This smashed cucumber salad has become a signature at our dinner parties, and it’s always the first dish to disappear from the table. Friends love it for its crunch, bold flavors, and the way it somehow manages to be refreshing and spicy at the same time.
The secret is in the technique: instead of slicing the cucumbers neatly, you smash them. The rough edges and uneven surface soak up the garlicky, tangy, slightly spicy dressing, turning something simple into something unforgettable.
We often make this as a quick side for summer dinners, BBQs, or even just as a snack when we crave something light but exciting. It’s proof that vegetables don’t need to be an afterthought, they can be the star.
Ingredients
For the cucumbers:
2 cucumbers
2 cloves garlic, smashed or finely minced
1 tsp salt 1 tsp sugar
For the sauce:
1 tbsp soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp vinegar (rice vinegar preferred)
1 tsp umami seasoning (like mushroom powder or MSG)
1 tsp chili oil (optional)
1 tsp Sichuan pepper oil (optional)
To finish:
2 tbsp hot sunflower oil
1 spring onion, finely chopped
1 tsp dried chili flakes
Method
1. Cut cucumbers in half lengthwise and scoop out the seeds.
2. Place them in a ziplock bag with garlic, salt, and sugar.
3. Smash the cucumbers gently with a bottle or rolling pin until cracked.
4. Seal the bag and refrigerate overnight.
5. In a bowl, mix together the soy sauce, sesame oil, oyster sauce, vinegar, umami seasoning, and (if using) chili and Sichuan oils.
6. Tear the cucumbers into bite-sized chunks and place in a serving bowl.
7. Pour the sauce over, then top with chopped spring onion and dried chili flakes.
8. Heat the sunflower oil until it’s smoking hot, then carefully pour it over the cucumbers.
9. Mix gently and serve immediately.
Serving Tips FromAtoZ
Serve as a side dish with grilled meats or rice. Add extra chili oil if you like more heat. Make it ahead: the cucumbers get even tastier as they sit in the fridge.
Crunchy, spicy, refreshing: no wonder it’s always the first to vanish at our dinner parties. This is the kind of bold, surprising cooking we love sharing with you FromAtoZ.
FromAtoZ 