Description
A quick, 10-minute side dish featuring smashed cucumbers tossed in a tangy, spicy, and savory dressing. This recipe delivers an authentic crunch and bold flavor profile perfect for summer meals.
Ingredients
Scale
- 2 large English cucumbers (or 3–4 medium regular cucumbers)
- 1 teaspoon salt (for salting cucumbers)
- 3–4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 tablespoons light soy sauce
- 1 tablespoon Chinkiang black vinegar (or rice vinegar)
- 1 tablespoon white vinegar
- 2 tablespoons chili oil or chili crisp
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Fried shallots or toasted sesame seeds (for garnish)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Wash cucumbers thoroughly. Place on a cutting board and press down firmly with the flat side of a chef’s knife to smash them until they crack and flatten. Cut into 1-2 inch bite-sized pieces and place in a large bowl.
- Sprinkle 1 teaspoon of salt over the smashed cucumbers and toss to coat. Let sit for 5 minutes to draw out excess water. Drain the liquid and pat cucumbers dry if desired.
- In a small bowl, whisk together minced garlic, minced ginger, Shaoxing wine, soy sauce, Chinkiang vinegar, white vinegar, sugar, chili oil, and sesame oil until the sugar is dissolved and the mixture is emulsified.
- Pour the dressing over the drained cucumbers and toss to coat evenly.
- Let the salad marinate for at least 10 minutes (or up to an hour) in the refrigerator to allow flavors to penetrate.
- Before serving, give the salad a final toss and garnish with fried shallots, toasted sesame seeds, and cilantro if using. Serve immediately while crisp.
Notes
Smashing the cucumbers is crucial for texture, as it creates rough edges that hold more dressing. Do not let the salted cucumbers sit for too long or they will become soft. This salad is best eaten within 24 hours; store in an airtight container and drain excess liquid before serving if making ahead.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2
- Sodium: 350
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: cucumber salad, spicy cucumber, asian side dish, quick recipes, vegan side dish, gluten-free options, summer salad, smashed cucumber