Name: Smashed Spicy Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 large cucumber; ½ teaspoon salt; 1 tablespoon rice vinegar; ½ teaspoon toasted sesame oil; 1 tablespoon chopped fresh cilantro; 2 teaspoons minced garlic; 1 teaspoon sugar; ½ teaspoon sesame seeds; ⅛ teaspoon ginger powder; 1 pinch of red pepper flakes

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Introduction

This Smashed Spicy Asian Cucumber Salad is a refreshing and flavorful side dish perfect for warm days or whenever you want a light, crunchy snack. The unique smashing technique enhances the texture, while the spicy, tangy dressing brings vibrant Asian-inspired flavors.

A ceramic bowl with a rough speckled light gray exterior and brown rim holds roughly chopped cucumber pieces with dark green skin and light green inside, tossed with small red chili flakes and black sesame seeds, with visible small green herb bits mixed in; two wooden chopsticks rest on the right edge of the bowl. The bowl sits on a light wood surface, with round wooden coasters stacked in the background next to a beige and brown pot, all placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large cucumber
½ teaspoon salt
1 tablespoon rice vinegar
½ teaspoon toasted sesame oil
1 tablespoon chopped fresh cilantro
2 teaspoons minced garlic
1 teaspoon sugar
½ teaspoon sesame seeds
⅛ teaspoon ginger powder
1 pinch of red pepper flakes

Instructions

Step 1: Place the cucumber on a cutting board. Using the back of a large chef’s knife or a rolling pin, gently “smash” it to crack and tear the skin slightly without flattening it.
Step 2: Cut the smashed cucumber into 1-inch pieces and transfer them to a bowl.
Step 3: Sprinkle the cucumber with salt and let it sit for 10 minutes to draw out moisture and enhance flavor.
Step 4: Drain off any liquid and pat the cucumber pieces dry with a paper towel if necessary.
Step 5: Add rice vinegar, toasted sesame oil, chopped cilantro, minced garlic, sugar, sesame seeds, ginger powder, and red pepper flakes to the bowl. Gently toss to combine all ingredients.
Step 6: Serve the salad immediately or chill for 10–15 minutes to let the flavors meld before serving.

Tips & Variations

Use English cucumbers for a seedless, less bitter option and a crisper texture.
Add a splash of soy sauce or tamari for a deeper umami flavor.
Include finely chopped fresh chili for extra heat if you prefer it spicier.
Garnish with additional toasted sesame seeds or chopped peanuts for crunch.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. Because cucumbers release water over time, the salad may become soggy if stored longer. Stir gently before serving. It is best enjoyed fresh or chilled within a day.

How to Serve

The image shows a bowl filled with chopped cucumber pieces that have bright green skin and pale green insides. The cucumber is cut into uneven small chunks and sprinkled with red chili flakes and black sesame seeds, giving it a textured look. The bowl holding the cucumber is white with brown speckles and a thin brown rim. A woman's hand is using wooden chopsticks to pick up some cucumber from the bowl. The bowl is placed on a wooden surface next to a round wooden lid and a white marbled plant pot with a green leafy plant inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of rice vinegar?

While rice vinegar offers a mild and slightly sweet flavor, you can substitute it with white wine vinegar or apple cider vinegar. Avoid distilled white vinegar as it may be too harsh.

How do I properly smash cucumbers?

Place the cucumber on a sturdy surface and use the flat side of a large knife or a rolling pin to press down firmly just enough to crack the cucumber and tear the skin. The goal is to create more surface area for the dressing, not to flatten or squish it completely.