra burst of freshness.
- Light soy sauce is recommended, but tamari can be used for a gluten-free version.
- Adjust garlic according to preference—raw garlic is bold and punchy, but roasted garlic creates a milder flavor.
- Toast sesame seeds just before adding for the richest nutty taste.
