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Home Side Salads

Smashed Cucumber Salad

By:Nagi
Published:14 Nov '19Updated:14 Sep '20
62 Comments
Recipe v Video v Dozer v

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!

Close up of fork piercing Smashed Cucumbers

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!

Overhead photo of Asian Smashed Cucumbers in a bowl

How to make it

Here’s how to make Smashed Cucumber Salad:

  • 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);

  • 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;

  • 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!

How to make Smashed Cucumbers

What you need for Smashed Cucumber Salad

And here’s what you need.

What goes in Smashed Cucumbers

Difference between Telegraph / English cucumbers (long cucumbers) and Lebanese cucumbers, the most common variety

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.

Close up of Smashed Cucumbers in a rustic bowl, ready to be served

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:

  • Thai Chilli Basil Chicken

  • Sticky Baked Chinese Chicken Wings

  • Spicy Thai Chicken Stir Fry

  • Spicy Korean Pork Stir Fry

  • Spicy Chilli Prawn Pasta (Shrimp)

  • Asian Chilli Garlic Prawns (Shrimp)

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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Close up of Smashed Cucumbers in a rustic bowl, ready to be served

Smashed Cucumber Salad

Author: Nagi
Sides
Asian
5 from 24 votes
Servings4 - 5 people
Tap or hover to scale
Print
Recipe video above. This is an Asian way of making cucumber salad that's utterly addictive! Cooling salad for spicy food and hot weather, smashing the cucumbers so they burst open makes the dressing get into right into all those cracks and crevices. Plus, it's just really satisfying to make!!

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:

1. Cucumber type - use 2 long cucumbers (Telegraph/English Cucumbers) or 3 medium standard cucumbers (called "Lebanese" cucumbers in Australia, these are the most common variety).
2. Sesame oil - toasted sesame oil is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.
3. Coriander is optional. Green onion is ideal - can sub with finely sliced red onion, eschallots/shallots/French onions or chives.
4. Nutrition - the sodium level looks high because it includes all the salt used to draw excess liquid from the cucumbers. But much of this salt is discarded.

Nutrition Information:

Calories: 41.49cal (2%)Carbohydrates: 4.23g (1%)Protein: 1.33g (3%)Fat: 2.25g (3%)Saturated Fat: 0.3g (2%)Sodium: 609.21mg (26%)Potassium: 216.13mg (6%)Fiber: 1.06g (4%)Sugar: 2.35g (3%)Vitamin A: 202.46IU (4%)Vitamin C: 10.47mg (13%)Calcium: 32.84mg (3%)Iron: 0.84mg (5%)
Keywords: cucumber salad, smashed cucumbers
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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62 Comments

  1. Tanya says

    January 25, 2023 at 8:39 am

    5 stars
    I am obsessed with this recipe, it has become my go-to lunch on super busy days!

    Reply
  2. Aimy says

    September 16, 2022 at 7:11 am

    5 stars
    Super refreshing to go with spicy food, I made Laab Namtok tonight and it helped take the edge off. Would defo recommend 🙂

    Reply
  3. Nicole Lupton says

    July 2, 2022 at 2:18 pm

    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 ??

    Reply
  4. Kerry says

    June 20, 2022 at 8:09 pm

    5 stars
    “Bash” 😂😂 This is the only way my kids will eat cucumbers. We love this recipe and make it often.

    Reply
  5. Elaine Arrigo says

    June 5, 2022 at 6:33 am

    Your recipes are amazing. I have loved everyone that I’ve tried and the scale ingredients option is the best.

    Reply
  6. Jien says

    March 9, 2022 at 1:25 pm

    5 stars
    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.

    Reply
  7. Delphia says

    January 30, 2022 at 8:53 pm

    5 stars
    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

    Reply
  8. Suzin says

    November 8, 2021 at 9:38 am

    5 stars
    M new favourite meal; smashed cucumbers, your sautéed green beans with garlic, and karaage from Tineats Japan. Yum-o!

    Reply
    • Suzin says

      November 8, 2021 at 10:05 am

      Sorry, Recipe Tin Japan. My apologies to your mom.

      Reply
  9. Barb says

    November 5, 2021 at 10:39 am

    5 stars
    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.

    Reply
  10. Steph says

    October 18, 2021 at 8:52 pm

    Is anyone else getting chicken rice vibes from this salad? I like this so much 😋

    Reply
    • Nagi says

      October 19, 2021 at 3:36 pm

      YES! Well spotted – the perfect match! N x

      Reply
      • steph says

        October 19, 2021 at 5:28 pm

        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 🙂

        Reply
  11. Kathleen says

    August 27, 2021 at 10:45 pm

    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.

    Reply
  12. Kathleen says

    August 27, 2021 at 10:40 pm

    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!).

    Reply
  13. Hazel says

    August 13, 2021 at 4:37 am

    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?

    Reply
    • Kathleen says

      August 27, 2021 at 10:39 pm

      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!).

      Reply
      • Kathleen says

        August 27, 2021 at 10:42 pm

        Sorry correction, I meant the more global 15ml tbspn rather than the Oz 20ml tbspn.

        Reply
  14. Taysia says

    July 24, 2021 at 10:53 pm

    5 stars
    This is sooooo good! Such a simple, fresh, unique salad. I’ve made it quite a few times!

    Reply
  15. Bailey says

    July 16, 2021 at 5:31 am

    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.

    Reply
  16. Lynne says

    July 6, 2021 at 7:02 pm

    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.

    Reply
    • Nagi says

      July 7, 2021 at 9:39 am

      Hi Lynn, you sure can! N x

      Reply
  17. Leesa Lee says

    June 9, 2021 at 7:23 am

    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?

    Reply
    • Nagi says

      June 10, 2021 at 9:40 am

      I prefer to make this fresh Leesa, although you could always prep the ingredients and then dress on the day too! N x

      Reply
  18. Dana says

    March 31, 2021 at 9:40 pm

    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.

    Reply
    • Nagi says

      April 1, 2021 at 6:58 pm

      YES! I must try this – that sounds amazing! N x

      Reply
  19. Vicky Rodgers says

    March 13, 2021 at 12:18 pm

    Hi Nagi,I love your recipes. Give Dozer a big hug for me!

    Reply
  20. Hannah Chynoweth says

    March 4, 2021 at 6:06 am

    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.

    Reply
    • Nagi says

      March 4, 2021 at 12:10 pm

      Hi Hannah – they are the same thing, just called something different depending on where you’re located 🙂 N x

      Reply
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