Smashed Cucumber Salad

Smashed Cucumber Salad is a crunchy, garlicky cold side dish of smashed cucumbers tossed in a tangy Asian-style dressing. This quick salad works as a starter, picnic side, or weeknight accompaniment that always feels light and satisfying.

Print Recipe

Prep Time 10

Total Time 10

Course Appetizer, Side Dish

Cuisine Asian, Chinese-inspired

Servings 4 servings

Calories 90 kcal

Ingredients

Main Ingredients

2 large Large cucumbers Rinse and cut into large chunks; English cucumbers or Japanese cucumbers work well as alternatives.
3 cloves Garlic, minced Adjust to taste; substitute 1/2 teaspoon garlic powder if fresh garlic is unavailable.
2 tablespoons Rice vinegar Use seasoned rice vinegar for milder acidity, or swap with apple cider vinegar for tangier notes.
1 tablespoon Soy sauce Light soy sauce preferred; tamari is a gluten-free substitute with similar saltiness.
1 teaspoon Sesame oil Toasted sesame oil adds nuttiness; use neutral oil plus toasted sesame seeds if you lack sesame oil.
1 tablespoon Sugar Balances acidity; honey or agave syrup can replace sugar for a different sweetness profile.
to taste Salt Start with a pinch and adjust after tasting to avoid over-salting the cucumbers.

Garnish

Sesame seeds To garnish; toast seeds briefly for extra aroma.
Chopped scallions To garnish; use both green and white parts for mild onion flavor; chives can substitute.

Instructions

Preparation

Rinse the cucumbers to remove any dirt and pat them dry before cutting into large, roughly two-inch chunks.
Trim off the ends to remove any bitter tips and ensure uniform chunk sizes for even smashing and presentation.

Smash the Cucumbers

Place each cucumber chunk on a cutting board and use the flat side of a knife to gently smash until the skin breaks.
Transfer the smashed pieces into a serving bowl and discard any excess watery pulp to prevent dilution of the dressing.

Make the Dressing

Combine the minced garlic, rice vinegar, soy sauce, sesame oil, sugar, and salt in a mixing bowl until sugar dissolves completely.
Taste and adjust seasoning, adding a little more soy sauce for saltiness or rice vinegar for brightness as needed.

Combine and Rest

Pour the dressing over the smashed cucumbers and toss gently to coat every piece with the dressing and minced garlic.
Let the salad sit for ten minutes at room temperature to allow the flavors to meld and the cucumbers to absorb the dressing.

Garnish and Serve

Sprinkle toasted sesame seeds and chopped scallions over the salad immediately before serving to preserve crispness and aroma.
Enjoy the Smashed Cucumber Salad as a cold side or light starter, serving on a chilled plate if desired.

Notes

Use these targeted tips to produce a consistently crisp and flavorful Smashed Cucumber Salad every time you make it.

Keyword Cold Side Dish, Cucumber Salad, Quick Salad, Refreshing Salad, Smashed Cucumber Salad