The Pantry
Chinese-inspired

Smashed cucumber salad

A crisp, punchy smashed cucumber salad with garlicky soy-vinegar dressing, sesame oil, and chili oil. Smashing creates craggy edges that soak up the dressing, while a short salt rest keeps the cucumbers cool and crunchy. This recipe makes 2 side-dish servings and is best eaten soon after tossing.

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Smashed cucumber salad
~190 calper person · ~380 total
~$3.00meal total · ~$1.50 per person

Estimated calories and US ingredient costs.

For a doubled batch, use a wider bowl or sheet pan so the cucumbers can drain evenly instead of steaming in a pile. Keep the salt and dressing proportions the same, and keep the full 15-minute elapsed rest time. If scaling up beyond 4 servings, toss in two batches so the cucumbers stay coated rather than bruised.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Trim and smash the cucumbers

~8 min

Trim and smash the cucumbers.

Rinse and dry the 12 oz Persian cucumbers, then trim off the ends.

Using the flat side of a chef's knife or a rolling pin, gently smash each cucumber until it splits and opens in a few places.

Cut the cucumbers into bite-size pieces, about 1 inch each, and transfer them to a medium bowl.

Ingredients
  • 12 oz total for recipePersian cucumbers, chilled
Step 2

Salt and drain

~10 min

Salt and drain.

Sprinkle the cucumbers with 1/2 tsp kosher salt and toss well.

Let them sit in the bowl for 10 minutes so the salt pulls out excess water.

This step keeps the finished salad crisp and prevents the dressing from diluting.

Ingredients
  • 12 oz total for recipePersian cucumbers, chilled
  • 1/2 tspKosher salt
Step 3

Mix the dressing

~5 min

Mix the dressing.

While the cucumbers rest, stir together 2 tsp minced garlic, 1 tbsp rice vinegar, 1 tbsp low-sodium soy sauce, and 1 tsp granulated sugar in a small bowl until the sugar dissolves.

Stir in 1 tbsp toasted sesame oil and 1 tbsp chili oil.

The dressing should taste bold and slightly salty because it will coat a watery vegetable.

Ingredients
  • 12 oz total for recipePersian cucumbers, chilled
  • 2 tspGarlic
  • 1 tbspRice vinegar
  • 1 tbspLow-sodium soy sauce
  • 1 tspGranulated sugar
  • 1 tbspToasted sesame oil
  • 1 tbspChili oil
Step 4

Remove excess moisture

~3 min

Remove excess moisture.

Tip the cucumbers into a colander and let the liquid drain off.

If there is still visible moisture in the bowl, pour it away and blot the cucumbers lightly with a paper towel.

Do not rinse, or the salad will taste flat.

Ingredients
  • 12 oz total for recipePersian cucumbers, chilled
Step 5

Toss with dressing

~4 min

Toss with dressing.

Return the drained cucumbers to the bowl and add the dressing, 1 tbsp toasted sesame seeds, 1 oz sliced scallions, and 1/4 oz torn cilantro leaves.

Toss until every piece is glossy and lightly coated.

If the bowl looks dry, scrape in any dressing pooled at the bottom.

Ingredients
  • 1 tbspToasted sesame seeds
  • 1 ozScallions
  • 1/4 ozCilantro leaves, roughly torn
Step 6

Chill briefly and adjust

~5 min cook

Chill briefly and adjust.

Let the salad sit for 5 minutes so the cucumbers absorb some of the seasoning

Ingredients
  • 12 oz total for recipePersian cucumbers, chilled
Step 7

Toss once more

After ~5 min

then toss once more.

If the cucumbers have released a little more water, drain off the excess before serving so the dressing stays concentrated.

Step 8

Plate and finish

~1 min

Finish with the sesame seeds and scallions visible on top for texture.

Ingredients
  • 1 oz total for recipeScallions
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Smashed cucumber salad: Plate and finish.

Smashed cucumber salad: Transfer the smashed cucumber salad to a shallow serving bowl or plate and spoon any remaining chili-sesame dressing over the top.

Smashed cucumber salad: Serve immediately while the cucumbers are still cold and crunchy.

