You might think that a recipe based on one vegetable is not really a salad. However this Asian-inspired smashed cucumber salad has the flavor to hold up well as a side dish, appetizer, or refreshing snack.

Smashing the cucumbers breaks down the firmness and structure. The cucumbers are still crunchy with a bit of a tender center, which allows them to absorb the marinade. It marinates for about 10 minutes and then it's ready to serve. So it's definitely a quick and easy salad to add to a meal or make for almost instant gratification.

This recipe is in honor of Astro, my beloved furry sous chef and cucumber lover (2011 to 2024).

Add to List Print Recipe Pin Recipe

Smashed Cucumber Salad

If you're not doing Tamari or soy, add an extra ¼ teaspoon of salt or to taste.

You can use the edge of a knife to smash the cucumbers as well. I just find the rolling pin method a bit faster and safer.

I kept this very basic however feel free to add sliced red onions, chili peppers, or other things with a bit of kick to them to play off the cool cucumbers.

Servings: side servings

Calories: 97kcal

Ingredients

2 pounds Persian cucumbers or English cucumbers
¼ teaspoon salt
4 tablespoons white wine vinegar or rice vinegar, or other vinegar
1 tablespoon Tamari gluten free
1 tablespoon maple syrup or honey
1 tablespoon toasted sesame oil
1 garlic clove peeled and minced
¼ teaspoon red chili flakes optional for heat
1 teaspoon graded ginger optional
1 tablespoon sesame seeds or everything bagel topping

US Customary - Metric

Instructions

Slice the cumbers into pieces.
Place the cucumber pieces on a cutting board and cover with plastic wrap.
Use a rolling pin or other tool with a flat side to gently smash the cucumber pieces. Make sure all of them are at least a bit smashed so they can easily absorb the marinade.
Place the cucumber pieces in a strainer and toss with a big pinch of salt. Place something heavy on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let the cucumbers drain about 20 minutes at room tempeature or in the refrigerator until ready to dress and serve.
Add the remaining ingredients together with the cucumbers in a bowl and top with sesame seeds or everything bagel topping. I find this salad tastes better fresh but it can be stored in the refrigerator for a few days.