Print

Crispy Smashed Cucumber Salad with Chili Oil Dressing

crispy smashed cucumber salad - featured image
Print Recipe

A quick and refreshing cucumber salad featuring smashed cucumbers drenched in a spicy, tangy chili oil dressing. Perfect for summer, this salad offers a crunchy texture and bold flavors with minimal effort.

Ingredients

Scale
  • 3 large English cucumbers or Kirby cucumbers, washed and dried
  • 1 ½ teaspoons kosher salt
  • 2 cloves garlic, finely minced
  • 2 tablespoons chili oil (e.g., Lao Gan Ma or homemade)
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • ½ teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • A small handful fresh cilantro, roughly chopped (optional)
  • 1 teaspoon toasted sesame seeds for garnish

Instructions

  1. Wash and dry 3 large cucumbers. Cut each cucumber into roughly 2-inch segments and place on a cutting board.
  2. Using a rolling pin, meat mallet, or the bottom of a heavy pan, press down firmly on each segment until it cracks and flattens but still holds its shape.
  3. Transfer the smashed cucumbers to a large bowl. Sprinkle 1 ½ teaspoons kosher salt over them. Gently toss to coat and let rest for 15 minutes to draw out excess water.
  4. After 15 minutes, drain the liquid from the cucumbers using a colander or sieve. Press lightly with a spoon or paper towels to remove extra moisture.
  5. In a small bowl, whisk together 2 tablespoons chili oil, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sugar, 1 teaspoon toasted sesame oil, and 2 minced garlic cloves until combined.
  6. Add the drained cucumbers back to the large bowl. Pour the dressing over and toss gently but thoroughly to coat every piece.
  7. Stir in a handful of roughly chopped cilantro if using. Sprinkle 1 teaspoon toasted sesame seeds on top for crunch and nuttiness.
  8. Let the salad sit for 5-10 minutes before serving to allow the dressing to meld with the cucumbers.

Notes

Do not over-smash the cucumbers; press until they flatten slightly but hold together to avoid mushiness. Salt the cucumbers and let them rest to draw out excess water, then drain thoroughly to keep the salad crisp. Adjust chili oil quantity to control spiciness. Fresh garlic is preferred for best flavor. The salad tastes better after chilling for 10-15 minutes. Use gluten-free soy sauce or tamari for gluten-free option. Optional additions include thinly sliced radishes, fresh mint, or basil for variation.

Nutrition

Keywords: cucumber salad, smashed cucumber, chili oil dressing, summer salad, quick salad, spicy cucumber salad, vegan salad, gluten-free salad

Find it online: https://yumyep.com/crispy-smashed-cucumber-salad-with-chili-oil-dressing-easy-recipe-for-summer/