Smashed Cucumber Salad is a refreshing, crunchy, and flavorful side dish popular in Asian cuisine. Featuring crisp cucumbers tossed with a garlicky, tangy, and slightly spicy dressing, this salad comes together quickly and is perfect for summer meals. The smashing technique enhances texture and helps cucumbers absorb more flavor, making every bite bright and satisfying.
Total Time:45 mins
Yield:6 servings
Ingredients
For the Cucumbers
2 English cucumbers
1½ teaspoons kosher salt, plus more as needed
1 teaspoon white sugar
For the Dressing
2 cloves garlic, finely crushed
2 tablespoons seasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
Red pepper flakes, to taste
For Topping
2 teaspoons toasted sesame seeds
Instructions
Prepare the Cucumbers: Wrap each cucumber tightly in plastic wrap to reduce splattering. Place them on a sturdy work surface and lightly pound with a meat pounder (or similar object) until the cucumbers crack and flatten slightly. Remove the plastic wrap, cut each cucumber in half, then halve each piece lengthwise. Slice into 1- to 1½-inch wide pieces. Transfer the pieces to a strainer set over a large bowl.
Salt and Drain: Sprinkle the cucumber pieces with 1½ teaspoons kosher salt and 1 teaspoon sugar. Toss until evenly coated. Refrigerate the bowl and strainer for 30 to 60 minutes, giving the cucumbers time to drain excess water and become extra crisp.
Prepare the Dressing: In a large mixing bowl, whisk together the finely crushed garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes to your preferred level of heat.
Toss the Salad: After draining, transfer the cucumbers into the bowl with the dressing. Toss thoroughly to coat the pieces in the flavorful mixture. Cover with plastic wrap, and refrigerate for about 30 minutes if time allows, to let the flavors meld.
Finish and Serve: Spoon the dressed, smashed cucumbers into a serving bowl. Sprinkle with toasted sesame seeds right before serving for added crunch and nutty aroma.
Notes
If you don’t have seasoned rice vinegar, you can substitute with plain rice vinegar and add a pinch more salt and sugar to the dressing.
This salad tastes best after chilling to let the flavors develop, but it can also be served right away if you’re in a hurry.
Adjust the amount of red pepper flakes to control the spice level.
Persian cucumbers can be substituted for English cucumbers for smaller, bite-sized pieces.
