This Chinese smashed cucumber salad combines crisp cucumbers with a savory-tangy dressing made from sesame oil, rice vinegar, and soy sauce, finished with a hint of heat from red pepper flakes. It's a quick, addictive side that comes together in minutes.
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Peel the English cucumbers, leaving some stripes of skin for texture and color.
Cut the cucumbers in half lengthwise.
Using the flat side of a large knife, carefully smash the cucumber halves to crack them open.
Chop the smashed cucumbers into bite-sized, irregular pieces and place them in a large mixing bowl.
To the bowl, add sesame oil, rice vinegar, and soy sauce.
Sprinkle in the crushed red pepper flakes and brown sugar.
Add the minced garlic, salt, and pepper (if using).
Toss everything together until the cucumbers are well coated in the dressing.
Let the salad sit and macerate for a few minutes to allow the flavors to meld, then serve.
Store leftover salad in an airtight container in the refrigerator for up to 1 day; the cucumbers will gradually soften and release liquid as they sit.
Use the side of a chef's knife or a meat mallet to crack the cucumbers gently, breaking them into bite-sized pieces. Avoid pounding aggressively, which releases excess liquid and creates mush.
Yes, prepare the dressing and smashed cucumbers separately up to 2 hours ahead. Combine just before serving to keep the cucumbers crisp.
English (seedless) cucumbers are ideal because they have fewer seeds and thinner skins than standard cucumbers, giving a better texture when smashed.
Half a teaspoon of red pepper flakes provides mild heat. Adjust to taste: reduce for less spice or add up to 1 tsp for more kick.
Yes, but taste first before adding the salt listed in the recipe, as regular soy sauce is saltier and may require less additional salt.
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