This recipe for Chinese Smashed Cucumber salad features lightly smashed cucumbers marinated in a tangy and savory sauce.
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Why you'll love this recipe
This Chinese cucumber dish is very similar to Korean-style oi muchim, but is less spicy, and more tangy.
Easy to make: takes less than 20 minutes to put everything together.
Minimal ingredients: with a few pantry ingredients, you can whip up this delicious salad in a few minutes.
Delicious: let the flavors of the sauce permeate through the cucumbers, with minimal effort.
What's the difference between Korean cucumber salad and Chinese cucumber salad?
Korean oi muchim is punchier and spicier, with the addition of gochugaru (Korean red chili powder).
Chinese cucumber is lightly smashed, for better absorption of the marinade, and has a slightly more tangier flavor.
Ingredients you'll need
- English cucumber: or Persian cucumbers
- coarse sea salt: for salting the cucumbers to draw out excess moisture
- garlic cloves: minced
- soy sauce: regular soy sauce; use tamari if gluten-free
- rice vinegar: adds a tanginess to the dish; or Chinese chinkiang black vinegar
- granulated sugar: balances the flavor
- toasted sesame oil: for aroma and flavor
Garnish:
- chili oil: for some heat; omit if you don't like it too spicy
- toasted sesame seeds
How to make Chinese cucumber salad
Prepare the cucumber:
Wash and trim off the ends of the cucumber.
Cut in half, and lightly smash the cut side with the blade of a cleaver or chef's knife, until it starts to split.
Cut the cucumber into bite-sized chunks.
Place the cucumber into a bowl and sprinkle with coarse sea salt. Massage the cucumber with the sea salt and let it sit for 15 minutes to draw out excess moisture.
After 15 minutes, drain the excess liquid from the cucumber and pat dry with paper towel.
Make the dressing:
In a bowl, combine soy sauce, rice vinegar, sugar, sesame oil, and chili oil, if using.
Mix well.
Assemble:
Add the dressing to the cucumber and toss until well coated.
Let the cucumbers marinate in the fridge for 10-15 minutes.
Sprinkle with sesame seeds and serve as a side dish.
How to serve
Serve the Chinese cucumber salad cold as a refreshing side dish along with steamed rice, biang biang noodles, chilled fish, sliced beef shank, lamb dumplings, or jellyfish.
How to store
Store the Chinese smashed cucumber salad in an airtight container in the fridge for up to 1 day.
Do not freeze.
Expert tips
The longer the cucumber sits in the marinade, the more flavor it will absorb.
Other delicious salad recipes you may like
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Chinese Smashed Cucumber Salad
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 large English cucumber
- ½ teaspoon coarse sea salt
- 2 garlic cloves minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or Chinese chinkiang black vinegar
- ½ teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili oil optional
- 1 teaspoon toasted sesame seeds
Instructions
Prepare the cucumber:
- Wash and trim off the ends of the cucumber.
- Cut in half, and lightly smash the cut side with the blade of a cleaver or chef's knife, until it starts to split.
- Cut the cucumber into bite-sized chunks.
- Place the cucumber into a bowl and sprinkle with coarse sea salt. Massage the cucumber with the sea salt and let it sit for 15 minutes to draw out excess moisture.
- After 15 minutes, drain the excess liquid from the cucumber and pat dry with paper towel.
Make the dressing:
- In a bowl, combine soy sauce, rice vinegar, sugar, sesame oil, and chili oil, if using.
- Mix well.
Assemble:
- Add the dressing to the cucumber and toss until well coated.
- Let the cucumbers marinate in the fridge for 10-15 minutes.
- Sprinkle with sesame seeds and serve as a side dish.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
This smashed cucumber salad is my go-to for hot days, so crunchy, tangy, and refreshing! Love how the smashing trick lets the dressing soak right in (genius move). That chili oil + sesame seed finish? Chef’s kiss. Now I’m craving it with dumplings ASAP
Michelle
Thanks Raymund, it's definitely a quick and refreshing way to get a veggie dish on the table in the summer! 😀
Ben | Havocinthekitchen
I love smashed cucumber salads, but I haven't had one in years. The dressing you used in this recipe is much more exciting than I had so I need to give it a try!
Michelle
Thanks Ben! It just takes a few pantry ingredients to jazz up cukes 🙂