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smashed cucumber salad in a bowl
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5 from 2 votes

Smashed Cucumber Salad

This smashed cucumber salad is equal parts fabulously fresh and deeply savory. Inspired by a traditional Chinese dish, it's equally at home alongside a perfectly grilled steak.
Prep Time15 minutes
Additional Time15 minutes
Total Time30 minutes
Course: Salads + Bowls
Cuisine: American
Keyword: smashed cucumber salad
Calories: 89kcal
Author: Carolyn Gratzer Cope

Ingredients

For the cucumbers

  • 1 ? ½ pounds (680 grams) English or Persian cucumbers
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon sugar

For the dressing

  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) toasted sesame oil
  • 1 tablespoon (15 ml) reduced-sodium soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon fine sea salt
  • 2 medium garlic cloves minced
  • ¼ teaspoon chili flakes

To serve

  • ¼ cup chopped cilantro leaves
  • 2 scallions thinly sliced
  • 1 tablespoon sesame seeds or 2 tablespoons chopped peanuts

Instructions

  • T?o prepare the cucumbers, trim off the ends. Cut into segments three to four inches long. Cut each segment in half lengthwise.
  • P?lace segments cut-side down on work surface and smash to crack the skin, break down the flesh, and remove some of the seeds. You can use the side of a chef's knife and the pressure of your palm, the flat side of a meat mallet, or a rolling pin.
  • S?lice smashed segments on the bias. Transfer pieces to a colander, discarding seeds.
  • S?prinkle cucumbers with the salt and sugar, toss gently to coat, and allow to drain (in a clean sink or over a bowl) for 15 minutes.
  • M?eanwhile, in a large mixing bowl, make the dressing. Whisk together the vinegar, oil, soy sauce, sugar, salt, garlic, and chili flakes.
  • P?at cucumbers dry with paper towels and transfer to the mixing bowl.
  • T?oss to coat with the dressing.
  • S?tir in the cilantro and scallions.
  • T?ransfer to a serving bowl and sprinkle with the sesame seeds or chopped peanuts.

Notes

  1. You'll start with English or Persian cucumbers, which typically have tenderer skin and seeds than other varieties. They can vary dramatically in size, so use the approximate weight called for in the recipe card.
  2. Use plain, unseasoned rice vinegar, which does not have added salt and sugar.
  3. Toasted sesame oil (sometimes called dark sesame oil) has tons of great flavor and provides the backbone for the dressing. Don't confuse it with light sesame oil, which has a lighter color and much less flavor.
  4. Lower-sodium soy sauce has deep flavor without an excess of saltiness. If it's important to you that this recipe be gluten-free, be sure to use a GF soy sauce variety (such as tamari).
  5. Sliced scallions and chopped fresh cilantro leaves contribute freshness and flavor. You can use just one or the other if that's what you've got, but I really love the combination and the abundance.
  6. A sprinkle of sesame seeds or chopped peanuts adds a bonus layer of crunch right before serving.
  7. This dish is quick and easy to make and doesn't require any cooking. I prefer to make it shortly before serving, since even drained cucumbers will continue to give off some moisture as they sit, watering down the dressing. 
  8. If you would like to prep the cucumbers in advance, you can leave them in the fridge, with the colander set over a bowl and tightly covered with plastic wrap or foil, for up to four hours or so before continuing with the recipe.
  9. Dressed leftovers will keep well in an airtight container in the fridge for a day or two.

Nutrition

Serving: 1 | Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 638mg | Fiber: 1g | Sugar: 3g