Save The first time I made this salad, I was watching my neighbor through her kitchen window as she casually smashed cucumbers with the side of a cleaver, moving with such ease that I thought I'd been overcomplicating salads my whole life. She caught me staring and invited me over, and within minutes I understood why this simple dish had become her go-to on hot afternoons. Now whenever I hear that satisfying crack of a cucumber splitting under the knife, I'm transported back to her kitchen, learning that sometimes the best recipes are the ones that feel less like cooking and more like a conversation.
I made this for a potluck once thinking it would be the forgettable side dish everyone overlooks, but I watched people return to that bowl three times while barely touching the elaborate mains. One guest actually asked for the recipe written down before they left, and I realized that sometimes simplicity and bold flavors beat complexity every time. That bowl came home nearly empty, which told me everything I needed to know.
Ingredients
- 2 large English cucumbers (about 500 g), ends trimmed: English cucumbers have fewer seeds and thinner skin than regular ones, so they stay crisp and pleasant to bite into rather than watery and seedy.
- 2 scallions, thinly sliced: These add a sharp, fresh onion bite that cuts through the richness of sesame oil beautifully.
- 2 tablespoons soy sauce: Use a good quality soy sauce because you taste it directly here, not buried in a long-cooked sauce.
- 1 tablespoon rice vinegar: This brings brightness without overpowering the delicate vegetables the way regular vinegar might.
- 1 tablespoon toasted sesame oil: Buy the small bottles because a little goes a long way, and rancid sesame oil tastes nothing like the fragrant, nutty stuff you want.
- 1 to 2 teaspoons chili flakes: Start with one teaspoon and taste as you go, adjusting heat to your preference.
- 2 garlic cloves, finely minced: Don't use a garlic press unless you enjoy strings of garlic; a knife does cleaner, smaller pieces.
- 1 teaspoon sugar: This balances the heat and salt, rounding out the flavors without making anything taste sweet.
- 1/4 teaspoon salt: Kosher salt if you have it, since it dissolves more smoothly into the dressing.
- 1 tablespoon toasted sesame seeds: The toasted kind, which have way more personality than raw ones sitting in the back of your pantry.
- Fresh cilantro leaves (optional): If you're someone who loves cilantro, scatter it everywhere; if it tastes like soap to you, skip it entirely without guilt.
Instructions
- Smash and crack the cucumbers:
- Lay each cucumber on your cutting board and press the flat side of your knife against it with your palm, leaning in until you hear and feel them crack. You're looking for splits and fractures, not pulp, so use pressure, not violence.
- Cut into bite-sized pieces:
- Tear or chop the cracked cucumbers into chunks you'd actually want to eat, aiming for pieces that fit nicely on a fork.
- Salt and drain:
- Spread the cucumber pieces in a colander, sprinkle with salt, and let them sit for about 10 minutes while the salt pulls out water. You'll see liquid pooling below, which is exactly what you want to happen.
- Pat them dry:
- Use paper towels to gently pat the drained cucumbers, being careful not to crush them further since they're already softened.
- Mix the dressing:
- In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, chili flakes, minced garlic, and sugar until the sugar dissolves completely. The mixture should smell intensely savory and a little spicy.
- Toss everything together:
- Add the dried cucumbers and sliced scallions to the dressing bowl and toss until every piece is coated. The dressing will cling to the cracked surfaces of the cucumber beautifully.
- Finish and serve:
- Transfer to a serving platter and scatter toasted sesame seeds and cilantro on top. Serve immediately while everything is crisp, or chill for 10 to 15 minutes if you want the flavors to meld and deepen.
Save There's something about serving this salad that makes people slow down and actually taste their food instead of just eating mechanically. A friend once told me it was the first salad that made her feel happy, and I think that's because it respects the simplicity of cucumbers while refusing to be boring.
Why Smashing Works Better Than Slicing
When you smash a cucumber instead of slicing it, you're creating irregular surfaces and cracks that become tiny reservoirs for the dressing. A clean slice sits smooth and sleek, letting dressing slide right off, but a smashed cucumber clings to every drop of soy sauce and sesame oil like it's been waiting its whole life for flavor. The texture also changes from uniform and almost bland to varied and interesting, with some edges slightly softened by the salt while others stay snappy. This is the difference between a good salad and one people remember.
The Magic of Cold and Heat Together
The coolness of the cucumber against the warming spice of chili flakes creates this perfect push and pull on your palate that keeps you reaching for another bite. It's the same reason cold beer goes with spicy food, or why ice cream makes sense after hot peppers. I learned this by accident when I made this salad in the middle of summer and served it straight from the refrigerator, and the contrast felt revelatory. Now I'm intentional about it, sometimes chilling the dressing bowl first or serving this alongside something warm to amplify that sensation.
Make It Your Own
This recipe is a canvas, not a cage, so feel free to shift things around based on what makes you happy. I've added crispy fried shallots for texture, doubled the garlic for intensity, swapped in chili oil for heat, or thrown in thin slices of red radish or carrot when I wanted more vegetables.
- Add crispy fried shallots or crushed peanuts for crunch and depth.
- Stir in a splash of chili oil instead of (or alongside) chili flakes for a different kind of heat.
- Toss in thinly sliced radish, carrot, or bell pepper to change up the vegetable mix without losing the spirit of the dish.
Save This salad has taught me that some of the most satisfying food comes from respecting ingredients rather than complicating them. It's proof that you don't need hours or fancy techniques to create something genuinely delicious and memorable.
Recipe Q&A
- → How do I smash cucumbers properly?
Lay cucumbers on a cutting board and gently press or crack them with the flat side of a knife until they split, then cut into bite-sized chunks to maximize texture.
- → Can I adjust the spiciness level?
Yes, you can modify the number of chili flakes or add chili oil to boost the heat based on your preference.
- → What type of cucumbers works best?
English or Persian cucumbers are ideal because they have fewer seeds and a crisp texture that enhances the salad’s freshness.
- → Is it better served chilled or immediately?
The salad can be served right away or chilled for 10–15 minutes to allow flavors to meld and intensify.
- → What dishes pair well with this cucumber preparation?
This salad complements grilled meats, noodle bowls, or steamed rice dishes, adding a bright and spicy contrast.