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Smashed Cucumber Salad

Smashed Cucumber Salad

Image credit to: Boston Organics


  • 2 large cucumbers, partially peeled
  • 1 1/2 tsp kosher salt
  • 4 tsp Chinese black vinegar (or substitute half rice vinegar and half balsamic)
  • 1 tsp garlic, minced
  • 1 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp sugar
  • 1/4 tsp red pepper flakes
  • 1 tsp sesame seeds, toasted


Cut each cucumber crosswise into three equal lengths. Place pieces in large ziploc bag and smash using a rolling pin or small heavy skillet, so that cucumber sections split into craggy spears. Tear spears into smaller chunks and place in a colander. Toss with salt and let stand 15-30 minutes.

Meanwhile, whisk garlic and vinegar together and let stand a few minutes. Whisk soy sauce, oil, sugar and pepper flakes into vinegar mixture. Drain cucumbers well and transfer to bowl. Add dressing and sesame seeds and toss to combine.

Adapted from America's Test Kitchen

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