Chinese Spicy Smashed Cucumber (Printable)

A crisp salad of smashed cucumbers with garlic, soy, sesame oil, and chili flakes for bold flavor.

# What You’ll Need:

→ Vegetables

01 - 2 large English cucumbers (approximately 1.1 lbs), ends trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon granulated sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves (optional)

# Directions:

01 - Place cucumbers on a cutting board and gently smash with the flat side of a knife until cracked. Tear or cut into bite-sized pieces.
02 - Place smashed cucumbers in a colander, sprinkle with salt, and let rest for 10 minutes to release excess water. Drain thoroughly and gently pat dry with paper towels.
03 - In a mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar dissolves.
04 - Add drained cucumbers and sliced scallions to the dressing. Toss gently to ensure even coating.
05 - Transfer to a serving platter, sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately or refrigerate for 10–15 minutes to enhance flavors.

# Expert Tips:

01 -
  • It's ready in 15 minutes and tastes like you've been cooking all afternoon.
  • The smashing technique gives you that satisfying crunch that makes every bite interesting.
  • Vegan, naturally, and addictively spicy in a way that keeps you coming back for more.
02 -
  • Don't skip the salting and draining step—I learned this after making a soggy version once that tasted fine but felt limp, and it completely changed how I approach this now.
  • The difference between regular soy sauce and a good one is subtle until you've tasted both side by side, then it becomes obvious why one version tastes alive and the other just tastes salty.
03 -
  • A light hand when patting dry after salting keeps you from squeezing out flavor along with the water—let the paper towels do the work.
  • If you love chili oil, a drizzle at the end adds a luxurious heat that's different from just flakes, turning this from simple to something you'll crave.
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