Smashed Cucumber Salad

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Jenn Allen

A bowl of smashed cucumber salad with sesame seeds on a dark, marbled surface. Chopsticks rest on the bowl's rim. A small bowl of sesame seeds and cilantro leaves are in the background.
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If you’re looking for a crisp, tangy, and flavorful side dish, this Smashed Cucumber Salad is a perfect choice. With crunchy cucumbers, a savory sesame-soy dressing, and just a hint of heat, it’s an effortless way to bring bold flavors to your table.

A bowl of smashed cucumber salad with sesame seeds on a dark, marbled surface. Chopsticks rest on the bowl's rim. A small bowl of sesame seeds and cilantro leaves are in the background.

Ingredients

  • English cucumbers – These are ideal because their thin skin is edible and they have small, tender seeds. If using regular cucumbers, peel and deseed them.
  • Salt – Helps draw out excess moisture for a crunchier texture.
  • Garlic – Fresh garlic is key for the best flavor—avoid using pre-minced jarred garlic.
  • Rice vinegar – Choose unsweetened rice vinegar for the best balance. If using sweetened, omit the sugar.
  • Soy sauce – Adds deep umami flavor.
  • Sesame oil – Provides a rich, nutty aroma.
  • Sugar – Balances the acidity and enhances the dressing.
  • Red pepper flakes – Optional but adds a touch of heat and complexity.
  • Sesame seeds – Gives the salad a toasty crunch.
  • Fresh cilantro – Brings a fresh, herbaceous note.
  • Green onion – Cut on the diagonal for a more elegant presentation.
Ingredients for a cucumber salad: English cucumbers, green onion, soy sauce, rice vinegar, sugar, salt, garlic, sesame oil, sesame seeds, red pepper flakes, and fresh cilantro on a white surface.

How To Make Smashed Cucumber Salad

  1. Trim the ends and slice them in half lengthwise. Using the flat side of a knife or a rolling pin, gently smash them until they crack open, then break them into bite-sized pieces.
  2. Toss the smashed cucumbers with salt and let them sit in a strainer for 10 minutes to drain excess liquid.
  3. Whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes until well combined.
  4. Add the drained cucumbers to a mixing bowl and pour the dressing over them. Toss well to ensure they are evenly coated.
  5. Sprinkle the salad with toasted sesame seeds, chopped cilantro, and sliced green onions.
  6. Serve immediately, or for even better flavor, let it chill in the fridge for at least 15 minutes before serving.

Step by Step Process

Two partially peeled cucumbers and sliced pieces are on a round wooden cutting board against a light gray background.
Prepare the cucumbers.
A white bowl containing chopped cucumber pieces on a light gray textured surface.
Tear them into bite-sized pieces and salt.
A white bowl with brown liquid marinade and visible herbs, containing a whisk with a wooden handle, sits on a light surface.
Prepare the dressing.
Bowl of sliced cucumbers mixed with sesame seeds, chopped green onions, and red pepper flakes, on a dark surface.
Add the dressing and mix well.
A bowl of cucumber salad with chopped cilantro and chili flakes, accompanied by a small bowl of fresh cilantro on a light gray background. Silver spoon in the salad.
Add garnish.
A bowl of diced cucumbers with sesame seeds, cilantro, and red pepper flakes, accompanied by a silver spoon, on a wooden surface.
Mix it well and serve!

Chef’s Tips

  • Use English cucumbers. They have a crisp texture with fewer seeds, making them the best choice for this dish.
  • Allow the salad to sit for a bit as this enhances the flavors as they meld together.
  • Sprinkle crushed peanuts or crispy fried shallots on top for extra texture.

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Make It A Meal

Smashed Cucumber Salad is a cool and refreshing side that complements grilled chicken, pork, or tofu. It also goes well with stir-fried noodles or fried rice, making for a well-rounded meal. With its crisp texture and vibrant flavor, it balances out rich or spicy dishes perfectly.

A bowl of smashed cucumber salad with sesame seeds, red chili pieces, and cilantro.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, but the flavors will continue to develop. Give the salad a quick toss before serving again.

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A bowl of smashed cucumber salad with sesame seeds on a dark, marbled surface. Chopsticks rest on the bowl's rim. A small bowl of sesame seeds and cilantro leaves are in the background.

Smashed Cucumber Salad

Chef Jenn
I love how crisp, cool, and flavorful this Smashed Cucumber Salad is! With crunchy cucumbers, garlic, sesame oil, and a splash of vinegar or soy sauce, it’s a quick and refreshing side that’s perfect for warm days or pairing with spicy dishes. Light, zesty, and full of texture!
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Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 4 servings
Calories 68 kcal

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 sesame seeds toasted
  • 2 tablespoons fresh cilantro chopped
  • 1 green onion sliced

Instructions
 

  • Trim the ends of the cucumbers and slice them in half lengthwise. Using the flat side of a knife or a rolling pin, gently smash them until they crack open, then break them into bite-sized pieces.
  • Toss the smashed cucumbers with salt and let them sit in a strainer for 10 minutes to drain excess liquid.
  • Whisk together the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes until well combined.
  • Add the drained cucumbers to a mixing bowl and pour the dressing over them. Toss well to ensure they are evenly coated.
  • Sprinkle the salad with toasted sesame seeds, chopped cilantro, and sliced green onions.
  • Serve immediately, or for even better flavor, let it chill in the fridge for at least 15 minutes before serving.

Notes

Chef Jenn’s Tips

  • Use English cucumbers. They have a crisp texture with fewer seeds, making them the best choice for this dish.
  • Allow the salad to sit for a bit as this enhances the flavors as they meld together.
  • Sprinkle crushed peanuts or crispy fried shallots on top for extra texture.

Nutrition

Serving: 1cupCalories: 68kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 841mgPotassium: 253mgFiber: 1gSugar: 4gVitamin A: 275IUVitamin C: 5mgCalcium: 36mgIron: 1mg
Keyword Asian cucumber salad, cucumber side dish, Refreshing summer salad, smashed cucumber salad
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