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Spicy Smashed Cucumber Salad features a vibrant mix of smashed cucumbers, chili flakes, and fresh herbs, showcasing the dish's appetizing texture and flavor.

Spicy Smashed Cucumber Salad Sensation

This Spicy Smashed Cucumber Salad is a refreshing and flavorful dish perfect for hot days or as a side. Smashed cucumbers absorb the flavorful dressing, creating an intense and satisfying crunch with every bite. It's easy to make and endlessly customizable with your favorite herbs and spices.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers or Persian cucumbers
  • 2-3 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1-2 tablespoons chili oil or more to taste
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped cilantro or green onions
  • Pinch of ground Szechuan peppercorns optional
  • 1/2 cup neutral oil canola or vegetable oil, for chili oil if making
  • 2-3 tablespoons red pepper flakes for chili oil if making
  • 1 teaspoon Szechuan peppercorns optional, for chili oil if making
  • 1 clove garlic, minced for chili oil if making
  • 1/2 teaspoon ginger, minced for chili oil if making

Equipment

  • Cutting board
  • Large knife or rolling pin
  • Small bowl
  • Whisk
  • Serving bowl
  • Small saucepan (for chili oil, if making)
  • Fine-mesh sieve (for chili oil, if making)
  • Jar or airtight container (for chili oil, if making)

Method
 

  1. Smash the Cucumbers: Place the cucumbers on a cutting board. Using the flat side of a large knife or a rolling pin, gently smash the cucumbers until they crack and break apart. Don't pulverize them – you want to keep some texture!
  2. Cut into Bite-Sized Pieces: Roughly chop the smashed cucumbers into bite-sized pieces.
  3. Prepare the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, sugar, minced garlic, and Szechuan peppercorns (if using). Taste and adjust the seasonings as needed.
  4. Combine and Marinate: Place the smashed cucumbers in a bowl and pour the dressing over them. Toss gently to coat. Let the salad marinate for at least 15-20 minutes, or even longer for a more intense flavor. Refrigerate for at least 30 minutes.
  5. Garnish and Serve: Before serving, garnish with toasted sesame seeds and chopped cilantro or green onions.
  6. Enjoy! This salad is best served chilled.

Notes

For the best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes, or up to an hour. Adjust the amount of chili oil to your desired spice level. Toasting the sesame seeds enhances their nutty flavor; toast them in a dry skillet over medium heat until golden brown and fragrant. The salad can be stored in an airtight container in the refrigerator for up to 2 days, but the cucumbers will soften over time. For a vegan version, ensure your soy sauce and chili oil are vegan-friendly. Consider adding other ingredients like shredded carrots or red onion for extra texture and flavor.