Smashed Cucumber Salad

Smashed Cucumber Salad

Why everyone's smashing cucumbers

This salad went viral on TikTok, with creators everywhere filming themselves bashing cucumbers and shaking them up in containers. The idea itself is much older: pai huang gua, a smashed cucumber salad, has been a staple in Chinese home cooking for generations.

Smashing matters more than it looks. The cucumber breaks into rough, craggy pieces that grab the dressing in a way neat slices never do. Our version keeps the garlic, vinegar and chilli heat of the original. It works in spring because cucumbers are crisp and cheap again, and it takes almost no effort, which leaves you free to mind the barbie.

Make It a BBQ Spread

  • Salmon: Char-grilled salmon fillets with a honey-soy glaze. The vinegar cuts straight through the richness.
  • Pork: Sticky pork belly skewers or char siu-style pork neck.
  • Vegetarian: Grilled eggplant with miso butter to make it a plant-based spread.

Tips & Swaps

  • Make ahead: Salt and dry the cucumbers up to 4 hours ahead and keep them chilled. Dress within 30 minutes of serving.
  • Storage: Leftovers keep a day in the fridge. They soften, but taste even more garlicky.
  • Swaps: No black vinegar? Use rice vinegar with a splash of balsamic. For mild palates, leave out the chilli oil and add toasted peanuts for crunch.
  • Spring extras: Add shaved radish or blanched snow peas for extra colour.

Stock Your Pantry

Black vinegar is the ingredient that makes this taste restaurant-level, so it's worth keeping a bottle in the cupboard Chinkiang Vinegar 550ml

A good toasted sesame oil and a jar of crunchy chilli oil will carry you through the whole series. Serve in a bamboo bowl for an easy outdoor table.

Shop the pantry online, we'll help you find everything on the list.

Smashed Cucumber Salad

Andrew Harrington
Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Calories

65

Why is everyone smashing cucumbers? Because those rough, craggy edges soak up every drop of garlicky, tangy, chilli-spiked dressing. Inspired by the classic Chinese pai huang gua, this viral smashed cucumber salad is crisp, punchy and ready in min...

Ingredients

  • 4 Lebanese cucumbers (about 500 g)
  • 1 tsp sea salt flakes
  • 2 spring onions, thinly sliced
  • Dressing
  • 2 tbsp light soy sauce or tamari
  • 1½ tbsp Chinkiang black vinegar (or rice vinegar)
  • 1 tsp caster sugar
  • 2 tsp toasted sesame oil
  • 1–2 tsp chilli oil, to taste
  • 2 garlic cloves, finely grated
  • Garnish
  • 1 tbsp toasted sesame seeds
  • Small handful coriander leaves

Directions

  1. Lay the cucumbers on a board. Press down firmly with the flat of a large knife or bash lightly with a rolling pin until they split along their length.
  2. Tear or cut them into rough 3 cm pieces, discarding any very watery seed sections.
  3. Toss with the salt in a colander and leave to drain for 15 minutes. This draws out water so the dressing doesn't dilute.
  4. Meanwhile, whisk the soy, vinegar and sugar until the sugar dissolves. Stir in the sesame oil, chilli oil and garlic.
  5. Shake off the excess liquid from the cucumbers and pat them dry with paper towel.
  6. Toss the cucumbers and spring onion with the dressing and rest for 5 minutes.
  7. Tip onto a serving plate and scatter with sesame seeds and coriander just before serving.
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