I’ll take my cucumbers SMASHED thanks!! This Cucumber Salad is made using an Asian technique – bashing the cucumbers so they burst open and the sesame ginger dressing creeps into all those cracks and crevices.
It’s a unique way to prepare cucumbers that creates unique textures and flavours. Try it once and you’ll be addicted for life!
Smashed Cucumber Salad
While one might assume this is a bit of gimmick – because seriously, who thinks to BASH cucumbers for a salad, bruising them into oblivion, smushing this otherwise crisp, juicy vegetable – Smashed Cucumbers is genuinely a way of preparing cucumbers that’s used across much of Asia.
In fact, I was prompted to share “my” version after my mother recently shared her Japanese version of Smashed Cucumbers.
It also helps that she brought some around as part of a bento box lunch set she delivered to me and my team one day! After seeing how obsessed everyone was with the cucumbers (seriously, they went before the Karaage!), it prompted me to share my version. 🙂
Smashing the cucumbers until they burst open lets the dressing get right into all those cracks and crevices!
How to make it
Here’s how to make Smashed Cucumber Salad:
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Use anything heavy to bash the cucumbers until they burst open. I use a meat mallet (the smooth side, not ridged faced). Rolling pin, pestle or even a can will do. Don’t bash to the point of oblivion. They just need to bust (see the video);
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Salt lightly – this is mainly to draw excess liquid out. We don’t squeeze out every drop of liquid, but we do want to draw some of the water out, otherwise it ends up really watery;
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Toss with dressing. I also like to add green onions and coriander – I find it give it that extra tasty factor. But I still make it without!
What you need for Smashed Cucumber Salad
And here’s what you need.
You can make this with long cucumbers (Telegraph / English cucumbers) or the more common standard cucumbers (called Lebanese cucumbers in Australia).
The difference between the two types is that the long cucumbers are not as watery / juicy inside so they have a slightly more intense cucumber flavour. It’s useful when you don’t want the natural juiciness of cucumbers to water down the flavour in a salad when you munch your way through it.
For this particular Cucumber Salad, either will work. Use 2 long ones, or 3 to 4 standard cucumbers.
What to serve with Cucumber Salad
This is a cucumber salad with Asian flavours so it is ideal served with anything Asian. Chinese, Japanese food (see my mother’s website RecipeTin Japan), Thai, Vietnamese.
The big chunks of cucumber make it ideal hot weather food and because it’s so refreshing, it’s my natural choice for spicy foods such as:
It’s fantastically satisfying, making this Cucumber Salad. Just think – bad day at work, the kids are driving you mad, come home to prepare dinner and you get to vent your frustration by BASHING the food.
So therapeutic.
And really, really tasty. I’m confident you’ll love this! – Nagi x
Watch how to make it
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Smashed Cucumber Salad
Ingredients
- 500g/ 1 lb cucumbers (4 medium or 2 long cucumbers, Note 1)
- 3/4 tsp salt
- 2 tbsp coriander/cilantro , roughly chopped
- 1/4 cup green onions , sliced
Dressing:
- 1.5 tbsp rice vinegar
- 2 tsp sesame oil , toasted (Note 2)
- 1.5 tsp ginger , freshly grated
- 2 tsp soy sauce
- 1/2 tsp sugar
Instructions
- Bash the cucumbers until they split open on the sides (see video) using something heavy like the smooth side of a meat mallet, rolling pin, pestle or even a can.
- Cut into 2.5cm/1" chunks then place in a bowl.
- Sprinkle with salt, toss, leave for 20 minutes.
- Drain excess liquid in the bowl.
- Shake or mix Dressing well.
- Drizzle over cucumbers, sprinkle with coriander and green onions. Toss and serve immediately.
Recipe Notes:
Nutrition Information:
Life of Dozer
Feeling sleepy in the warm afternoon sun….
I am obsessed with this recipe, it has become my go-to lunch on super busy days!
Super refreshing to go with spicy food, I made Laab Namtok tonight and it helped take the edge off. Would defo recommend 🙂
There was a recipe that mentioned would pair well with this cucumber salad, we made it but now cannot find it ! The main recipe had Thai red curry paste, can you help ??
“Bash” 😂😂 This is the only way my kids will eat cucumbers. We love this recipe and make it often.
