Smashing the cucumbers instead of slicing them is the whole point: the craggy, torn edges grab the dressing far better than clean-cut rounds, so every bite is seasoned. Salting first pulls out water and keeps the salad crisp instead of soggy.
Smashed Cucumber Salad — Recipe
Ingredients
- 2 English cucumbers
- 1 tsp salt
- 2 cloves garlic, minced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce · 1 tsp sesame oil
- 1 tsp sugar · 1 tsp chili crisp (optional)
- Toasted sesame seeds
Instructions
- Smash the cucumbers with the flat of a knife, then cut into bite-size pieces.
- Toss with salt and let sit 10 minutes; drain off the released water.
- Whisk garlic, rice vinegar, soy sauce, sesame oil, sugar, and chili crisp.
- Toss the cucumbers in the dressing, top with sesame seeds, and serve cold.
Serving & Storage
Best eaten fresh, within an hour or two, while the cucumbers are at their crunchiest. It's a natural side for grilled chicken, rice bowls, or dumplings. For more heat, add extra chili crisp just before serving.
Pair it with something high-protein — try our cottage cheese flatbread →