Save I learned to make this salad during a sweltering summer visit to my aunt's kitchen in Beijing, where she'd keep a massive bowl of it chilling in the fridge as an antidote to the heat. She'd smash the cucumbers with the side of her cleaver like she was releasing all her frustrations from the day, and somehow that violence against the vegetable made it taste better. Now whenever I make it, I chase that same feeling—that perfect combination of crisp texture and fiery dressing that makes you want another forkful before you've even swallowed the first.
I remember serving this to my roommate's parents when they came to visit, expecting them to politely pick at it as a side. They ended up eating more than half the bowl while standing in the kitchen, barely pausing between bites, and asking if I could teach them how to make it. That moment taught me something simple: straightforward, bold flavors spoken clearly are more impressive than anything complicated.
Ingredients
- English cucumbers: These have fewer seeds and thinner skins than regular cucumbers, so they stay crispy rather than turning watery—it's the difference between this being refreshing and it being sad.
- Soy sauce: Use one you actually like drinking, because you'll taste it directly; the depth of flavor matters here more than anywhere else in the dish.
- Rice vinegar: The gentle acidity keeps everything bright without overwhelming delicate cucumber flavor.
- Toasted sesame oil: Buy the darker, toasted kind from the Asian aisle, not the light stuff—it's nuttier and carries the weight of the dressing.
- Chili flakes: Start with one teaspoon and taste as you go; some flakes are hotter than others, and you want to build heat, not regret.
- Garlic: Mince it finely so it distributes evenly and doesn't create hot spots that catch in your teeth.
- Scallions: The fresh, mild onion flavor keeps the salad from feeling too heavy or one-note.
- Sesame seeds and cilantro: These are the finishing touch that transforms it from good to restaurant-quality.
Instructions
- Smash the cucumbers with purpose:
- Lay each cucumber on your cutting board and use the flat side of your chef's knife to press down firmly until the flesh cracks. You're not trying to pulverize them—just break them into uneven pieces that'll hold the dressing better than neat slices ever could.
- Draw out the water:
- Spread the smashed pieces in a colander, sprinkle salt over them, and let them sit for 10 minutes. This pulls out the excess moisture that would otherwise dilute your dressing and make everything limp.
- Build your dressing:
- Whisk the soy sauce, rice vinegar, sesame oil, garlic, chili flakes, and sugar together in a bowl. The sugar dissolves better if you mix it with the liquids first, and you want everything combined before the cucumber pieces go in.
- Bring it all together:
- Pat the cucumbers dry, then toss them with the scallions and dressing. The dressing should coat everything evenly, with little pools of flavor settling in the cracks you created by smashing.
- Let it rest if you can:
- Serve immediately if you're in a hurry, but 10 to 15 minutes of chilling lets the flavors settle and intensify, making the whole thing taste more cohesive.
Save There's something quietly satisfying about how this salad works—minimal effort, maximum reward. It's the kind of dish that made me realize cooking doesn't have to be fussy to be memorable.
The Smashing Technique Matters
The whole point of smashing the cucumbers rather than slicing them is texture and surface area. When you crack them into uneven pieces, you create little pockets and crevices where the garlicky, spicy dressing can settle and cling. A cleanly sliced cucumber salad would taste thin and watery by comparison; this one tastes like every bite has been intentional.
Why Rice Vinegar Is Your Friend Here
Rice vinegar has a gentleness that other vinegars don't. It's tangy without being harsh, which means it backs up the soy sauce's saltiness without making the whole thing taste like you drank a bottle of acid. If you've never used it, this recipe is the perfect excuse to grab a bottle and keep it in your pantry forever.
Serving Suggestions and Storage
This salad is happiest served cold or at room temperature, alongside grilled meats, noodle dishes, or as part of a mixed spread. It keeps in the fridge for up to two days, though the cucumbers gradually soften—so make it fresh if you can, or accept that leftovers will be softer but still delicious.
- If you're making this ahead, hold off on the sesame seeds and cilantro until you serve it, so they stay crispy.
- Pair it with anything grilled, rice bowls, or even simple steamed chicken for a balanced meal.
- Double the dressing if you like things extra saucy, or add a pinch more chili flakes if your crowd likes serious heat.
Save This is the kind of salad that disappears faster than you'd expect, and that's exactly how you know you've made it right. Keep the dressing components on hand, and you can throw this together whenever the craving hits.
Recipe FAQ
- → How should cucumbers be prepared for this dish?
Use large English cucumbers, gently smashed with a knife until cracked, then cut into bite-sized chunks for better dressing absorption.
- → What gives this salad its spicy kick?
Chili flakes incorporated into the dressing provide a moderate heat which can be adjusted to taste.
- → Why is the cucumber salted and drained before mixing?
Salting draws out excess moisture, preventing the salad from becoming watery and helping the flavors concentrate.
- → Can this dish be made ahead of time?
It can be chilled for 10–15 minutes to enhance the flavors, but is best enjoyed fresh to retain cucumber crunch.
- → What garnishes are recommended?
Toasted sesame seeds add nuttiness and crunch, while fresh cilantro provides a bright herbal note.