Chinese smashed cucumber salad

Name: Chinese smashed cucumber salad
Prep time: 20 min
Cook time: PTnullM
Total time: 20 min
Yield: 2 servings

Posted: 19/03/2025Updated: 19/03/2025

Made with crushed cucumbers, garlic, rice vinegar, soy sauce, sesame oil, and chilli flakes.

This salad pairs well with dishes like dumplings, stir-fried noodles, fried rice, grilled meats, or spicy Sichuan dishes. It also complements grilled fish, braised pork, or a simple bowl of steamed rice.

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Preparation: 20 minutesRest: 10 minutes

Ingredients

Adjust servings: Servings

2 medium Cucumbers
2 teaspoons White sugar
0.5 teaspoon Salt
2 tablespoons Light soy sauce
1 tablespoon Rice wine vinegar
2 teaspoons Sesame oil
2 cloves Garlic
2 centimetres Ginger (optional)
1.5 teaspoons Chilli oil
1 tablespoon Sesame seeds
1 Red chilli
2 Spring onions

Instructions

Lightly smash the cucumbers with the side of a knife or rolling pin until they crack open. Cut into bite-sized pieces and remove the seeds.
Sprinkle with salt and let sit for 10 minutes to draw out excess water. Drain any released liquid.
In a bowl, mix caster sugar, soy sauce, rice vinegar, sesame oil, finely minced garlic and ginger, and chilli oil.
Toss the cucumbers in the dressing and let sit for 10 minutes before garnishing with toasted sesame seeds, sliced red chilli and spring onions.

My notes

Cooking tips

Smash the cucumbers properly: Don’t completely crush the cucumbers. Break the cucumbers until they just crack open.
Remove seeds if needed: If the cucumbers have large, watery seeds, scoop them out before smashing to prevent the salad from becoming too watery.
Salt the cucumbers first: Toss the smashed cucumbers with salt and let them sit for 10 minutes to draw out excess moisture. Drain the liquid before adding the dressing to keep the flavours concentrated.
Let it rest: For deeper flavour, refrigerate the salad for 10–15 minutes after mixing, allowing the cucumbers to soak up the dressing.
Serve fresh: This salad is best eaten soon after dressing, as cucumbers will release more water over time and dilute the flavour.

Alternative ingredients

Instead of chilli oil, add a little extra sesame oil and chilli flakes.
Chopped fresh coriander can also be used.

Storage instructions

Refrigerate immediately: After preparing the salad, store it in an airtight container and refrigerate it. This helps to keep the cucumbers crisp and the dressing fresh.
Serve fresh for best taste: This salad is best enjoyed within a few hours of making it. If stored for too long, the cucumbers will release more water and the salad will become watery.
Keep dressing separate: If you're preparing the salad in advance, store the dressing separately and mix it with the cucumbers just before serving to prevent the salad from becoming soggy.
Storage duration: The salad can be stored in the fridge for up to 1 day, but it’s most flavorful and crunchy when fresh.
Avoid freezing: Freezing the salad is not recommended, as the cucumbers will lose their texture and become mushy upon thawing.

Nutrition and dietary facts

Vegan, Dairy-free

(Per serving) Calories: 177kcal (8%), Protein: 4.2g (7%), Fat: 10.6g (13%), Saturated fat: 1.4g (9%), Carbohydrates: 22g (8%), Sugars: 9.4g (38%), Fibre: 2.4g (8%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.