Chinese Spicy Smashed Cucumber (Printable)

Crunchy smashed cucumbers dressed in a garlicky, spicy soy and sesame blend for a refreshing, bold salad.

# Components:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed (approximately 1.1 lbs)
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves (optional)

# Method:

01 - Place cucumbers on a cutting board and gently smash with the flat side of a knife until cracked. Tear or cut into bite-sized chunks.
02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes. Drain and pat dry with paper towels.
03 - In a large bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, garlic, and sugar until sugar dissolves.
04 - Add drained cucumbers and sliced scallions to the dressing. Toss thoroughly to ensure even coating.
05 - Transfer to a serving dish. Sprinkle with toasted sesame seeds and optionally fresh cilantro leaves. Serve immediately or chill for 10 to 15 minutes for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in fifteen minutes with almost no cooking, making it ideal for when you want something impressive without the stress.
  • The smashing technique creates these perfect little crevices that drink up the dressing, so every bite tastes intentional and full-flavored.
  • It's naturally vegan, gluten-free (with one swap), and light enough to serve alongside heavier dishes without feeling like an afterthought.
02 -
  • Don't skip the salting step thinking you'll save time—those ten minutes are what separate a crisp salad from one that weeps liquid onto the plate.
  • The chili heat intensifies as it sits, so if you're making this ahead, hold back on the flakes and let guests adjust their own bowls.
03 -
  • Use a chef's knife that's actually sharp—a dull blade will bruise the cucumber instead of smashing it cleanly, which affects the texture.
  • If you're making this more than an hour ahead, dress it just before serving and keep the garnish separate until the last moment to preserve crunch.
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