Smashed Cucumber Salad Recipe

Smashed Cucumber Salad is a crisp, refreshing dish that takes humble cucumbers to bold new heights with a punchy, savory dressing, gentle heat, and a sprinkle of crunchy sesame seeds. This salad is one of those irresistible side dishes that vanished at every dinner party I’ve served it, and it’s just as perfect for a quick weekday lunch. Each mouthful delivers a satisfying mixture of textures—juicy, cool cucumber; delicate, zesty dressing; and a touch of spice. If you’re looking for a crowd-pleaser or a reliable addition to your weekly rotation, this salad delivers on every count.

Ingredients You’ll Need

Every ingredient in Smashed Cucumber Salad absolutely earns its place—each one brings essential flavor, crunch, or visual lift to the finished dish. These simple staples come together for an unforgettable salad that’s so much greater than the sum of its parts.

• Cucumbers: English cucumbers work best for their thin skins and mild seeds, but any crisp cucumber will do in a pinch.
• Kosher salt: Not only does it season, but it also draws out excess liquid, giving the cucumbers their signature crunch.
• White sugar: Adds the perfect hint of sweetness to balance the savory and tangy flavors.
• Garlic: Crushed garlic infuses the dressing with spicy, aromatic depth—don’t skip it!
• Seasoned rice vinegar: Lends an irresistible tang and subtle complexity; use unseasoned if needed, just add extra salt and sugar.
• Soy sauce: Just a splash provides that all-important umami base.
• Sesame oil: This nutty finishing oil ties the whole dish together beautifully.
• Red pepper flakes: Adds a gentle kick of heat—use as much or as little as you like.
• Toasted sesame seeds: Sprinkle on just before serving for extra crunch and visual flair.

How to Make Smashed Cucumber Salad

Step 1: Smash and Cut the Cucumbers

Wrap each cucumber snugly in plastic wrap; this trick keeps the mess under control, especially when it’s smashing time! Lay them on your cutting board and use something flat and sturdy, like a meat mallet or even a heavy pan, to gently pound until the cucumbers break and flatten slightly. This step is where the magic happens: smashing creates tons of nooks and crannies for the dressing to cling to. Unwrap, cut each cucumber in half, then halve again lengthwise, and chop into big bite-sized pieces—about 1 to 1 ½ inches wide.

Step 2: Salt and Drain

Pop those beautiful cucumber chunks into a strainer set over a bowl. Sprinkle with kosher salt and sugar, tossing until every piece is coated. Slide the whole thing into the fridge and let it hang out for 30 to 60 minutes. This draws out excess moisture (bye-bye sogginess) and amps up the cucumber’s natural crispness.

Step 3: Whip Up the Dressing

While the cucumbers chill, take a large bowl and whisk together the garlic, seasoned rice vinegar, soy sauce, sesame oil, and a pinch of red pepper flakes. This is where the flavors meld—tangy, nutty, and just enough heat. Give it a quick taste and adjust the seasoning if you want it punchier or spicier.

Step 4: Toss and Marinate

After draining off the liquid from the cucumbers, tumble them right into the bowl with your dressing. Toss thoroughly so every piece is slicked and shining. Cover the salad with plastic wrap. If you can spare the patience, let it marinate for about 30 minutes in the fridge—those flavors only get brighter and bolder together!

Step 5: Finish and Serve

When you’re ready to serve Smashed Cucumber Salad, spoon it into your favorite bowl and generously sprinkle those golden toasted sesame seeds over the top. Snap a quick photo (trust me, it’s that pretty), then dig in and enjoy all that fresh, vibrant crunch!

How to Serve Smashed Cucumber Salad

Garnishes

It doesn’t take much to make Smashed Cucumber Salad look dazzling—just a scattering of toasted sesame seeds adds color and a nutty crunch. If you want to elevate things even more, toss in a handful of finely sliced scallions or a sprinkle of fresh cilantro leaves just before serving. For a festive touch, a pinch of additional red pepper flakes looks gorgeous against the cool green cucumbers.

Side Dishes

Serve Smashed Cucumber Salad with anything from sticky rice and grilled meats to dumplings or even your favorite Asian-inspired mains. It’s especially delightful as a cooling counterpoint to spicy dishes, but it also shines next to simply cooked fish, tofu, or roasted chicken. Honestly, if you add this salad to your regular lineup, it will find friends on absolutely every plate.

