How to make this easy, refreshing Sichuan-style Spicy COLD Smashed Cucumber Salad! Cucumbers tossed in a spicy, tangy, and sweet sauce.
Whenever I find a lonely cucumber hiding in the back of my fridge, this spicy smashed cucumber salad is usually what it becomes.
It’s one of those recipes that’s almost too easy to warrant a recipe. Smash a couple of cucumbers, toss them in a bold, punchy dressing, and you’ve got a refreshing side dish that’s spicy, tangy, slightly sweet, and incredibly addictive.
The best part? There’s absolutely no cooking involved. It’s perfect for hot days when you can’t bear to turn on the stove, or when you just need one more vegetable dish to round out dinner.
Traditionally, the cucumbers are lightly salted first to draw out excess moisture, resulting in an even crunchier salad. These days though, I often skip that step altogether. If I’m making this for lunch or dinner, I want to eat it straight away! And skipping the salting means one less bowl to wash. The salad is still delicious, just a little juicier as it sits.
If you have the extra 30 minutes, definitely salt the cucumbers—the recipe here includes salting instructions. Make a big batch of cucumber salad, and store in the fridge to have throughout the week. If you don’t have the extra time (or energy!), don’t let that stop you from making this recipe.
What Is Sichuan Smashed Cucumber Salad?
Smashed Cucumber Salad, or Pai Huang Gua (拍黄瓜), is a Chinese cold side dish made by smashing cucumbers and tossing them in a spicy bold dressing.
The beauty of this dish is that there’s no actual cooking involved! The cucumbers are simply smashed, seasoned, and served chilled.
Smashing the cucumbers isn’t just for fun (although it’s superrr satisfying!). It creates cracks and uneven edges that serve to soak up the dressing, so every cucumber nook and cranny is packed with flavour.
This version is inspired by the classic Sichuan-style spicy and tangy recipe, with a dressing made from soy sauce, vinegar, chilli oil, and a touch of sugar for balance. It’s crunchy, refreshing, spicy, tangy, and slightly sweet all at once.
It’s commonly served as a cold appetiser or side dish alongside rice, noodles, or other family-style dishes, making it an easy way to add something fresh and vibrant to any meal.
Why You’ll Love This Recipe
- Ready in just 10 minutes.
- No cooking required.
- Refreshing, crunchy and full of bold Sichuan-inspired flavours.
- A great way to use up leftover cucumbers.
- Pairs well with almost any Asian meal.
- Easy to customise depending on how spicy, tangy or sweet you like it.
How to Make Spicy Cold Smashed Cucumber Salad?
Making this can’t be easier!
- Smash the cucumbers and rough chop.
- Add a bit of salt and work through the cucumbers. Allow to hang out for 30 minutes in the fridge to draw out liquid. Skip this if you’re planning to finish this in one seating (I usually do)! But of course, make sure you’re using cucumbers freshly out of the fridge.
- Drain off the excess liquid off cucumbers.
- Combine all the ingredients for the sauce with the cucumbers.
- Ready to serve! Or pop in the fridge overnight to let flavours fully develop AND for extra chill!
What Cucumbers to Use?
I love using Japanese or English cucumbers for this. These are cucumbers with a darker green skin, and not as much of that watery soft core as our local cucumbers. Those will work too btw, you will just have less of the harder, fleshy parts.
To smash the cucumbers, you can use the flat side of the knife and lightly (or with a lot of force if you’re a weakling like me) mash the cucumbers until it breaks apart. I find hitting the cucumbers terrifying; instead I would lay the knife flat against the cucumber, and press down with the fleshy part of my palm. Using my body weight I would press down until the cucumber cracks.
You can also use a meat mallet, or I prefer using my trusty pestle to do the deed for me with less effort.
Why Smash the Cucumbers?
This is not just a fun, anger-releasing activity, we do this for a tastier cucumber salad! When you smash the cucumbers, it creates uneven ridges in the cucumber. Tossing these smashed cucumbers with the seasoning sauce will allow full infusion of all those delicious flavours throughout the cucumber. An unsmashed cucumber has smooth surface. You’ll find the seasoning sauce slides off the cucumbers, giving you bites with no flavours!
What is in the Seasoning Sauce for Cold Smashed Cucumber Salad?
This seasoning sauce is EXTREMELY versatile. You can toss this through some noodles as well. Another ingredient I love using this for would be for tofu skin strips!
- Light Soy Sauce: This is the main salting agent in the salad.
- Vinegar: This adds that all-important tang! Chinese rice vinegar is traditional, but I love using my Apple Cider Vinegar for this.
- Sesame Oil: I love sesame oil for this!
- Sugar: This balances out the flavours of the salad.
- Garlic: If you love garlic, make sure you don’t forget this.
- Chilli Oil: Any chilli oil you like will work, of course I have to use my Crispy Chilli Oil for this! You can also use chilli flakes in place of the oil. If you want a non-spicy version then skip this.
- Cilantro/Coriander: A fresh sprig of cilantro or coriander will immediately level up this salad.
How to Level Up Cold Smashed Cucumber Salad?
You CAN serve and eat this immediately. If you want an even more intense flavour? Leave it in the fridge overnight! This will kickstart some of the pickling process, giving you a more developed salad. This will also get you super cold salad!
More Recipes Like This
Spicy Cold Smashed Cucumber Salad | Sichuan style!
1-2
servings30
minutes0
minutesKeep the screen of your device on
Ingredients
2 Japanese or English cucumbers
1/2 tsp salt
- Seasoning Sauce
1 tbsp light soy sauce
1 tbsp apple cider vinegar
1 tbsp sesame oil
1 tbsp chilli oil
1 tbsp sugar
2 cloves garlic, minced
1 tbsp sesame seeds
2 to 3 sprigs fresh cilantro or coriander
Directions
- With a flat side of the knife, or I like to use a pestle, lightly mash the cucumbers. Then rough chop into pieces.
- Add salt to the cucumbers and work through. Place this in the fridge and let it hang out for about 30 minutes. After 30 minutes, drain off the excess liquid.
- Combine all the ingredients for the seasoning sauce and add the cucumbers. Toss to combine. Serve immediately or keep in the fridge overnight to fully develop the flavours.
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