Smashed Spicy Asian Cucumber Salad
This spicy asian cucumber salad is a simple yet bold dish that checks all the boxes: crips, refreshing, and packed with flavor. Serve it alongside stir-fried veggies, noodle bowls, or as a part of an Asian-inspired dinner spread. Plus, the smashing technique makes it fun to prepare!
For lovers of the P.F. Chang’s vegan appetizer, this is a make-at-home copycat of their cool cucumber salad. And, in our opinion, tastes even better!
Why You’ll Love This Salad
This cucumber salad is guaranteed to be a new favorite in your recipe rotation!
- Quick – Just 15 minutes for this salad to come together! It’s perfect for busy weeknights or last-minute meals!
- Refreshing – Crisp cucumbers paired with a tangy, slightly spicy dressing make this salad the ultimate way to cool off on a warm day.
- Versatile – Enjoy it as a snack, a side dish, or even as a topping for grain bowls like this shredded tofu bowl and veggie-filled wraps.
- Healthy – Made with wholesome, fresh ingredients, this spicy asian cucumber salad is naturally vegan, low-calorie, and full of goodness!
- Extra Veggies – A great way to add an extra serving (or two!) of veggies into the day.
Key Ingredients and Substitutions
Don’t worry, you only need simple ingredients to create this ensemble:
- Cucumber – Japanese or English cucumbers are often preferred for their tender skin and few seeds. Mini cucumbers or regular garden cucumbers also work. If using regular cucumbers, scoop out the seeds for the best texture.
- Rice Vinegar – Use unseasoned rice vinegar so you can control the sweetness and salt yourself. Apple cider vinegar or white wine vinegar can work in a pinch, but they have a slightly stronger flavor.
- Toasted Sesame Oil – Lends a rich, nutty aroma and depth of flavor. Regular sesame oil is milder but still works. If needed, use a neutral oil with a sprinkle of toasted sesame seeds.
- Fresh Cilantro – Fresh parsley or sliced green onions are great alternatives if you’re not a fan of cilantro.
- Sugar – We don’t recommend skipping sugar—it rounds out all of the flavors! Liquid sweeteners like maple or agave syrup also work well.
- Minced Garlic – Garlic paste or grated garlic work well. Garlic powder can be used if that’s all you have, though the flavor won’t be as bold.
- Red Pepper Flakes – You can omit it if you don’t want it spicy. If you prefer more spice, add chili crisp (like in this chili crisp silken tofu), gochugaru, jalapeño slices, cayenne pepper, or a drizzle of your favorite hot sauce can all add a delicious spicy twist.
How To Make This Spicy Cucumber Salad
Here’s the step-by-step guide to making this spicy asian cucumber salad:
Step 1: Smash Cucumber – Place the cucumber on a cutting board and gently smash it using the back of a chef’s knife or a rolling pin. The goal is to crack it open and slightly tear the skin, not flatten it.
Step 2: Chop and Salt – Cut the smashed cucumber into 1-inch pieces and transfer them to a mixing bowl. Sprinkle with salt and let it rest for 10 minutes to draw out the excess moisture.
Step 3: Drain Excess Cucumber Liquid – Drain any liquid from the bowl and pat the cucumber pieces dry with a paper towel if needed.
Step 4: Add Flavor Toppings – Add the rice vinegar, sesame oil, chopped cilantro, minced garlic, sugar, sesame seeds, ginger powder, and red pepper flakes to the bowl. Gently toss until everything is well combined.
Serve immediately or refrigerate for 10-15 minutes to allow the flavors to develop further. Enjoy!
Pro Tips
- Too Salty? Make sure to rinse the salt out of the cucumber before adding the sauce. The salt helps to remove excess moisture from the cucumbers so that they stay crisp.
- Want It Spicier? Add some chopped jalapeño, a touch of hot sauce, or more crushed red pepper flakes.
