This simple yet flavorful Smashed Cucumber Salad is one of my go-to side dishes when I want something crisp, tangy, and refreshing. Made with crunchy cucumbers, a savory sesame-soy dressing, and a touch of heat, it’s the perfect way to add bold flavor to your meal with minimal effort.

A bowl of cucumber salad with sesame seeds and herbs, accompanied by a fork. There's a small dish of salt and a ceramic jug in the background on a blue wooden table.

I love this salad because it’s fast, fresh, and full of texture. Smashing the cucumbers gives them jagged edges that soak up all the delicious dressing, while the garlic and vinegar add a zingy kick. Whether you serve it as a side to grilled meats, stir-fry, or noodles, it always brings a burst of brightness to the table.

It’s also a great make-ahead option—the flavors only get better as it chills in the fridge. With toasted sesame seeds and fresh herbs on top, this dish is just as pretty as it is tasty. It’s light, healthy, and ideal for warm weather meals or quick weeknight dinners.

A bowl of cucumber salad with sesame seeds, cilantro, and red pepper flakes, served with a metal spoon on a wooden surface.

Ingredients

English cucumbers – English cucumbers are great in this salad because you can eat the peel and the seeds are tiny and edible. If you use waxy cucumbers, you’ll need to peel them and remove the seeds. English cucumbers are definitely my choice for this salad.
Salt
Garlic – Please use real garlic! The flavor is so much better than jarlic.
Rice vinegar – Look for unsweetened rice vinegar. If you can only use sweetened vinegar, then skip the 1 teaspoon of sugar.
Soy sauce
Sesame oil
Sugar
Red pepper flakes – Optional but they add a punch of flavor and really transform this salad.
Toasted sesame seeds
Fresh cilantro
Green onion – Sliced on the bias to top your salad.

How to Make Smashed Cucumber Salad

Trim the ends of the cucumbers and cut them in half. Then, smash the cucumbers using the flat side of a knife or rolling pin. Gently crush, then tear into bite-sized pieces.
Salt the cucumbers and let them sit for 10 minutes in a strainer to release excess moisture. Drain any liquid that collects.
Whisk the very finely minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes together in a small bowl to make the dressing.
Toss the drained cucumbers with the dressing until well coated.
Garnish with toasted sesame seeds, chopped cilantro and green onions.
Serve immediately or refrigerate for 15 minutes to let the flavors develop. Enjoy!

Step by step process

Ingredients for Smashed Cucumber Salad. — Ingredients.

Two partially peeled cucumbers on a round wooden board, with additional pieces cut and scattered around. — Ingredients.

Chef Jenn’s Tips

English cucumbers are ideal for this salad because they’re crisp and have fewer seeds.
Let the salad sit in the fridge for at least 15 minutes to enhance the flavor—it gets better the longer it rests.
For added crunch, sprinkle with crushed peanuts or crispy shallots just before serving.

Make It A Meal

Smashed Cucumber Salad is a refreshing side that goes well with grilled chicken, pork, or tofu. It also pairs nicely with stir-fried noodles or fried rice for a balanced and satisfying meal. Light, crisp, and full of flavor, it’s the perfect contrast to rich or spicy mains.

A bowl of smashed cucumber salad garnished with sesame seeds, cilantro, and bits of red chili.

storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers will continue to soften over time, but the flavors will intensify. Give the salad a quick stir before serving again.

Print Pin

No ratings yet