Asian Cucumber Salad

I’ve got the perfect appetizer or side dish for your Chinese or Thai meals, or even just for chilling out on a hot summer day: my Asian Cucumber Salad. It’s super refreshing, with a crisp and crunchy texture that’s loaded with bold, umami flavors.

It’s a smashed cucumber salad. Yes, you heard it right! First, I smash the cucumber a bit to give it a unique texture. Then, I simply toss it with a dressing that’s sweet, tangy, and just a little spicy.

It’s made with ingredients you probably already have in your pantry, so it’s a breeze to whip up.

I’ve always believed that salads are the perfect addition to any meal. From regular Caesar Salad and Cucumber Tomato Salad, to more elaborate Gado Gado or Greek Steak Salad, they are such crowd pleasers.

I love to add the crunch of cucumber to all of our salads, be it any cuisine. Today I wanted cucumber to be the star, in our favorite Asian theme.

What is Smashed Cucumber Salad?

I came to love Smashed Cucumber Salad (Pāi Huáng Guā) during my time in China, in my touring days. It’s everywhere, from street cafes to fancy restaurants, and even in homes. In Beijing, it’s common to see people snacking on whole chilled cucumbers from street vendors.

The smashing technique, a classic Chinese method, cracks the cucumber skin, making it better at soaking up the dressing. To smash a cucumber, Chinese cooks typically use a cleaver, but you can use a rolling pin or meat mallet if you don’t have one. After smashing, the cucumbers are cut into bite-sized pieces and marinated in a tangy, savory dressing.

There are many variations across China. Some dressings are simple with just salt and chili peppers, while others include rice vinegar, soy sauce, sesame oil, or chili oil. But no matter the flavor, they all share the same smashed cucumber base.

Which Cucumber is Best?

I’ve found that Persian cucumbers, Turkish cucumbers, or English cucumbers are perfect for this salad. Their flavor is great, they have thin skin, and fewer seeds. Japanese mini cucumbers or Thai cucumbers are also excellent options.

I steer clear of regular American cucumbers for this salad. They tend to have lots of seeds, thick skin, and release too much water, which can make the salad soggy.

Ingredients Needed

• Cucumbers – Today I used English cucumbers.
• Scallions – Only use the green part as garnish for extra crunch and freshness.
• For dressing – Soy sauce, rice vinegar, Chili Oil (we used our favorite homemade chili oil, but you can use store bought), garlic (finely chopped), sesame oil, sugar and salt.
• Sesame seeds – They give a great toasty crunch as garnish.

Asian Smashed Cucumber Salad Recipe

1. Smash and cut the cucumber: First, I wash the cucumbers and dry them. Then, I cut off the ends and slice them in half lengthwise. Using either a mallet or the flat side of a knife, I smash both cucumbers until they start to split slightly. After that, I slice them into about half-inch thick pieces or bite-sized pieces. Finally, I transfer the cucumber pieces to a bowl.

If you find it a little messy to smash the cucumber, simply cover them with cling wrap before smashing to avoid any possible splatter.

Sliced cucumber can yield some liquid as it sits for longer time. I don’t mind it at all, as I prefer sweet taste of cucumber in salad. But if you prefer a drier salad, you can sweat the water out of the cucumber. Simply place the cucumber in a colander and sprinkle some salt (about ½ tsp) over it. Leave it in the sink to drain naturally for 30 minutes. Rub off any excess salt before mixing the salad.

2. Make the salad dressing: I mix together the soy sauce, rice vinegar, chili oil, minced garlic, sesame oil, salt, and sugar in a bowl. Then, I stir everything well until the sugar and salt are completely dissolved.

3. Toss the salad with dressing: I mix the cut cucumber with the prepared dressing, making sure to toss it well to coat everything evenly. Then, I taste it and adjust the salt and sugar. To finish, I garnish the salad with sliced scallions and sesame seeds. It’s ready to serve immediately, or I can refrigerate it until I’m ready to serve.

