There’s something about cucumbers in summer that just makes sense. They’re cool, crunchy, and almost thirst-quenching. This smashed cucumber salad takes that freshness and gives it a punch of flavor with garlic, sesame, and a tangy-salty dressing. The smashing part? That’s not just for fun — it helps the cucumbers soak up all that dressing. Best part? It’s ready in about 10 minutes, which means you can throw it together while your main dish is still cooking.
Why This Salad Is a Summer Favorite
Every summer, when our little garden plot starts producing cucumbers faster than we can keep up, this salad makes a regular appearance on our table. Sometimes I’ll make a big bowl and keep it in the fridge for those random “I need a snack” moments. It’s just as satisfying as chips but so much fresher.
This isn’t your average cucumber salad — it’s bright with vinegar, savory from soy sauce, nutty from sesame oil, and if you like a little kick, the chili oil brings it to life. You can keep it mild or make it fiery depending on your mood (or your guests).
A Little Story About Cucumbers
When I was younger, cucumbers were just “that thing in salads” for me. Then, during a trip abroad, I noticed street vendors selling whole cucumbers as a snack — peeled, chilled, and ready to crunch into. People would eat them on buses, walking through parks, even sitting on the steps of monuments. That was my “oh, cucumbers are underrated” moment.
Now, I keep them around all summer. On scorching days, they feel almost like nature’s hydration stick. And this salad is the easiest way to make them exciting without turning on the stove for long.
Step-by-Step — With My Personal Tips
- Make the dressing first – In a bowl, mix salt, sugar, sesame oil, soy sauce, and rice vinegar until dissolved. I like using warm (not hot) water to help the sugar melt faster before adding the oil and vinegar.
- Wash & dry your cucumbers – A dry cucumber holds the dressing better. If they’re from the garden and a bit bumpy, I’ll give them a light scrub.
- Smash, don’t slice – Lay the side of your knife on the cucumber and give it a good whack with your palm. This cracks them open so the dressing can seep into all the nooks and crannies. Then, cut them into bite-sized pieces at an angle.
- Garlic & oil choice – If you skip chili oil, try heating a spoonful of plain oil until just shimmering, then drizzle it over the garlic before tossing with cucumbers. That little sizzle changes the flavor in the best way.
- Toss & serve – Mix cucumbers with dressing, garlic, and oil. Sprinkle with toasted sesame seeds and fresh cilantro right before serving for the best color and crunch.
Make-Ahead Tip
If you’re prepping this ahead for a party or picnic, smash and cut the cucumbers, then keep the dressing separate until about 15 minutes before serving. That way they stay extra crisp instead of getting watery.
How I Serve This
- With grilled meats – It’s perfect next to chicken skewers, pork chops, or anything smoky from the grill.
- As a snack – I’ve eaten a bowl of this while binge-watching a show more times than I can count.
- In a picnic spread – Goes great with cold noodles, dumplings, or even sandwiches.
Storing Leftovers
If you somehow have leftovers, store them in a covered container in the fridge. They’re best within 24 hours, but I’ve eaten them up to 2 days later and still enjoyed the flavor. Just know the cucumbers will soften the longer they sit.
Smashed Asian Cucumber Salad
This Smashed Asian Cucumber Salad is a cool, crunchy side that bursts with flavor. Fresh cucumbers are smashed for extra texture, then tossed in a tangy-salty dressing with garlic, cilantro, and a hint of sesame.
Ingredients
- 2 seedless cucumbers (about 1–1½ lbs / 600 g)
- 3 teaspoons light soy sauce
- 1 teaspoon salt
- 1½ tablespoons rice vinegar
- 2½ teaspoons sugar
- 2 teaspoons toasted sesame seeds
- 2–4 cloves garlic, finely chopped
- 2 teaspoons sesame oil
- 1–2 teaspoons chili oil (optional)
- Small handful fresh cilantro, chopped
Instructions
- Rinse cucumbers and pat them completely dry. In a small bowl, whisk together salt, sugar, soy sauce, rice vinegar, and sesame oil until the sugar and salt dissolve. Set aside.
- Place cucumbers on a cutting board. Lay a large knife flat over one and press down firmly with your other hand until it cracks and splits into sections. Repeat along the length, then cut into bite-sized angled pieces.
- In a large mixing bowl, toss cucumber pieces with the prepared dressing, chopped garlic, and chili oil if using. Mix until the cucumbers are well coated.
- Transfer to a serving plate and sprinkle with toasted sesame seeds and fresh cilantro. Serve immediately for maximum crunch.
Notes
- If you skip chili oil, try heating a tablespoon of neutral oil in a pan until hot, then drizzle over the cucumbers before tossing—this creates a different depth of flavor.
- Best served fresh; cucumbers lose their crunch if left too long after mixing.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 807mgCarbohydrates: 13gFiber: 1gSugar: 5gProtein: 2g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick Answers to Common Questions
Can I use English cucumbers?
Yes! Just peel off some of the skin if it’s thick, and remove large seeds if you prefer.
What if I don’t have rice vinegar?
White wine vinegar or apple cider vinegar work in a pinch — they’ll change the flavor slightly but still taste great.
Can I make it without garlic?
Sure, but you’ll lose some of that signature punch. If you’re avoiding raw garlic, try roasted garlic for a softer taste.
Try other Chinese recipes:
