Smashed Cucumber Salad Smashed Cucumber Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

Smashing cucumbers might seem novel, but the technique simplifies prep and helps tenderize, allowing the cucumber to quickly absorb this dressing’s hot-and-sour flavours. Serve as a refreshing starter or a palate-cleansing side.

  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 2 servings



Place cucumbers on cutting board; using rolling pin, smash until skins are split. Tear into 1-inch pieces; transfer to colander. Sprinkle with salt; let stand for 10 minutes. Pat dry.

In bowl, whisk together vinegar, chili garlic sauce, sugar and sesame oil until sugar is dissolved. Add cucumbers and sesame seeds; toss to coat. Sprinkle with green onion, peanuts and red pepper powder.

Test Kitchen Tip: To make your own gochugaru, mix equal parts cayenne pepper and hot pepper flakes.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 579 mg
  • Sugars 6 g
  • Protein 4 g
  • Calories 122
  • Total fat 7 g
  • Potassium 407 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 8
  • Folate 16
  • Calcium 5
  • Vitamin A 5
  • Vitamin C 12
Share X
Appetizers & Snacks

Smashed Cucumber Salad