Smashed Cucumber Salad (v) Recipe

Prepare cucumbers

Wash the English cucumbers. Trim the ends and, if thick-skinned, peel alternating strips to reduce bitterness (optional). Place one cucumber at a time on a cutting board, press down firmly with the flat side of a chef's knife or the bottom of a small saucepan until the cucumber cracks and splits (smashed). Using a knife, cut each smashed cucumber into 2–3 inch pieces, then slice those pieces roughly into bite-sized chunks. Transfer to a large mixing bowl. Repeat for all cucumbers until you have about 6 cups smashed cucumber.

Lightly salt the smashed cucumber and let sit for 10 minutes to draw out excess water. After resting, gently squeeze small handfuls of cucumber over the sink or a bowl to remove excess liquid, then return cucumbers to the mixing bowl.

Add the minced garlic, sliced scallions, and chopped cilantro to the cucumbers and toss gently to combine. Reserve until dressing is ready.

Mix dressing

In a small bowl or jar, combine soy sauce, rice vinegar, sesame oil, neutral oil, granulated sugar, red pepper flakes, salt, and fresh lime juice (if using). Whisk or shake vigorously until sugar dissolves and the dressing is homogeneous.

Taste the dressing and adjust: add more rice vinegar for brightness, a pinch more sugar if too sharp, or extra sesame oil for a nuttier aroma.

Pour the dressing over the smashed cucumber mixture and toss gently but thoroughly so the cucumbers are evenly coated. Let the salad sit 5–10 minutes at room temperature for flavors to meld; it can also be chilled for up to 30 minutes before serving.

Just before serving, sprinkle toasted sesame seeds and, if using, crushed roasted peanuts and extra cilantro leaves over the salad. Toss once lightly and transfer to a half tray or serving dish. Adjust final seasoning with salt or a splash of lime juice to taste.

Serve cold or at room temperature. This half-tray recipe yields approximately 10 side-dish servings.