Pin it My roommate Lin walked in from a summer shift at the restaurant, dropped her bag on the floor, and immediately started smashing cucumbers on the cutting board. I thought something was wrong until she handed me a bowl ten minutes later. The dressing hit my nose first, that nose-tingling mix of garlic and sesame oil, and then the crunch. I kept going back for just one more piece until the bowl was empty.
Last summer I made this for a backyard barbecue when it was too hot to even think about turning on the stove. People hovered around the bowl, skeptical about cold cucumbers for dinner, until someone took the first bite. Then it became the thing everyone demanded at every gathering, the bright, punchy counterpoint to whatever rich meat came off the grill.
Ingredients
- 2 large English cucumbers: English or Persian varieties have thinner skin and fewer seeds, which means more crunch and less watery mess in your bowl
- 2 scallions: These add a fresh, mild onion bite that balances the salty dressing perfectly
- 2 tablespoons soy sauce: This is your salty foundation, so use a good quality one you actually like the taste of
- 1 tablespoon rice vinegar: Adds just enough brightness to cut through the sesame oil without overpowering everything else
- 1 tablespoon toasted sesame oil: Dont even think about using the untoasted kind, that deep nutty flavor is half the magic here
- 1–2 teaspoons chili flakes: Start with one teaspoon and taste, because some chili flakes pack way more heat than others
- 2 garlic cloves, finely minced: Grating them on a microplane makes them almost dissolve into the dressing
- 1 teaspoon sugar: Just enough to round out the sharp corners and make everything taste cohesive
- 1/4 teaspoon salt: This helps draw water out of the cucumbers before dressing them
- 1 tablespoon toasted sesame seeds: Toast them in a dry pan for two minutes until they smell nutty and fragrant
- Fresh cilantro leaves: Toss them on if you love cilantro, skip them if you think it tastes like soap
Instructions
- Smash the cucumbers:
- Lay a cucumber on your cutting board and press down firmly with the flat side of your knife blade until you feel it crack. Keep working your way down the length, then tear or cut into jagged bite-sized pieces. Those rough edges will cling to the dressing later.
- Salt and drain:
- Toss the smashed pieces with salt in a colander and let them sit for 10 minutes while you prep everything else. Rinse quickly and pat dry with paper towels so the dressing doesnt get watered down.
- Whisk the dressing:
- Combine the soy sauce, rice vinegar, sesame oil, chili flakes, garlic, and sugar in a large bowl. Whisk until the sugar completely disappears and everything looks emulsified.
- Toss everything together:
- Add the drained cucumbers and sliced scallions to the bowl. Use your hands or tongs to toss until every piece is coated in that glossy, fragrant dressing.
- Finish and serve:
- Mound onto a platter and scatter sesame seeds over the top. Either serve right away for maximum crunch or refrigerate for 15 minutes to let the flavors meld deeper into the cucumbers.
Pin it My friend Eric, who claims to hate salads, ate half the platter himself the first time I made this for dinner. He kept saying he just wanted to taste it for quality control, then another bite, then somehow the bowl was empty. Now he requests it every time he comes over and has started making it for his own family.
The Smashing Technique
Theres something deeply satisfying about whacking a cucumber with a knife, but the practical reason is even better. When you slice cucumbers neatly, you create smooth surfaces that dressing slides right off. Smashing creates all those jagged, rough edges and torn surfaces that grab onto sauce and hold on tight. Its the same principle as roughing up surfaces before gluing them together, except in this case the glue is garlic and sesame oil.
Getting the Heat Level Right
I once made this for a group that included my friend Sarah, who cant handle spice at all. I cut the chili flakes down to half a teaspoon and added a drizzle of honey to balance the soy sauce. On the other end of the spectrum, my brother adds sliced fresh jalapeños and a spoonful of chili oil to his portion. The base recipe is just a starting point that you can tilt in either direction.
Make-Ahead Strategy
You can smash and salt the cucumbers up to an hour ahead, just keep them drained in the colander and pat them dry right before dressing. Whisk the dressing separately and store it in a jar. The moment youre ready to serve, toss them together and finish with the sesame seeds while the cucumbers still have that fresh, just-smashed crunch. This is one of those dishes that suffers from sitting too long dressed.
- Keep the dressing and cucumbers separate until the last possible moment
- Save the sesame seeds for right before serving so they stay crunchy
- If you must make it ahead, underdress slightly and add more before serving
Pin it Even after years of making this salad, I still pause before the first bite. That perfect balance of cool crunch against spicy, salty dressing hits me every single time. Its the dish that proves you dont need heat or hours to make something unforgettable.
Recipe Questions & Answers
- → What cucumbers work best for smashing?
English or Persian cucumbers are ideal for smashing due to their crisp texture and minimal seeds.
- → How do you prepare the cucumbers for this dish?
Gently smash cucumbers with the flat side of a knife until cracked, then cut into bite-sized chunks to enhance texture and dressing absorption.
- → Can the spice level be adjusted?
Yes, chili flakes can be increased or reduced, and adding chili oil provides extra heat if desired.
- → Why do the cucumbers sit with salt before dressing?
Salting helps draw out excess water, preventing sogginess and concentrating the cucumber’s flavor.
- → What garnishes complement this salad?
Toasted sesame seeds add nutty crunch, and fresh cilantro brings a bright herbal note, both enhancing the overall dish.
- → Is this dish suitable for vegan diets?
Yes, all ingredients are plant-based, making it a vegan-friendly option.