Smashed Cucumber Salad
Smashing cucumbers instead of slicing them creates jagged edges that soak up the dressing like a sponge. This Chinese-inspired salad is crunchy, garlicky, slightly spicy, and takes exactly 5 minutes. It’s the side dish that steals the show from whatever you serve it with.
Why You’ll Love This Recipe
- 5 minutes, no cooking whatsoever
- Smashing creates texture that absorbs more flavor
- Bold garlic-chili-sesame flavor profile
- The perfect side for any Asian-inspired meal
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Smashed Cucumber Salad
Ingredients
- 2 English cucumbers
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili oil or red pepper flakes
- 1 teaspoon sugar
- Sesame seeds for garnish
Instructions
- Place cucumbers on a cutting board. Using the flat side of a knife or a rolling pin, smash them until they crack open. Tear or cut into bite-sized pieces.
- In a bowl, whisk together garlic, soy sauce, rice vinegar, sesame oil, chili oil, and sugar.
- Add the smashed cucumber pieces to the dressing and toss well.
- Let sit for 2-3 minutes to marinate (or eat immediately — both work).
- Garnish with sesame seeds and serve.
Recipe Tips
- English cucumbers have fewer seeds and thinner skin — ideal for this recipe.
- The smashing is the whole point — it creates craggy surfaces that trap the dressing.
- Add crushed roasted peanuts for extra crunch.
- This gets better after 10 minutes of marinating but gets soggy after an hour.
Calories: 90 | Protein: 3g | Fat: 5g | Carbs: 10g
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Nutritional information is estimated and may vary based on ingredients used.
