Description
At its core, this salad is a celebration of texture and bold flavors. Unlike a traditional Western salad where vegetables are neatly sliced into uniform rounds, this recipe relies on a more “aggressive” approach. By smashing the cucumbers, you create irregular edges and crags that act like little pockets, catching every drop of the savory dressing.
Ingredients
Scale
- 2 large cucumbers (preferably seedless or English)
- 2–3 tbsp chili crisp (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp sugar (optional, for balance)
- Salt (to taste)
- Optional: sliced green onions, toasted sesame seeds
Instructions
- Smash the cucumbers
Place cucumbers on a cutting board and gently smash them with the side of a knife or rolling pin until they crack open. Cut into bite-sized pieces. - Salt & drain (optional but recommended)
Sprinkle a pinch of salt and let sit for 10–15 minutes. Drain excess water for extra crunch. - Make the dressing
In a bowl, mix chili crisp, soy sauce, rice vinegar, sesame oil, garlic, and sugar. - Toss everything together
Add cucumbers to the dressing and toss well so every piece is coated. - Finish & serve
Top with green onions and sesame seeds if you like. Serve immediately or chill for 10–15 minutes.
Notes
With its crisp texture and spicy kick from the chili crisp, this salad is a perfect balance of heat, tang, and freshness—great alongside rice or grilled dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
Keywords: Spicy smashed cucumber salad, chili crisp cucumber recipe, smashed Asian cucumber salad, chili oil cucumber snack.