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–+ servings

Smashed Cucumber Salad + Hot Chili Oil

This crunchy and refreshing Smashed Cucumber Salad is the perfect summer snack or side dish! Add a kick with a drizzle of hot chili oil.
5 from 5 votes
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Prep Time: 10 minutes
Resting time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Dana Sandonato

Ingredients

  • 2 large English cucumbers, or 4 medium
  • 1.5 tsp sea salt
  • 4 tsp rice vinegar
  • 1 tsp garlic, grated to a paste
  • 1 TBSP low sodium soy sauce
  • 2 tsp toasted sesame oil regular sesame oil will also work
  • 1 tsp sugar
  • 1 TBSP toasted sesame seeds
  • 1-2 TBSP hot chili oil if you prefer no heat, omit the chili oil
  • Sliced scallions, for garnish

Instructions

  • Wash the cucumbers; cut off the end pieces.
  • Set the cucumbers in front of you horizontally. Cut them into three equal parts.
    Six cucumber cuttings on marble counter set up in a line.
  • Place three parts of the cucumbers into a large freezer bag. Seal the bag, releasing any extra air, and smack the cucumbers firmly with a rolling pin or a meat mallet. The cucumbers will flatten and split into 3-4 spears.
  • Discard any of the seeds or mushy bits from the middle of the cucumber.
  • With your hands, break the cucumber spears into bite-sized chunks, then place them into a colander. Season them with salt and then, using your hands, toss to coat. Let them stand for 15 minutes.
  • In the meantime, whisk the vinegar and grated garlic together in a small mixing bowl. Let it stand for 5 minutes.
  • After 5 minutes, add soy sauce, sesame oil, and sugar in with the vinegar and garlic, then whisk until the sugar has fully dissolved.
  • Pop the cucumbers into a large serving bowl; pour the dressing on top.
  • Toss the cucumbers enough to coat them in the dressing and then drizzle 1-2 TBSP of the hot chili oil over them. Garnish with toasted sesame seeds and sliced scallions.

Notes

To toast sesame seeds, add them to a dry pan and place the pan over medium-low heat for about 3-5 minutes, or until they start to brown and become aromatic. Stir them a few times throughout the process to keep them from burning.