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….
Trudy says
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!
Rajesh says
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.
Nagi says
YES!! It’s so addictive! N x
Rajesh says
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.
Caryn Tay says
I tried this in a restaurant and wanted to recreate it. Your recipe turned out better than the restaurant’s!!!
Nora says
So good! I’m hooked. The rest of the family weren’t fans – they don’t like ginger. More for me 🙂
Amy Morgan says
So simple and good; a perfect side for the Filipino adobo chicken!
Nagi says
Yes definitely Amy!!!
Robyn says
Delicious 😋 thank you Nagi
Nagi says
Thanks Robyn ❤️
Jean Powell says
Can this be made without the sugar? I love you recipes, personal notes & Dozier. Good luck in your new home.
Nagi says
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 🙂
Jill Schilling says
Terrific side. It was cool refreshing and crunchy. The sauce was aromatic and delicious.
Catherine says
Loved this as a cool refreshing and quick accompaniment to the Chinese beef bowls! Will definitely do this again.
Nagi says
Woot! Great to hear!
Laura says
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!
Eha says
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 ! . . .
Nagi says
It’s a good way to get out some anger Eha 😂