Asian Spicy Smashed Cucumber Salad

5 from 2 votes

Asian Spicy Smashed Cucumber Salad

This salad is my secret weapon when I want something light, spicy, and refreshing. The smashing technique helps the cucumbers soak up all that bold dressing, and the toasted sesame seeds bring a nutty depth that balances beautifully with the heat from the sriracha or chili flakes.

Prep Time20

Cook Time0

Total Time20

Course: Salad

Cuisine: asian

Keyword: Cucumber Salad

Servings:

Calories: 54kcal

Author: Sophie Viau

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
¼ 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. You’re not trying to mash them—just break them open slightly so the dressing can soak in.
Once they’re 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 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.
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 gently—don’t crush them.
Toasting sesame seeds is worth the 2 extra minutes for flavor!
Best served chilled or after resting for 30 minutes.

Nutrition