Save to Pinterest I first learned about smashing cucumbers from a street vendor in Chengdu who laughed at my careful knife work. She showed me how whacking them with the flat side of a cleaver creates rough edges that grab the dressing much better than neat slices ever could. Now every time I hear that satisfying crack against my cutting board, I am transported back to her steamy stall on a humid afternoon.
Last summer I made this for a backyard barbecue when the temperature hit ninety degrees and nobody wanted to eat anything heavy. The bowl was empty before I could even set down the platter of grilled meats. My brother admitted he ate three servings standing at the counter and then asked if I could make it again for his birthday dinner.
Ingredients
- 2 large English cucumbers: English or Persian varieties have thinner skin and fewer seeds which means more crunch and less water in your final salad
- 2 scallions: Thinly sliced these add a mild onion bite that balances the intense dressing
- 2 tablespoons soy sauce: This provides the salty base so you do not need to add much extra salt
- 1 tablespoon rice vinegar: A gentle acidity that cuts through the rich sesame oil without overpowering the vegetables
- 1 tablespoon toasted sesame oil: The toasted version matters here because it adds that deep nutty aroma that makes the dressing sing
- 1–2 teaspoons chili flakes: Start with one teaspoon and taste before adding more because the heat builds as the salad sits
- 2 garlic cloves: Finely minced because no one wants to bite into a chunk of raw garlic
- 1 teaspoon sugar: Just enough to round out the sharp edges and bring everything together
- 1/4 teaspoon salt: This helps draw water out of the cucumbers so they stay crisp instead of soggy
- 1 tablespoon toasted sesame seeds: These add little pockets of nutty flavor and extra texture
- Fresh cilantro leaves: Optional but they add a bright herbal note that cuts through the spice
Instructions
- Smash the cucumbers:
- Lay each cucumber on your cutting board and whack it firmly with the flat side of your knife until it splits and cracks open then tear or cut into rough bite sized chunks.
- Salt and drain:
- Toss the cucumber pieces with salt in a colander and let them sit for ten minutes while the salt pulls out excess water then pat them dry with paper towels.
- Make the dressing:
- Whisk together the soy sauce rice vinegar sesame oil chili flakes garlic and sugar in a large bowl until the sugar completely dissolves.
- Toss everything together:
- Add the drained cucumbers and scallions to the bowl and toss well until every rough edge is coated in the glossy dressing.
- Garnish and serve:
- Transfer to a serving platter and scatter the sesame seeds and cilantro on top then serve right away or chill for fifteen minutes to let the flavors deepen.
Save to Pinterest This dish has become my go to for potlucks because it travels well and seems to improve during the car ride. I once brought it to a dinner where I knew nothing about the menu or the host and it ended up being the thing everyone talked about. Sometimes the simplest dishes make the biggest impression.
Making It Your Own
I have played around with this base recipe more than any other in my collection. Sometimes I add a splash of chili oil when I want something that feels more like a condiment than a side dish. Other times I skip the garlic when I am serving it to people I will be sitting next to on a plane the next day.
What to Serve It With
The bright spicy crunch cuts through rich dishes like braised pork belly or mapo tofu perfectly. I also love it alongside plain steamed rice when I want something cooling but do not have the energy to make multiple dishes. It has saved many weeknight dinners from feeling too basic.
Getting Ahead
You can smash and salt the cucumbers hours before you plan to serve them just keep them drained in the colander. The dressing can be whisked together and stored in a small jar at room temperature. Combine everything at the last minute for the best texture.
- Use the back of a heavy skillet if you are nervous about smashing with a knife
- Double the dressing and save the extra for a quick salad later in the week
- Let the finished salad sit for at least ten minutes before serving to let the flavors really develop
Save to Pinterest This recipe proves that sometimes the most memorable dishes are the ones that come together in a frantic fifteen minutes before guests arrive. Hope it finds a regular spot in your kitchen rotation.
Recipe FAQs
- → What type of cucumber is best for this dish?
English or Persian cucumbers work best due to their minimal seeds and crisp texture.
- → How is the cucumber prepared for this salad?
The cucumbers are gently smashed with a knife to release juices and create bite-sized pieces.
- → Can the spice level be adjusted?
Yes, chili flakes can be increased or chili oil added for extra heat.
- → Is there any cooking involved?
No cooking is required; this is a quick, no-heat preparation.
- → What garnishes enhance this dish?
Toasted sesame seeds add nuttiness, and fresh cilantro can be added for herbal notes.