Chinese Spicy Smashed Cucumber (Printable Version)

Crisp smashed cucumbers tossed in zesty soy garlic dressing with chili flakes and sesame oil.

# Ingredient List:

→ Vegetables

01 - 2 large English cucumbers, trimmed (approximately 1.1 lbs)
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
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon granulated sugar
09 - 1/4 teaspoon salt

→ Garnish

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

# Directions:

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

# Expert Advice:

01 -
  • It tastes like restaurant-quality in 15 minutes flat, no cooking required.
  • The smashing releases something magical in the cucumber that simple slicing never does.
  • It's refreshingly light but bold enough to steal the show next to heavier mains.
02 -
  • Draining the cucumbers is non-negotiable—skip this step and you'll have a watery, diluted disaster.
  • The dressing gets more intense as it sits, so if you're making it ahead, taste it fresh and remember it'll be bolder tomorrow.
03 -
  • Buy your English cucumbers from the farmers market if you can—they taste crisper and stay crunchier longer than supermarket ones.
  • Toast your own sesame seeds in a dry pan for two minutes if you can; the difference between raw and toasted is exactly the difference between fine and restaurant-quality.
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