Chinese Smashed Cucumber Salad Recipe

Introduction

This Chinese Smashed Cucumber Salad is a refreshing and spicy side dish that perfectly balances crunch and bold flavors. The cucumbers are smashed to absorb the vibrant chili oil dressing, making every bite irresistibly tangy and aromatic. It’s a quick and easy recipe ideal for summer meals or as a flavorful appetizer.

Ingredients

• 1/2 cup canola oil
• 1 (1 inch) piece ginger, minced
• 3 cloves garlic, minced
• 3 tablespoons ground chilis
• 2 teaspoons ground Szechuan peppercorns
• 1 tablespoon white sesame seeds
• 1/2 teaspoon MSG
• 1/4 teaspoon Kosher salt
• 6 Persian cucumbers
• 3 cloves garlic, grated
• 2 tablespoons chili oil
• 1 tablespoon toasted sesame oil
• Kosher salt, to taste

Instructions

1. Step 1: Make the chili oil by heating the canola oil in a small pot until it just starts to smoke, then remove from heat.
2. Step 2: In a medium heatproof bowl or jar, whisk together ginger, minced garlic, ground chilis, ground Szechuan peppercorns, white sesame seeds, MSG, and Kosher salt. Slowly and carefully pour the hot oil over the spices, allowing it to sizzle and infuse evenly. Whisk the mixture to incorporate fully and let it cool completely.
3. Step 3: Prepare the cucumbers by cutting each into three pieces. Use the flat side of a knife to smash each piece into two craggy halves, which helps the dressing cling better.
4. Step 4: In a large bowl, toss the smashed cucumbers with the chili oil, grated garlic, toasted sesame oil, and extra MSG until evenly coated. Season with Kosher salt to taste and mix well before serving.

Tips & Variations

• Use Persian cucumbers for the best crunch and fewer seeds, but regular English cucumbers work well too—just peel if waxed.
• Adjust the amount of ground chilis and chili oil depending on your preferred spice level.
• For added freshness, garnish with chopped cilantro or green onions before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh to keep cucumbers crisp. If the cucumbers release water, drain it before serving again. Reheating is not recommended as this salad is served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular English cucumbers can be used. If they have a thick skin or wax coating, it’s best to peel them before smashing to ensure a better texture and flavor.

Is MSG necessary for this recipe?

MSG enhances the savory umami flavor but is optional. You can omit it or replace it with a pinch of soy sauce to maintain depth in the flavor profile.

Chinese Smashed Cucumber Salad Recipe

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4.7 from 441 reviews

This Chinese Smashed Cucumber Salad is a refreshing and spicy appetizer featuring crisp Persian cucumbers dressed in a flavorful homemade chili oil infused with garlic, ginger, Szechuan peppercorns, and sesame seeds. The cucumbers are lightly smashed to release their texture, creating an ideal balance of heat, crunch, and aromatic complexity, perfect for a light side dish or a palate cleanser.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese

Ingredients

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Chili Oil

• 1/2 cup canola oil
• 1-inch piece ginger, minced
• 3 cloves garlic, minced
• 3 tablespoons ground chilis
• 2 teaspoons ground Szechuan peppercorns
• 1 tablespoon white sesame seeds
• 1/2 teaspoon MSG
• 1/4 teaspoon Kosher salt

Salad

• 6 Persian cucumbers
• 3 cloves garlic, grated
• 2 tablespoons chili oil (prepared from above)
• 1 tablespoon toasted sesame oil
• Kosher salt, to taste

Instructions

1. Make Chili Oil: In a small pot, heat 1/2 cup canola oil until it just starts to smoke, then immediately remove from heat to avoid burning. In a medium heatproof bowl or jar, whisk together the minced ginger, minced garlic, ground chilis, ground Szechuan peppercorns, white sesame seeds, 1/2 teaspoon MSG, and 1/4 teaspoon Kosher salt. Slowly and carefully pour the hot oil over the spice mixture, allowing it to sizzle and steam while gradually streaming it to prevent overflow. Whisk thoroughly to combine and set aside to cool completely.
2. Prepare Cucumbers: Cut each Persian cucumber into three equal pieces. Using the flat side of a knife, gently smash each cucumber piece into two craggy halves, releasing the crunch and allowing flavors to absorb better.
3. Toss Salad: In a large bowl, combine the smashed cucumbers with 2 tablespoons of the prepared chili oil, 3 cloves of grated garlic, 1 tablespoon toasted sesame oil, and 1/2 teaspoon MSG. Toss everything evenly to coat all cucumber pieces thoroughly.
4. Season and Serve: Add Kosher salt to taste, adjust seasoning if necessary, and serve the salad chilled or at room temperature for a crisp, spicy, and aromatic appetizer or side dish.

Notes

• Use Persian cucumbers or other small, thin-skinned cucumbers for best texture and flavor.
• Adjust the amount of ground chilis and chili oil to your spice tolerance.
• MSG is optional but enhances the umami flavor significantly.
• This salad can be refrigerated for up to 1 day but is best consumed fresh for optimal crispness.
• The smashed cucumber texture allows dressing to permeate better compared to slicing.

Keywords: Chinese smashed cucumber salad, spicy cucumber salad, Chinese appetizer, chili oil cucumber salad, Szechuan cucumber salad, easy Asian salad