Name: Smashed Cucumber Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 Persian cucumbers (about 1 1/2 lbs / 680 g), ends trimmed; 1 1/2 teaspoons kosher salt; 2 tablespoons chopped fresh cilantro; 1 tablespoon toasted sesame seeds; 2 thinly sliced scallion greens (optional garnish); 3 cloves garlic, finely grated or minced; 2 tablespoons soy sauce; 1 1/2 tablespoons Chinkiang black vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon granulated sugar; 1/4 teaspoon ground white pepper; 1 to 2 tablespoons chili oil with sediment (optional)

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A classic cold Chinese side dish featuring cucumbers that are lightly smashed to create craggy edges that soak up a bold, garlicky dressing. Smashed Cucumber Salad is crisp, tangy, savory, and incredibly refreshing alongside rich main courses. It comes together in minutes with pantry staples and just a handful of fresh ingredients.

Prep Time20 mins

Cook Time0 mins

Total Time20 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

75 kcalCalories
5 gFat
0.7 gSaturated Fat
6 gCarbs
1.5 gFiber
2.5 gSugar
2 gProtein
520 mgSodium
320 mgPotassium
40 mgCalcium
0.6 mgIron
7 mgVitamin C
30 mcgVitamin A

Ingredients

For the salad

4 Persian cucumbers (about 1 1/2 lbs / 680 g), ends trimmed
1 1/2 teaspoons kosher salt
2 tablespoons chopped fresh cilantro
1 tablespoon toasted sesame seeds
2 thinly sliced scallion greens (optional garnish)

For the dressing

3 cloves garlic, finely grated or minced
2 tablespoons soy sauce
1 1/2 tablespoons Chinkiang black vinegar
1 tablespoon toasted sesame oil
1 teaspoon granulated sugar
1/4 teaspoon ground white pepper
1 to 2 tablespoons chili oil with sediment (optional)

Directions

Place each cucumber on a cutting board and use the flat side of a heavy knife or a rolling pin to firmly smash it until it cracks and splits, then tear into bite-sized pieces about 1 1/2 inches long.
Transfer the smashed cucumbers to a colander, toss with the kosher salt, and let drain in the sink or over a bowl for 15 minutes to draw out excess water; pat dry with paper towels.
In a small bowl, whisk together the garlic, soy sauce, Chinkiang black vinegar, sesame oil, sugar, white pepper, and chili oil if using until the sugar dissolves.
Place the dried cucumbers in a large mixing bowl, pour the dressing over the top, and toss gently until every piece is evenly coated.
Cover and refrigerate the salad for at least 10 minutes to let the flavors meld and the cucumbers absorb the dressing.
Just before serving, give the salad another toss, sprinkle with the cilantro, toasted sesame seeds, and scallion greens, and serve immediately while cold and crisp.

Cook’s Notes

Persian or English cucumbers work best because they have thin skin, small seeds, and stay crunchy; if using regular cucumbers, peel them and scoop out the seeds before smashing.
Do not skip the salting and draining step; it concentrates flavor and prevents the dressing from becoming watery and diluted.
For maximum garlic aroma, grate the garlic on a microplane instead of mincing—it distributes more evenly and releases more flavor into the dressing.
This salad is best enjoyed the day it is made; leftovers will keep in the fridge for up to 24 hours but the cucumbers will lose their crunch.
Adjust the chili oil amount to taste; look for the small jars of Chinese chili oil with toasted chili flakes at the bottom for the best texture and flavor.