Thereâs just something so satisfying about a cucumber salad that delivers more than just crunchâit packs a punch of spice, tang, and nutty sesame flavor in every bite. Thatâs exactly what this Asian Spicy Smashed Cucumber Salad does. Itâs fresh, bold, and comes together in minutes with ingredients you likely already have in your pantry.
I love recipes like this because it feels like such a winâsimple ingredients, quick prep, and BIG payoff. Whether youâre making it as a side for an Asian-inspired dinner, meal prepping for the week, or just craving something crisp and flavorful, this cucumber salad is your new go-to.
Looking for more fresh, flavorful recipes like this one? Try my Grilled Tahini Chicken for a satisfying protein-packed main to pair with this salad!
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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 canât 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 mellowâuse 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. Youâre not trying to mash themâjust break them open slightly so the dressing can soak in.
2. Slice and Set Aside
Once theyâre 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 theyâre golden and fragrant. Donât walk awayâthese 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.
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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
- Donât skip the smashing: This technique creates nooks and crannies that absorb the dressing, making each bite burst with flavor.
- Let it chill: While itâs 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 donât recommend freezing this saladâitâs best enjoyed fresh or slightly chilled.
FAQS
The smashed cucumber can absorb more sauce, giving it more flavors.
Yes, this helps keeps the cucumber in pieces, adds extra green color, and makes the smashed cucumber crispier.
This salad is delicious as a great side dish to a tofu dish, grilled meats or fish, or as an addition to your favorite toppings for rice bowls compounds.
The level of spiciness can be adjusted to your liking. If you want it to be spicier, add more sriracha sauce. For a milder version, leave out the sriracha or only add ½ teaspoon.
Recipe
Asian Spicy Smashed Cucumber Salad
Equipment
- Cutting board
- Sharp knife
- Rolling pin or flat object (for smashing cucumbers)
- Mixing bowls (1 medium, 1 small)
- Small skillet (for toasting sesame seeds)
- Measuring spoons
- Spoon or tongs for mixing
Ingredients
For the Salad:
- 3 English cucumbers or any crisp cucumber with a thin skin
- 2 tablespoons sesame seeds toasted
- Âź cup fresh cilantro chopped
For the Dressing:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder or 1 garlic clove, minced
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon sesame oil
- ½ teaspoon sriracha or 1 teaspoon red pepper flakes
Instructions
- 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. Youâre not trying to mash themâjust break them open slightly so the dressing can soak in.
- Once theyâre smashed, cut the cucumbers into roughly 1-inch pieces and transfer them to a medium-sized mixing bowl.
- In a small dry skillet over medium heat, toast the sesame seeds for about 2-3 minutes, stirring frequently until theyâre golden and fragrant. Donât walk awayâthese can burn fast! Once done, let them cool and add to the bowl with the cucumbers.
- Chop your cilantro and toss it in with the cucumbers and sesame seeds.
- 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.
- 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.
Notes
- Smash the cucumbers gentlyâdonât crush them.
- Toasting sesame seeds is worth the 2 extra minutes for flavor!
- Best served chilled or after resting for 30 minutes.
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