Creative Ways to Present

Break out your prettiest dishware and let the verdant colors pop! Try piling the cucumbers onto a serving platter with a border of glossy herbs, or layer them in small jars for picnic-friendly servings. For a playful appetizer, serve the salad in lettuce cups or alongside pickled vegetables—Smashed Cucumber Salad might just steal the whole show!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Smashed Cucumber Salad will happily keep in the fridge for a day or two in an airtight container. The flavors deepen as it sits, and the salad remains refreshingly crisp—just be sure to give it a quick toss before serving again to redistribute the dressing.

Freezing

It’s best to skip freezing this salad. The crisp cucumbers lose their snappy texture after thawing, and the delicate flavors can become diluted, making the salad much less lively and delicious.

Reheating

No need for reheating here! Smashed Cucumber Salad is best served cold or at room temperature. Just pull it out of the fridge a few minutes before serving, and you’re good to go.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Absolutely! While English cucumbers have thinner skin and fewer seeds, regular cucumbers will still taste fantastic. If you use them, you might want to peel off some of the skin and scoop out some of the larger seeds for the best texture.

How spicy is Smashed Cucumber Salad?

The spiciness is totally in your hands! Just add red pepper flakes to your taste. If you love fiery flavors, sprinkle on extra; if you prefer milder salads, start with a small pinch or leave them out altogether.

Can I prep the salad in advance?

You sure can. Smashed Cucumber Salad is actually even more flavorful after it has marinated for 30 minutes to a few hours in the fridge. If making ahead, wait to add the sesame seeds and any extra herbs until just before serving for the best texture.

Is there a substitute for seasoned rice vinegar?

No seasoned rice vinegar? No problem! Use unseasoned rice vinegar plus a pinch more salt and sugar to taste. The salad will still be bright and tangy—the little tweak won’t hold you back from deliciousness.

What can I add to make the salad a meal?

To make Smashed Cucumber Salad more substantial, try tossing in cooked cold noodles, shredded chicken, tofu cubes, or even sliced radishes and carrots for color and crunch. A handful of roasted peanuts or cashews makes a fabulous topping, too.

Final Thoughts

I can’t recommend Smashed Cucumber Salad enough—it’s my trusty go-to for any meal that needs burst of freshness and flavor. If you haven’t tried it yet, I truly hope it finds a spot at your table (and in your heart!). Happy smashing!

Smashed Cucumber Salad Recipe

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This Smashed Cucumber Salad is a refreshing and flavorful dish that combines crisp, lightly salted cucumbers with a zesty garlic-soy dressing, perfectly balanced with toasted sesame seeds and a hint of heat. Quick to prepare and bursting with Asian-inspired flavors, it’s an ideal light appetizer or side dish for any meal.

• Total Time: 45 mins (includes draining and chilling time)
• Yield: 6 servings

Ingredients

Cucumbers

• 2 English cucumbers

Salting Ingredients

• 1 ½ teaspoons kosher salt, plus more as needed
• 1 teaspoon white sugar

Dressing

• 2 cloves garlic, finely crushed
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• Red pepper flakes, to taste

Finishing

• 2 teaspoons toasted sesame seeds

Instructions

1. Smash and Slice the Cucumbers: Wrap each cucumber in plastic wrap to minimize splattering. Place the wrapped cucumbers on a work surface and gently pound with a flat object, such as a meat pounder, until they crack and are slightly flattened. Remove the plastic, cut each cucumber in half, then halve each half lengthwise. Slice into 1- to 1 ½-inch pieces. Transfer the cucumber pieces to a strainer set over a bowl.
2. Salt and Drain: Sprinkle the cucumber slices with kosher salt and sugar, mixing until well combined. Refrigerate both the bowl and strainer for 30 to 60 minutes, allowing the cucumbers to drain excess liquid.
3. Prepare the Dressing: In a large bowl, whisk together the finely crushed garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes until thoroughly combined.
4. Toss with Dressing: Add the drained cucumber slices to the bowl with the dressing. Toss well to coat all pieces evenly. Cover with plastic wrap and, if time allows, refrigerate for approximately 30 minutes to allow the flavors to meld.
5. Finish and Serve: When ready to serve, spoon the coated cucumbers into a serving bowl and sprinkle the top with toasted sesame seeds. Enjoy immediately!

Notes

• If you cannot find seasoned rice vinegar, substitute with plain rice vinegar plus an extra pinch of salt and sugar in the dressing.
• Adjust the amount of red pepper flakes to match your desired spice level.
• This salad tastes even better after chilling, as the flavors continue to develop over time.
• For best texture, serve soon after dressing to keep cucumbers crisp.

• Author: Anna
• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Salads
• Method: No-cook
• Cuisine: Asian (Chinese-inspired)
• Diet: Vegan

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 29
• Sugar: 2g
• Sodium: 530mg
• Fat: 1g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg