There’s something wildly satisfying about smashing cucumbers. Not just because it’s fun, but because it transforms a humble vegetable into the most refreshing side dish imaginable. This Asian cucumber salad is crisp, tangy, garlicky, and just a little spicy — the perfect mix of salty, sweet, and sour.
It’s inspired by the popular Chinese smashed cucumber salad (pai huang gua). Whether you serve it as a light appetizer, a side for noodles or fried rice, or a cooling dish for summer, this smashed Asian cucumber salad is sure to be a hit. And if you’re craving more refreshing cucumber-based recipes, make sure to check out my Cold Sesame Noodles, Cold Silken Tofu, and my Cucumber Raita.
Table of contents
Key Ingredients and Why They Matter
Cucumbers: The heart of this smashed Asian salad. Smashing them creates rough edges that soak up more dressing, giving each bite extra flavor. Persian or English cucumbers work best for their thin skin and low seed content.
Salt: Draws out water from the cucumbers, concentrating their flavor and keeping the texture crunchy.
Soy sauce and rice vinegar: The savory-tangy backbone of the dressing. Soy adds saltiness and umami, while rice vinegar cuts through the oil and brightens everything.
Sesame oil and chili oil: The duo that gives this salad its signature depth. Sesame oil adds nuttiness, while chili oil brings heat and a smoky edge.
Garlic: Infuses the dressing with bold flavor that ties the soy and vinegar together — don’t skip it.
Sugar: Balances the saltiness and acidity, creating that addictive sweet-salty-sour balance found in the best Asian-style salads.
Sesame seeds: Add a subtle crunch and nutty finish while making the salad visually pop.
How to Make My Asian Cucumber Salad
- Serve immediately or chill before serving for extra crunch.
- Smash cucumbers with the flat side of a knife or rolling pin until they split naturally.
- Cut into diagonal chunks and sprinkle with salt. Let sit 10–15 minutes to draw out moisture.
- Whisk together soy sauce, sesame oil, chili oil, garlic, rice vinegar, and sugar in a small bowl.
- Drain cucumbers, toss with dressing, and garnish with sesame seeds.
My Pro Tips
Smash strategically: When making Asian cucumber salad, use the flat side of a chef’s knife or rolling pin to gently crush cucumbers until they split naturally. Uneven chunks soak up more dressing and give that signature restaurant-style texture.
Let it rest: Sprinkle salt on the smashed cucumbers and let them sit for 10–15 minutes. This draws out excess water and keeps the salad crisp once dressed.
Serve it cold: This Asian cucumber salad tastes best chilled — the dressing absorbs better, the flavors meld, and the texture stays perfectly snappy.
Don’t overdress: Cucumbers release water over time, so toss them with dressing right before serving to avoid a watery salad.
What to Serve with my Smashed Asian Cucumber Salad
For a hearty, summer meal, pair this smashed Asian cucumber salad with my Spicy Peanut Noodles for a cool, crunchy contrast. The salty-sweet dressing complements the nuttiness of the peanut sauce beautifully.
It also makes a great side for my Sticky Soy Hot Honey Wings or Vegetarian Smash Burger — the freshness of the cucumbers cuts right through the richness. It’s also perfect next to Fried Spring Rolls, where the sesame and chili notes play off the crispy texture.
For a cooling drink pairing, try it with my Iced Matcha or Strawberry Agua Fresca for a refreshing balance. And if you’re building a bigger spread, add this alongside Mushroom Miso Pasta or Honey Roasted Carrots with Whipped Feta for a mix of crunch, heat, and creaminess that feels effortless but tastes restaurant-worthy.
FAQ
Smashing helps break down the cucumbers’ structure so they absorb more of the dressing. It also gives the salad a more rustic, restaurant-style texture.
Persian cucumbers or English cucumbers are ideal because they have thin skin and fewer seeds. Regular cucumbers work if you peel and seed them first.
Smashed Asian Cucumber Salad
Ingredients
- 1 tsp salt
- 2 tbsp soy sauce, (or 1.5 tbsp dark soy sauce)
- 1 tbsp sesame oil
- 1 tsp chili oil
- 1/2 tsp chopped garlic
- 2 tsp rice vinegar
- 3 tsp sugar
- 1/2 tsp sesame seeds
- 1 large english cucumber
Instructions
- Smash the cucumbers: Place cucumbers on a cutting board and use the flat side of a knife or rolling pin to gently crush them until they split. Cut into diagonal pieces for that signature rustic look.
- Salt and drain: Sprinkle the smashed cucumbers with salt and let them sit for 10–15 minutes. This draws out excess water, keeping them crunchy after you add the dressing.
- Make the dressing: In a small bowl, whisk together dark soy sauce, sesame oil, chili oil, minced garlic, rice vinegar, and sugar until smooth and balanced. Adjust to taste.
- Toss together: Drain any released cucumber liquid, then toss the cucumbers with the dressing until evenly coated.
- Garnish and serve: Sprinkle sesame seeds on top for extra crunch and nutty flavor. Serve right away or refrigerate for 10–15 minutes before serving for a refreshing chilled version.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Always love a good cucumber salad and this one was delicious!