Meet your new go-to summer side: Smashed Cucumber Salad with Chili Crisp. It’s cold, crunchy, juicy, salty, tangy, garlicky, and just the right amount of spicy. It’s the ultimate refreshing dish that wakes up your tastebuds.
Have you ever tried Smashed Cucumber Salad? The idea behind it is that smashing the cucumbers allows them to soak up the dressing better than the usual slicing, as you might do to make a Creamy Cucumber Salad. My version is inspired by the popular Chinese smashed cucumber salad. I add a spoonful of chili crisp for a hit of heat and umami. You can serve this as a side with noodles, rice bowls, grilled tofu, or anything that needs a bold, refreshing contrast. It’s so good I even love having it as a snack on its own!
Why This Smashed Cucumber Salad Is the Perfect Summer Side Dish
Cucumbers get the spotlight: Zucchini, tomatoes, and corn get so much attention in the summer, but cucumbers are finally getting the love they deserve thanks to a little push from social media! They’re cool, crisp, and hydrating, and exactly what you want when it’s scorching outside.
Boldly flavored: Cucumbers’ mild, fresh flavor makes it an amazing pairing with more assertive ingredients like garlic, soy sauce, and chili crisp.
Practically effortless: Most of the work is in smashing the cucumbers, and truth be told, it’s pretty fun to do!
Ingredients for Smashed Cucumber Salad
Persian cucumbers: Small cucumbers that are perfect for this salad because they have thin skin, no seeds, and a delicious crunch. Or, if you can’t find Persian cucumbers, English cucumbers work well too.
Garlic: You can mince or press this.
Rice vinegar: You can substitute white wine vinegar, apple cider vinegar, or lemon juice if needed.
Soy sauce: Swap in tamari for a gluten-free smashed cucumber salad.
Chili crisp: You can adjust the amount to your tastes, or omit it altogether for a non-spicy salad. If you’re serving mixed eaters, just keep the jar of chili crisp on the side so everyone can add as much as they’d like. I love this Lao Gan Ma chili crisp, but any variety you enjoy works here.
Toasted sesame oil: This adds a fragrant, nutty flavor.
Green onion: Thinly sliced. Add the greens only for a milder flavor or throw in the white parts too for more punch.
Sesame seeds: You can use white, black, or both. Or chopped roasted and salted peanuts also are a great little topping.
How to Make Smashed Cucumber Salad
Smash the cucumbers: Cut the ends from the cucumbers, then smash the cucumbers until they split; you can use the flat side of a chef’s knife or a rolling pin. Cut the smashed cucumbers into bite-sized pieces.
Season: Toss cucumbers with the garlic, rice vinegar, soy sauce, chili crisp, and sesame oil. Season to taste and top with green onions and sesame seeds.
Serve: Plate the salad and serve immediately or refrigerate for 15 to 30 minutes, which will allow the flavors to meld a bit.
Tips and Variations
Don’t peel the cucumbers: Persian and English cucumbers have thin skin, so there’s no need to peel them.The skin adds to the crisp, fresh texture of this salad.
Don’t skip the smashing step: It’s what gives the salad its signature jagged edges and allows the cucumbers to absorb all that dressing.
Make it oil-free: You can skip the sesame oil and chili crisp (which is packed in oil). If you still want some heat, add chili vinegar or red pepper flakes instead.
Customize it: You can add thinly sliced red onion or shallot instead of the green onions, chopped peanuts or cashews for more crunch, fresh cilantro or mint, or drizzle tahini sauce over the top for a Middle Eastern twist.
What to Serve With Smashed Cucumber Salad
The Asian flavors in this salad make it well-suited for pairing with Asian-inspired dishes. Here are a few that would work well:
How to Store
Refrigerate your smashed cucumber salad for up to 3 days and stir it well to redistribute the dressing before serving. As the salad sits, the cucumbers will get softer and release liquid, but it’s still delicious!
If you try this smashed cucumber salad recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Smashed Cucumber Salad with Chili Crisp
This Smashed Cucumber Salad with Chili Crisp is the kind of side dish that steals the show. It’s cold, crunchy, juicy, salty, tangy, garlicky, and just the right amount of spicy. Smashing the cucumbers helps them soak up the dressing.
Servings:
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Instructions
Smash the cucumbers: Trim the ends off the cucumbers. Using the flat side of a large knife, a rolling pin, or something heavy, gently smash them until they split and crack open. Chop into bite-sized chunks and place in a bowl.
Season: Add the garlic, rice vinegar, soy sauce, chili crisp, and sesame oil. Toss to coat. Taste and adjust with more soy sauce or chili crisp if desired. Top with green onions and sesame seeds.
Serve: Enjoy right away, or let chill in the fridge for 15–30 minutes to deepen the flavor.
Notes
No rice vinegar? Substitute white wine vinegar, apple cider vinegar, or lemon juice.
Add-ins: Try thinly sliced red onion or shallot, chopped salted peanuts, or fresh cilantro.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.5mg
