- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 tsp
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 2 cloves
- ½ tsp
- 1 tsp
Process
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Rinse the cucumbers and pat dry. Trim the ends, then smash each cucumber with the flat side of a chef's knife or a rolling pin until it splits open. Cut into 3–4 cm irregular chunks.
Put the cucumber chunks in a colander set over a bowl. Sprinkle with 1 tsp salt and toss. Let sit for 10 minutes to draw out excess water, then discard the liquid and pat the cucumbers dry with paper towels.
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp sugar, 2 grated garlic cloves, and 0.5 tsp chili flakes (if using) until the sugar dissolves.
Add the drained cucumbers to a serving bowl. Pour the dressing over and toss well to coat. Let marinate for 5 minutes.
Just before serving, sprinkle with 1 tsp toasted sesame seeds and 2 sliced scallions, if using. Toss once more and serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the salt-and-drain step. Cucumbers are 95% water; without salting, the dressing turns watery within minutes and the salad loses its punch.
- Smashing the cucumbers creates jagged edges that grip the dressing far better than clean slices. Do not over-smash them into mush; you want large, crunchy pieces.
- The dressing can be made up to 3 days ahead and kept in a jar in the fridge. Dress the cucumbers only 5-10 minutes before serving so they stay crisp.
- If you want a creamier style, add 1 tbsp of plain yogurt or tahini to the dressing, but then it is no longer vegan.
Substitutions
- rice vinegar→apple cider vinegar or white wine vinegar (use half the amount, as they are stronger)
- soy sauce→tamari or coconut aminos for gluten-free
- sesame oil→a neutral oil with 1/4 tsp toasted sesame seeds crushed in
- sugar→honey or maple syrup (not vegan if honey)
- chili flakes→a few drops of sriracha or chili oil
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will release more liquid and soften over time, so it is best fresh. To revive, drain the excess liquid and add a splash of soy sauce and sesame oil before serving. Do not freeze; freezing ruins the crunch.
FAQ
The questions we get asked most
Why is my cucumber salad watery?
Cucumbers are mostly water, and salt draws it out. If you skip the 10-minute salting step, the dressing dilutes and pools at the bottom. Always salt the cucumbers, let them drain in a colander, and pat them dry before dressing. You can also salt them for up to 30 minutes for extra-crisp results.
Can I make this salad ahead of time?
You can prepare the dressing up to 3 days ahead and keep it in a jar in the fridge. The cucumbers, however, should be dressed no more than 10 minutes before serving. If you must assemble ahead, keep the cucumbers and dressing separate and toss just before eating.
How do I make it less salty?
The soy sauce and the salting step both add sodium. If you are sensitive, use low-sodium soy sauce and reduce the salting time to 5 minutes, then rinse the cucumbers briefly and pat dry. You can also add a squeeze of lime or a splash of rice vinegar to balance the saltiness.
Can I use regular slicing cucumbers instead of Persian or English?
Yes, but regular cucumbers have thicker skins and larger seeds. Peel them if the skin is tough, and scoop out the seeds with a spoon before smashing. The texture will be slightly softer, but the flavor will still be good.
Is this salad spicy?
With only 0.5 tsp chili flakes for 4 servings, it has a mild warmth. For more heat, add a sliced fresh red chili or increase the chili flakes to 1 tsp. For no heat, simply omit the chili flakes; the dressing is still flavorful from the garlic and sesame.
Can I add other vegetables or protein?
Absolutely. Thinly sliced radishes, shredded carrots, or edamame all work well. For a main dish, top with shredded cooked chicken, cubed tofu, or a soft-boiled egg. Adjust the dressing quantity if you add a lot of extras.
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