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Cool, crunchy, and full of savory-sweet flavor, this Smashed Cucumber Salad is the perfect hydrating side dish for summer. With crisp cucumber, sesame-soy dressing, and optional chili oil heat, this easy Asian-inspired salad is a favorite in my kitchen — especially when the weather’s warm and nobody wants to turn on the stove.
Why You’ll Love This Recipe
This quick and flavorful side dish uses a classic Chinese technique of smashing the cucumbers to create crisp edges that soak up an umami-rich marinade. It’s incredibly easy to make, refreshingly hydrating, and tastes even better as it sits.
The salad holds up well in the fridge, making it a great prep-ahead option for summer potlucks or busy weeknights. It also complements a wide range of mains from grilled meats to rice bowls, and is light enough to enjoy any time of day.
I’ve tested this recipe a dozen ways, and every time I’m reminded how something so simple can deliver such bold flavor. The texture is addictive, the marinade is balanced and savory, and the whole dish comes together in under 15 minutes. It’s one of those simple dishes that somehow impresses everyone, even the picky eaters in my house.
If you enjoy this kind of refreshing crunch, you might also like my Watermelon Cucumber Salad with Prosciutto or this Creamy Cucumber Radish Salad.
Watch a Short Video of This Recipe
Ingredients You’ll Need
Here’s what goes into this Chinese smashed cucumber salad — no fancy tools or hard-to-find items required!
- Persian cucumbers: These are ideal because they have a thinner skin and no seeds. English or Japanese cucumbers also work well.
- Sea salt: Helps remove excess moisture and intensifies the crunch.
- Soy sauce or tamari: Adds savory umami. Use tamari or coconut aminos for a gluten-free version.
- Rice wine vinegar: Brings brightness and a little tang.
- Sugar: You can use cane sugar, coconut sugar, or even a splash of maple syrup for sweetness.
- Sesame oil: Toasted sesame oil adds that deep, nutty aroma.
- Fresh garlic cloves: Raw garlic adds a sharp bite that mellows as it marinates.
- Chili oil (optional): Highly recommended if you like a bit of heat!
- Sesame seeds + chopped cilantro: For garnish, texture, and a pop of color.
How to Make Chinese Smashed Cucumber Salad
Step 1: Wash cucumbers and thoroughly dry them. Slice off the ends. Smash the cucumbers by laying a knife flat (or using a rolling pin or meat mallet) and pressing down firmly. Don’t worry about being perfect — the jagged edges help absorb the dressing. Cut the smashed cucumbers diagonally into bite-sized pieces.
Step 2: Place the cucumber pieces in a bowl and toss with sea salt. Let them rest for 20 minutes to sweat out excess moisture.
Step 3: Meanwhile, whisk together the soy sauce (or tamari), vinegar, sugar, sesame oil, and garlic.
Step 4: Drain the cucumbers (don’t rinse!), then toss with the dressing. Drizzle chili oil on top if using, and finish with sesame seeds and cilantro. Serve right away or let the salad marinate for 5–10 minutes to intensify the flavor. You’ll know it’s ready when the cucumbers glisten and look wrinkly from the marinade — that’s when they’ve soaked up all that umami goodness.
Expert Tips
- Use Persian cucumbers for their thin skin and mild flavor. No need to peel or seed them.
- Don’t skip the salting step. It prevents sogginess and helps the cucumbers stay crisp.
- Taste before serving and adjust seasoning if needed — especially salt or vinegar levels.
- Add chili oil gradually — some brands are very spicy!
I tested this with English cucumbers once and found they were slightly more watery, so if you’re using them, salt for 5 extra minutes or pat dry twice.
Serving Tips
This spicy cucumber salad is incredibly versatile and works as more than just a side dish. Here are a few of my favorite ways to serve it:
- Serve it chilled alongside grilled proteins like my Sticky Asian Chicken Meatballs or Korean beef.
- Spoon it over a bowl of rice noodles with a protein for a refreshing summer lunch.
- Use it as a topper for lettuce wraps or tuck it into rice paper rolls for extra crunch.
- Pair it with a richer main like Korean BBQ beef short ribs to balance the flavors.
- It also makes a perfect potluck addition — light, vibrant, and packed with flavor.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3–4 days. The flavor continues to develop, but the cucumbers will soften slightly over time. Stir before serving to redistribute the dressing.
Recipe FAQs
Persian cucumbers are ideal because they have thin skin, no seeds, and a tender crunch. English or Japanese cucumbers work too. Avoid regular waxy cucumbers as they’re too watery.
Nope! The salad is just as delicious without it. But if you love heat, it adds a nice depth and kick.
Yes! I often prep it a few hours before dinner or even the morning of. It keeps beautifully and gets more flavorful as it marinates.
Smashing exposes more surface area and rough edges, allowing the dressing to soak in instead of sliding off. It’s a traditional method in Chinese cuisine for max flavor and crunch.
This smashed cucumber salad is now a regular at our summer table — and for good reason. It’s crisp, spicy (if you want), and incredibly easy to make. If you’re looking for a main dish to serve it with, try my paleo Korean pork ribs.
More Asian Inspired Recipes
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Easy Chinese Smashed Cucumber Salad
Video
Ingredients
- 1 lb Persian cucumbers, or Japanese cucumbers or English cucumbers
- 1/2 tsp sea salt
- 1½ tbsp soy sauce, or tamari sauce or coconut aminos, for gluten free
- 1½ tbsp rice vinegar
- 2 tsp sugar
- 2 tsp sesame oil
- 2 garlic cloves, minced
- OPTIONAL: 1 tsp chili oil, or more to taste
- Sesame seeds and/or chopped cilantro, for garnish
Instructions
- Rinse the cucumbers and dry thoroughly with a towel. Slice the ends off of the cucumbers, then using the flat side of a knife (you can also use a kitchen mallet or a rolling pin), smash the cucumbers with the palm of your hand along the entire length. Cut the smashed cucumbers diagonally into bite-sized pieces.
- Place the cucumbers in a bowl and sprinkle with sea salt. Toss to combine and let this rest for 20 minutes to sweat.
- In the meantime, make the dressing by combining soy sauce, rice vinegar, sugar, sesame oil, and garlic. Stir together.
- Drain the cucumbers. Do not rinse.
- Pour the dressing over the cucumbers and stir to combine. Drizzle with chili oil, if using, and sprinkle with sesame seeds and cilantro. Taste to adjust seasoning.
- You can serve right away or let the cucumbers marinate for 5-10 minutes to soak up the flavors.
Notes
Expert Tips
- I personally love using Persian cucumbers because they have a thinner skin and are seedless and you don’t need to remove them for this salad. Japanese cucumbers and English cucumbers are seedless as well and work well.
- Chili oil is completely optional and this dish is delicious without it. But if you like a little bit of heat to your salad, I highly recommend it.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. Give it a good stir before serving.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy and yum!
I just made this and it is AMAZING! I loved it so much. I had 6 cucumbers to use up, and this was perfect!
Thank you!! Appreciate you taking your time to leave a review.
Jaysus, I’d been looking for the proportions in this recipe for like 5 minutes, didn’t find any and went with eyeballing method and it came out delicious. After dinner I checked once again and sure enough, the proportions are at the very bottom of the text 😀 Anyway, thanks for inspiration, as a white European woman having almost no clue about Asian cuisine I’m so glad I could serve something so yummy to my family!
I’m so glad you enjoyed it! You can always click on “jump to recipe” at the top of the page and it’ll take you straight to the recipe box. 🙂
This looks amazing! Do you have a favorite chili oil you’d recommend?
I love this one!: https://amzn.to/4bzyQru