Simple and crisp, smashed cucumber salad is the perfect side or main dish!
Made with crunchy crispy cucumbers, soy, oil, and vinegar, this salad packs a ton of Asian flavor with just a few ingredients!
You Will Love This Salad Because…
- Smashing the cucumbers creates a distinct texture that is both crunchy and tender – plus it’s fun to make!
- The ingredients and dressing combination create bold, fresh flavor and tanginess.
- This recipe has versatile serving options so it will fit in where needed. Have it as a side dish, light appetizer, or a topping for grilled chicken, tofu, or fish.
Ingredients
Cucumbers: Persian cucumbers are called for since they are dense and contain less water. They will hold up better than regular (field) cukes. Japanese cucumbers or English cucumbers can be used in a pinch.
Dressing: This simple vinaigrette takes only a few ingredients, but packs lots of flavor. Any sugar-free sweetener will work in place of sugar. Add a pinch of red pepper flakes for a bit of kick!
Garnish: Toasted sesame seeds can be purchased, or to toast raw sesame seeds, cook them in a hot and dry saute pan until lightly brown. (Watch carefully, and stir frequently since they can burn quickly).
Variations
Add some fresh herbs like mint or basil to complement the flavors and add freshness. A few pieces of thinly sliced red onion, green onion, shallot, radishes, or carrots will add a boost of color.
Swap rice vinegar with apple cider vinegar or white wine vinegar for a slight variation in acidity and flavor. (But be aware vinegars have a flavor profile that can subtly change the taste of the dressing.)
Experiment with adding in some cooked protein like cooked chicken or tofu. Like it spicy? Try a drizzle of chili oil as a garnish!
How to Make Smashed Cucumber Salad
Simple and crisp, smashed cucumber salad is the perfect side or main dish!
- Prep and slice cucumbers (recipe below).
- In a large bowl, toss prepped cucumbers in salt and let rest.
- Whisk the dressing ingredients together in a bowl.
- Toss smashed cucumbers into the dressing and chill.
- Sprinkle with sesame seeds before serving.
Storing Smashed Cucumber Salad
- Keep this recipe in your kitchen all year long for a quick and healthy side to Chinese-inspired dishes like cashew chicken or shrimp and broccoli.
- Keep leftover cucumber salad in a covered container in the refrigerator for up to three days. Drain the juice from the salad before serving and add an extra splash of soy sauce or a pinch of salt to freshen the flavors.
- Due to the excess liquid that develops in this salad, we do not recommend freezing it. But, since it’s so easy to make, just start fresh!
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Smashed Cucumber Salad
Equipment
Ingredients
- 6 small Persian cucumbers about 1 pound
- ½ teaspoon salt
- 1 clove garlic minced
- 1 teaspoon sugar or low-carb sweetener
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 pinch red pepper flakes optional
- 1 teaspoon toasted sesame seeds or to taste, for garnish
Instructions
- Cut cucumbers in half lengthwise.
- On a cutting board, place the cucumbers, cut side down. Using a rolling pin, gently smash the cucumbers to break the skin. Cut into bite-size pieces.
- Toss the cucumbers with ½ teaspoon salt and let rest and drain in a colander for 20 minutes.
- Meanwhile, in a medium bowl, combine garlic, sugar or sweetener, rice vinegar, sesame oil, and soy sauce. Add a pinch of red pepper flakes if using.
- To the bowl, add the cucumbers and toss well to coat. Refrigerate for 15 minutes, tossing occasionally.
- Serve with a sprinkle of toasted sesame seeds.
Notes
- Refrigerate leftover cucumber salad in a covered container for up to three days.
- Because this recipe contains fresh garlic, there is a risk that the garlic may produce botulism, which is a serious toxin, so do not risk storing it longer than recommended.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Lightly adapted from New York Times.
