Asian Smashed Cucumber Salad

This Asian smashed cucumber salad is cucumbers smashed, salted and drained, then tossed in a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. It’s a no-cook side that makes about 5 servings in about 20 minutes, including the salting time.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This is the side dish we lean on during hectic, crazy days, when I still want to pack something special for the family, even for lunch. It takes a few basic ingredients and no cooking at all, unless you add the optional hot oil finish.

When the lunchboxes open, the nutty smell of sesame oil and the tangy scent of rice vinegar float into the air, and the other kids always come over to check my kids’ lunchboxes to see what that smell is! It’s a huge kid-favourite in our house. For the adult version, we add some extra dried chili flakes on top.

If you only know cucumbers from my bread and butter pickled cucumbers, this one is the opposite: no jars and no waiting. You smash, salt, drain and toss, and it’s ready to eat. It sits nicely next to Hainanese chicken or a plate of noodles.

Want a week of dinners planned for you? Get my free dinners

Ingredients

• Cucumbers: 4 medium cucumbers.
• Salt: 1 teaspoon, to draw out some of the water.
• Dressing: 1 garlic clove (minced), 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar.
• Optional toppings: 1 teaspoon dried chili flakes or chili oil, and 2 teaspoons sesame seeds. No chili oil? 1 tablespoon of a neutral oil like canola for the optional hot oil finish (see Tips).

Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.

Equipment you’ll need

These are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.

• Cutting board
• Cleaver or large knife (the flat side does the smashing)
• Rolling pin, optional, for smashing: J.K. Adams Maple Wood French Rolling Pin
• Large mixing bowl (use a metal one for the hot oil finish): Stainless steel mixing bowl set
• Small bowl for the dressing
• Airtight container for leftovers: Zulay Kitchen Glass Storage Containers with Lids

How to make Asian smashed cucumber salad

Step 1: Wash the cucumbers. Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.

Step 2: Smash and cut. Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.

Step 3: Salt and drain. Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.

Step 4: Mix the dressing. In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.

Step 5: Toss and top. Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see Tips below. Serve right away, or cover and refrigerate within 2 hours.

Tips for the best smashed cucumber salad

• Smash, don’t slice. The cracked, rough edges hold on to more dressing than neat slices do.
• Don’t skip the draining. Pouring off the salty water keeps the dressing from getting thin.
• No chili oil? In Chinese cooking, uncooked and cooked oil taste different. Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.
• Make it two ways. Toss it mild for the kids, then scoop out a portion for the grown-ups and add extra chili flakes.
• Packing it for lunch? Pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.

What to serve with it

In the photos it’s served with noodles and a browned patty. It also goes well with salt and pepper chicken wings.

How to store Asian cucumber salad

Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but it’s best the day you make it. If you keep it overnight, the cucumbers release extra water and get softer, so simply drain it off before serving. Because the dressing has raw garlic in oil, keep the salad cold and don’t leave it out at room temperature for more than 2 hours.

FAQ

Why smash the cucumbers?

Smashing cracks the cucumber open, so the rough edges soak up more of the dressing than clean slices would.

Do I have to salt the cucumbers first?

It helps. The salt pulls out some of the water, which you pour off, so the salad stays crunchier and the dressing doesn’t get watered down as fast.

Can I make Asian cucumber salad ahead of time?

Yes. Mix the dressing and keep it covered in the fridge, then smash, salt and drain the cucumbers and toss everything just before serving. Since the dressing has raw garlic in oil, keep it covered in the fridge and use it within 3 days. Don’t leave it out at room temperature for more than 2 hours.

How long does cucumber salad last in the fridge?

It usually keeps 1 to 3 days in an airtight container in the fridge. The cucumbers keep releasing water and soften as it sits, so drain it before serving.

Is this cucumber salad spicy?

Not unless you add chili. The base salad is garlicky and tangy, so you can keep it mild for the kids and add dried chili flakes or chili oil for the adults.

More recipes you’ll love

• Homemade Chinese Food Classic: Hainanese Chicken
• Spicy Peanut Noodles
• Salt and Pepper Chicken Wings with Crispy Lemongrass
• Thai Chicken Salad
• The BEST Bread and Butter Pickled Cucumbers

Pack it once, and see who comes over to check the lunchbox!

