Smashed Cucumber Salad delivers crisp bites fresh herbs zesty dressing in mins now ideal weeknight or picnic option light and refreshing
Ingredients
Scale
2 large cucumbers (English or Persian), washed and trimmed. Optional: peeled if you prefer a milder, smoother bite. Tip: English cucumbers stay crisper; Persian cucumbers are sweeter and more delicate.
1 teaspoon flaky or fine sea salt. Tip: Salt helps draw moisture for a crisper salad.
2 tablespoons rice vinegar. Tip: Use seasoned rice vinegar for extra depth, or a splash of cider vinegar if that’s what you have.
1 teaspoon toasted sesame oil. Tip: Toasted sesame oil is potent—a little goes a long way.
1–2 tablespoons soy sauce or tamari (gluten-free). Tip: Adjust to taste; tamari adds a rich, umami kick.
1 teaspoon sugar or honey (adjust to taste). Tip: If you like a tangier salad, reduce sugar by half.
1 small garlic clove, minced. Tip: A micro-plane can give you a smoother garlic press without harsh chunks.
1/2 teaspoon chili flakes or 1 small fresh chili, minced (optional). Tip: Seedless chili works well for milder heat.
2 tablespoons chopped fresh herbs (cilantro, mint, or dill). Tip: Use a mix for a brighter, greener finish.
1 tablespoon toasted sesame seeds. Tip: Toast just until fragrant to maximize nutty aroma.
Optional: a drizzle of chili oil or a pinch of Sichuan pepper oil for extra kick.
Instructions
Rinse the cucumbers, then trim the ends. Pat dry so they don’t float in the dressing. Visual cue: you want the cucumber to feel crisp, not watery.
Smash each cucumber with the flat side of a heavy knife or with a rolling pin. Smash until you hear a crackle and see the skin give way to juicy fragments. Don’t over-smash—you want chunky pieces, not mush.
Slice the smashed cucumbers into rough 1–2 inch pieces. Toss with the salt and let rest 8–10 minutes to draw more moisture. Drain any obvious liquid and pat dry gently.
In a small bowl, whisk together rice vinegar, soy sauce, sugar, minced garlic, and chili (if using. then drizzle in sesame oil). Taste and adjust for balance—salty, tangy, and a touch sweet.
Pour the dressing over the cucumbers. Add the herbs and sesame seeds, then toss until every piece is glistening. If the salad seems dry, whisk in 1–2 teaspoons more vinegar or a splash of water.
Let the salad sit for 5–15 minutes to let the flavors meld. Serve chilled or at room temperature. The cucumbers will stay crisp for a few hours if kept cool.
Notes
Crunchy, cool smashed cucumber salad with a tangy sesame dressing, herbs, and optional heat—quick to assemble and perfect for hot days.
Prep Time:15 minutes
Category:Salad
Cuisine:Asian
Nutrition
Serving Size:4 servings
Calories:120 kcal
Sugar:6 g
Fat:8 g
Carbohydrates:9 g
Fiber:2 g
Protein:3 g
Keywords: smashed cucumber salad, cucumber salad, Asian salad, sesame, quick side dish, gluten-free, dairy-free
