Chinese Spicy Smashed Cucumber (Printable Version)

Crisp smashed cucumbers tossed in a zesty, garlicky soy and sesame dressing with chili flakes.

# Ingredient List:

→ Vegetables

01 - 2 large English cucumbers (approximately 1.1 lbs), ends trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves, optional

# Directions:

01 - Place cucumbers on a cutting board and gently smash them with the flat side of a knife until cracked and split. Tear or cut into bite-sized chunks.
02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture. Drain and pat dry with paper towels.
03 - In a large bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar is fully dissolved.
04 - Add drained cucumbers and sliced scallions to the dressing. Toss thoroughly to coat evenly.
05 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and fresh cilantro leaves if using. Serve immediately or chill for 10 to 15 minutes to enhance flavors.

# Expert Tips:

01 -
  • It's ready faster than you can chill a plate, no cooking required.
  • The smashing technique releases something almost magical—each piece gets coated and flavored in ways chopping never achieves.
  • That garlicky-sesame-chili combination tastes like you spent hours layering flavors, but you really didn't.
02 -
  • Don't skip the salting and draining step—soggy cucumbers will water down your dressing no matter how bold you made it.
  • The dressing is forgiving; if you like it spicier or saltier or more garlicky, adjust freely and taste as you go.
03 -
  • Make the dressing while the cucumbers drain so everything comes together at the right temperature.
  • If you're cooking for guests with soy sauce sensitivities, tamari or coconut aminos taste surprisingly close and work in the same proportion.
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