Smashed Cucumber Salad
Add Preferred SourceIf 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.
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This salad comes together in minutes and pairs beautifully with grilled meats, stir-fries, or noodle dishes. The cucumbers stay crunchy, the dressing hits that perfect balance of salty, sour, and slightly spicy, and it only gets better as it sits. Serve it chilled on hot days or as a bright contrast to richer meals—it’s simple, addictive, and one you’ll keep coming back to.
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.
How To Make Smashed Cucumber Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the ends off the cucumbers and slice them in half lengthwise. Use the flat side of a knife or a rolling pin to gently smash the cucumbers until they crack open, then break them into bite-sized pieces. Smashing helps the cucumbers absorb more of the dressing.
Place the smashed cucumbers in a strainer, toss with salt, and let them sit for about 10 minutes. This step draws out excess moisture so the salad stays crisp and flavorful.
Whisk the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes together in a small bowl until well combined. The dressing should be savory with a hint of sweetness and heat.
Transfer the drained cucumbers to a mixing bowl and pour the dressing over the top. Toss well to make sure every piece is evenly coated.
Sprinkle the salad with toasted sesame seeds, chopped cilantro, and sliced green onions. Serve immediately, or refrigerate for at least 15 minutes for even better flavor before serving.
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.
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.
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.
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 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
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
