A Singaporean Mum

Smashed Cucumber Salad is proof that the simplest dishes can be the most refreshing. With its crunchy texture, light dressing, and subtle garlic aroma, this Chinese classic is cool, crisp, and perfect as a side or a snack. A few quick smashes, a toss in the sauce, and you’ve got a dish that’s as easy as it is delicious.

Here’s how I do it!

Ingredients (Serves 2–3)

3 medium cucumbers

1 tsp salt (to sweat cucumber)

Seasoning:

1 tbsp light soy sauce

1 tbsp Chinese aged black vinegar (老陈醋)

1/2 tbsp sesame oil

1/2 tsp sugar

2 cloves minced garlic

Garnish (optional):

Toasted sesame seeds

Method

1. Prepare the cucumbers

• Wash cucumbers, trim the ends.

• Place one cucumber at a time on a chopping board and smash gently with the flat side of the knife until it splits slightly.

• Cut into bite-sized pieces.

2. Salt and drain

• Place smashed cucumbers in a bowl, sprinkle with 1 tsp salt, and let sit for 5–10 minutes.

• Drain excess liquid to keep the cucumber crisp.

3. Make the seasoning

• In a small bowl, mix minced garlic, light soy sauce, vinegar, sugar and sesame oil.

4. Combine

• Toss the cucumbers with the seasoning until evenly coated.

• Garnish with toasted sesame seeds.

5. Serve

• Serve immediately as a refreshing cold side dish, or chill for 10–15 minutes for extra flavour.