Smashed Asian Cucumber Salad
A quick and addictive Asian-inspired cucumber salad that takes just 10 minutes. Smashed cucumbers create jagged edges that catch the tangy garlic-sesame dressing perfectly.
Ingredients
- 1-1.5 pounds seedless cucumbers English cucumbers preferred (about 2)
- 1 teaspoon salt for dressing
- 2.5 teaspoons sugar balances acidity
- 2 teaspoons sesame oil toasted sesame oil adds depth
- 3 teaspoons light soy sauce use light, not dark soy sauce
- 1.5 tablespoons rice vinegar rice wine vinegar works best
- 2-4 cloves garlic finely chopped, adjust to taste
- 1-2 teaspoons chili oil optional, for heat
- 2 teaspoons toasted sesame seeds for garnish
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- In a medium bowl, combine salt, sugar, sesame oil, light soy sauce, and rice vinegar. Whisk together until sugar and salt completely dissolve, about 30 seconds. Set aside.
- Rinse cucumbers under cold water and pat completely dry with a clean kitchen towel.
- Place one cucumber on a cutting board. Lay a large chef's knife flat against it. Press down firmly on the blade with your other hand until the cucumber cracks and splits open into 3-4 long sections. Repeat every few inches along the entire length.
- Cut the smashed cucumber pieces at a 45-degree angle into bite-sized chunks, roughly 1-2 inches each. Repeat with remaining cucumbers.
- Transfer all smashed cucumber pieces to a large mixing bowl. Pour prepared dressing over them. Add finely chopped garlic and chili oil (if using).
- Toss everything together thoroughly using tongs or your hands until every piece is coated with dressing.
- Transfer to serving bowl. Sprinkle toasted sesame seeds evenly over the top and scatter chopped cilantro as garnish. Serve immediately.
Notes
Timing is everything: Don't dress this salad more than 5 minutes before serving to prevent it from becoming watery.
Spice level: Start with less chili oil if you're heat-sensitive. You can always add more at the table.
Storage: Best served fresh. Leftovers can be stored in an airtight container for up to 24 hours, but cucumbers will soften and release liquid.
Meal prep tip: Prepare dressing and smash cucumbers separately up to 4 hours ahead. Store in separate containers and combine right before serving.
Substitutions: If using regular cucumbers instead of English cucumbers, remove seeds first to prevent excess moisture.