Chinese Spicy Smashed Cucumber (Printable Version)

Crisp smashed cucumbers in garlicky soy and chili dressing with toasted sesame and fresh scallions.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers (approximately 1.1 lbs), ends trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 to 2 teaspoons chili flakes, adjusted to taste
07 - 2 garlic cloves, finely minced
08 - 1 teaspoon sugar
09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds
11 - Fresh cilantro leaves (optional)

# Steps to Follow:

01 - Place cucumbers on a cutting board and gently smash them with the flat side of a knife until cracked and split. Tear or cut into bite-sized pieces.
02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes to draw out moisture. Drain and pat dry gently with paper towels.
03 - In a large mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar dissolves.
04 - Add drained cucumbers and sliced scallions to the bowl. Toss thoroughly to ensure even coating with the dressing.
05 - Transfer salad to a serving dish. Sprinkle with toasted sesame seeds and fresh cilantro leaves if desired.
06 - Serve immediately or refrigerate for 10 to 15 minutes to deepen flavors.

# Additional Tips::

01 -
  • It's ready in 15 minutes flat, and most of that is just letting the cucumber release its water while you catch your breath.
  • The contrast between the cool crunch and that spicy, garlicky punch keeps you coming back for another bite.
  • This is a vegan crowd-pleaser that feels fancy enough to serve at dinner but casual enough to eat straight from the bowl.
02 -
  • Salting the cucumbers first and letting them drain is non-negotiable—skip this and you'll end up with a diluted dressing by the time you're halfway through eating.
  • Don't mince the garlic too far in advance; fresh garlic loses its punch if it sits around, so aim to make the dressing just before you serve.
03 -
  • Toast your own sesame seeds in a dry skillet over medium heat for 2–3 minutes if you can—the difference between fresh-toasted and pre-toasted seeds is the difference between presence and obligation.
  • Use a rasp microplane to grate your garlic instead of mincing if you want an even distribution without any harsh raw bites of garlic in a single piece.
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