Name: Chinese Smashed Cucumber Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 3 cloves garlic, minced (about 4 teaspoons); 1 tablespoon minced ginger; 1 1/2 teaspoons chili flakes; 2 tablespoons gochugaru (Korean pepper flakes); 1 teaspoon kosher salt; 1/3 cup neutral oil (vegetable, grapeseed, or similar); 1 to 1 1/4 pounds Japanese cucumbers; small pinch of kosher salt (about 1/4 to 1/2 teaspoon); 3 cloves garlic, grated or zested; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 tablespoons chili oil with spices (from chili oil mixture); 1 1/2 teaspoons sugar; 2 teaspoons sesame oil; Toasted sesame seeds for garnish

Ingredients

3 cloves garlic, minced (about 4 teaspoons)

1 tablespoon minced ginger

1 1/2 teaspoons chili flakes

2 tablespoons gochugaru (Korean pepper flakes)

1 teaspoon kosher salt

1/3 cup neutral oil (vegetable, grapeseed, or similar)

1 to 1 1/4 pounds Japanese cucumbers

Small pinch kosher salt (about 1/4 to 1/2 teaspoon)

3 cloves garlic, grated or zested

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 tablespoons chili oil with spices

1 1/2 teaspoons sugar

2 teaspoons sesame oil

Toasted sesame seeds for garnish

Instructions

Step 1: Prepare the chili oil by combining the minced garlic, minced ginger, chili flakes, gochugaru, and 1 teaspoon kosher salt in a heat-proof bowl. Avoid using glass or porcelain bowls that might crack when hot oil is added.

Step 2: Heat the oil over medium-high heat for 2 to 3 minutes until it reaches about 325ºF to 350ºF. If you don’t have a thermometer, heat for 2 minutes to be safe. Carefully pour the hot oil over the spice mixture and let it infuse for at least 30 minutes, or make it ahead of time.

Step 3: Slice off the ends of the cucumbers, then cut each cucumber in half lengthwise. Place each half cut side down and use the side of a knife to smash the cucumber by firmly pressing down with your palm until it splits along its length.

Step 4: Slice the smashed cucumbers diagonally into 1/2-inch thick pieces and place them in a bowl.

Step 5: Sprinkle the cucumbers with a small pinch of kosher salt and mix. Let them sit for 20 minutes to draw out excess water, then drain the liquid. There is no need to rinse.

Step 6: Combine the grated garlic with rice vinegar in a separate bowl and let it sit for 10 to 15 minutes to soften the raw garlic flavor.

Step 7: Add the soy sauce, 2 tablespoons of the prepared chili oil (including the spices), sugar, and sesame oil to the garlic-vinegar mixture and stir well.

Step 8: Just before serving, toss the cucumber pieces with the sauce. Garnish with toasted sesame seeds for added crunch and flavor.

Step 9: Serve the smashed cucumber salad alongside jasmine or coconut rice, or with your favorite noodle dishes.

Tips & Variations

Use Japanese cucumbers or other thin-skinned cucumbers for the best texture and fewer seeds.

If you prefer less heat, reduce the amount of chili flakes and gochugaru or omit the chili oil garnish.

The chili oil can be made a day ahead to deepen its flavor.

Smashing the cucumbers helps them absorb the dressing better and creates a pleasing texture.

For a vegan version, ensure your soy sauce is vegan-friendly and omit any animal-based ingredients.

FAQs

Can I use regular cucumbers instead of Japanese cucumbers?

Yes, you can use regular cucumbers, but Japanese cucumbers are preferred for their thin skin and fewer seeds, which results in a crisper texture.

How spicy is this salad?

The spiciness can be adjusted to your taste by reducing the chili flakes, gochugaru, or chili oil. The recipe as written has a moderate heat level that complements the fresh cucumber flavor without being overpowering.