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Ingredients

For 2 people

  • 12 oz Persian cucumbers, chilled
  • 1/2 tsp kosher salt
  • 2 tsp minced garlic
  • 1 tbsp rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp granulated sugar
  • 1 tbsp toasted sesame oil
  • 1 tbsp chili oil
  • 1 tbsp toasted sesame seeds
  • 1 oz scallions, thinly sliced
  • 1/4 oz cilantro leaves, roughly torn

Method

  1. Trim and smash the cucumbersRinse and dry the 12 oz Persian cucumbers, then trim off the ends. Using the flat side of a chef's knife or a rolling pin, gently smash each cucumber until it splits and opens in a few places. Cut the cucumbers into bite-size pieces, about 1 inch each, and transfer them to a medium bowl.
  2. Salt and drainSprinkle the cucumbers with 1/2 tsp kosher salt and toss well. Let them sit in the bowl for 10 minutes so the salt pulls out excess water. This step keeps the finished salad crisp and prevents the dressing from diluting.
  3. Mix the dressingWhile the cucumbers rest, stir together 2 tsp minced garlic, 1 tbsp rice vinegar, 1 tbsp low-sodium soy sauce, and 1 tsp granulated sugar in a small bowl until the sugar dissolves. Stir in 1 tbsp toasted sesame oil and 1 tbsp chili oil. The dressing should taste bold and slightly salty because it will coat a watery vegetable.
  4. Remove excess moistureTip the cucumbers into a colander and let the liquid drain off. If there is still visible moisture in the bowl, pour it away and blot the cucumbers lightly with a paper towel. Do not rinse, or the salad will taste flat.
  5. Toss with dressingReturn the drained cucumbers to the bowl and add the dressing, 1 tbsp toasted sesame seeds, 1 oz sliced scallions, and 1/4 oz torn cilantro leaves. Toss until every piece is glossy and lightly coated. If the bowl looks dry, scrape in any dressing pooled at the bottom.
  6. Chill briefly and adjustLet the salad sit for 5 minutes so the cucumbers absorb some of the seasoning, then toss once more. If the cucumbers have released a little more water, drain off the excess before serving so the dressing stays concentrated.
  7. Plate and finishTransfer the smashed cucumber salad to a shallow serving bowl or plate and spoon any remaining chili-sesame dressing over the top. Finish with the sesame seeds and scallions visible on top for texture. Serve immediately while the cucumbers are still cold and crunchy.

Before you cook

What to get ready

Mixing bowl, colander or salad spinner, cutting board and small dressing bowl.

Smash cucumbers lightly, then salt and drain before adding dressing.

If something needs adjusting

Salad loses crunch and turns watery

Drain thoroughly and dress shortly before serving rather than marinating for many hours.

A packed lunch loses texture

Pack dressing and crisp toppings separately, then combine just before eating. Keep perishable ingredients cold during transport.

Store for later

Refrigerate prepared ingredients promptly in covered containers. Keep dressing separate when possible and serve cold; use an insulated bag with ice packs for transport.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra scallions and sesame seeds in tofu bowls.

Next use for your ingredients: Crispy sesame tofu →

Calculate this meal with your own prices →

How to Prep Vegetables for the Week →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the cleanest crunch, chill the cucumbers before smashing and keep the dressing concentrated rather than sweet. If your soy sauce is very salty, use the same amount but do not add extra salt beyond the brief pre-salt step. The salad is best within 30 minutes of tossing, before the cucumbers soften too much.

Make it work for you

You can swap the chili oil for a mild toasted sesame oil plus a pinch of red pepper flakes, but the flavor will be less rounded and the dressing less glossy. If you only have regular cucumbers, peel them lightly and scoop out some seeds before smashing so the salad does not turn watery.

Use more of your garlic and rice vinegar in chicken gyoza.

Can I make smashed cucumber salad ahead of time?

You can prep the cucumbers, salt them, and mix the dressing up to a few hours ahead, but keep them separate until right before serving. Once dressed, the cucumbers start shedding water and the crunchy texture fades. If needed, drain the dressed salad briefly and add a fresh spoonful of sesame oil or vinegar just before serving.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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