Name: Smashed Cucumber Salad
Prep time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1.5 pounds (680 g) English or Persian cucumbers; 1/4 teaspoon fine sea salt (for cucumbers); 1/4 teaspoon sugar (for cucumbers); 2 tablespoons (30 ml) rice vinegar; 1 tablespoon (15 ml) toasted sesame oil; 1 tablespoon (15 ml) reduced-sodium soy sauce; 1 teaspoon sugar (for dressing); 1/2 teaspoon fine sea salt (for dressing); 2 garlic cloves, minced; 1/4 teaspoon chili flakes; 1/4 cup chopped cilantro leaves; 2 scallions, thinly sliced; 1 tablespoon sesame seeds or 2 tablespoons chopped peanuts

This smashed cucumber salad is light, refreshing, and full of flavor. I love how the cucumbers absorb the tangy, garlicky dressing while staying crisp, making it a perfect side dish for any meal.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy to prepare with just a handful of ingredients. The smashing technique gives the cucumbers an amazing texture that soaks up the flavors of the dressing. I find it to be a wonderful balance of salty, tangy, nutty, and slightly spicy. It also feels fresh and cooling, which makes it one of my favorite sides for grilled meats, noodles, or rice dishes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cucumbers
▢1.5 pounds (680 grams) English or Persian cucumbers
▢¼ teaspoon fine sea salt
▢¼ teaspoon sugar

For the dressing
▢2 tablespoons (30 ml) rice vinegar
▢1 tablespoon (15 ml) toasted sesame oil
▢1 tablespoon (15 ml) reduced-sodium soy sauce
▢1 teaspoon sugar
▢½ teaspoon fine sea salt
▢2 medium garlic cloves, minced
▢¼ teaspoon chili flakes

To serve
▢¼ cup chopped cilantro leaves
▢2 scallions, thinly sliced
▢1 tablespoon sesame seeds or 2 tablespoons chopped peanuts

Directions

I start by washing the cucumbers and patting them dry. Then, I gently smash them with the flat side of a knife or rolling pin until they crack open.
I cut the smashed cucumbers into bite-sized chunks.
I place the cucumbers in a bowl, sprinkle with ¼ teaspoon salt and ¼ teaspoon sugar, and let them sit for 15–20 minutes to release excess water.
While waiting, I whisk together rice vinegar, sesame oil, soy sauce, sugar, salt, garlic, and chili flakes to make the dressing.
I drain the cucumbers and lightly pat them dry before tossing them with the dressing.
Just before serving, I top the salad with cilantro, scallions, and either sesame seeds or peanuts.

Servings and Timing

This recipe makes about 4 servings. I can prepare it in 15 minutes, plus 15–20 minutes of resting time for the cucumbers, so it’s ready in about 30–35 minutes total.

Variations

I sometimes swap the peanuts for cashews for a richer crunch. If I want a spicier kick, I add more chili flakes or a drizzle of chili oil. For a citrusy twist, I mix in a squeeze of lime juice. I also enjoy using Thai basil instead of cilantro when I want a slightly different herbal flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I find the cucumbers lose a bit of their crunch the longer they sit, so I prefer to enjoy this salad fresh. I don’t reheat it, since it’s best served chilled or at room temperature.

FAQs

Can I use regular cucumbers instead of English or Persian?

Yes, I can, but I prefer to peel and seed them first since they have thicker skin and more seeds.

Do I have to smash the cucumbers?

I like smashing because it creates rough edges that absorb more dressing, but I can simply slice them if I prefer.

Can I make this salad ahead of time?

I can prepare the cucumbers and dressing separately, then toss them together just before serving for maximum freshness.

What if I don’t like cilantro?

I leave it out or substitute with parsley, Thai basil, or mint for a different flavor.

Can I make it spicier?

Yes, I add more chili flakes, a fresh sliced chili, or a drizzle of chili oil.

Is this salad vegan?

Yes, all the ingredients are plant-based, so it’s naturally vegan.

Can I add protein to make it a main dish?

I sometimes add grilled shrimp, chicken, or tofu to turn it into a light meal.

What can I serve with smashed cucumber salad?

I like pairing it with grilled meats, rice bowls, or noodles. It also works well as a refreshing side for spicy dishes.

How do I keep the cucumbers crunchy?

I salt them and let them drain before adding the dressing. This helps remove excess water so they stay crisp.

Can I use peanuts and sesame seeds together?

Yes, I sometimes use both for extra crunch and nutty flavor.

Conclusion

This smashed cucumber salad is a quick, fresh, and flavorful dish that I can make any time I want something light and refreshing. I love how easy it is to customize, and it always brightens up my table. It’s one of those recipes I come back to again and again because it’s simple yet so satisfying.