Chinese Smashed Cucumber Salad Recipe

Introduction

This Chinese Smashed Cucumber Salad is a refreshing and spicy dish that perfectly balances bold flavors with crisp cucumber texture. It’s quick to make and ideal as a side or a light snack for warm days.

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 canola oil in a small pot until it just starts to smoke, then remove it from heat.
2. Step 2: In a medium heatproof bowl or jar, whisk together minced ginger, minced garlic, ground chilis, ground Szechuan peppercorns, white sesame seeds, MSG, and kosher salt. Slowly pour the hot oil over the spices, allowing it to sizzle and infuse evenly. Whisk thoroughly to combine and let cool completely.
3. Step 3: Prepare the cucumbers by cutting each one into three pieces. Using the flat side of a knife, smash each piece into two rough halves to create craggy surfaces.
4. Step 4: In a large bowl, toss the smashed cucumbers with the prepared chili oil, chili oil, toasted sesame oil, and MSG until evenly coated. Season with kosher salt to taste.

Tips & Variations

• For a milder salad, reduce the amount of ground chilis or omit the chili oil and add fresh herbs like cilantro for extra brightness.
• Use regular cucumbers if Persian cucumbers are unavailable, but peel them to avoid bitterness.
• Toast the sesame seeds lightly before adding for a nuttier flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time, so it’s best enjoyed fresh. Re-toss before serving to redistribute the dressing. No reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cucumbers?

Yes, you can use English or regular cucumbers. Just peel them to reduce bitterness and maintain the best texture.

Is MSG necessary in this recipe?

MSG enhances the umami flavor but is optional. You can omit it if you prefer or are sensitive to it without drastically changing the dish.

Chinese Smashed Cucumber Salad Recipe

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★★★★★

4.9 from 82 reviews

• Author: Mariam
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Chinese Smashed Cucumber Salad is a refreshing and spicy side dish featuring crisp Persian cucumbers smashed to release their texture and tossed in a flavorful homemade chili oil. The salad combines the heat of ground chilies and Szechuan peppercorns with the nuttiness of toasted sesame seeds and oils, delivering a perfect balance of spice, aroma, and crunch that complements many Asian-inspired meals.

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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 (from the above mixture)
• 1 tablespoon toasted sesame oil
• Kosher salt, to taste

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Instructions

1. Make Chili Oil: In a small pot, heat the canola oil over medium heat until it just starts to smoke, indicating it has reached the right temperature for infusing flavors. Remove the pot from heat carefully to avoid burning the oil or spices.
2. Combine Spices: While the oil is heating, whisk together minced ginger, garlic, ground chilis, ground Szechuan peppercorns, white sesame seeds, MSG, and kosher salt in a medium, heatproof bowl or jar.
3. Pour Hot Oil Over Spices: Slowly and carefully stream the hot oil over the spice mixture, allowing the oil to sizzle and bubble through the ingredients. Pour gradually to prevent overflow and whisk quickly to incorporate and meld the flavors. Set the chili oil mixture aside to cool completely.
4. Prepare Cucumbers: Cut each Persian cucumber into three equal pieces. Using the flat side of a large knife, press down on each piece to smash them into two rough, craggy halves. This technique helps the cucumbers absorb more dressing and adds texture.
5. Toss Salad: In a large bowl, combine the smashed cucumbers with the grated garlic, cooled chili oil, toasted sesame oil, and MSG if desired. Toss thoroughly to ensure every cucumber piece is coated evenly. Season with kosher salt to taste.

Notes

• For a less spicy salad, reduce the amount of ground chilies or omit the MSG.
• Persian cucumbers are preferred for their thin skin and crisp texture, but regular cucumbers can be used after peeling and seeding.
• The chili oil can be prepared in advance and stored in the refrigerator for up to two weeks.
• Smashing the cucumbers rather than slicing them allows for better absorption of the dressing and gives a more interesting texture.
• This salad is best served chilled or at room temperature shortly after preparation.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Chinese

Keywords: Chinese smashed cucumber salad, spicy cucumber salad, Szechuan cucumber salad, smashed cucumber recipe, chili oil salad dressing, Chinese cold salad, Asian cucumber salad