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Bowl of Asian smashed cucumber salad with sesame seeds and chili flakes on a wooden table.

Asian Smashed Cucumber Salad

This Asian smashed cucumber salad is crisp, tangy, and perfect for meal prep. The cucumbers stay crunchy for days thanks to a clever salting technique. Ready in 15 minutes with simple ingredients.
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Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers or 4 Persian cucumbers
  • 1 teaspoon salt
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar or maple syrup
  • 2 cloves garlic minced
  • 1 teaspoon chili flakes or sriracha to taste
  • 1 tablespoon toasted sesame seeds
  • Optional: chopped cilantro sliced green onions for garnish

Method
 

  1. Smash the cucumbers: Place a cucumber on a cutting board. Using a rolling pin, heavy knife blade, or your fist, smash the cucumber until it cracks open but stays in large pieces. Repeat with remaining cucumbers. Cut crosswise into 1-inch chunks.
  2. Salt and rest: Transfer cucumber chunks to a colander set over a bowl. Sprinkle with 1 teaspoon salt, toss, and let rest for 10 minutes. This draws out excess water.
  3. Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, garlic, and chili flakes.
  4. Combine: After 10 minutes, gently squeeze the cucumber chunks to remove excess liquid (don't crush them). Transfer to a serving bowl. Pour dressing over and toss gently. Sprinkle with sesame seeds.
  5. Serve immediately or refrigerate for later. The flavors meld as it sits.