Asian Smashed Cucumber Salad Recipe

Savor the vibrant flavors of Smashed Cucumber Salad—a beloved classic from Asia! With crunchy cucumber chunks and a zesty toasted sesame dressing, this salad bursts with freshness and is a breeze to whip up. This recipe is sourced from Maggie at Rack of Lam.

Cucumber salad, popular across Asia, draws inspiration from Korean, Japanese, and Chinese cuisines. Smashing the cucumbers enhances their texture and allows the dressing to penetrate, intensifying the flavor. Typically, it includes garlic, vinegar, soy sauce, and other seasonings like hot chili flakes and toasted sesame oil. Sweeter cucumbers with thin skins, like English, Japanese, or Persian varieties, work best. The end result is a delightful combination of spice, crunch, and savoriness that must be tasted to be appreciated.

Here’s why you’ll absolutely adore this dish:

1. Bursting with flavor: This side dish is a flavor-packed delight. With zesty vinegar, garlic, spicy red pepper flakes, and nutty sesame oil, it’s a taste explosion in every bite!
2. Innovative cooking technique: Who doesn’t love trying something new in the kitchen? Smashing cucumbers might sound unconventional, but it adds a fun twist to cooking that you’ll enjoy exploring.
3. Refreshing and satisfying: Cucumbers are a staple in Asian cuisine for a reason—they’re incredibly refreshing! Just a few bites can instantly cool you down, making them the perfect crunchy snack for any occasion.

Pairs well with other Asian dishes such as Korean BBQ Beef, Korean Kimchi Pork Pancake, Beef Bulgogi Potstickers, Mongolian Beef Bowl, and these amazing Shanghainese Red-Cooked Pork Mini Pot Pies!

Asian Smashed Cucumber Salad

Cool cucumbers, hot chili flakes, and a generous amount of garlic are just a few of the ingredients that make this flavor-forward, Asian-style cucumber salad so good. It's the perfect, refreshing side dish that can be served as an appetizer or alongside your main course.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course: Appetizer, Salad, Side Dish

Cuisine: Asian, Chinese, Korean

Ingredients Method Notes

Ingredients

  

Prepare Cucumbers:

• 1 lb Persian cucumbers (English cucumber work too as long as the skin is very thin)
• 1 tsp salt

For the dressing:

• 1 Tbsp light soy sauce
• 3 Tbsp rice vinegar
• 2 Tbsp sugar
• 2 tsp toasted sesame oil
• 1-2 cloves fresh garlic, minced (optional)
• crushed red pepper flakes to taste
• black or white sesame seeds for garnish
• 1-2 mini red bell pepper (optional garnish for pop of color)

Method

 

1. Wash and pat dry the cucumbers, then trim off their ends.
2. Lightly smash the cucumbers using the side of a large knife or kitchen mallet, until they break into sections.
3. Cut the cucumbers into bite-sized pieces and place into a bowl.
4. Sprinkle salt onto cucumbers and mix until combined. Allow to sit for 15 minutes, then pour through a sieve or colander to remove excess liquid. Set aside.
5. In a separate bowl, mix the dressing ingredients together until well blended.
6. Toss the smashed cucumbers with the dressing.
7. Top with crushed red pepper flakes (optional but highly recommended), minced garlic and/or black/white sesame seeds. Serve immediately or marinate for 15 minutes before serving.

Notes

• It can be stored for up to three days in the refrigerator. It can go longer but I noticed the cucumber gets mushier and mushier.
•  Make sure to drain the cucumbers in a colander for at least 15 minutes to release the water. Smashing and draining the cucumbers will allow the dressing to adhere to them and does remove bitterness magically.

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