Why You’ll Love This Asian Smashed Cucumber Salad
Light, crunchy, and downright addictive—this Asian Smashed Cucumber Salad is the ultimate no-cook side that bursts with texture and flavor. Inspired by The Woks of Life, we’re packing it with crisp cucumbers, tangy vinegar, umami-rich soy sauce, toasty sesame oil, and fresh herbs. It’s sweet, savory, zippy—and perfect for weeknights, outdoor gatherings, or a cooling snack in warmer weather.
Ingredients
- 📝 Ingredient List with Amounts
- 2 large English cucumbers or 4–5 Persian cucumbers
- 1 ½ tablespoons granulated sugar
- 2 tablespoons rice vinegar or substitute lemon juice
- 1 ½ tablespoons soy sauce low-sodium preferred
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds white, black, or a mix
- 2 scallions thinly sliced
- ¼ cup fresh cilantro roughly chopped
- Optional Add-ins:
- ½ teaspoon chili flakes or 1 teaspoon chili crisp for heat
- ¼ cup shredded carrots or thinly sliced red bell pepper for crunch & color
- 1 tablespoon chopped roasted peanuts for added texture
Instructions
Smash & Chop Cucumbers
- Use the flat side of a knife or rolling pin to smash cucumbers until they crack. Slice into bite-size chunks and place in a bowl.
Make the Dressing
- In a small bowl, whisk together 1½ tablespoon sugar, 2 tablespoon vinegar (or lemon juice), 1½ tablespoon soy sauce, and 1 tablespoon sesame oil.
Toss Everything Together
- Pour the dressing over the cucumbers. Add 2 sliced scallions, ¼ cup chopped cilantro, and 1 tablespoon sesame seeds. Toss to coat.
- Customize (Optional)
- Mix in chili flakes, shredded carrots, bell pepper, or peanuts if using. Make it yours!
Chill & Serve
- Let it sit for 10–15 minutes or chill for deeper flavor. Serve cold and enjoy!