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Smashed Cucumber Salad with Sesame
This addictive Chinese-inspired cucumber salad uses the smashing technique to create craggy, irregular pieces that absorb dressing far better than sliced cucumber ever could. Tossed with a punchy combination of rice vinegar, sesame oil, garlic, ginger, and chili oil, the result is a cool, crunchy, intensely flavored side dish that disappears fast. It is the ideal accompaniment to any grilled meat, and works beautifully as a standalone snack or summer starter.
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Ingredients
- 2 large English cucumbers, smashed with a rolling pin or flat side of a knife, then torn into bite-size pieces
- 2 cloves garlic, very finely minced
- ½ tsp fresh ginger, finely grated
- 2 tbsp rice vinegar
- 1 tbsp soy sauceTamari for gluten-free
- 2 tsp sesame oil
- 1 tsp chili oil, or to tasteChili flakes + neutral oil as substitute
- ½ tsp sugar
- ¾ tsp kosher salt, for salting cucumbers
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced (optional)
Contains: cereals gluten, sesame, soya, sulphites.
Method
- Place cucumbers on a cutting board and smash firmly with a rolling pin or the flat side of a large knife until they crack and split. Cut or tear into irregular 1.5-inch pieces. Toss with salt, place in a colander, and let drain for 10 minutes. Pat dry.About 13 min
- In a large bowl, whisk together garlic, ginger, rice vinegar, soy sauce, sesame oil, chili oil, and sugar until the sugar dissolves.About 3 min
- Add the drained, dried cucumber pieces to the dressing and toss to coat thoroughly. Taste and adjust — it should be punchy with garlic, tangy, a little sweet, and pleasantly spicy.About 2 min
- Transfer to a serving plate, scatter sesame seeds and scallions over the top, and serve immediately.About 2 min
Tips
- Smashing rather than slicing creates more surface area and craggy edges that catch and hold the dressing.
- Salting and draining the smashed cucumber is essential to avoid a watery, diluted dressing.
- The dressing should taste aggressively seasoned when you try it alone — it will mellow once on the cucumber.
Ring the changes
- Add 1 tbsp of black vinegar (Chinkiang) instead of rice vinegar for a more complex, slightly smoky flavor.
- Top with crushed toasted peanuts for crunch and a Southeast Asian nuttiness.
Keeping it
Best eaten within 30 minutes of dressing. Smashed and salted cucumber (undressed) can be refrigerated for up to 4 hours. Dressed leftovers keep for 1 day but become softer.
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