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This smashed cucumber salad has been a staple in my cooking ever since I can remember. It comes together in under 15 minutes and brings freshness to any meal – especially with asian inspired dishes, rice bowls, or anything spicy!
Chef Tips
- Keep this cold – After you smash the cucumbers, keep this in the fridge to keep the cucumbers crunchy.
- Salt and rinse the cucumbers – to make this ahead of time, I like to add one extra step of tossing the cucumbers with 1 teaspoon of kosher salt, letting it sit for 15 minutes, and then draining and rinsing the cucumbers. This helps keep the cucumbers crisp for longer. However, if you’re eating the smashed cucumber salad within 30 minutes of smashing them, I find that you don’t really need to do this.
- Smash, then tear – Use the flat side of your knife to smack or press down on the cucumbers until they split. Cut the cucumbers into 1″ to 2″ pieces, then tear apart with your hands—this rough surface creates a rustic texture for the dish.
- Embrace the rustic vibe – The irregular size and shape of the smashed and torn cucumbers is part of the texture of the dish. Don’t worry about being too precise.
- Let it sit briefly – Once dressed, the cucumbers benefit from sitting for about 5–10 minutes. They’ll absorb more flavor but still stay crisp.
- Don’t skip the cilantro or sesame seeds – it’s what really adds another layer of flavor and texture to the dish, and what makes them so addicting.
- Portion 2 Persian cucumbers per person, or about 1/2 lb per person.
Variations:
- In the summertime, I love to add halved cherry tomatoes (or sun-gold tomatoes) to this salad. Make the smashed cucumber salad as you normally would, and top or mix in about 1/2 pint the halved cherry tomatoes – it is divine!!
- In the springtime, I’ve also added blanched and halved snap peas to the smashed cucumber salad. It switches things up a bit and makes this salad feel seasonal and fresh. Be sure to blanch and shock (ice water) the halved snap peas, and use ~ 4 ounces of snap peas to the 8 cucumbers.
- In the winter, you can add thinly shaved radishes for a pop of color and variety in texture.
Ingredient Notes:
Persian Cucumbers – These are small, thin-skinned, and crisp—perfect for smashing. If using English cucumbers, remove the seeds for better texture. Avoid waxy-skinned cucumbers.
Soy Sauce – Adds salt and umami. You can replace with tamari if you’re gluten free.
White Sugar – Just a small amount helps balance the acidity and salt.
Kosher Salt – If using iodized or sea salt, start with less and adjust to taste.
Rice Vinegar – Brings light acidity and a mild tang. You can sub with white wine vinegar if needed.
Lemon Juice – I love to add lemon juice in addition to rice vinegar – it makes it extra fresh and bright!
Sesame Oil – Use toasted sesame oil for depth and nuttiness.
Chili Oil – Adds a little heat and my secret ingredient. Use more or less depending on your spice preference.
Cilantro (optional) – Adds freshness and color. Skip it if you’re not a fan.
Sesame Seeds (optional) – For texture and visual appeal. White or black both work.
FAQ
Not for this version. I find that if you use Persian cucumbers, there isn’t much excess liquid to release. However, if you’re preparing this salad a day in advance, salt and drain the cucumbers, AND wait to toss with the sauce right before serving.
This salad is best within a couple of hours of making. After that, the cucumbers start to lose their crunch. If you want to prep ahead, smash and store the cucumbers separately, then toss with the dressing right before serving.
It depends on the spice level of your chili oil. You can scale the chili oil up or down depending on your spice preference. If you want zero heat, omit the chili oil altogether.
What to pair with this Smashed Cucumber Salad:
Smashed Cucumber Salad
Ingredients
- 8 persian cucumbers or any small thin skinned cucumber
For the sauce
- 2 tablespoons soy sauce
- 1 teaspoon white sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice, about 1/2 lemon
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
- 2 tablespoons chopped cilantro, optional
- 1 tablespoon sesame seeds, optional
Instructions
- Wash the cucumbers. Use the flat side of your knife to smack or press down on the cucumbers until they split. Cut the cucumbers into 1″ to 2″ pieces, then tear apart with your hands. Add the cucumbers to a medium sized serving bowl and keep this chilled as you prep the sauce.
- Chop the cilantro, and add this to the bowl of cucumbers.
- Make the sauce by combining the rice vinegar, lemon juice, soy sauce, sesame oil, chili oil, sugar, and kosher salt into a bowl. Give this a mix to allow the sugar and salt to dissolve, then pour over the cucumbers. Toss the cucumbers with the sauce, top with sesame seeds, and enjoy.
This is the perfect side to almost any meal, and it’s so fun to make! 🙂