Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing cucumbers helps the flavors stick around. Smashed cucumber salad to the rescue!
This Asian-inspired take is super fresh, crunchy, savory, a little spicy, and full of ginger and sesame flavor. Plus, so EASY — just 10 ingredients, 1 bowl, and 10 minutes required. Let us show you how it’s done!
Recipe Inspiration
This smashed cucumber salad is similar to pai huang gua, a Chinese cucumber salad featuring a garlicky sesame-soy-vinegar dressing and chili crisp and/or chili oil topping.
Our inspired version is naturally sweetened with maple syrup, swaps the chili oil for chili flakes, and also draws influence from Japanese cuisine with the inclusion of pickled ginger for a sweet, tangy addition.
How to Make Smashed Cucumber Salad
Smashing cucumbers is all about getting the dressing to better hold onto the cucumber. And this dressing? You’re definitely going to want it smothering that cucumber. It’s perfectly balanced thanks to tangy rice vinegar, aromatic garlic and ginger, savory tamari, nutty toasted sesame oil, sweet maple syrup, and spicy red pepper flakes.
Now, let’s talk about how to smash that cucumber. After cutting it in half lengthwise, place it on a cutting board and use a rolling pin or heavy skillet to smash, smash, smash. Gentle is not the answer here!
When it’s looking thoroughly craggy, you’re ready to slice it up and toss with the dressing, green onion, sesame seeds, and pickled ginger.
Welcome to YUM town.
We hope you LOVE this cucumber salad! It’s:
Gingery
Savory
Spicy
Umami
Crunchy
& SO refreshing!
What to Serve with this Smashed Cucumber Salad
It’s an easy, versatile side that pairs well with crispy salmon + rice for a simple meal. Or, try it with any of your favorite Asian-inspired mains. Here’s some inspo:
- Baked Crispy Peanut Tofu
- Creamy Sesame Noodle Salad
- Grilled Teriyaki Chicken Skewers
- Sesame Eggplant & Almond Butter Tofu Bowls
- 30-Minute Portobello Mushroom Stir-Fry
- Easy Vegan Fried Rice
More Refreshing Cucumber Recipes
- Creamy Pineapple Cucumber Smoothie
- Cucumber Cooler Cocktails
- Minty Watermelon Cucumber Salad
- Creamy Vegan Cucumber Salad (German-Inspired)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Gingery Smashed Cucumber Salad (Asian-Inspired)
Ingredients
- 2 cloves garlic, grated
- 1 Tbsp grated fresh ginger
- 2 Tbsp rice vinegar (unseasoned // ensure gluten-free as needed)
- 2 Tbsp tamari (or soy sauce // ensure gluten-free as needed)
- 1 Tbsp toasted sesame oil
- 1 tsp maple syrup
- 1/2-1 tsp red pepper flakes, to taste
- 2 large English cucumbers (2 large cucumber yield ~6 cups or 775 g)
- 3 stalks green onion, trimmed and thinly sliced
- 2 Tbsp sesame seeds
- 2-3 Tbsp chopped pickled ginger (optional, but highly recommended)
Instructions
- In a medium serving bowl, whisk together the garlic, ginger, rice vinegar, tamari, sesame oil, maple syrup, and red pepper flakes. Set aside.
- Trim the ends of your cucumbers, then cut each cucumber in half lengthwise. Place the cucumbers cut side down on your cutting board, then use a rolling pin or heavy skillet to smash each half until it splits open. Really go for it! They should look craggy. After smashing, cut each cucumber into 1/2-inch to 1-inch slices and add to the bowl with your dressing.
- Add the green onion, sesame seeds, and chopped pickled ginger (optional) and toss to coat.
- Serve immediately or make up to an hour ahead and keep it refrigerated. It’s best enjoyed cold. Not freezer friendly.
Nicole says
Loved this! I didn’t have any pickled ginger but it was still a hit.
Yay! Thanks for giving it a try and sharing, Nicole! xo
Carrie says
This salad is delicious, but can you explain the smashing for me? Why can’t I just chop the cucumber?
Hi Carrie, smashing helps the cucumber absorb the dressing instead of it just sitting in it!
Bailey says
This was so delicious! I served this cucumber salad with the baked crispy peanut tofu that you have linked and suggested above, with brown rice and it made for an awesome meal that I’ll be making regularly. Thanks again for fabulous recipes as always!
We’re so glad you enjoyed it, Bailey. Thanks so much for the lovely review! xo
Brenda Johnson says
So easy and delicious, my husband and I fought over bites. Subbed powdered ginger since I didn’t have fresh or pickled, threw in some diced avocado as it needed to be used-fabulous! This will be getting heavy rotation when we entertain or are asked to bring a salad to dinner with friends. thanks for all your hard work and culinary inspiration!
We’re so glad you enjoyed it, Brenda. Thanks so much for the lovely review! xo
Maneesha says
Beautiful recipe, Dana! I loved it! So easy to make, healthy, and absolutely delicious!
Woohoo! Thank you so much for the review, Maneesha!
Emily Brown says
Really tasty! I loved the smashed cucumbers too. I used a nonstick pan and couldn’t get my salmon to caramelize. I will use the air frier next time for more crispiness.
Thanks for the great review, Emily!
Trina says
This was really tasty, easy and fast to make. Served alongside stir fry noodle bowl.
Yummmy!
Thank you,
Trina
We’re so glad you enjoyed it, Trina. Thanks so much for the lovely review! xo
Patti says
I had nearly all of the ingredients on hand so decided to give this a whirl and it didn’t disappoint! I subbed Mirin for rice wine vinegar and didn’t have spring onions or sesame seeds, but subbed with cashew nuts. Delicious and easy! What else would the marinade be good on? Thanks for a delicious, fast and easy recipe!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Patti! We think it could be great as a marinade to most proteins!
Becca says
This looks amazing! How long would this keep for?
Hi Becca, this is best when fresh, but you can eat it within 24 hours and it will still be tasty!
Susan L says
Yummy recipe! Do you have a recipe for pickled ginger? The store bought kind served with sushi has aspartame, a known carcinogen. Muchly appreciated. Love all your recipes!! ❤️
Hi Susan, we don’t have a recipe for pickled ginger, but we used The Ginger People brand, which doesn’t have aspartame. Hope that helps!
Pols says
Very tasty! I’d love to use this to meal prep and eat in lunches throughout the week. Will it keep that long??
Hi Pols, we’re so glad you enjoyed it! We find the salad is best when fresh, but it will keep up to 3 days!
Annie says
Did you purchase or make the pickled ginger? Thanks!
Hi Annie! We bought ours, we like the brand The Ginger People!
Sonya says
Hi there!
Do you have a recipe for pickled ginger? I rarely see it to buy in grocery stores around me.
Thanks!
We don’t have one, but there’s probably some good ones online!