Need more dinner ideas? Grab my free dinners

Asian Smashed Cucumber Salad

Cucumbers smashed, salted and drained, then tossed with a garlicky dressing of rice vinegar, soy sauce, sesame oil and a little sugar. A no-cook side with optional chili on top.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Salt and drain 10 minutes mins

Total Time 20 minutes mins

Servings: 5 servings

Course: Salad, Side Dish

Cuisine: Asian, Chinese

Ingredients Equipment Method Notes

Ingredients

  

Salad

• 4 medium cucumbers
• 1 tsp salt

Dressing

• 1 clove garlic minced
• 3 tsp sugar 1 tablespoon
• 2 tsp sesame oil
• 3 tsp soy sauce 1 tablespoon; regular soy sauce
• 2 tbsp rice vinegar

Optional toppings

• 1 tsp dried chili flakes or chili oil plus extra flakes for the adults
• 2 tsp sesame seeds
• 1 tbsp neutral oil like canola optional hot oil finish

Equipment

• Cutting board
• Cleaver or large knife the flat side is for smashing
• Rolling Pin optional, for smashing
• Large mixing bowl (use a metal one for the hot oil finish)
• Small bowl for the dressing
• Airtight container for leftovers

Method

 

1. Rinse the cucumbers under cool running water, rubbing them with your hands or a clean produce brush (no soap). Dry them with a clean towel and trim off the ends.
2. Lay a cucumber on a cutting board, put the flat side of a cleaver or large knife on top, with the sharp edge facing away from you, and press down firmly with the heel of your hand, keeping your fingers clear of the edge (or give it a few firm whacks with a rolling pin) until it cracks open. Break it into about 4 long sections, then cut them into bite-size pieces on a 45 degree angle. Repeat with the rest.
3. Put the cucumbers in a large bowl and toss them with 1 teaspoon salt. Let them sit 5 to 10 minutes, then pour off the water they release.
4. In a small bowl, stir together the minced garlic, 3 teaspoons sugar, 2 teaspoons sesame oil, 3 teaspoons soy sauce and 2 tablespoons rice vinegar until the sugar dissolves.
5. Pour the dressing over the cucumbers and toss well. Top with chili flakes or chili oil, if using, and the sesame seeds. For the optional hot oil finish, see the notes. Serve right away, or cover and refrigerate within 2 hours.
   

Notes

Rinse the cucumbers under running water before cutting, even if you plan to peel them. Skip the soap.

No chili oil? Make sure the cucumbers are well drained and the salad is in a metal or other heatproof bowl at room temperature (not a cold glass bowl straight from the fridge). Heat 1 tablespoon of a neutral oil like canola in a small pan over medium heat just until it shimmers, and stay with the pan the whole time. If it starts to smoke, turn off the heat, let the oil cool completely and start over with fresh oil. As soon as it shimmers, take the pan off the heat and, as the very last step after the salad is tossed and topped, slowly drizzle the oil over the top. Hold the pan low and close to the bowl, pour away from yourself and keep your face back. The oil is very hot and will sizzle and may spatter, so keep kids away from the stove and the bowl.

Servings, prep and salting times are estimates and vary with the size of your cucumbers.

Refrigerate within 2 hours (1 hour if the room is above 90°F / 32°C) in an airtight container. It usually keeps 1 to 3 days, but the cucumbers keep releasing water and soften, so it’s best the day you make it. Drain off the extra water before serving. Because the dressing has raw garlic in oil, keep it cold and don’t leave it out at room temperature for more than 2 hours.

For a lunchbox, pack it straight from the fridge in an insulated lunchbox with two cold sources, like two frozen ice packs, and throw out anything that comes home uneaten.

Allergens: contains sesame and soy, and most soy sauce also contains wheat. If you need to avoid wheat, use a soy sauce or tamari labelled wheat-free. For a sesame-free version, skip the sesame seeds and use a neutral oil instead of sesame oil.