Smashed Cucumber Salad

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This Smashed Cucumber Salad recipe is destined to become a favorite. It’s quick to make, is delightfully crunchy and refreshing, and it pairs beautifully with a wide variety of dishes, including all of your favorite Chinese entrees!

I’m a big fan of cucumber salads and regularly make my German Cucumber Salad, Creamy German Cucumber Salad and Indian Cucumber Raita. As an avid gardener I’m always on the lookout for delicious ways to put my garden fresh cucumbers to use and this Asian smashed cucumber salad has likewise become a favorite in our home. It’s a crisp, juicy, and boldly flavored salad that’s quick to make and pairs with a wide variety of Asian dishes as well as non-Asian dishes like roast or baked chicken, pork chops, kebabs, pulled pork, burgers and more.

What is Smashed Cucumber Salad?

Smashed cucumber salad is a refreshing Asian-style dish made by crushing whole cucumbers before dicing and seasoning them. Smashing the cucumbers helps them crack and split, creating ridges and crevices that soak up the dressing and add extra crunch.

This salad is typically tossed with ingredients like garlic, soy sauce, rice vinegar, chili oil, sesame oil, and sugar, along with fresh herbs such as cilantro. It’s commonly served cold as an appetizer or side dish, especially in Chinese cuisine.

Smashed Cucumber Salad Ingredients

This Asian cucumber salad features an irresistibly delicious balance between tangy, zesty, sweet, spicy, and savory. It’s a flavor feast for the palate and is delivered via a wonderful crispy crunch with every bite. Here’s what you’ll need to make it:

• Cucumbers: Choose a thin-skinned variety like English cucumbers. Persian cucumbers are smaller but will work also. Avoid American or pickling varieties as their skins are too tough.
• Cilantro: The fresh and herbaceous flavor element. If you are not a fan of cilantro you can use chopped green onions/scallions or even some parsley.
• Soy Sauce: This adds salt and a rich umami flavor to the salad. I recommend using tamari or light soy sauce. If you’re gluten free, choose a GF soy sauce.
• Rice Vinegar: I like the robust depth of Chinese black rice vinegar (Chinkiang) but you can substitute regular rice vinegar. If you’re gluten free be sure to check the label as some brands include wheat.
• Sesame Oil: I love and highly recommend toasted sesame oil for the added flavor.
• Garlic and Ginger: The indispensable aromatics. Be sure to use fresh and not the jarred stuff.
• Sugar: This adds a touch of sweetness for balance and to enhance to overall flavor. You can use honey if you prefer.
• Chili Oil: This adds flavor, a touch of kick, and some color. You can use store-bought or make your own , which I always recommend. Get my recipe for homemade Chili Oil.
• Olive Oil: Just a touch to emulsify the dressing and enhance mouthfeel. You can also use a more neutral-flavored oil of your choice.
• Oyster Sauce: I don’t usually include this but it is optional for an added dose of umami.
• Sesame Seeds: Sprinkled on top, these add a nice bit of crunch. You can toast them in a dry skillet until they’re golden for more flavor.

Which Cucumber Variety is Best?

The cucumbers most commonly used in China are a dark, thin-skinned variety that have a lot of spiky bumps. But the key here is simply to choose a thin-skinned variety. And fortunately the ubiquitous English cucumber makes a perfect choice. Persian cucumbers are smaller but will work as well.

Most years I grow over a dozen different varieties of heirloom cucumbers and if you’re a gardener there are a number of thin-skinned varieties you can grow and use in this salad. The main thing is just to avoid varieties meant for pickling as their skins are thick and tough.

Pro Tips

This smashed cucumber salad is easy to make but there are few things you can do to make it extra delicious:

• Choose very fresh, very firm cucumbers to ensure a crispy texture. When you squeeze the cucumber with your fingers there should be no give.
• Be sure to salt the cucumber pieces and let them sit for at least 20 minutes followed by a thorough draining. Cucumbers are more water than anything and you want to draw out as much excess water as possible, otherwise you’ll end up with a very watery cucumber salad with a diluted dressing. For optimal flavor and texture, don’t skip this step.
• Choose a good chili oil. And of course the best choice is always homemade. See my homemade Chili Oil.
• While this salad can be served immediately if you’re in a rush, for the best flavor I recommend chilling it for at least an hour to allow the flavors to penetrate the cucumbers.

How to Smash Cucumbers

The question you may be asking is, “Why smash the cucumbers at all?” This technique is common in China and there’s a reason for it: smashing the cucumbers cracks them open in such a way that leaves crevices and uneven surfaces that allows for better absorption of the dressing. So it improves both the texture and the flavor of the salad. So let’s get smashing!

• Wash the cucumber, pat it dry, and trim off the ends. Place it on a clean work surface and use the side of a cleaver to smash down on the cucumber with your hand until the cucumber is split open along the sides. It will split into several pieces. It’s better to smash down on it hard rather than having to bash it multiple times. Alternatively, instead of a cleaver, you can use a rolling pin, the smooth side of a mallet, or even a heavy can.
• Slice the pieces of cucumber diagonally into bite-sized pieces, about 1 inch, leaving the seeds behind.
• Repeat for the remaining cucumbers.

You’re smashed cucumbers are ready for the salad!

Smashed Cucumber Salad Recipe

ME: This salad comes together in a snap and then just needs to chill for a while to allow the cucumbers to soak up the dressing. To make this Asian Smashed Cucumber Salad follow these easy steps:

• Smash and dice the cucumbers (see above for instructions on how to smash the cucumbers) and place them in a large bowl, sprinkle 1 teaspoon of salt over them and toss to combine. Let them sit for 20 minutes to allow the salt to draw out excess water from the cucumbers (this will prevent a watery and flavor-diluted cucumber salad). Drain the cucumbers.
• Whisk the dressing ingredients together in a small bowl (reserve the cilantro and sesame seeds for last) Taste the dressing and add adjust according to preference.
• Pour the dressing over the cucumbers, add the cilantro, and stir to combine.
• Chill the smashed cucumber salad for at least an hour before serving to allow the cucumbers to soak up the flavors. Sprinkle with sesame seeds before serving (optional).

This salad can be served either chilled or at room temperature.

Storage

This salad will will keep covered in the fridge for 2 days, maybe 3. Any longer than that and the cucumbers will become mushy. For the best texture I recommend eating it within 2 days.

What to Serve with Smashed Cucumber Salad

This smashed cucumber salad features Asian flavors so naturally it’s ideal for pairing with Asian dishes. It pairs with virtually any Asian entree. And its cool, refreshing nature makes it an especially welcome accompaniment for spicy dishes. Here are just a few ideas:

• Kung Pao Chicken
• General Tso’s Chicken
• Biang Biang Noodles
• Mongolian Beef
• Sesame Chicken
• Egg Foo Young
• Chinese Beef and Broccoli
• Shanghai Noodles
• Mongolian Chicken
• Orange Beef
• Orange Chicken
• Beef Stir Fry
• Sweet and Sour Chicken
• Shanghai Burgers
• Mu Shu Pork Wraps
• Chicken Chow Mein
• Honey Glazed Beef

Enjoy!