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Chinese Smashed Cucumber Salad

20-Min Smashed Cucumber Salad Recipe

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Chinese Smashed Cucumber Salad is a crisp, refreshing salad tossed in a garlicky, tangy chili oil dressing.
Servings 4
Prep Time 13 minutes
Cook Time 2 minutes
Rest Time 5 minutes

Ingredients

For the salad

  • 6 mini cucumbers
  • ½ teaspoon sugar, or salt
  • 3 tablespoons toasted peanuts
  • 1 tablespoon cilantro

For the dressing

  • 1 tablespoon roasted sesame seeds
  • 3 cloves garlic, minced
  • ¼ medium shallot, finely diced
  • 1 medium red finger hot pepper, sliced
  • 1 tablespoon red chili flakes
  • 3 tablespoons cooking oil, high-smoking-point
  • 1 tablespoon Chinkiang vinegar
  • 2 tablespoons soy sauce

Instructions

  • To prepare the cucumbers, after washing the cucumbers, trim the ends, then use the flat side of a knife to gently smash them until they crack open. Cut into bite-sized pieces, place them on a plate, and toss with the sugar. Let rest for 5 minutes, then discard the released liquid.
  • To make the dressing, in a bowl, combine the sesame seeds, garlic, shallot, red finger hot pepper, and chili flakes.
  • To bloom the aromatics, in a small pan over high heat, heat the cooking oil until hot and just starting to smoke, then carefully pour the hot oil over the aromatics. Add the Chinkiang vinegar and soy sauce, then mix well.
  • To assemble, pour the dressing over the cucumbers, then add the toasted peanuts and cilantro and gently toss until evenly coated. Serve immediately.

Video

Notes

• Smash for better flavor: Smashing creates rough, jagged edges so the dressing clings better, giving you more flavor in every bite.
• Draw out moisture first: Tossing the cucumbers with sugar (or salt) and letting them rest helps release excess water, keeping the salad crisp instead of watery.
• Discard the liquid: Always pour off the released liquid before adding the dressing—this step makes a big difference in texture.
• Hot oil is key: Pouring hot oil over the garlic, chili, and sesame seeds instantly blooms their aroma and builds deeper flavor in the dressing.
• Adjust the spice: You can reduce or skip the chili flakes and fresh chili for a milder version, or add more for extra heat.
• Toss before serving: Mix the salad right before eating so the cucumbers stay crunchy and fresh.
• Make-ahead tip: The dressing can be prepared up to 1 day ahead and stored in the fridge—just reheat slightly before using to bring back the aroma.
• Protein swap: You can turn this into a light meal by adding shredded chicken, tofu, or poached shrimp.
 
 
Author: CiCi Li
Course: Salad, Side Dish
Cuisine: Chinese