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….
Delicious fresh salad. Added extra cilantro. Next time may add a bit of a stronger vinegar for a bit more tang. yum
We make this about once a week as it’s loved by all, even the kids! Tonight I added some steamed green beans, which are normally so boring, and a sprinkling of togarashi, leaving out the coriander. So easy and so good…
Hi Nagi, unfortunately we are not ginger fans (I know!). Is there an alternative for the dressing please.
Perhaps try lemon zest?
This recipe is dynamite! 💥
@Nagi, *all* your recipes are fantastic – my wife and I make them almost weekly. We love the food and how you keep things real, no goofy trends. Keep it up! 🙌
Thanks so much Andy, that’s great to hear!! N x
This is one of those salads that looks super fancy but is just so quick and easy! Delicious and fresh, Thanks Nagi!
P.S. would you every consider a print cookbook?
I served this with your Malaysian Sate Curry and it was such a beautiful balance of flavors, rich sate with these amazingly fresh cucumbers. Served with pandan rice and prawn crackers it was a veritable feast 😋 Thx Nagi
Awhhhh…what a beautiful picture of Dozer. The colors of his beautiful fur come through in this pic. Love his doggie eyelashes😊
Another super winner Nagi… delicious!… everyone in the family loved this. We served it with Asian Salad and Smashed Cucumber (this is divine too)
Woops… this comment was meant for the Massaman Lamb shanks
This is THE BEST recipe blog on the internet!!!!😍😍😍 THANK YOU
Thanks so much Duha ❤️
I loved the flavor of the dressing, but somehow my cucumbers were rubbery and limp. Any ideas in how to keep them crisp or what went wrong (I did follow the salting suggestion)?
Hi Jwujwu, sorry you had issues here, you can always skip the salting to ensure the cucumbers stay crispy if you prefer! N x
My husband and I are addicted to these tasty cucumbers!
I have been trying out many of your recipes while we cook and eat more at home! Honey Mustard Drumsticks for the win last night! Delicious as usual. Thanks!
Simple, refreshing and wonderful. Loved it a lot. its the best thing to have a hot summer afternoon.Thank you very much for the recipe.
YES!! It’s so addictive! N x
Its is indeed, on the second attempt, i dropped the sugar and increased the spice a bit. The dish packed a serious punch and now i am hooked to it. thank you very much Nagi.
I tried this in a restaurant and wanted to recreate it. Your recipe turned out better than the restaurant’s!!!
So good! I’m hooked. The rest of the family weren’t fans – they don’t like ginger. More for me 🙂
So simple and good; a perfect side for the Filipino adobo chicken!
Yes definitely Amy!!!
Delicious 😋 thank you Nagi
Thanks Robyn ❤️
Can this be made without the sugar? I love you recipes, personal notes & Dozier. Good luck in your new home.
Hi Jean, I find the sugar balances the dressing but you can leave it out if you prefer or sub with a touch of honey 🙂
Terrific side. It was cool refreshing and crunchy. The sauce was aromatic and delicious.
Loved this as a cool refreshing and quick accompaniment to the Chinese beef bowls! Will definitely do this again.
Woot! Great to hear!
Made this tonight. Was a great success. It is so refreshing and palate cleansing. Thank you so much for sharing the recipe.
Cannot think of a better way to eat cucumbers!
Wow! Having been born in northern Europe I was surely meant to eat cucumbers . . . in a number of different ways . . . but I have never thought of taking a hammer to them ! BUT, find this hugely interesting ! Love every one of the ingredients, could live on Asian cuisine and happily copy Japanese ways. . . . so come tomorrow shall have it next to my grill . . . have a big bunch or coriander in the crisper ! . . .
It’s a good way to get out some anger Eha 😂