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Asian Cucumber Salad (Smashed Cucumber Salad) Recipe

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4.1 from 37 reviews

A refreshing and flavorful Asian Cucumber Salad featuring smashed Persian cucumbers tossed with a savory and slightly spicy dressing made from sesame oil, tamari soy sauce, rice vinegar, honey, garlic, and chili crisp. This light salad is garnished with green onions, cilantro, and toasted sesame seeds, perfect as a side dish or appetizer.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes (including 15 minutes resting/draining time)
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Gluten Free

Ingredients

Cucumber Salad

  • 6 medium Persian cucumbers
  • 1 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • ¼ cup finely chopped cilantro
  • 2 teaspoons white sesame seeds, toasted (plus extra for garnish)

Asian Dressing

  • 1 tablespoon sesame oil
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, finely chopped
  • 1 to 2 teaspoons chili crisp

Instructions

  1. Smash and slice the cucumbers: Lay the side of your knife on the cucumber and gently smash it with your hand to break the skin lengthwise. Then slice each cucumber on an angle and place them in a colander.
  2. Salt and drain the cucumbers: Sprinkle kosher salt over the cucumbers in the colander, massaging it in while tossing. Let them drain for 10 to 15 minutes. Rinse with cold water to remove excess salt and drain again.
  3. Make the salad: Transfer the cucumbers to a large mixing bowl. Add thinly sliced green onions, finely chopped cilantro, and toasted white sesame seeds.
  4. Prepare the dressing: In a small bowl, whisk together sesame oil, tamari soy sauce, rice vinegar, honey, finely chopped garlic, and chili crisp until well combined.
  5. Mix the salad and garnish: Pour the dressing over the cucumber mixture and toss well to combine. Garnish with extra toasted sesame seeds before serving.

Notes

  • This salad keeps well refrigerated in an airtight container for 3 to 4 days, but is best enjoyed fresh to avoid cucumbers softening.
  • You can substitute chili crisp with chili oil if preferred; chili crisp adds a more complex, crunchy texture while chili oil offers a smoother flavor.
  • Stir the chili crisp thoroughly before using, as the flavorful bits tend to settle at the bottom of the jar.

Find it online: https://cookingwithsarah.com/asian-cucumber-salad-smashed-cucumber-salad-recipe/