Chinese Spicy Smashed Cucumber (Printable version)

Refreshing smashed cucumber with scallions, chili flakes, and toasted sesame oil dressing.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers (about 1.1 lbs), ends trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves (optional)

# How to Make It:

01 - Place cucumbers on a cutting board and gently smash with the flat side of a knife until cracked. Tear or cut into bite-sized pieces.
02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture. Drain and pat dry with paper towels.
03 - In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, chili flakes, garlic, and sugar until sugar dissolves.
04 - Add cucumbers and sliced scallions to the dressing and toss thoroughly to coat evenly.
05 - Transfer salad to a serving dish. Sprinkle toasted sesame seeds and fresh cilantro leaves if desired. Serve immediately or chill for 10 to 15 minutes to enhance flavors.

# Expert Advice:

01 -
  • The rough edges from smashing soak up the garlicky soy dressing in a way sliced cucumbers never could
  • It comes together in fifteen minutes flat but tastes like something that required hours of planning
  • The balance of cool crunch against spicy salty heat makes it impossible to stop eating
02 -
  • The smashing technique is not just for show because those ragged edges really do absorb more dressing
  • Salting and draining the cucumbers first prevents your salad from turning into a puddle within twenty minutes
  • This salad actually tastes better after sitting for a short time so do not be afraid to make it ahead
03 -
  • A rolling pin works beautifully for smashing if you want to avoid the knife technique entirely
  • The salad keeps for two days in the fridge though the cucumbers will soften slightly
  • If you only have regular cucumbers peel them first since the skin can be tough and bitter
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