Salads

Smacked Cucumber Salad

Name: Smacked Cucumber Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 large cucumbers; 1 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; 1 garlic clove, minced; 1 tablespoon sesame seeds; 2 green onions, sliced

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This smacked cucumber salad is bright, crunchy, and fast. The cucumbers stay crisp with a slightly smashed texture that soaks up a tangy, savory dressing. You’ll taste fresh garlic, nutty sesame, and a hint of sweet rice vinegar. It makes a cool side for grilled meats, sandwiches, or a picnic. If you enjoy simple cold salads, try pairing it with a corn, cucumber & tomato salad for a colorful summer spread.

Recipe Information

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 75 kcal
Protein: 1.5 g
Carbohydrates: 6.5 g
Fat: 4.6 g
Fiber: 1 g
Sugar: 2 g
Sodium: 520 mg

Why Make This Smacked Cucumber Salad

This salad is quick, refreshing, and full of texture. The cucumbers stay crisp but slightly broken, so they absorb the tangy soy-rice dressing. It’s light, low-calorie, and packs a punch of flavor from sesame oil and garlic. You’ll get clean, bright flavors and a pleasant crunch in every bite. It’s perfect for warm days, potlucks, or as a crunchy side to heavier dishes.

How to Make Smacked Cucumber Salad

The method is simple: salt the cucumbers to remove excess water, whisk a quick dressing, toss, and finish with sesame and green onion. No cooking needed. Take care to drain and pat the cucumbers well so the dressing clings to the pieces.

Ingredients:

2 large cucumbers
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 garlic clove, minced
1 tablespoon sesame seeds
2 green onions, sliced

Directions:

Step 1: Preparation

Cut the cucumbers in half lengthwise and then into bite-sized pieces. Place the pieces in a bowl and sprinkle with 1 teaspoon salt. Let them sit for about 10 minutes to draw out excess water.

Step 2: Mixing

In a separate bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, and the minced garlic until the sugar dissolves and the dressing looks glossy.

Step 3: Combining

Drain the cucumbers and pat them dry with a clean towel or paper towel. Add the cucumbers to the vinegar mixture and toss gently until all pieces are evenly coated.

Step 4: Finishing

Sprinkle 1 tablespoon sesame seeds and the sliced green onions over the salad. Toss lightly and serve immediately, or chill for 10–15 minutes to let flavors meld.

How to Serve Smacked Cucumber Salad

Serve this salad cold or at room temperature. It pairs well with grilled chicken, fish, tofu, or rice bowls. For a picnic, serve it in a chilled bowl. Garnish with extra sesame seeds or a drizzle of toasted sesame oil right before serving for a stronger nutty aroma.

How to Store Smacked Cucumber Salad

Refrigerator: Store in an airtight container for up to 2 days. The cucumbers will soften over time.
Best practice: Store dressing separately and toss just before serving if you want the cucumbers to stay firmer for longer.
Freezing: Do not freeze — cucumbers get watery and mushy.

Expert Tips for Perfect Smacked Cucumber Salad

Use firm, fresh cucumbers for crisp texture. English or Persian cucumbers work well.
Salt draws out water; be sure to drain and pat dry so the dressing sticks.
If you prefer less sodium, reduce the soy sauce to 1/2 tablespoon and add a splash of water or low-sodium soy.
Toast sesame seeds lightly in a dry pan for 1–2 minutes to boost aroma.
Mince garlic finely or press it to avoid large bites of raw garlic.
Make ahead: mix dressing ahead and toss just before serving to keep cucumbers crunchy.

Delicious Variations

Spicy Kick: Add 1 teaspoon chili oil or 1/2 teaspoon red pepper flakes.
Fresh Herbs: Stir in chopped cilantro or mint for a bright twist.
Peanut Twist: Add 1 tablespoon creamy peanut butter to the dressing for a nutty, thicker sauce.
Vinegar Swap: Use apple cider vinegar or white wine vinegar in place of rice vinegar for different tang.
Add Protein: Toss in shredded rotisserie chicken or cooked shrimp to make it a light meal.

Frequently Asked Questions

Q: Can I use English cucumbers instead of large cucumbers?
A: Yes. English or Persian cucumbers are great. They have thinner skins and fewer seeds, which makes the salad crisper and less watery.

Q: Do I have to salt the cucumbers?
A: Salting draws out excess water so the dressing doesn’t get diluted. You can skip salting if short on time, but the texture will be slightly less crisp and the dressing thinner.

Q: How long can I keep the salad in the fridge?
A: Up to 2 days in an airtight container. Expect the cucumbers to soften and release more liquid over time. Storing dressing separately extends freshness.

Q: Can I make this gluten-free?
A: Yes. Use tamari or a gluten-free soy sauce alternative. Also check that sesame oil and other condiments are labeled gluten-free if you need strict avoidance.

Q: Can I substitute honey for sugar?
A: Yes. Use 3/4 teaspoon honey in place of 1 teaspoon sugar. Honey adds a touch of floral sweetness and dissolves easily in the dressing.

Q: Will the salad get soggy if I marinate it?
A: If you leave it longer than an hour, the cucumbers will soften. For best crunch, toss and serve immediately or chill for no more than 30 minutes. Keep dressing separate if making ahead.

Conclusion

This smacked cucumber salad is a simple, fragrant side that brightens any meal. It comes together in minutes and delivers crisp texture, tangy vinegar, savory soy, and a nutty sesame finish. For another Asian-inspired take and extra ideas, see Asian Smacked Cucumber Salad – Cook Republic. Give it a try—it’s an easy, reliable recipe that tastes fresh and satisfying.