Smashed Asian Cucumber Salad
A crisp, refreshing smashed Asian cucumber salad tossed in a soy-sesame dressing with garlic, chili oil, and rice vinegar. Ready in under 10 minutes, this simple side dish is crunchy, tangy, and full of umami flavor.
Servings: 2
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
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften but stay flavorful.
Cucumber choice: Use Persian or English cucumbers for the best crunch and fewer seeds.
Make ahead: Salt the cucumbers and prep the dressing in advance, then combine just before serving.
Spice variation: Add more chili oil, chili crisp, or crushed red pepper for extra heat.
Nutrition
Calories: 141kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 2172mg | Potassium: 264mg | Fiber: 1g | Sugar: 9g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
