Chinese Spicy Smashed Cucumber (Printable Version)

Crisp smashed cucumbers tossed in a zesty soy dressing with garlic, chili flakes, and sesame oil.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed (approximately 1.1 lbs)
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves (optional)

# How-To Steps:

01 - Place cucumbers on a cutting board and gently smash them with the flat side of a knife until cracked and split. Tear or cut into bite-sized pieces.
02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture. Drain and pat dry with paper towels.
03 - In a large bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar is fully dissolved.
04 - Add drained cucumbers and sliced scallions to the dressing. Toss thoroughly to coat evenly.
05 - Transfer to a serving dish, sprinkle with toasted sesame seeds and optional cilantro leaves. Serve immediately or chill for 10–15 minutes to enhance flavors.

# Expert Tips:

01 -
  • It tastes impossibly fresh and comes together in 15 minutes with zero cooking, perfect for when you want something alive on your plate.
  • The contrast between crisp cucumber and the bold, garlicky-spicy dressing feels like a small victory every time you eat it.
  • It pairs with almost anything but somehow steals the show, even when sitting next to more elaborate dishes.
02 -
  • Don't skip the salting and draining step—I learned this the hard way by serving a watery puddle to guests, and the difference in texture is night and day.
  • Taste the dressing before you add the cucumbers; this is your only chance to adjust the heat and salt without disturbing the salad itself.
  • Serve it soon after assembling, or if you chill it, do so right after tossing so the cucumbers stay crisp rather than softening from sitting in liquid.
03 -
  • Make the dressing ahead and let the garlic sit in it for a few minutes; it mellows slightly and distributes its flavor more evenly throughout.
  • If your cucumbers are very large and watery, quarter them lengthwise before smashing so you have more control over removing excess moisture.
Go Back