Spicy Cold Smashed Cucumber Salad | Sichuan style!

How to make this easy, refreshing Sichuan-style Spicy COLD Smashed Cucumber Salad! Cucumbers tossed in a spicy, tangy, and sweet sauce.

I always have that odd cucumber lying around, I make this! This is an ultra easy Spicy Sichuan Cold Smashed Cucumber Salad! It’s the perfect combination of spicy, sweet and tangy, and when served cold, is the best thing to have on those hot, sweltering days. Best of all, no cooking required!

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!

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Spicy Cold Smashed Cucumber Salad | Sichuan style!

Recipe by Sha

5.0 from 1 vote

Course: Recipes

Servings

1-2

servings

Prep time

30

minutes

Cooking time

0

minutes

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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