Smashed Cucumber Salad with Ginger and Sesame Dressing Recipe

Introduction

Smashed Cucumber Salad is a refreshing and crunchy dish perfect for warm days or as a light side. This easy-to-make salad features cucumbers torn apart to soak up a tangy, fragrant dressing packed with ginger, sesame, and soy sauce.

Ingredients

• 500g (1 lb) cucumbers (4 medium or 2 long cucumbers)
• 3/4 tsp salt
• 2 tbsp coriander/cilantro, roughly chopped
• 1/4 cup green onions, sliced

Dressing:

• 1.5 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1.5 tsp freshly grated ginger
• 2 tsp soy sauce
• 1/2 tsp sugar

Instructions

1. Step 1: Bash the cucumbers using the smooth side of a meat mallet, rolling pin, pestle, or a can until they split open on the sides.
2. Step 2: Cut the cucumbers into 2.5cm (1 inch) chunks and place them in a bowl.
3. Step 3: Sprinkle the salt over the cucumber chunks, toss gently, and let them sit for 20 minutes to draw out excess liquid.
4. Step 4: Drain any excess liquid from the bowl.
5. Step 5: Whisk the rice vinegar, toasted sesame oil, grated ginger, soy sauce, and sugar together to make the dressing.
6. Step 6: Drizzle the dressing over the cucumbers, sprinkle with chopped coriander and sliced green onions, then toss well to combine. Serve immediately.

Tips & Variations

• For best results, use long cucumbers like Telegraph or English cucumbers, or medium Lebanese cucumbers.
• Toasted sesame oil offers a richer flavor than untoasted—choose accordingly.
• If coriander is unavailable or not preferred, omit it or replace with finely sliced red onion, shallots, or chives.
• Green onions add a mild sharpness; if unavailable, substitute with thinly sliced French onion or chives.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. Since cucumbers release water, the salad is best enjoyed fresh and may lose its crispness if stored too long. Re-toss before serving if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of English cucumbers?

Yes, regular cucumbers work well. They may require peeling if the skin is thick or waxed, but smashing and salting helps soften them.

Why do I need to salt the cucumbers and let them sit?

Salting draws out excess moisture, which prevents the salad from becoming watery and helps the cucumbers absorb the dressing flavors better.

Smashed Cucumber Salad with Ginger and Sesame Dressing Recipe

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★★★★★

4.7 from 61 reviews

• Author: Ethan
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This refreshing Smashed Cucumber Salad features crisp cucumbers smashed to release their texture and tossed with a vibrant dressing of rice vinegar, toasted sesame oil, ginger, soy sauce, and a touch of sugar. Garnished with fresh coriander and green onions, it’s a quick, light, and flavorful side dish perfect for warm weather or to complement Asian-inspired meals.

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Ingredients

Scale 1x2x3x

Salad

• 500g / 1 lb cucumbers (4 medium or 2 long cucumbers, preferably Telegraph/English or Lebanese cucumbers)
• 3/4 tsp salt
• 2 tbsp coriander/cilantro, roughly chopped
• 1/4 cup green onions, sliced

Dressing

• 1.5 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 1.5 tsp freshly grated ginger
• 2 tsp soy sauce
• 1/2 tsp sugar

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Instructions

1. Smash the cucumbers: Using a heavy object like the smooth side of a meat mallet, rolling pin, pestle, or a can, bash the cucumbers until they split open on the sides. This helps release their texture and allows the flavors to better penetrate.
2. Cut into chunks: Slice the smashed cucumbers into chunks about 2.5 cm (1 inch) long and place them in a mixing bowl.
3. Salt the cucumbers: Sprinkle the cucumber chunks with 3/4 tsp salt, toss everything gently to combine, and let it sit for 20 minutes. This process draws out excess water from the cucumbers, making them crisper.
4. Drain excess liquid: After 20 minutes, drain the liquid that the cucumbers have released from the bowl to prevent the salad from becoming soggy.
5. Prepare the dressing: In a small bowl or jar, combine 1.5 tbsp rice vinegar, 2 tsp toasted sesame oil, 1.5 tsp freshly grated ginger, 2 tsp soy sauce, and 1/2 tsp sugar. Shake or whisk well until the sugar dissolves and the dressing is well mixed.
6. Toss and serve: Drizzle the dressing over the drained cucumbers, sprinkle with roughly chopped coriander and sliced green onions, then toss gently to coat evenly. Serve immediately for the best crunch and freshness.

Notes

• Cucumber type: Use 2 long cucumbers (Telegraph/English cucumbers) or 3 medium Lebanese cucumbers, which are common varieties that provide ideal texture and flavor for this salad.
• Sesame oil: Toasted sesame oil is preferred as it has a deep brown color and richer flavor compared to untoasted (yellow) sesame oil, which is harder to find and milder in taste.
• Herb substitutions: Coriander is optional. For the green onion, you can substitute with finely sliced red onion, shallots, French onions, or chives if preferred.
• Nutrition note: Although the sodium content may appear high due to the salt used to draw liquid from the cucumbers, much of the salt is discarded with the drained water, so the final sodium intake is lower than it looks.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Keywords: smashed cucumber salad, cucumber salad, Asian cucumber salad, no-cook salad, fresh cucumber recipe, quick side dish, healthy salad