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Smashed Cucumber Salad

Rated as 4.71 out of 5 Stars

"By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing--onions, not so much. But this salad is one of my all-time favorite cold summer side dishes. The only decision you're going to have to make is how long to let the cucumbers marinate--half an hour or so or not at all."
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1 h 15 m servings 29
Original recipe yields 6 servings


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  1. Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 1/2 -inch wide slices. Transfer to a strainer set over a bowl.
  2. Sprinkle cucumber with sugar and salt; mix until well combined. Refrigerate bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  3. Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl. Whisk together thoroughly.
  4. Transfer drained cucumbers into bowl with dressing. Toss to coat. Cover with plastic wrap; refrigerate for about 30 minutes to allow flavors to mingle.
  5. Place cucumbers in serving bowl and sprinkle with sesame seeds.


  • Chef's Note:
  • In place of seasoned rice vinegar you can use plain rice vinegar and add an extra pinch of salt and sugar to the dressing.

Nutrition Facts

Per Serving: 29 calories; 1.4 3.5 1.3 0 530 Full nutrition

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Read all reviews 22
  1. 31 Ratings

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Most helpful positive review

I had no idea what an English Cucumber was ... had seen them, but never tried them. I have tried many of Chef John's recipes. And have always enjoyed them ... so I decided to try this one. I f...

Most helpful critical review

Followed recipe exactly and found the flavor too bland. I will stick to the sour cream and dill recipes for flavor.

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Least positive

I had no idea what an English Cucumber was ... had seen them, but never tried them. I have tried many of Chef John's recipes. And have always enjoyed them ... so I decided to try this one. I f...

LOVE IT! The traditionally Asian ingredients of the dressing give this salad a unique personality and the smashing technique really IS fun! A great change from sour cream-and-dill-based cucumber...

I have made smashed cucumbers before, but I used cumin, lime and cilantro to season them. This version was pretty tasty as well. I served these to accompany Chinese carry out. They were good en...

I love this recipe, so refreshing and light at the same time! Thank you Chef John!

this was absolutely delicious.. we made this with a regular cucumber and unseasoned rice vinegar.. i'm not sure if smashing did much of anything but we felt letting the cucumber drain with sugar...

I have made this several times and each time its a hit. Be careful with the sesame oil, its very potent and too much can ruin the dish. I cut it down to 3/4 tsp. and I add a little extra swee...

I was skeptical at first but we loved Chef John's shaved asparagus salad so I thought what the heck, I'll smash a cucumber. It is very good. The cucumber stays crispy and there is just a tin...

The first I made this, I followed the recipe carefully and it was delicious. The second time I made it, I switched up the dressing ingredients (apple cider vinegar, olive oil, lemon basil) - sti...

Made this with one cucumber (all I had) and kept the same amount of dressing. Really liked it and would recommend it to anyone who likes cucumbers. May try adding some fresh ginger next time.