Asian Spicy Smashed Cucumber Salad

The Ingredients

Ingredient Notes & Substitutions

• English Cucumbers: I love using these because their skins are thin and seeds are minimal, which means no peeling required. If you can’t find English cucumbers, Persian cucumbers work beautifully too. Just avoid standard waxy cucumbers unless you peel them first.
• Sesame Seeds: Toasting these brings out their deep nutty flavor. You can buy them raw in the spice or bulk section of most grocery stores. Already-toasted sesame seeds work too if you're short on time.
• Cilantro: If you're not a fan, feel free to leave it out or sub with fresh mint or Thai basil for a different herbal note.
• Garlic: Fresh minced garlic gives a sharper bite, while garlic powder is more mellow—use whichever you prefer.
• Seasoned Rice Vinegar: This adds tang and a hint of sweetness. Unseasoned rice vinegar can be used, but you may want to add a pinch of sugar.
• Soy Sauce: For gluten-free, use tamari or coconut aminos.
• Sriracha/Red Pepper Flakes: Adjust the spice level to your liking. This recipe has a mild-medium heat level as written.

See recipe card for quantities.

Instructions step-by-step for the Asian Spicy Smashed Cucumber Salad

1. Smash the Cucumbers

Wash your cucumbers thoroughly and pat them dry. Cut each cucumber in half lengthwise. Place them skin-side up on your cutting board, and using the flat side of a knife, rolling pin, or another flat object, gently pound the cucumbers. You’re not trying to mash them—just break them open slightly so the dressing can soak in.

2. Slice and Set Aside

Once they’re smashed, cut the cucumbers into roughly 1-inch pieces and transfer them to a medium-sized mixing bowl.

3. Toast the Sesame Seeds

In a small dry skillet over medium heat, toast the sesame seeds for about 2-3 minutes, stirring frequently until they’re golden and fragrant. Don’t walk away—these can burn fast! Once done, let them cool and add to the bowl with the cucumbers.

4. Add Fresh Herbs

Chop your cilantro and toss it in with the cucumbers and sesame seeds.

5. Mix the Dressing

In a small bowl, whisk together all of the dressing ingredients: salt, pepper, garlic powder (or fresh garlic), seasoned rice vinegar, olive oil, soy sauce, honey, sesame oil, and sriracha. Adjust heat levels based on your spice tolerance.

 

6. Toss and Chill (Optional)

Pour the dressing over the cucumber mixture. Gently stir until everything is well coated. Serve right away, or for an extra flavor boost, cover and chill the salad for 30 minutes to let the cucumbers soak up all that delicious dressing.

Pro Tips for the Best Smashed Cucumber Salad

• Don’t skip the smashing: This technique creates nooks and crannies that absorb the dressing, making each bite burst with flavor.
• Let it chill: While it’s delicious right away, letting the salad sit for 30 minutes enhances the flavor tenfold.
• Make ahead: This salad keeps well in the fridge for up to 2 days. Just give it a stir before serving.

Variations to Try

• Add peanuts or cashews: For a bit of crunch, sprinkle chopped roasted peanuts or cashews on top right before serving.
• Add protein: Top with grilled tofu, chicken, or shrimp to turn it into a light lunch.
• Add noodles: Toss with cooked rice noodles or glass noodles for a cucumber noodle salad.
• Use chili crisp: Swap out the sriracha for a spoonful of chili crisp oil for even more umami goodness.

What to Serve With This Salad

This cucumber salad is a fantastic side dish to serve with:

• Teriyaki salmon or chicken
• Sticky rice or jasmine rice
• Dumplings or spring rolls
• Asian-inspired grilled meats
• Cold soba noodles

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time but still taste great. I don’t recommend freezing this salad—it’s best enjoyed fresh or slightly chilled.

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