Pin Recipe My neighbor Sarah brought this to a potluck last summer, and I watched people go back for thirds—which never happens with salad. When I asked for the recipe, she laughed and said the secret was in the smashing, not the ingredients. That stuck with me. The first time I made it, I was timid, afraid of bruising the cucumbers, but Sarah's words echoed in my head: smash them like you mean it. The sound of that knife hitting the cutting board, the satisfying crack of the cucumber splitting open, changed everything about how I approached this dish.
I made this for my daughter's school potluck, and her teacher came up to me afterward asking if I'd catered it. I hadn't even mentioned I brought anything—she just noticed people clustering around the platter. My daughter was beaming. That's when I realized this wasn't just a side dish; it was somehow a conversation starter, a moment where something so simple could make people feel cared for.
Ingredients
- 2 large English cucumbers (about 500 g), ends trimmed: English cucumbers have fewer seeds and thinner skin than regular ones, which means more of that satisfying crunch and less watery mush. I learned this the hard way after using regular cucumbers and ending up with a soggy disappointment.
- 2 scallions, thinly sliced: These add a sharp green note and a tiny bit of mild onion bite that rounds out the flavors beautifully.
- 2 tablespoons soy sauce: The backbone of the dressing—use good quality soy sauce and go for reduced-sodium if you want more control over the salt.
- 1 tablespoon rice vinegar: This brings a gentle acidity that doesn't overpower like distilled vinegar would.
- 1 tablespoon toasted sesame oil: Don't skip the toasted version; regular sesame oil tastes thin and sad by comparison. A little goes a long way.
- 1–2 teaspoons chili flakes (adjust to taste): Start with 1 teaspoon and taste as you go—heat builds as it sits.
- 2 garlic cloves, finely minced: Raw garlic is intense here, so mince it small and let it bloom in the dressing for a minute if you have time.
- 1 teaspoon sugar: This balances the salty and spicy elements without making anything taste sweet.
- 1/4 teaspoon salt: This is for the initial draw-out step; don't add it to the dressing without tasting first.
- 1 tablespoon toasted sesame seeds: These add a nutty finish and look pretty scattered on top.
- Fresh cilantro leaves (optional): I skip this some days and add it other days, depending on my mood and what else I'm serving it with.
Instructions
- Smash like you mean it:
- Lay each cucumber flat on your cutting board. Press down hard with the flat side of your knife blade until you hear and feel the cucumber crack. Don't pulverize it—just break the flesh enough to let the dressing get inside.
- Tear into bite-sized pieces:
- Once smashed, tear or cut the cucumbers into chunks you'd actually want to eat. Smaller pieces absorb the dressing better and feel less awkward on the fork.
- Salt and drain:
- Spread the cucumber pieces in a colander, sprinkle salt over them, and let gravity do the work for 10 minutes. This pulls out water that would dilute your dressing—the difference between crisp and soggy.
- Pat dry gently:
- After draining, blot the cucumbers with paper towels. You want them dry but not crushed—treat them like they're delicate, because at this point, they kind of are.
- Whisk the dressing:
- In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili flakes, garlic, and sugar until the sugar dissolves. Give the garlic a moment to wake up in there.
- Toss everything together:
- Add the dried cucumbers and sliced scallions to the dressing bowl. Toss gently but thoroughly so every piece gets coated. You're looking for balance, not drowning.
- Finish and serve:
- Transfer to your serving platter, scatter sesame seeds and cilantro on top if you're using them, and serve right away or let it chill for 10–15 minutes to let the flavors meld. Cold is wonderful on a hot day.
Pin Recipe My mom tasted this at a family dinner and asked why I never made it for holidays before. I realized I'd been saving good recipes for 'special occasions' when actually, simple, honest food like this is what makes everyday meals feel special. Now I make it whenever I want someone to slow down and actually taste their food.
The Art of Smashing
That smashing step is where most people hesitate, and I get it. You feel like you're being rough with your food, almost wasteful. But here's what I've learned: smashing breaks down the cell walls just enough to let the dressing penetrate instead of just coating the outside. It also creates surface texture that catches the sauce and sesame seeds. The smashed pieces also have this satisfying, irregular shape that feels more interesting to eat than neat cucumber slices. Once I stopped seeing it as crude and started seeing it as technique, everything changed.
Why This Works As a Side
This salad doesn't compete with the main dish—it complements. The brightness cuts through heavy proteins, the crunch provides textural contrast against soft rice or noodles, and the heat wakes up your palate between bites. I've served it alongside grilled chicken, roasted fish, and even stir-fried noodles, and every time it feels like it was meant to be there. It's the kind of side that people remember, not just something that happened to be on the table.
Serving and Storage Tips
This is best served fresh, but it keeps for a day in the fridge if you need it to. The cucumber softens slightly as it sits—which some people love and others don't, so know your crowd. If you're making it for a potluck, wait to add the sesame seeds and cilantro until just before you leave, so they don't get soggy during transport.
- Bring the dressing separately if you're traveling more than 30 minutes and dress it when you arrive.
- Double the dressing if you like things extra bold and saucy.
- Add a splash of chili oil at the end if regular chili flakes aren't enough heat for your taste.
Pin Recipe This salad taught me that sometimes the simplest dishes carry the most weight. It's become the recipe I return to when I want to cook something honest and real.
Recipe FAQs
- → How do you prepare cucumbers for this dish?
Gently smash the cucumbers with a knife’s flat side until cracked, then cut into bite-sized pieces to absorb the dressing better.
- → What ingredients provide heat in this dish?
Chili flakes add a bold kick, which can be adjusted or enhanced with chili oil for extra spice.
- → Can this salad be made ahead of time?
Yes, chilling it for 10-15 minutes after tossing intensifies flavors, but it’s best served fresh.
- → What garnishes complement the flavors?
Toasted sesame seeds and fresh cilantro leaves add nutty and herbal notes that balance the zesty dressing.
- → What type of cucumbers work best here?
English or Persian cucumbers are preferred for their minimal seeds and crisp texture.