Chinese Spicy Smashed Cucumber (Print)

Refreshing smashed cucumbers with a bold soy-garlic dressing and a kick of chili and sesame.

# Components:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed (approximately 17.6 oz)
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves, optional

# Directions:

01 - Place cucumbers on a cutting board and gently crack them using the flat side of a knife. Tear or cut into bite-sized pieces.
02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture. Drain and pat dry with paper towels.
03 - In a large mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar dissolves.
04 - Add drained cucumbers and sliced scallions into the bowl with dressing. Toss thoroughly to evenly coat.
05 - Transfer salad to a serving platter, sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately or chill 10 to 15 minutes to enhance flavors.

# Expert Advice:

01 -
  • It's done in fifteen minutes, no cooking required, which means you can make it while everything else is heating up.
  • The smashing technique creates all these little cracks that catch the dressing, so every piece actually tastes like something.
  • One bowl makes enough for four people, and it stays fresh and crunchy even if you chill it a bit before serving.
02 -
  • Skipping the salt-and-drain step is tempting, but it's the difference between a crispy salad and a watery one—that ten minutes matters more than it seems like it should.
  • The heat from the chili flakes intensifies as the salad sits, so what feels medium-spicy at first will surprise you in fifteen minutes. Start conservative if you're cooking for people who don't like heat.
  • English or Persian cucumbers are worth seeking out for this specifically—regular salad cucumbers have too many seeds and too much water inside, and they'll ruin the whole thing.
03 -
  • Make the dressing while the cucumbers are draining so everything is ready to toss at once—you don't want cold cucumbers sitting in warm dressing.
  • Taste the dressing before the cucumbers go in. If it's not flavorful enough on its own, it won't be when diluted with the vegetable.
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