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salad

SMAS HED AS IAN

CUCUMBER SALAD
by: J UDY JUM P TO R E C IP E


 173 CO MMENTS

P O STE D: 9/0 2/2022 UPDATE D : 9 / 0 2/ 20 22

This Smashed Asian cucumber salad recipe is light,

refreshing and perfect for the summer. It’s also
packed with flavor from a zingy dressing, garlic, and
cilantro. Plus, it only takes 10 minutes to make!

Note: This recipe was originally published in June 2015.

We’ve since updated it with higher resolution images,
clearer instructions, additional thoughts, and metric
measurements. The recipe remains the same. Enjoy!

THE BENEFITS OF
CUCUMBER
In our family, I’m the resident whacky Chinese
medicine enthusiast. I drink the elixirs (check out
Sarah’s experience from way back when here), do
acupunture, read the most books, and enjoy the
healing powers of a good Chinese foot massage.

So I’ll start this recipe by saying, everyone knows

that cucumber salad is a great summer dish. But do
you know about its health benefits?

According to TCM (Traditional Chinese Medicine),

cucumber cleanses and detoxifies, it helps reduce
high blood pressure, and, with its “cooling” element,
also eases the internal heat of the body. In short, eat
plenty of cucumber when it’s in season!

In the U.S., you might find a Greek salad, a dill

pickle here and there, and perhaps a pitcher of
cucumber water.

But people in China take eating cucumbers to a

whole new level. For example, we Americans would
probably enjoy an ice cream cone (or gnaw on a
turkey leg if you’re at Disney World) when visiting
a park or a zoo.

But in China, you can see people crunching on

cucumbers as they walk around, ride the train, or
take a rest on the Great Wall. It’s an everywhere,
anytime snack. Fruit peddlers peel them for you and
they’re only RMB 1.00 (16 cents) a piece. A bargain!

This Asian cucumber salad is also a popular

appetizer/cold dish (凉菜) on most restaurant
menus. Not only is it so easy to whip up, it’s
crunchy, crispy, and healthy. We make this on a
weekly basis when we have cucumbers in the
garden, because it’s so simple and refreshing!

ASIAN CUCUMBER
SA L A D : R E C I P E
INSTR UC T I ON S
Make the salad dressing by combining the salt,
sugar, sesame oil, light soy sauce, and rice vinegar.
Stir until the sugar and salt are completely
dissolved.

Wash the cucumbers and pat them dry with a clean

towel. On a cutting board, lay a large knife flat
against the cucumber, and smash it lightly with your
other hand. The cucumber should crack open and
smash into four sections.

Repeat along its full length. Once the whole

cucumber is completely open (usually into 4 long
sectional pieces), cut it at a 45-degree angle into
bite-sized pieces.

 NOTE!
If you prefer to omit the chili oil, heat up a
tablespoon of oil in a pan and drizzle it over
the cucumber. Seems weird, but in Chinese
cooking, uncooked vs. cooked oil have
different flavors and are treated as such!

In a large bowl, mix the cut cucumber with the

prepared dressing, garlic and chili oil (or cooked
plain oil), and toss it well. Serve, garnished with
toasted sesame seeds and cilantro.

To stay healthy and keep cool this summer, check

out some of our other delicious salads.

Looking for more authentic recipes? Subscribe to our

email list and be sure to follow us on Pinterest, Facebook,
Instagram, and Youtube!
RECIPE

5 from 60 votes

SMAS H E D ASI A N
CUCUMBER SALAD
This Smashed Asian cucumber salad recipe is light,
refreshing and perfect for the summer, but packed
with flavor from a zingy dressing, garlic, and
cilantro. It only takes 10 minutes to make!
by: judy course: appetizer, salad cuisine: chinese

