Smashed Cucumber Salad (Print Version)

Crisp smashed cucumbers tossed with garlic, rice vinegar, chili oil and toasted sesame for a bright, tangy side.

# Components:

→ Vegetables

01 - 3 medium English or Persian cucumbers
02 - 2 cloves garlic, finely minced

→ Seasonings & Condiments

03 - 1 teaspoon sea salt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce or tamari
06 - 1–2 teaspoons chili oil, to taste
07 - 1 teaspoon granulated sugar
08 - 2 teaspoons toasted sesame oil

→ Garnishes

09 - 1 tablespoon toasted sesame seeds
10 - 2 scallions, thinly sliced
11 - Fresh cilantro leaves (optional)

# Directions:

01 - Rinse and dry cucumbers, trim the ends, then halve each lengthwise.
02 - Place each cucumber half cut-side down on a cutting board and press firmly with the flat side of a chef's knife or a rolling pin until the skin splits and the cucumber flattens.
03 - Slice the smashed cucumbers into 1–2 inch bite-sized pieces and transfer to a mixing bowl.
04 - Sprinkle the sea salt over the cucumber pieces, toss to distribute evenly, and let sit 10 minutes to draw out excess moisture.
05 - Tilt the bowl or use a sieve to drain any liquid released by the cucumbers; gently pat with paper towels if needed.
06 - Whisk together the minced garlic, rice vinegar, soy sauce or tamari, chili oil, sugar, and toasted sesame oil in a small bowl until the sugar dissolves.
07 - Pour the dressing over the drained cucumbers and toss gently until pieces are evenly coated.
08 - Transfer to a serving platter, sprinkle with toasted sesame seeds and sliced scallions, add cilantro if desired, and serve immediately or chill 10–15 minutes to develop flavor.

# Expert Advice:

01 -
  • If you want a salad that feels as fun to make as it is to eat, this is it—smashing the cucumbers is surprisingly liberating.
  • It’s one of those miraculous recipes that feels restaurant-special but is ready in under fifteen minutes at home.
02 -
  • If you don’t salt and drain your cucumbers, the salad turns watery so quickly—trust me, don’t skip that ten-minute rest.
  • Letting the finished salad sit, even just briefly, makes the flavors bolder and brighter every time.
03 -
  • Always mix the dressing separately to make sure the sugar dissolves and flavors meld before meeting the cucumbers.
  • A drizzle of extra chili oil or a pinch of flaky salt just before serving is my under-the-radar trick for maximum flavor.
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