This refreshing Smashed Cucumber Salad is the perfect summer snack or side dish. Cool and crunchy, it’s flavored with Asian-inspired ingredients like sesame and soy, and a drizzle of hot chili oil gives it a pleasant kick.
Table of Contents
- Why You’ll Love This Salad
- Ingredients for Smashed Cucumber Salad
- Recipe Variations & Modifications
- How to Make Smashed Cucumber Salad
- Recipe Tip
- How to Serve Smashed Cucumber Salad
- Storage
- Frequently Asked Questions
- More Asian-Inspired Sides You’ll Love…
- Smashed Cucumber Salad With Chili Oil Recipe
Crisp and bright, this smashed cucumber salad stands out because the smashed pieces soak up the dressing while remaining crunchy. The combination of salty, sweet, and umami flavors makes each bite satisfying and well-balanced.
Why You’ll Love This Salad
- Unique texture—Smashing the cucumbers creates chunky pieces that absorb dressing while staying crisp.
- Quick and easy—Minimal prep, fast assembly, and no complicated steps.
- Great as leftovers—The flavors deepen after a few hours, so it’s ideal to make ahead.
Ingredients for Smashed Cucumber Salad
A full ingredient list with exact measurements is provided in the recipe card below.
- Cucumbers—Large English or similar cucumbers work best.
- Hot chili oil—Use a true chili oil (not a thick sauce) for flavor and heat; add or omit to taste.
- Sugar—A small amount balances the salt and spice and brightens the dressing.
Recipe Variations & Modifications
- Chili oil alternatives—Chili crunch or other flavored chili oils can be swapped in, or leave it out for a milder salad.
- Sesame oil—Toasted sesame oil adds depth, but regular sesame oil will also work if that’s what you have on hand.
How to Make Smashed Cucumber Salad
Step 1. Wash the cucumbers and trim off the ends. Lay each cucumber horizontally and cut into three roughly equal sections.
Step 2. Place a few cucumber sections into a large freezer or storage bag, squeeze out excess air, seal, and firmly smack the cucumbers with a rolling pin or meat mallet. They will split into 3–4 spears. Repeat with remaining pieces.
Step 3. Remove any large seeds or mushy centers. Break the cucumber spears into bite-sized pieces, place them in a colander, sprinkle with salt, and toss by hand. Let them sit for 15 minutes to draw out excess moisture.
Step 4. While the cucumbers rest, whisk rice vinegar and grated garlic in a small bowl and let it sit for 5 minutes. Then add soy sauce, sesame oil, and sugar, and whisk until the sugar dissolves.
Step 5. Transfer the cucumbers to a large bowl, pour the dressing over them, and toss to coat. Drizzle 1–2 tablespoons of hot chili oil on top, and finish with toasted sesame seeds and sliced green onions or scallions.
Recipe Tip
Salting and resting the cucumbers pulls out excess water so they absorb the dressing without becoming soggy. Let them sit 15–30 minutes depending on how much moisture you want removed.
How to Serve Smashed Cucumber Salad
This salad pairs beautifully with Asian-inspired mains like miso salmon, sesame-hoisin chicken lettuce cups, garlic-ginger meatballs, or served alongside rice bowls. It adds a cool, bright contrast to richer dishes.
Storage
Store the salad in an airtight container in the refrigerator for 2–3 days. It tastes best after a few hours, but will become slightly softer after a day—salting first helps keep it from getting overly watery.
Frequently Asked Questions
Toss the cucumber pieces with salt and let them rest for 15–30 minutes. The salt draws out excess water so the salad stays crisp and the dressing remains concentrated.
Smashing creates a mix of crunchy and slightly softened textures. The softened surfaces absorb dressing and flavor, producing a marinated effect while keeping a satisfying crunch.
View more summer recipes and ways to use up summer produce in the site’s recipe collection.
More Asian-Inspired Sides You’ll Love…
Food
Sesame Ginger Seared Baby Bok Choy
Sides
Garlic Ginger Sautéed Broccolini
Salads
Crunchy Thai Rainbow Salad With Peanut Dressing
Instant Pot
Easy Coconut Ginger Instant Pot Rice
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Smashed Cucumber Salad With Chili Oil
Ingredients
- 2 large English cucumbers, or 4 medium
- 1.5 tsp sea salt
- 4 tsp rice vinegar
- 1 tsp garlic, grated to a paste
- 1 TBSP low sodium soy sauce
- 2 tsp toasted sesame oil, regular sesame oil will also work
- 1 tsp sugar
- 1 TBSP toasted sesame seeds
- 1-2 TBSP hot chili oil, omit for no heat
- Sliced scallions, for garnish
Instructions
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Wash the cucumbers and trim the ends.
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Cut each cucumber into three sections.
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Place sections into a large freezer bag, seal with minimal air, and firmly smash with a rolling pin or meat mallet until the pieces split into spears. Repeat for all sections.
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Discard large seeds or mushy centers.
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Break spears into bite-sized pieces, place in a colander, sprinkle with salt, and toss by hand. Let sit 15 minutes.
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Whisk rice vinegar with grated garlic and let sit 5 minutes. Add soy sauce, sesame oil, and sugar; whisk until sugar dissolves.
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Place cucumbers in a large bowl and pour the dressing over them.
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Toss to coat, drizzle with 1–2 TBSP hot chili oil, and garnish with toasted sesame seeds and sliced scallions.
Notes
Nutrition
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