This Taiwanese smashed cucumber salad combines crisp cucumbers with a bold spicy-tangy dressing of soy sauce, sesame oil, and chili oil, creating an addictive side dish that absorbs flavor best when the cucumbers are fractured by hand.
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In a small bowl, combine sugar, soy sauce, sesame oil, chili oil, minced garlic, and toasted sesame seeds to make the dressing. Stir well to combine.
Place the cucumber on a cutting board and use the flat side of a large knife to firmly press down and smash the cucumber along its length.
Roughly chop the smashed cucumber into bite-sized pieces.
Transfer the chopped cucumber to a larger mixing bowl.
Add the sliced fresh chili and chopped spring onions to the bowl with the cucumber.
Pour the prepared dressing over the cucumber mixture.
Toss everything together until the cucumber is evenly coated in the dressing.
Serve immediately and enjoy.
Store in an airtight container in the refrigerator for up to 1 day; the cucumbers will soften and release water, so drain before serving.
Smashing breaks down the cucumber's surface, allowing it to absorb the dressing more effectively and creating a better texture throughout the salad.
Yes, but prepare it no more than 2 hours ahead. Add fresh herbs just before serving to preserve their flavor and prevent wilting.
The heat comes from fresh chili and chili oil; adjust both to your preference. Start with half the chili and reduce chili oil if you prefer milder flavors.
Mince the garlic finely so it distributes evenly throughout the dressing and releases its flavor into the soy and sesame oil base.
Toasted sesame oil has deeper, nuttier flavor and is traditional for this dish. Regular sesame oil will work but won't deliver the same richness.
