Author: Meet your new go-to summer side: Smashed Cucumber Salad with Chili Crisp. It's cold, crunchy, juicy, salty, tangy, garlicky, and just the right amount of spicy. It's the ultimate refreshing dish that wakes up your tastebuds.
Have you ever tried Smashed Cucumber Salad? The idea behind it is that smashing the cucumbers allows them to soak up the dressing better than the usual slicing, as you might do to make a Creamy Cucumber Salad. My version is inspired by the popular Chinese smashed cucumber salad. I add a spoonful of chili crisp for a hit of heat and umami. You can serve this as a side with noodles, rice bowls, grilled tofu, or anything that needs a bold, refreshing contrast. It's so good I even love having it as a snack on its own!
Why This Smashed Cucumber Salad Is the Perfect Summer Side Dish
- Cucumbers get the spotlight: Zucchini, tomatoes, and corn get so much attention in the summer, but cucumbers are finally getting the love they deserve thanks to a little push from social media! They're cool, crisp, and hydrating, and exactly what you want when it's scorching outside.
- Boldly flavored: Cucumbers' mild, fresh flavor makes it an amazing pairing with more assertive ingredients like garlic, soy sauce, and chili crisp.
- Practically effortless: Most of the work is in smashing the cucumbers, and truth be told, it's pretty fun to do!
Ingredients for Smashed Cucumber Salad
- Persian cucumbers: Small cucumbers that are perfect for this salad because they have thin skin, no seeds, and a delicious crunch. Or, if you can't find Persian cucumbers, English cucumbers work well too.
- Garlic: You can mince or press this.
- Rice vinegar: You can substitute white wine vinegar, apple cider vinegar, or lemon juice if needed.
- Soy sauce: Swap in tamari for a gluten-free smashed cucumber salad.
- Chili crisp: You can adjust the amount to your tastes, or omit it altogether for a non-spicy salad. If you're serving mixed eaters, just keep the jar of chili crisp on the side so everyone can add as much as they'd like. I love this Lao Gan Ma chili crisp, but any variety you enjoy works here.
- Toasted sesame oil: This adds a fragrant, nutty flavor.
- Green onion: Thinly sliced. Add the greens only for a milder flavor or throw in the white parts too for more punch.
- Sesame seeds: You can use white, black, or both. Or chopped roasted and salted peanuts also are a great little topping.
How to Make Smashed Cucumber Salad
- Smash the cucumbers: Cut the ends from the cucumbers, then smash the cucumbers until they split; you can use the flat side of a chef's knife or a rolling pin. Cut the smashed cucumbers into bite-sized pieces.
- Season: Toss cucumbers with the garlic, rice vinegar, soy sauce, chili crisp, and sesame oil. Season to taste and top with green onions and sesame seeds.
- Serve: Plate the salad and serve immediately or refrigerate for 15 to 30 minutes, which will allow the flavors to meld a bit.
Tips and Variations
- Don't peel the cucumbers: Persian and English cucumbers have thin skin, so there's no need to peel them.The skin adds to the crisp, fresh texture of this salad.
- Don't skip the smashing step: It's what gives the salad its signature jagged edges and allows the cucumbers to absorb all that dressing.
- Make it oil-free: You can skip the sesame oil and chili crisp (which is packed in oil). If you still want some heat, add chili vinegar or red pepper flakes instead.
- Customize it: You can add thinly sliced red onion or shallot instead of the green onions, chopped peanuts or cashews for more crunch, fresh cilantro or mint, or drizzle tahini sauce over the top for a Middle Eastern twist.
What to Serve With Smashed Cucumber Salad
The Asian flavors in this salad make it well-suited for pairing with Asian-inspired dishes. Here are a few that would work well:
- Easy Peanut Tofu
- Thai Mango Chickpea Curry
- Vegan Pepper Black Bean Stir-Fry
- Vegan Pineapple Fried Rice
- Freshly steamed fluffy rice
How to Store
Refrigerate your smashed cucumber salad for up to 3 days and stir it well to redistribute the dressing before serving. As the salad sits, the cucumbers will get softer and release liquid, but it's still delicious!
If you try this smashed cucumber salad recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Smashed Cucumber Salad with Chili Crisp
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Ingredients
- 1 lb Persian cucumbers, (mini cucumbers, or about 2 English cucumbers)
- 1 large clove garlic, minced or pressed
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 - 2 teaspoons chili crisp, to taste (omit if you don't like spicy)
- ½ teaspoon toasted sesame oil
- 1 green onion, thinly sliced
- 1 teaspoon roasted sesame seeds
Instructions
- Smash the cucumbers: Trim the ends off the cucumbers. Using the flat side of a large knife, a rolling pin, or something heavy, gently smash them until they split and crack open. Chop into bite-sized chunks and place in a bowl.
- Season: Add the garlic, rice vinegar, soy sauce, chili crisp, and sesame oil. Toss to coat. Taste and adjust with more soy sauce or chili crisp if desired. Top with green onions and sesame seeds.
- Serve: Enjoy right away, or let chill in the fridge for 15-30 minutes to deepen the flavor.
Dee says
Amazing. Loved this. Will definitely be making it again soon!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it, Dee! 🙂
Matthias says
Herzlichen Dank für diese asiatische Variante! Sehr schmackhaft.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Vielen Dank, Matthias! I’m so glad you enjoyed it. Appreciate the kind comment!
Mary says
YUM. This hit the spot! I went heavy on the chili crisp, would recommend (; came together super fast, fresh and light and delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you loved it, Mary! Chili crisp lovers unite, it really makes this salad sing 🔥
Beata says
YUM!!! I have seen smashed cucumber salad recipes before, but for whatever reason, they never explained that smashing the cucumbers is really easy, so I never bothered. Now, this recipe came out and made it sound so easy, that I jumped on it. AMAZING!!!
Thank you for not including the sugar in the recipe. Other recipes I have seen did have sugar in them. I know, I can always skip it, but coupled with the fact that these other recipes did not explain how easy it is to smash a cucumber, I just never made such a salad.
Having seen this recipe, I went back to the other recipes to read their reader notes, and I saw many notes recommending putting the cucumbers in whatever baggie you may have on hand, so that the smashing does not splatter the cucumbers all over your kitchen. I did just that, and it was a perfect tip to avoid a mess! I used a full wine bottle and a produce bag, and it all worked like a charm. Then, I simply rinsed the baggie out so that it can be recycled later.
This is really a smashing (pun intended haha) recipe, and the chili crisp in the salad was wonderful! I used mini cucumbers, low sodium tamari, a bit more toasted sesame oil, and used the Lao Gan Ma chili crisp brand, available locally. Served the salad to guests with the chili crisp on the side since one guest does not do spicy. We polished the salad off and wished for more!
Thank you, Sam!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Beata, your comment made my day! I’m thrilled the recipe felt approachable and I love your smashing tips (wine bottle for the win 🍷)
Sami says
I love chili crisp (a super underrated ingredient imo) but feel like I mostly see it used with meat so I'm super happy to have found a veggie based recipe that's not a veggie burger (although it is delicious on those too). Your recipes are always creative and delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Sami! Totally agree, chili crisp deserves way more veggie love, and I’m happy this recipe delivered!