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If you’re looking for a new way to enjoy that English cucumber hanging out in your produce drawer, this Smashed Cucumber Salad is it. Featuring craggy chunks of crisp cucumber and a savory toasted sesame dressing, this salad is flavorful, refreshing and so simple to throw together.
Smashed Cucumber Salad is popular across much of Asia, and each region does it a bit differently. My version is closely aligned with the Chinese method, featuring ginger, garlic, scallions, and even some fresh cilantro.
Something I learned during my time as an Assistant Food Editor at Cuisine at Home Magazine is that home cooks are always looking for new side dishes. As a result, I’ve developed hundreds of side dish recipes for any season and occasion.
And this cucumber salad is one of my favorites because the method is so unique and the flavors are so bold. It’s refreshing and incredibly satisfying at the same time.
Ingredients in Smashed Cucumber Salad
- English or Persian cucumbers: either work well because of their thin skins and nearly seedless interiors.
- Rice vinegar: a clean, crisp vinegar.
- Toasted sesame oil: adds savory, nutty flavor.
- Soy sauce: use low-sodium soy sauce or half the amount if using regular.
- Honey: balances out the salty, savory flavors. Brown sugar can also be used.
- Fresh ginger and garlic: fresh is a must for both. Each get grated on a microplane for bold flavor.
- Red pepper flakes: for a bit of heat.
- Herbs: cilantro, parsley and/or scallions. I like to use the combo of cilantro and scallions but if you don’t like cilantro, use parsley.
How to Make Chinese Cucumber Salad
Step 1: Smash the cucumbers
You can use a mallet, rolling pin, side of a Chefs knife, or the heel of your hand. I prefer to use the heel of my hand and some body weight to smash the cucumbers. This method offers more control, and you smash the cucumber without bruising it.
This method can cause the cucumber to shoot it’s soft innards out (good, but messy)!
After crushing, cut the cucumbers into 1-inch chunks.
Smashing cucumbers is a classic technique used across much of Asian. And while it may feel counterintuitive, it actually creates craggy crevices which are perfect for holding on to the tasty dressing.
Step 2: Salt the cucumbers
Place cucumber chunks in a colander set over a bowl. Toss with salt and let set 20 minutes. Salting the cucumber chunks and letting them sit will extract excess water. This method ensures a flavorful salad, one that isn’t watered down.
Step 3: Make the dressing
Discard drained liquid. In now-empty bowl whisk together the dressing ingredients. Add the cucumber chunks, scallions, and cilantro; toss to coat and serve.
Make Ahead Tips
This dish is best served right away. If you want to prep this ahead of time, salt the cucumbers and let them sit (in a colander set inside a bowl) in the refrigerator until ready to serve. Prep the dressing a few hours ahead of time and set aside.
When ready to serve, discard the drained liquid and toss the cucumbers with the dressing. This cold dish is meant to be served, well, cold or at room temperature—not warm.
What kind of cucumbers should be used for smashed cucumber salad?
It’s best to use thin-skinned cucumbers with small seeds such as English cucumbers (long slender cucumbers which usually come individually shrink-wrapped, sometimes labeled hot house cucumbers) or Persian cucumbers (short narrow cucumbers sold in packs of four or five on small trays).
These varieties of cucumbers are flavorful, less watery and leaps and bounds more enjoyable than classic pole cucumbers.
By all means, do your best to avoid using regular pole cucumbers here. Frankly, if they’re all you can find, I would recommend skipping this recipe. But if you really want to give it go with regular cukes, partially peel them and definitely seed them before smashing, salting and tossing with the dressing.
Serving Smashed Cucumber Salad
Because this salad is made with Asian flavors like soy sauce, sesame oil, and rice vinegar, it’s best to pair it with Asian-inspired main dish recipes.
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Variations on Crushed Cucumber Salad
- Add julienned ginger for crunch and warm spice.
- Use chili garlic sauce or chili oil in place of (or in addition to) the red pepper flakes.
- Add thinly sliced red bell pepper.
- Finish with toasted sesame seeds.
- Use granulated sugar instead of honey (which will make this recipe vegan).
If you give this Chinese Smashed Cucumber Salad recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!
Smashed Cucumber Salad
Description
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Ingredients
- 2 pounds English cucumbers or Persian cucumbers
- 1 teaspoon kosher salt + more to taste
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce*
- 2 teaspoons honey*
- 1 teaspoon grated fresh ginger
- ½ teaspoon grated fresh garlic
- ¼ teaspoon red pepper flakes
- 3 tablespoons chopped cilantro or parsley
- 3 tablespoons sliced scallions
Instructions
- On a cutting board, smash cucumbers using a mallet, rolling pin, or heel of your hand, until cracked and smashed.
- Cut smashed cucumbers into 1-inch chunks; transfer to a colander set over a large bowl, toss with 1 teaspoon salt. Let cucumbers drain 20–30 minutes.
- Discard released liquid. In now-empty bowl, whisk together vinegar, oil, soy sauce, honey, ginger, garlic, and pepper flakes.
- Add cucumber, cilantro and scallions and toss to combine.
- Season with salt and additional red pepper flakes to taste.
This recipe flavor wise is spot on ! Absolutely loved the way the final taste came across.
Had this as a side dish to our Korean fried chicken
I substituted som bal for the chili flakes becaue I like it hotter.
The only thing I would say is double the recipe because it didn’t yield all that much and because it’s so good you will want more
Hi Mark! So happy to hear you enjoyed this, what a great dish to serve with Korean fried chicken!
I’ve lived in China for 8 years and this recipe tastes authentic to me! Smashed cucumbers might be my favorite Chinese dish, but some restaurants make it too oily or prepare it too far in advance. For some reason I never thought of making it myself until I stumbled on your recipe.
I didn’t have cilantro, but otherwise followed the recipe and it was dope. Will be making it again! Thanks!
Hi Mimi, I am SO happy to hear you enjoyed this recipe! It’s definitely one of my favorite dishes as well—refreshing yet savory!