Smashed cucumber salad is one of the most loved Asian salads of all time. It’s crunchy, refreshing, packed with flavor, and unbelievably easy to make. Since there’s no cooking involved, it’s the perfect dish for hot summer days when you want something light and refreshing. So please give this a try. I’m sure it’ll become your new summer favorite.
Smashed Cucumber Salad
Ingredients:
- 2 English cucumbers
- 1 tsp kosher salt
- 1/2 tbsp sugar
Dressing:
- 3 cloves garlic
- 1 mild red chili (optional)
- Small handful of cilantro (or green onions)
- 1.5 tbsp soy sauce
- 2 tbsp rice vinegar (or black vinegar, white vinegar)
- 1 tbsp sugar
- 2 tsp toasted sesame oil
- Small pinch of MSG (optional)
- Chili oil, to drizzle (optional)
Instructions:
SALT CUCUMBERS
1. Trim off the ends of the cucumbers. Smash them with the flat side of a knife or a rolling pin. (To prevent cucumber pieces from flying everywhere, you can place them in a plastic bag first.)
2. Once the cucumbers are smashed into quarters, remove the seeds and cut them into bite-sized pieces. Transfer them to a mixing bowl. (Smashing creates rough surfaces that help the cucumbers pick up the dressing much better.)
3. Add the salt and sugar. Mix well and let sit for 5 to 10 minutes. (If you’re planning to eat this right away, you can skip this step. But if it’ll sit on the table for a while, drawing out excess water will help keep the salad crisp.)
MAKE DRESSING
1. Finely chop the garlic cloves. Thinly slice the red chili. Chop the cilantro (or substitute with green onions).
2. In a small container, combine the garlic, chili pepper, soy sauce, vinegar, sugar, sesame oil, and MSG (if using). Mix well and set aside.
MAKE SMASHED CUCUMBER SALAD
1. Transfer the cucumbers to another mixing bowl to remove any excess moisture. Pour over the dressing and toss well to combine.
2. Transfer to a serving plate. Optionally, drizzle with chili oil and finish with cilantro and toasted sesame seeds.
3. Serve immediately with chicken fried rice, lo mein, or your favorite dish. Enjoy!
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Ingredients
2 English cucumbers
1 tsp kosher salt
1/2 tbsp sugar
- Dressing:
3 cloves garlic
1 mild red chili (optional)
Small handful of cilantro (or green onions)
1.5 tbsp soy sauce
2 tbsp rice vinegar (or black vinegar, white vinegar)
1 tbsp sugar
2 tsp toasted sesame oil
Small pinch of MSG (optional)
Chili oil, to drizzle (optional)
Directions
- Salt Cucumbers
- Trim off the ends of the cucumbers. Smash them with the flat side of a knife or a rolling pin. (To prevent cucumber pieces from flying everywhere, you can place them in a plastic bag first.) Once the cucumbers are smashed into quarters, remove the seeds and cut them into bite-sized pieces. Transfer them to a mixing bowl. (Smashing creates rough surfaces that help the cucumbers pick up the dressing much better.)
- Add the salt and sugar. Mix well and let sit for 5 to 10 minutes. (If you’re planning to eat this right away, you can skip this step. But if it’ll sit on the table for a while, drawing out excess water will help keep the salad crisp.)
- Make Dressing
- Finely chop the garlic cloves. Thinly slice the red chili. Chop the cilantro (or substitute with green onions).
- In a small container, combine the garlic, chili pepper, soy sauce, vinegar, sugar, sesame oil, and MSG (if using). Mix well and set aside.
- Make Smashed Cucumber Salad
- Transfer the cucumbers to another mixing bowl to remove any excess moisture. Pour over the dressing and toss well to combine.
- Transfer to a serving plate. Optionally, drizzle with chili oil and finish with cilantro and toasted sesame seeds.
- Serve immediately with chicken fried rice, lo mein, or your favorite dish. Enjoy!
Recipe Video
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
