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A white bowl filled with a Zesty Spicy Cucumber Salad, topped with red chili flakes and sesame seeds.

Zesty Spicy Smashed Cucumber Salad

A refreshing and addictive no-cook salad featuring smashed cucumbers with a craggy texture perfect for soaking up a vibrant, zesty, and spicy dressing. This dish is simultaneously cooling and fiery, crisp and juicy, coming together in minutes for the perfect side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Korean-Inspired
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Persian or English cucumbers
  • 1 teaspoon Kosher salt, for drawing out water
  • 3 tablespoons rice vinegar, unseasoned
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup or honey
  • 2-3 cloves fresh garlic, minced
  • 1-2 teaspoons Gochugaru Korean chili flakes
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon toasted sesame seeds, for garnish

Equipment

  • Cutting board
  • Large Chef's Knife or Meat Mallet
  • Colander
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Measuring spoons and cups
  • Paper Towels or a Clean Kitchen Towel

Method
 

  1. Wash and dry the cucumbers. Lay them on a cutting board and firmly smash them using the side of a large chef's knife or a meat mallet until they crack and split open. Break them into 1- to 2-inch bite-sized chunks.
  2. Place the cucumber chunks in a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt, toss to coat, and let sit for 15-20 minutes to draw out excess water.
  3. While the cucumbers are salting, prepare the dressing. In a large serving bowl, whisk together the minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, and gochugaru until well combined.
  4. After 15-20 minutes, briefly rinse the cucumbers under cold water to remove excess salt. Pat them completely dry with paper towels or a clean kitchen towel; this step is crucial to prevent a watery salad.
  5. Add the dried cucumber pieces, chopped cilantro, and toasted sesame seeds to the bowl with the dressing.
  6. Toss everything together until the cucumbers are thoroughly coated. For best flavor, allow the salad to marinate for at least 10 minutes before serving. Serve chilled or at room temperature.

Notes

For best results, do not skip the salting step as it ensures the cucumbers remain crisp. Use Persian or English cucumbers for their thin skin and minimal seeds. For variations, consider adding crushed roasted peanuts, diced avocado, a spoonful of chili crisp, or finely grated ginger to the dressing. If you don't have cilantro, fresh mint or thinly sliced scallions are excellent alternatives. The salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days, though the cucumbers will soften over time.