Chinese Spicy Smashed Cucumber (Printable Version)

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

# What You Need:

→ Vegetables

01 - 2 large English cucumbers (about 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 - 1–2 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)

# How To Make:

01 - Place cucumbers on a cutting board and gently smash with the flat side of a knife until they crack 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 gently with paper towels.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar in a large bowl until sugar dissolves.
04 - Add drained cucumbers and sliced scallions to the dressing and toss thoroughly to coat.
05 - Transfer to a serving dish, sprinkle with toasted sesame seeds and optional cilantro leaves. Serve immediately or chill 10 to 15 minutes to intensify flavors.

# Expert Tips:

01 -
  • It's ready in 15 minutes and tastes even better than takeout, but without the guilt.
  • The smashing technique is oddly therapeutic, turning prep work into a small moment of release.
  • One bowl, minimal cleanup, and somehow it feels like the most sophisticated thing you made all week.
02 -
  • Don't skip the salting and draining step—I learned this the hard way by serving a puddle of diluted dressing. That 10 minutes of waiting is what separates a crisp salad from a soggy disappointment.
  • Mincing the garlic fine matters. Bite into a fat chunk of raw garlic and it hijacks your whole meal; mince it small and it distributes like a whisper.
03 -
  • If you want extra heat, drizzle in a spoonful of chili oil right before serving—it floats on top like a warning and a promise at once.
  • Toast your own sesame seeds in a dry pan for 2–3 minutes if you have time; the smell will make you question why you ever buy them pre-toasted.
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