SERVES:
4 tap or hover # to
scale
ser vings

 PREP: 10 minutes TOTAL: 10 minutes

 PR I NT  R ATE

INGREDIEN TS
2 seedless cucumbers (about 1 to 1 1/2 lbs; 600g)
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic (finely chopped)
1-2 teaspoons chili oil (optional)
2 teaspoons toasted sesame seeds
a small handful of chopped cilantro

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INSTRU CTI ON S
1 Wash the cucumbers and pat them dry
with a clean towel. Make the salad
dressing by combining the salt, sugar,
sesame oil, light soy sauce, and rice
vinegar. Stir until the sugar and salt are
completely dissolved. Set aside.
2 On a cutting board, lay a large knife flat
against the cucumber, and smash it lightly
with your other hand. The cucumber
should crack open and smash into four
sections. Repeat along its full length. Once
the whole cucumber is completely open
(usually into 4 long sectional pieces), cut it
at a 45-degree angle into bite-sized pieces.
3 In a large bowl, mix the cut cucumber
with the prepared dressing, garlic and chili
oil. Toss it well. Serve, garnished with
sesame seeds and cilantro. (Note: if you
prefer to omit the chili oil, heat up a
tablespoon of oil in a pan and drizzle it
over the cucumber. Seems weird, but in
Chinese cooking, uncooked vs. cooked oil
have different flavors and are treated as
such!)

$2.30 $8.42 $2.05

$2.24 $9.59 $72.09

$1.85 $14.58 $1.70

$8.67 $11.48 $4.28

Necklaces, Earrings and…

Shopee

NUTRITION FACTS
Calories: 71kcal (4%) Carbohydrates: 9g (3%)
Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 1g
(5%) Sodium: 837mg (35%) Potassium: 240mg (7%)
Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 292IU
(6%) Vitamin C: 5mg (6%) Calcium: 36mg (4%)
Iron: 1mg (6%)
nutritional info disclaimer


   

DID YOU MAKE THIS?

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YO U M AY A LS O L IK E …

Quick Cucumber Salad

with Asian Dressing

Chinese Cucumber Salad

Cold Tofu Salad

Chinese Tofu Salad

ABOUT JUDY
Judy is the mom of The Woks of Life
family. Born in Shanghai, she arrived in
the U.S. at age 16. Fluent in both English
and three separate Chinese dialects, she's
our professional menu translator when
we're eating our way through China.
Dedicated to preserving disappearing
recipes and traditions, her specialty is all
things traditional, from mooncakes to
home-style stir-fries.

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 COMMENTS
173

NE WEST 

DINA VERRILLI
posted: 1 day ago

Thank you so much for this simple and delicious

recipe! We ate it along side some home made
Chicken Adobo. It’s definitely a keeper!

0 R EPLY

AUGUSTINA
posted: 23 days ago

Great salad, made it a few times now!

0 R EPLY

JUDY AUTHO R

posted: 21 days ago

Us too :-) Enjoy.

0 R EPLY

MAY LA N I
posted: 1 month ago

This is my mothers favorite snack! thanks so much

for sharing

1 R EPLY

JUDY AUTHO R

posted: 1 month ago

You are welcome.

0 R EPLY

DOLORES
posted: 1 month ago

I can’t find seedless cucumbers can I use regular?

0 R EPLY

JUDY AUTHO R

posted: 1 month ago

Yes, Dolores, you can also try scooping out

some of the seeded center.

0 R EPLY

DEON MATZEN
posted: 2 months ago

we use to eat this any time we went to the jiaozi

factory in Beijing. This is great!

1 R EPLY

JUDY AUTHO R

posted: 2 months ago

How wonderful, Deon, thank you so much

for trying our recipes :-)

0 R EPLY

DAV I D
posted: 3 months ago

Wow – 10 stars. I am not a big fan of cucumber and

ate this dish in record time. Can’t wait to make it
again! Thank you!

0 R EPLY

JUDY AUTHO R

posted: 3 months ago

Enjoy, David :-)

0 R EPLY ×