This light and refreshing Chinese Smashed Cucumber Salad is made with crisp cucumber, a simple marinade, and optional chili oil for spice! It’s a delicious and hydrating dish full of incredible flavor!

a smashed cucumber salad in a serving bowl

Why You’ll Love This Recipe

This light, crunchy, and refreshing Chinese Cucumber Salad or Asian Cucumber Salad Recipe is the most amazing summer side. If you’re looking for a yummy side dish that’s quick and easy to put together and delicious to eat, this is it! It’s made with simple ingredients with an Asian twist and the flavors keep melding and becoming more tasty as it marinates.

Make it ahead of time for a summer gathering or keep it on hand for quick and easy lunch or dinner sides. Smashing the cucumbers allows them to soak up the amazing umami flavor of the dressing so they are extra flavorful. I love this salad any time of year, but in the summer it’s especially refreshing!

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The Many Benefits of Cucumbers

Did you know that cucumbers offer a variety of health benefits? They are composed of about 95% water, which helps keep you hydrated, especially during hot weather or after a lot of physical activity.

They’re low in calories but super nutrient dense containing vitamins such as Vitamin K, Vitamin C, and several B vitamins, as well as minerals like potassium and magnesium. They are rich in antioxidants and fiber and have benefits for your heart, blood pressure, cholesterol, digestion, skin, inflammation, and bones!

Simply put, cucumbers are an excellent source of nutrients and are easy to incorporate into salads, sandwiches, and snacks. This isn’t just a delicious salad, it’s a hydrating, vitamin and mineral-rich dish that happens to taste absolutely amazing!

chopsticks holding up a piece of cucumber topped with chili oil, cilantro, and sesame seeds

How to Make This Chinese Smashed Cucumber Salad

This salad is super easy to prepare and requires just a few simple steps that are detailed below in the instructions. Basically, fresh cucumbers are smashed using the flat side of a knife or rolling pin. This classic Chinese technique creates rough, uneven surfaces that can soak up the flavorful dressing.

After smashing, the cucumbers are cut into bite-sized pieces and tossed in the dressing, then left to marinate for a short period, allowing the flavors to meld. The resulting salad not only has a great crunch, but it’s refreshing and also bursting with a combination of savory, tangy, and slightly sweet flavors– a perfect side dish for a hot summer day!

Ingredient Notes

recipe ingredients in small bowls and labeled

Persian cucumbers: Japanese cucumbers, English cucumbers, or mini cucumbers will also work. I like Persian because they have thin skin and are seedless.
sea salt
soy sauce: For gluten-free, use tamari sauce or coconut aminos. You can use light soy sauce or low-sodium, depending on your preferences.
rice wine vinegar
sugar: Use cane sugar, coconut sugar, or even maple syrup if desired.
sesame oil
fresh garlic cloves
chili oil (optional): If you like spicy foods, I recommend adding this! You can use homemade chili oil or store-bought.
garnish with sesame seeds and/or chopped cilantro

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

Wash cucumbers and dry them thoroughly with a towel to remove any excess water. On a cutting board, slice off the ends of the cucumbers, then using the flat side of your knife (you can also use a meal 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 cucumber pieces in a large 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 raw garlic in a small bowl. Stir together.
Drain the excess moisture from 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 transfer to a serving bowl and serve right away or let the cucumbers marinate for 5-10 minutes to soak up the flavors.

a cucumber salad in a bowl with chopsticks

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.

More Cold Dishes & Summer Recipes

Korean Cucumber Salad (Oi Muchim)

Watermelon Cucumber Salad

Mexican Street Corn Pasta Salad

Refreshing Blueberry Salsa

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