Smashing the cucumbers instead of slicing them is the whole point: the craggy, torn edges grab the dressing far better than clean-cut rounds, so every bite is seasoned. Salting first pulls out water and keeps the salad crisp instead of soggy.
Smashed Cucumber Salad — Recipe
Ingredients
- 2 English cucumbers
- 1 tsp salt
- 2 cloves garlic, minced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce · 1 tsp sesame oil
- 1 tsp sugar · 1 tsp chili crisp (optional)
- Toasted sesame seeds
Instructions
- Smash the cucumbers with the flat of a knife, then cut into bite-size pieces.
- Toss with salt and let sit 10 minutes; drain off the released water.
- Whisk garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili crisp.
- Toss the cucumbers in the dressing, top with sesame seeds, and serve cold.
Serving & Storage
Best eaten fresh, within an hour or two, while the cucumbers are at their crunchiest. It's a natural side for grilled chicken, rice bowls, or dumplings. For more heat, add extra chili crisp just before serving.
Cucumber Salad FAQ
Why smash the cucumbers instead of slicing?
The torn, craggy edges grab the dressing far better than clean slices, so every bite is seasoned.
How do I keep it crunchy, not soggy?
Salt the cucumbers first and drain the water they release, then dress and serve fresh within an hour or two.
What do I serve it with?
Grilled chicken, rice bowls, or dumplings — it's a cold, refreshing side for almost anything.
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