This quick and flavorful Chinese side dish is made with cucumbers which are lightly smashed then tossed with vinegar, sesame oil, salt and a pinch of sugar.
During a recent visit to NYC, I was reintroduced to one of my favorite Asian side dishes: Chinese Smashed Cucumbers. Similar to a quick pickled cucumbers, this recipe is delicious and fast! I love to whip it up for an afternoon snack when I want something crunchy, and my kids love them, too!
What Can You Serve Chinese Smashed Cucumbers With? I love to serve them with all sorts of Asian dishes such as Garlic Chicken and Green Beans, Orange Chicken Lettuce Cups, and Shrimp Pad Thai.
Ingredients
- Cucumbers: I like to use English or Persian cucumbers as they have fewer/smaller seeds.
- Soy sauce: Full of savory, umami flavor, it acts as the base of the sauce.
- Rice vinegar: I use natural rice vinegar, which is milder than regular vinegar, and somewhat sweet. You can experiment and use different flavors of rice vinegar though!
- Sesame oil: Adds a light nutty flavor to the cucumbers. Use toasted sesame oil to give a more rich flavor!
- Sugar: Balances out the flavors in the sauce.
How to Make Chinese Smashed Cucumbers
Step 1. Cut your cucumber into quarters, then use the flat side of your knife to gently smash the cucumbers. Then cut into bite sized pieces.
Step 2. Add the cucumbers to a large bowl, then toss in the remaining ingredients until well coated in the sauce.
Top with sesame seeds or chili flakes, and enjoy your Chinese Smashed Cucumbers!
Frequently Asked Questions
In Chinese cooking and other types of Asian cuisine, cucumbers and pickles are used to counter-balance spicy food. The sweet and tangy flavors paired with the cold, crisp cucumbers are the ideal way to offset hot and spicy foods.
You can make them in just 5 minutes, but the longer they sit, the more flavorful they become! They will be good in an airtight container in the fridge for up to 4 days.
Doing so will help remove excess water, and improve the crunchy texture, but it isn’t required. Especially if you’re just quick pickling. If you do sprinkle salt on the cucumbers, let it sit for a couple minutes and then rinse thoroughly, otherwise you’ll have very salty pickles.
More Asian Inspired Recipes
- Vietnamese Shrimp Noodle Bowls
- Spicy Asian Coleslaw
- Thai Basil Shrimp
- Garlic Bok Choy
- Chicken and Green Bean Stir-Fry
Eat It, Like It, Share It!
Did you try this side dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Want to make them spicy? Add in a hefty pinch of chili flakes or Sambal Oelek. You can also leave out to keep mild.
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Chinese Smashed Cucumbers
Ingredients
Instructions
- Using the back of a chef's knife, gently smash the cucumbers a bit. Next, cut them into bite-sized chunks.
- Place smashed cucumber pieces in a bowl and toss with remaining ingredients. Check for seasoning and adjust accordingly. Serve room temperature or chill to serve later.
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