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Smashed-Cucumber Salad

Smashed-Cucumber Salad


  • 2 English cucumbers
  • 2 garlic cloves
  • Kosher salt
  • 1 1/2 tablespoons cider vinegar
  • 2 teaspoons sesame oil
  • Chinese red pepper flakes (optional)


  1. Cut the cucumbers in half lengthwise and place on a cutting board, cut sides down. Press the flat side of a large knife against the curved top of the cucumber and press down gently to smash. Repeat along the length of each cucumber half, then cut into chunks.
  2. Smash the garlic cloves with the flat side of the knife and place in a colander with the cucumbers. Sprinkle with salt and toss to coat. Set the colander over a bowl and let the liquid drain about 10 minutes.
  3. Transfer the drained cucumber and garlic to a large bowl. Add the vinegar and toss to coat, then drizzle with the oil and sprinkle with red pepper flakes if desired.


  • Use English cucumbers, which have a more concentrated flavor. Plus, their thinner skin makes smashing easier, Wang says.


  • Recipe by Chao Wang, chef at Hunan Slurp in New York City.


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