Crispy Smashed Cucumber Salad With Chili Oil

Quick Recipe Version (TL;DR)

• Yield: 4 snack-size servings
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes (plus optional 15 minutes chilling)

Quick Ingredients

• 1 1/2 lb (680 g) Persian or English cucumbers
• 1 tsp kosher salt (for draining cucumbers)
• 3 Tbsp chili oil (with chili flakes)
• 2 Tbsp unseasoned rice vinegar
• 2 Tbsp low-sodium soy sauce or tamari
• 2 cloves garlic, finely minced
• 1 tsp sugar (or honey)
• 1 tsp toasted sesame oil
• 1–2 Tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 2 Tbsp fresh cilantro leaves (optional, for garnish)

Do This

• 1. Rinse cucumbers, trim ends, lightly smash with the side of a knife or rolling pin, then tear into bite-size chunks.
• 2. Toss cucumber pieces with 1 tsp kosher salt and let drain in a colander for 10 minutes, then pat very dry.
• 3. In a dry pan, toast sesame seeds over medium-low heat for 2–3 minutes until golden and fragrant.
• 4. Whisk chili oil, rice vinegar, soy sauce, garlic, sugar, sesame oil, and most of the toasted sesame seeds in a bowl.
• 5. Add drained cucumbers and sliced scallions to a mixing bowl, pour dressing over, and toss until everything is well coated.
• 6. Taste and adjust seasoning, then chill 15 minutes if you like. Transfer to a serving dish, top with remaining sesame seeds and cilantro, and serve cold.

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Why You’ll Love This Recipe

• Big flavor, minimal effort: crunchy cucumbers, punchy chili oil, nutty sesame, and fresh aromatics in under 20 minutes.
• Refreshing but bold: cool, juicy bites with just enough heat, acidity, and garlic to wake up your palate.
• Flexible: serve as a snack, side dish, or a crisp counterpoint to rich mains like grilled meats or noodles.
• Make-ahead friendly: the cucumbers stay crunchy when salted and drained properly, so you can prep components in advance.

Grocery List

• Produce: Persian or English cucumbers, garlic, scallions, fresh cilantro (optional), fresh ginger (optional)
• Dairy: None
• Pantry: Chili oil, unseasoned rice vinegar, low-sodium soy sauce or tamari, sugar or honey, toasted sesame oil, sesame seeds, kosher salt

Full Ingredients

Cucumbers

• 1 1/2 lb (680 g) Persian cucumbers or 1 large English cucumber
• 1 tsp kosher salt (for draining the cucumbers)

Chili-Garlic Sesame Dressing

• 3 Tbsp chili oil, ideally with visible chili flakes
• 2 Tbsp unseasoned rice vinegar
• 2 Tbsp low-sodium soy sauce or tamari
• 2 cloves garlic, very finely minced (or pressed)
• 1 tsp sugar or liquid honey
• 1 tsp toasted sesame oil
• 1–2 Tbsp sesame seeds, lightly toasted
• Optional: 1 tsp finely grated fresh ginger, for extra brightness

For Serving

• 2 scallions, thinly sliced on the diagonal
• 2 Tbsp fresh cilantro leaves, roughly chopped (optional)
• Extra chili oil and sesame seeds, to taste

Step-by-Step Instructions

Step 1: Prep and Smash the Cucumbers

Rinse the cucumbers and pat them dry. Trim off and discard the stem ends. If using an English cucumber, you may want to peel alternating strips of skin for a prettier look and slightly softer texture, though this is optional.

Cut the cucumbers into sections about 2–3 inches long. Place a section on a sturdy cutting board. Lay the flat side of a large chef’s knife or a cleaver over the cucumber piece and press down firmly with the heel of your hand until the cucumber cracks and flattens slightly. You can also use a rolling pin or the bottom of a small skillet to smash if that feels safer.

Once smashed, tear or cut the cucumber into bite-size chunks, roughly 1–1 1/2 inches across. Repeat with all remaining cucumber pieces.

Step 2: Salt and Drain for Extra Crispness

Place the smashed cucumber chunks in a colander set over a bowl or in the sink. Sprinkle with the 1 tsp kosher salt and toss gently to distribute it evenly. Let the cucumbers sit for about 10 minutes. They will release some water, which helps them stay extra crunchy and keeps the dressing from getting watered down.

