Asian Smashed Cucumber Salad
Cool and crunchy with a fiery kick, this Asian Smashed Cucumber Salad balances freshness and heat. Crisp Lebanese cucumbers are lightly crushed to soak up a punchy dressing of soy, sesame, and rice wine vinegar, then finished with red chilli, spring onion, and a sprinkle of sesame seeds. Quick, zesty, and refreshing this is the perfect side to grilled meats, dumplings, or any Asian-inspired feast.
How long will it take?
15 Minutes
What’s the serving size?
Serves 4
What do I need?
- 4 Lebanese cucumbers
- 1 tsp salt
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 garlic clove, finely minced
- ½–1 red chilli, thinly sliced (adjust to taste)
- 1 spring onion, finely sliced
- 1 tbsp toasted sesame seeds
- A handful of fresh coriander or parsley leaves (optional)
How do I make it?
- Trim the ends of the cucumbers, then place cucumbers on a board. Use the flat side of a chef’s knife or a rolling pin to lightly smash them until they crack open and split slightly. Cut into bite-sized chunks.
- Place the smashed cucumbers in a colander, sprinkle with salt, and toss. Let sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towel.
- Meanwhile, make the dressing by whisking together rice wine vinegar, soy sauce, sesame oil, sugar (or honey), and minced garlic in a bowl until the sugar dissolves.
- In a serving bowl, add the cucumbers, sliced chilli, and spring onion. Pour over the dressing and toss to coat.
- Sprinkle with toasted sesame seeds and fresh herbs if using. Serve immediately or chill for 10–15 minutes for deeper flavour.
Top Tips
- Add a drizzle of chilli oil for extra heat and shine
- For crunch, toss in crushed roasted peanuts or fried shallots before serving.
