Save to Pinterest My neighbor Sarah brought over a container of this salad last summer, and I was skeptical at first—cucumber seemed too simple, too watery. But one bite of that cool crunch paired with the garlic punch and sesame heat, and I understood why she made it constantly. Now whenever I have English cucumbers on hand, I find myself reaching for the soy sauce and chili flakes without thinking twice.
I made this for a potluck where someone had brought aggressively spicy kung pao chicken, and watching people alternate between bites of that and spoonfuls of this crisp, garlicky cucumber was genuinely funny. The salad became the unsung hero of that meal, and I got asked for the recipe three times before dessert was even served.
Ingredients
- English cucumbers: These have smaller seeds and thinner skins than regular varieties, so you get pure crunch without watery pockets. I've tried regular cucumbers in a pinch and always regretted it.
- Soy sauce: The backbone of the dressing—use full-sodium if you want that salty umami depth, or swap in tamari for a gluten-free version.
- Rice vinegar: Milder and slightly sweet compared to white vinegar, it rounds out the dressing without harsh edges.
- Toasted sesame oil: The smoky richness here is non-negotiable; don't use regular sesame oil or the dish loses its character.
- Chili flakes: Start with the lower amount and taste as you go—they intensify as they sit in the dressing.
- Garlic: Mince it finely so it distributes evenly and doesn't bite too aggressively in any one spot.
- Sesame seeds: Toast them yourself if possible; the difference between raw and toasted is the difference between forgettable and crave-worthy.
Instructions
- Smash the cucumbers:
- Lay each cucumber on the board and press down firmly with the flat side of your knife until you hear the fibers crack. The goal is damage that creates rough edges, not pulp—you want irregular pieces that will catch the dressing.
- Draw out the water:
- Salt does the heavy lifting here. As the cucumbers sit in the colander, you'll watch beads of moisture collect, and when you pat them dry, you're removing the excess that would dilute your dressing. This step changes everything.
- Build the dressing:
- Whisk soy sauce, rice vinegar, sesame oil, chili flakes, minced garlic, and sugar together until the sugar granules dissolve. Take a moment to taste it straight—it should be bold and garlicky, with a clear chili tingle.
- Bring it together:
- Toss the dried cucumbers and scallions in the dressing until every piece is coated and glistening. The contrast between the cold, crisp cucumber and warm flavor of that dressing is the whole point.
- Finish and serve:
- Scatter sesame seeds and cilantro on top, and serve right away for maximum crunch, or chill briefly to let flavors marry. Even 10 minutes makes the flavors deepen noticeably.
Save to Pinterest My partner once described this salad as "the kind of thing you eat while standing in the kitchen in summer heat and suddenly feel alive again." That stuck with me. It's not fancy or Instagram-worthy, but it's quietly essential on certain days.
Variations to Consider
I've added crispy chickpeas for protein and texture, which transforms this from side dish to light meal. Other times I've thrown in shredded carrot, crushed peanuts, or even a scatter of crispy fried shallots for layered crunch. The core dressing is forgiving enough to accommodate what's in your crisper drawer.
Making It Your Own
Some people swear by a touch of fish sauce or extra garlic; others cut the chili flakes entirely because they're serving it to kids. I've made versions with lime juice instead of rice vinegar when that's what I had, and they were different but still good. The framework is sturdy—play with it.
Serving and Storage
This is best eaten the day you make it while the cucumber still has that snappy texture. It will keep in the fridge for a day or two, but gradually loses its crunch and the flavors blur together slightly.
- Serve it cold, straight from the fridge, alongside grilled meat or noodles.
- If chili flakes are still feeling overwhelming after tasting, dial them back next time—tastes are personal.
- Make double the dressing recipe if you're feeding more than four; people always want extra.
Save to Pinterest This salad has earned a permanent spot in my summer rotation, the kind of recipe you make so often you stop consulting the measurements. It's simple enough to throw together on a weeknight, but tasty enough to feel special.
Recipe FAQs
- → How do you prepare smashed cucumbers?
Place cucumbers on a cutting board and gently smash with the flat side of a knife until they crack, then cut into chunks.
- → What gives this dish its spicy kick?
Chili flakes added to the dressing provide heat, adjustable to your preference.
- → Can I make this dish ahead of time?
Yes, chilling it for 10-15 minutes allows flavors to deepen, enhancing the taste.
- → What cucumbers work best for this preparation?
English or Persian cucumbers are ideal for their minimal seeds and crisp texture.
- → Are there any common allergens present?
This dish contains soy in the soy sauce and sesame in the sesame oil and seeds; check labels if allergies are a concern.