- Must Marinate! While this salad can be served right away, it’s best to let the salad marinate in the refrigerator for at least an hour before serving to allow the flavors to meld and intensify.
Serving Tips and Suggestions
Not sure how to serve this spicy Asian cucumber salad recipe? Here are our favorite ways to enjoy:
- Sassy Salad Topper – When you’ve run out of ideas for topping your salad, just add this mixture to a bowl full of brilliant greens, and you’re good to go!
- Pop Into a Pocket – Don’t you love having a new filling for a pita pocket? Add a few extra lettuce leaves, some air fryer tempeh, and a few avocado slices (or vegan mayo) for a refreshing lunch.
- Spicy Dinner Spread – If you can’t get enough of the spicy, serve it alongside your favorite spicy mains. Try these vegan jalapeño poppers, yellow curry with tofu, and, especially, our buffalo cauliflower wings.
- Simple Side – If you’re not ready to go full-on spice for the entire meal, serve it with a hearty bowl of ramen, or soba noodles in a peanut sauce. For a lighter option, pair it with some vibrant tofu kebabs or your favorite roll of sushi.
FAQs
Yes! While English or Japanese cucumbers are ideal because they have thinner skin and fewer seeds, you can use regular cucumbers. Just peel and deseed them for the best texture.
If you’d like to prep this dish beforehand, you can do so the day (or night) before. Smash your cucumber and slice. Place in one container. Mix up the dressing and place in another container. Cover both and refrigerate until the next day. Mix your cucumber with the salt and let sit. Then, drain and mix with the sauce.
This smashed cucumber salad is best eaten fresh, but any leftovers can be covered and refrigerated for the next day. After that, it’s best to make a new batch. Not recommended for freezing.
More Flavorful Salad Recipes to Try
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Smashed Spicy Asian Cucumber Salad
Equipment
- Rolling Pin (optional)
Ingredients
- 1 large cucumber
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons minced garlic
- 1 teaspoon sugar
- ½ teaspoon sesame seeds
- ⅛ teaspoon ginger powder
- 1 pinch of red pepper flakes
Instructions
- Place the cucumber on a cutting board. Using the back of a large chef's knife or a rolling pin, gently "smash" it. The goal is to crack the cucumber open and tear the skin slightly, not flatten it.
- Cut the smashed cucumber into 1-inch pieces and transfer them to a bowl.
- Sprinkle the cucumber with the salt and let it sit for 10 minutes. This helps draw out moisture and enhances the flavor.
- Drain off any liquid from the bowl and pat the cucumber pieces dry with a paper towel if needed.
- Add the vinegar, oil, chopped cilantro, minced garlic, sugar, sesame seeds, ginger, and red pepper flakes. Gently toss to combine.
- Serve immediately or chill for 10-15 minutes to let the flavors meld.
Notes
- Cucumber Tip: Use a Japanese or English cucumber that has a thin skin. If you can’t find these, you can use any cucumber and peel the skin.
- Serving Recommendation: This smashed cucumber salad is best eaten fresh, but any leftovers can be covered and refrigerated for the next day. After that, it’s best to make a new batch. Not recommended for freezing.
Nutrition
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Leave a Comment
Cucumber salads are one of my favourites in summer. I’ve never tried a smashed cucumber salad before now though. It’s fab and I shall be making it again and again.
this is one of my favourite chinese recipes. It is so refreshing to have especially when it is TOO hot outside.
omg looks so refreshing & good! 🙂
This is a totally new recipe for me! I’m so thrilled to try it 🙂
I love the flavor and texture of this salad! I never thought to smash up cucumbers. The sesame flavor is just perfect 😀
This salad looks so refreshing! Love it!!
This is deeelish! Thanks for the recipe.
I’m always looking for easy cucumber recipes and so glad I found this! It’s great for plant-based meal prep and if you have vegan kids, my little one loves its too 🙂
Such a refreshing and delicious salad, especially for summer!