Chinese Spicy Smashed Cucumber (Printable Version)

Crisp smashed cucumbers tossed in a zesty garlicky soy dressing with chili and sesame notes.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers (approx. 1.1 lb), 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)

# Directions:

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

# Expert Suggestions:

01 -
  • Its the kind of dish that wakes up your palate with every bite
  • You probably have everything in your pantry right now
  • The smashing technique creates craggy edges that grab onto dressing
02 -
  • The draining step is not optional unless you want a puddle of water in the bottom of your bowl
  • Smashed cucumbers absorb way more flavor than neatly sliced ones
  • This tastes better after 15 minutes in the fridge but loses its crunch after a few hours
03 -
  • Use the flat side of a cleaver or heavy chef knife for the most satisfying smash
  • Toast extra sesame seeds and store them in a jar for spontaneous garnishing
  • Double the dressing and keep it in the fridge for instant salads all week
Go Back