Smashed Cucumber Salad

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.

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Smashed Cucumber Salad is a fresh, flavorful dish made with crunchy cucumbers, a tangy soy-sesame dressing, and a hint of spice. Perfect as a quick and easy side!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Asian

Keyword: Asian cucumber salad, cucumber side dish, Refreshing summer salad, smashed cucumber salad

Servings: servings

Calories: 68kcal

Author: Chef Jenn

Ingredients

2 large English cucumbers
1 teaspoon salt
2 cloves garlic minced
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
½ teaspoon red pepper flakes
1 teaspoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
1 green onion sliced

Instructions

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!

Notes

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.

Nutrition