Save to Pinterest I threw this together on a sweltering afternoon when nothing sounded good except something cold, crunchy, and aggressively flavorful. The smashing part felt oddly satisfying—like the cucumber knew it was about to become something better. One bite and I understood why this recipe went viral: it tastes like umami decided to throw a party in your mouth.
I started making this for weeknight dinners when I needed something bright to cut through heavier dishes. My partner, who claims to hate cucumbers, ate half the bowl standing at the counter. Now its the thing I bring to potlucks when I want people to ask for the recipe.
Ingredients
- Cucumbers: Use the coldest ones you can find, they stay crispest and the chill makes every bite more refreshing.
- Spring onions: Slice them thin so they mingle instead of dominate, their sharpness mellows beautifully with the vinegar.
- Sea salt and sugar: This duo draws out water and seasons from the inside out, dont skip the resting step.
- Rice vinegar: Unseasoned is key, you want clean tang without hidden sweetness messing with your balance.
- Toasted sesame oil: A little goes a long way, it adds nuttiness that makes the whole dish feel complete.
- MSG: The star player, it amplifies every other flavor without tasting like anything specific, just pure savory bliss.
- Soy sauce: Just half a teaspoon adds depth, use tamari if youre avoiding gluten.
- Garlic: Mince it fine so it distributes evenly, raw garlic here is punchy in the best way.
- White pepper: Optional but lovely, it has a floral heat that black pepper cant match.
- Sesame seeds: Toasted ones taste like tiny nutty gems, keep extra for garnish because they make it look intentional.
- Chili crisp: This is where you decide how much chaos you want, I always add more than I plan to.
Instructions
- Smash and slice the cucumbers:
- Wash them well, cut off the ends, then halve them lengthwise. Lay your knife flat on top and press down firmly until they crack and split into jagged pieces. Chop into bite-sized chunks and toss them in a big bowl.
- Season and rest:
- Sprinkle salt and sugar over the cucumbers, toss them around, then leave them alone for five minutes. Youll see a little puddle form at the bottom, thats excess water leaving so the dressing can move in.
- Drain the liquid:
- Pour off or scoop out the water that pooled in the bowl. If you skip this the salad gets diluted and sad.
- Build the dressing:
- Add rice vinegar, sesame oil, MSG, soy sauce, minced garlic, white pepper if using, and sesame seeds. Toss everything until each piece is slicked and shiny.
- Add heat:
- Stir in chili crisp or chili oil to taste. Start with one teaspoon if youre cautious, I usually go for two and regret nothing.
- Fold in spring onions:
- Scatter the sliced green parts over the top and fold them through gently. They add color and a sharp little bite.
- Taste and adjust:
- This is your moment to fix anything, more vinegar for tang, more MSG for depth, more chili for danger. Serve right away or let it chill for ten minutes if you want maximum crunch.
- Garnish and serve:
- Finish with a sprinkle of sesame seeds on top. It looks prettier and tastes even better.
Save to Pinterest The first time I served this at a barbecue, someone asked if Id ordered it from a restaurant. I didnt correct them right away because it felt good to let them think I had secrets. Now its the dish I make when I want to look effortless and taste unforgettable.
Why Smashing Works Better Than Slicing
Smashed cucumbers have rough, uneven surfaces that grab onto dressing like theyre trying to absorb every drop. Smooth slices just let it slide off. The texture also changes, you get these satisfying crunchy shards instead of polite little rounds. It feels more alive somehow, like the cucumber is participating instead of just sitting there.
Make It Your Own
Swap spring onions for fresh coriander if you want herbal brightness, or dill if youre feeling Scandinavian. Add a splash of lime juice for extra zing, or toss in thinly sliced radishes for more crunch and color. If you want it sweeter, a tiny drizzle of honey tempers the heat without making it dessert.
Serving and Storing Tips
This salad is best eaten within a few hours while the cucumbers still have backbone. If you need to prep ahead, smash and season them but hold off on adding the dressing until just before serving. It pairs beautifully with grilled anything, rice bowls, or eaten straight from the bowl while standing in front of the fridge.
- Chill the cucumbers beforehand for extra refreshment on hot days.
- Double the batch if youre serving more than two people, it vanishes fast.
- Leftovers lose crunch but the flavor stays wild, eat them within a day.
Save to Pinterest This recipe taught me that sometimes the best dishes are the ones you dont overthink. Just smash, toss, taste, and let the cucumbers do what they were born to do.
Recipe Questions
- → How do I prepare the cucumbers for this dish?
Slice cucumbers lengthwise, gently smash them to crack, then cut into bite-sized pieces. Salting draws out moisture and enhances texture.
- → Can I substitute MSG in this preparation?
Yes, you can omit MSG or replace it with natural umami boosters like mushroom powder or soy sauce to maintain depth.
- → What role does rice vinegar play in this salad?
Rice vinegar adds a mild tang and subtle sweetness, balancing salty and savory seasonings for a refreshing flavor.
- → Is it necessary to chill the salad before serving?
Chilling enhances crunch and melds flavors, but the salad can also be served immediately for a fresher bite.
- → How can I adjust the spiciness of this dish?
Add chili crisp or chili oil to taste, or omit for a milder variation without losing key flavors.