Chinese Smashed Cucumber Salad Recipe
This refreshing and tangy cucumber salad is a favorite for hot summer days. Infused with garlic, chili oil, and vinegar, it delivers bold Chinese flavors and is a perfect starter or side dish for heavier meals.
Equipment
- Heatproof bowl
- Small saucepan
- Rubber spatula
- Medium mixing bowl
Ingredients
- 3 large garlic cloves minced
- 2 to 3 teaspoons Sichuan chili flakes
- 2 teaspoons toasted sesame seeds
- ¼ teaspoon ground Sichuan peppercorns
- ¼ cup neutral oil
- 1½ pounds seedless English cucumbers about 2 medium
- 2 tablespoons rice vinegar
- ¾ teaspoon sugar
- ¼ teaspoon fine sea salt or to taste
Instructions
- Prep the Flavor Base: Place the minced garlic, desired amount of Sichuan chili flakes, sesame seeds, and ground Sichuan peppercorns into a heatproof bowl.
- Make the Hot Oil Infusion: In a small saucepan, warm the neutral oil over medium heat until it begins to shimmer. Remove from heat and carefully pour it over the garlic and spice mixture in the bowl. It will sizzle—use a rubber spatula to scrape in all the oil and bits from the pan. Let this mixture cool; placing it in the fridge will speed things up.
- Prepare the Cucumbers: Trim off the cucumber ends, then slice them into segments roughly 2 inches long and ½ inch thick. Lightly smash each piece with the side of a knife or the bottom of a jar to slightly break the flesh for better flavor absorption.
- Combine and Season: In a medium mixing bowl, add the smashed cucumbers. Pour in the rice vinegar, sugar, and sea salt. Once the oil and spice mixture is fully cooled, add it as well.
- Toss and Serve: Mix everything thoroughly until cucumbers are evenly coated. Serve chilled or at room temperature.
Notes
- If you prefer a milder dish, start with 2 teaspoons of chili flakes and adjust next time.
- Letting the salad sit for 10–15 minutes after mixing helps the flavors meld even more.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Tried this recipe?Let us know how it was!