Asian Cucumber Salad

Asian cucumber salad with smashed cucumber pieces and a glossy sesame-soy dressing. The cool crunch is balanced by rice vinegar brightness and a red chili oil drizzle for a spicy, umami punch.

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Prep Time 15

marinating 20

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: Asian-American

Calories: 210

Ingredients Method Notes

Ingredients

Cucumbers

3 English cucumbers Use large for best crunch.
1 tsp salt Helps draw out excess moisture.

Aromatics

3 garlic Minced.

Dressing

3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chili oil or chili garlic sauce
1 tsp honey
1 tsp fresh ginger Grated.
0.5 tsp red pepper flakes

Garnish

0.25 cup sesame seeds Use generously.
2 tbsp green onions Sliced.

Method

Smash and season

Place the whole English cucumbers on a cutting board and use the flat side of a knife or a rolling pin to smash them until they crack; cut into irregular 1-inch pieces.
Toss the smashed cucumbers with salt in a colander and let drain for 15 minutes; pat dry.

Make the sesame-soy dressing

Whisk together rice vinegar, soy sauce, sesame oil, chili oil or chili garlic sauce, honey, fresh ginger, and red pepper flakes until combined.

Marinate

Combine the drained cucumbers and garlic in a bowl; pour the dressing over and toss to coat.
Let marinate for at least 20 minutes at room temperature or refrigerate up to 2 hours.

Finish and serve

Garnish generously with sesame seeds and sliced green onions just before serving to keep the top bright and aromatic.

Notes

For crisp-smash texture, smash firmly enough to crack but not to fully puree the cucumber. Refrigerate leftovers in a covered container up to 2 days; expect the cucumbers to soften slightly. Freezing isn’t recommended because cucumbers lose crunch. For a lower-sugar option, swap the honey for 1/2 tsp sugar substitute (or omit and add a pinch more ginger) while keeping the dressing proportions balanced.