Smashed Cucumber Salad with Chili Crisp
Cool, crunchy cucumbers shattered with the side of a knife so they drink up a sharp vinegar-soy dressing. Topped with chili crisp for a fast hit of heat and crunch.
Smashing cucumbers — not slicing them — is the whole trick. The cracked, jagged surface grips dressing better than any clean cut ever could.
This is the side dish I bring to barbecues and the one that gets eaten before the main even hits the table. It takes 15 minutes and you can make it in your sleep.
Ingredients
- 1 1/2 lb / 700 g mini or Persian cucumbers
- 1 teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 2 cloves garlic, finely grated
- 2 tablespoons chili crisp, plus more to serve
- 1 tablespoon toasted sesame seeds
- A handful of cilantro leaves
Instructions
- 1
Lay the cucumbers on a cutting board. Press the flat side of a large knife over each one and lean down until the cucumber cracks. Tear the smashed cucumbers into rough 2-inch pieces.
- 2
Toss with the salt in a colander and let drain 10 minutes. Pat dry with a clean towel.
- 3
Whisk the rice vinegar, soy sauce, sesame oil, sugar, and garlic in a serving bowl until the sugar dissolves.
- 4
Add the cucumbers and toss to coat. Let them sit 2 minutes to soak up the dressing.
- 5
Top with chili crisp, sesame seeds, and cilantro. Serve cold.
Tips
- → Salt-draining draws out water so the dressing isn't diluted. Don't skip it.
- → Make it up to 2 hours ahead — any longer and the cucumbers turn limp.
- → Pile leftovers (if any) onto rice with a fried egg.
FAQ
What if I only have a regular slicing cucumber?
Use it, but split it lengthwise and scoop out the watery seeds before smashing.
Can I make it without chili crisp?
Yes — a pinch of red pepper flakes and a drizzle of extra sesame oil work in a pinch.
Is it vegan?
Yes, as long as your chili crisp doesn't contain shrimp or anchovy (some brands do).
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