Your recipes are amazing. I have loved everyone that I’ve tried and the scale ingredients option is the best.
The most refreshing, easy and very tasty cuc-salad! Ms.Tin (as I reference Nagi to my dog, Mochi) is amazing as is the ever-loyal-loving-DOZER! I’ve made this numerous times. Though as I cook for one, I have typically bottled this up and put a few spoons of the vinaigrette on the smashed cucumbers (sometimes I’ll salt them, other times I just smash them w/ the palms of my hands). I don’t add salt, but do add some hot sliced chilis for kicks. Unfortunately, because it is not meat, Mochi did not want to try a plain cucumber.
Made this tonight to serve with Cheesy Potato Gratin Stacks & leftover asian salad. Another hit although I was worried at first it was going to be too salty but not. TY yet again
M new favourite meal; smashed cucumbers, your sautéed green beans with garlic, and karaage from Tineats Japan. Yum-o!
Sorry, Recipe Tin Japan. My apologies to your mom.
This is so refreshing, we thoroughly enjoyed it with barramundi.
I included fresh mint, coriander and spring onion from my herb garden.
This is a real keeper.
Is anyone else getting chicken rice vibes from this salad? I like this so much 😋
YES! Well spotted – the perfect match! N x
I usually put the chicken rice dressings all over the cucumber it’s my favourite part.. Actually no the rice is my favourite part but the cucumber is close second. Now I can have a cheeky fix of the flavour when I am too lazy to make chicken rice because if I’m making chicken rice I am making it properly which takes time 🙂
I make Nagi’s recipe, but replace the ginger with the same quantity of crushed garlic (because of two teens who are not ginger fans). Absolutely sensational, even the next day.
Hazel, from comments on other recipes I understand that Nagi’s recipes use the more global 150ml tablespoon, rather than the Australian 200ml tablespoon. So, I adjust (when I remember!).
About “The Tablespoon”: I tried this salad, which seemed like everything I would like, but it felt under vinegared for my taste. But then I suddenly remembered once reading that the Australian Tbsp measure is equivalent to 4tsps, whereas in the rest of the world it’s generally 3tsps. Which means that I used 4.5 tsps of vinegar instead of the potentially intended 6 tsps. But you’ve never really mentioned this in any of your recipes, so I don’t know if it’s because you’ve already accounted for a non-Australian audience, or if its something you’re not aware of/had forgotten. Could you please resolve this issue for me – should I be converting the Tbsps in your recipes to 4 tsps, or can I just use the Tbsp measure I have and assume that that was the intended amount?
Hazel, from comments on other recipes I understand that Nagi’s recipes use the more global 150ml tablespoon, rather than the Australian 200ml tablespoon. So, I adjust (when I remember!).
Sorry correction, I meant the more global 15ml tbspn rather than the Oz 20ml tbspn.
This is sooooo good! Such a simple, fresh, unique salad. I’ve made it quite a few times!
Made this last night and keep in fridge overnight. Served with Steamed White Rice and Steamed Dumplings (Pot Stickers) for lunch today. The chilled cucumbers and the sauce were wonderful with the warm Steamed Rice. Good mouth feel and crispy Cucumbers. Recipe in my recipe tin now.
Nagi,
I have a question: can you make this with peeled cucumbers? I love cukes, but cannot digest the skin — I even have to peel the 2 or 3 slices used to garnish dinner salads at restaurants.
Hi Lynn, you sure can! N x
I’m having a dinner party and would love to make this. Can it be made a day ahead or will the cucumbers get too limp?
I prefer to make this fresh Leesa, although you could always prep the ingredients and then dress on the day too! N x
I absolutely LOVE this salad, thanks for the recipe!
I actually just had it at a local restaurant (in China) and it had peanuts in it, which added some crunch. So delicious.
YES! I must try this – that sounds amazing! N x
Hi Nagi,I love your recipes. Give Dozer a big hug for me!
coriander AND Cilantro, or, coriander OR Cilantro. I rarely see fresh Coriander at the market so i’ll just get Cilantro but i do have ground Coriander seasoning, i could use a dash of that perhaps.
Hi Hannah – they are the same thing, just called something different depending on where you’re located 🙂 N x