China / Appetizers

Smashed cucumber salad

Name: Smashed cucumber salad
Prep time: 15 min
Yield: 2 portions
Cuisine: China
Ingredients: 300 g cucumber; 1 garlic clove, minced; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 0.5 tsp sugar

Crisp cucumber with garlic, sesame oil and a tangy dressing.

Prep15 min

Cook0 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Lightly crush the cucumber with a rolling pin on a stable board, then cut into bite-size pieces.
Mix soy sauce, vinegar, sesame oil, sugar and garlic in a bowl.
Toss the cucumber with the dressing and leave for five minutes.
Taste and serve. Keep chilled if not eating immediately.

A little kitchen note

Crushing creates uneven edges that catch the dressing. Add chili oil at the table if you want heat.

Allergen notes

Soy, sesame; wheat in many soy sauces. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 55 kcal
Protein: 1.8 g
Carbs: 7.4 g
Fat: 2.5 g
Fibre: 0.9 g
Total sugar: 3.7 g
Sodium: 482 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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