After 10 minutes, use your hands to gently squeeze the cucumbers just once to press out a bit more excess liquid. Do not crush them into mush; you still want defined, chunky pieces. Transfer the cucumbers to a clean kitchen towel or paper towels and pat them very dry. Set aside.

Step 3: Toast the Sesame Seeds

While the cucumbers are draining, place a small dry skillet over medium-low heat. Add the sesame seeds in a single layer. Toast, stirring or shaking the pan frequently, for 2–3 minutes, until the seeds turn lightly golden and smell nutty. Watch them closely, as they can go from golden to burnt quickly.

Immediately transfer the toasted sesame seeds to a small plate or bowl to cool so they do not continue to cook in the hot pan.

Step 4: Mix the Chili-Garlic Sesame Dressing

In a medium bowl (large enough to hold all the cucumbers later), whisk together the chili oil, rice vinegar, soy sauce or tamari, minced garlic, sugar or honey, and toasted sesame oil until the sugar dissolves. If using grated ginger, whisk that in as well.

Stir in about two-thirds of the toasted sesame seeds, reserving the rest for sprinkling on top just before serving. Taste the dressing: it should be pleasantly salty, tangy, garlicky, and gently sweet, with noticeable heat from the chili oil. Adjust to your liking by adding a bit more vinegar for brightness, a splash more soy sauce for salt, or extra chili oil for more heat.

Step 5: Toss the Cucumbers in the Dressing

Add the well-dried smashed cucumbers to the bowl with the dressing. Add the sliced scallions. Toss gently but thoroughly so every piece of cucumber gets coated in the chili-garlic-sesame mixture. The cucumbers should look glossy with dressing, with flecks of chili flakes and sesame seeds clinging to the ridges and cracks created by smashing.

Taste a piece and adjust as needed: more chili oil for spice, a pinch of salt if it tastes flat, or a tiny pinch of sugar if the acidity is too sharp.

Step 6: Chill Briefly, Garnish, and Serve

For the best flavor and texture, let the salad rest for at least 5–10 minutes at room temperature or 15–20 minutes in the refrigerator. This short resting time allows the cucumbers to absorb some of the dressing without losing their crunch.

When ready to serve, transfer the salad to a shallow serving bowl or platter, making sure to spoon any extra dressing from the mixing bowl over the top. Sprinkle with the remaining toasted sesame seeds and the chopped cilantro, if using. Drizzle with an extra teaspoon or two of chili oil for a glossy, vibrant finish. Serve cold as a snack, appetizer, or side dish.

Pro Tips

• Smash, do not slice: Smashing creates jagged edges and cracks that grab onto the dressing and give you more surface area for flavor and crunch.
• Do not skip the salting step: Drawing out excess water keeps the cucumbers crisp and prevents the salad from becoming watery after it sits.
• Dry thoroughly: After draining, pat the cucumbers very dry. This small step makes a big difference in how well the dressing clings.
• Control the heat: Different chili oils vary in spiciness. Start with 2 Tbsp if you are spice-sensitive, taste, and add up to 3 Tbsp or more as desired.
• Serve in a shallow dish: A wide, shallow bowl or small platter shows off the chunky cucumbers and lets the chili oil and sesame seeds pool invitingly around them.

Variations

• Extra nutty sesame version: Whisk 1 Tbsp tahini into the dressing for a creamier, richer salad. You may need to add an extra splash of rice vinegar to keep the flavors bright.
• Crunch overload: Top the finished salad with 2–3 Tbsp roughly chopped roasted peanuts or cashews in addition to the sesame seeds.
• Milder, no-chili version: Skip the chili oil and use 2 Tbsp neutral oil plus 1–2 tsp toasted sesame oil. Increase the garlic and ginger slightly for extra interest.

Storage & Make-Ahead

This salad is at its absolute best within 1–2 hours of tossing, when the cucumbers are still very crisp but have soaked up some flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the cucumbers will soften gradually but remain tasty and refreshing.

For make-ahead prep, you can smash, salt, drain, and dry the cucumbers up to 4 hours in advance; keep them covered in the refrigerator. The dressing can be prepared 3–4 days ahead and stored in a jar in the fridge. Whisk or shake well before using, then toss with the cucumbers and scallions shortly before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings: about 160 calories; 2 g protein; 7 g carbohydrates; 14 g fat; 2 g fiber; 400 mg sodium. Actual values will vary based on the specific chili oil, soy sauce, and exact amounts used.