Variations

• If you don’t have chili oil, simply add red chili flakes to the salad and heat up a tablespoon or two of oil in a pan, and then drizzle it over the cucumber. You can also use other hot sauces like sambal oelek or other Asian red chili pastes.
• I like switching it up with a Thai-style Cucumber Salad! Instead of vinegar, I use lime juice for a tangy taste, and fish sauce for a savory flavor. I add some spicy Thai red chilis and top it with crunchy peanuts and cilantro.
• I even give it a Korean spin by using using Gochujang or Gochugaru (Korean red chili flakes) instead of chili oil.

Make Your Own Chili Oil

Making your own chili oil at home is extremely easy, and much better than any store bought variety. The classic Chinese chili oil is simply made with dried chili and oil infused with aromatics and spices.

I absolutely love my homemade chili oil, it’s one of our must-have Asian pantry condiments. Simply check out our Chili Oil recipe for step by step instructions.

Serving Suggestions

This Asian Cucumber Salad is great to pair with most Asian meals, with any protein of your choice and rice or noodles. Think…

• Teriyaki Chicken
• Moo Shu Pork
• Mongolian Beef
• Kung Pao Chicken
• Hunan Shrimp
• Beijing Beef
• Orange Chicken
• And so many more…

Try my refreshing and crunchy cucumber salad the next time you’re cooking any Chinese, Thai, Korean or Japanese meal. All you are doing is whipping a quick dressing and mixing it with cut up smashed cucumbers.

It’s the technique of smashing the cucumbers, the Chinese way, that makes it unique and more flavorful, as all that dressing seeps inside when it marinates.

Let me know how all the smashing and mixing goes. Enjoy the cool cucumbers, smashing style, in a bowl full of zesty, umami flavors. Be sure to check our other cracking Asian Recipes on GypsyPlate, and come back again for all the new flavors coming to you.

Asian Cucumber Salad, on our Gypsy Plate… enjoy!

Try these other great side dishes!
Spicy Noodles
Cilantro Lime Rice
Hawaiian Macaroni Salad
Jamaican Rice and Peas
Arroz con Gandules
Saffron Rice
Colcannon

Asian Cucumber Salad Recipe

Yield: 4 servings

Prep Time: 15 minutes

Total Time: 15 minutes

My cool and refreshing Smashed Asian Cucumber Salad packs a lot of flavor, and is a great easy side dish for many of your favorite Asian mains.

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Ingredients

Salad

• 2 seedless cucumbers (we use English or Persian)
• 1 scallion, sliced
• 1 tsp sesame seeds

Dressing

• 2 Tbsp soy sauce
• 3 Tbsp rice vinegar or white vinegar
• 2 Tbsp chili oil, homemade or store-bought
• 1 tsp sesame oil
• 2-3 garlic cloves, finely chopped or minced
• 1.5 Tbsp sugar or brown sugar
• salt to taste

Instructions

1. Make the salad dressing by combining the soy sauce, rice vinegar, chili oil, garlic, sesame oil, salt and sugar. Stir well until the sugar and salt are completely dissolved. Set aside.
2. Wash cucumbers, pat them dry, and cut off the ends. Slice the cucumbers in half, lengthwise. Then using either mallet or the flat side of a knife, smash both cucumbers along their entire lengths, until they starts splitting slightly. Slice the cucumbers about into bite sized pieces of. Transfer the cucumber pieces to a bowl. (see note 1)
3. Mix the cut cucumber with the prepared dressing. Toss it well. Taste and adjust the salt and sugar to your liking. Garnish it with sacllion and sesame seeds. Refrigerate until ready to serve.

Notes

1. Sliced cucumber can yield some liquid as it sits for a longer time. If you prefer a drier salad, you can sweat the water out of the cucumber. Simply place the cucumber in a colander and sprinkle some salt (about 1/2 tsp) over it. Leave it in the sink to drain naturally for 30 minutes. Rub off any excess salt before mixing the salad.
2. Leftovers: Asian marinated cucumber salad is best eaten within a day, for the crispest texture. As it sits longer, the cucumber releases more liquid. Besides that, it's still great the next day or two. Simply refrigerate in an air tight container. Serve it chilled, or at room temperature.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 120Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 589mgCarbohydrates 11gFiber 1gSugar 7gProtein 2g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.