Ready for a vibrant, flavor-packed bite that instantly brightens up your table? Meet the Sichuan Smashed Cucumber Salad—it’s cooling, crunchy, savory, spicy, and kissed with aromatic sesame and garlic. This isn’t your average cucumber salad; every bite is a party of textures and bold, tingly flavors that’ll convert even the most cucumber-cautious into true believers.
Why You’ll Love This Recipe
- Ultra-Refreshing Crunch: The cucumber’s texture is crisp, juicy, and irresistible, with every smash releasing more flavor.
- Layers of Sichuan Flavor: From the tongue-tingling Sichuan sauce to the aromatic garlic and spicy sesame oil, this salad is bold and unforgettable.
- Quick & Easy: Ten minutes of hands-on time and a handful of pantry staples transform into a restaurant-worthy side or appetizer.
- Perfect for Sharing: Vibrant, colorful, and easily prepped ahead—ideal for dinner parties, picnics, or a zippy lunch side.
Ingredients You’ll Need
This Sichuan Smashed Cucumber Salad looks impressive, but requires just a handful of punchy ingredients—each one chosen for flavor, crunch, or color. Let’s take a closer look at what makes every bite sing.
- English cucumber: Their thin skins and small seeds mean you don’t need to peel or de-seed—just smash and go!
- Kosher salt: Draws out excess water from the cucumbers, so the salad is crisp rather than watery.
- Garlic cloves: Brings a bold, aromatic backbone that infuses the entire dish with savory depth.
- Fresh cilantro: Lends bright, herbal notes and a pop of color.
- Granulated sugar: A small amount balances the heat and acidity with gentle sweetness.
- Sichuan Sauce for Salad (or your favorite Sichuan peppercorn sauce): Provides the unmistakable tingling spice that makes this salad special.
- Rice vinegar: Adds a light, tangy zip that wakes up all the ingredients.
- Regular or light soy sauce: Offers deep savory umami and a gorgeous, glossy finish.
- Spicy sesame oil or toasted sesame oil: Either option adds nutty richness—use spicy for a gentle heat, toasted for more aroma.
- Roasted peanuts: Crushed and sprinkled on top, they deliver the essential salty crunch.
Variations
This Sichuan Smashed Cucumber Salad is endlessly customizable—which means you can adapt it depending on what you have on hand, or how spicy (or mild) you’d like it. Here are a few creative twists to get you started!
- Nut-Free Option: Swap peanuts for roasted sunflower or pumpkin seeds for a contrasting crunch without nuts.
- Make It Extra Fiery: Stir in a teaspoon of chili crisp or a dash of chili oil for major heat.
- Herb Swap: Try fresh mint or Thai basil if you’re not a cilantro fan—each gives the salad a totally different fragrance.
- No Sichuan Sauce? Use a mix of chili oil and a sprinkle of ground Sichuan peppercorns (or black pepper for less intensity) in a pinch.
How to Make Sichuan Smashed Cucumber Salad
Step 1: Smash, Slice, and Salt the Cucumbers
Lay your cucumber on a cutting board and use the flat side of a large chef’s knife or butcher’s knife to gently—but firmly—tap along the length until it cracks and splits. Don’t be shy! The cracking creates those signature jagged edges that soak up the dressing. Cut into bite-sized chunks and toss with kosher salt in a bowl. Refrigerate for 30 minutes so the salt can draw out excess water and give you that irresistible crunch.
Step 2: Chop Your Aromatics
While the cucumbers chill, finely chop your garlic cloves and fresh cilantro. The smaller, the better—it helps the aromatics mingle throughout the whole salad. Measure out your crunchy peanuts too (or give them a rough chop if whole), so they’re ready right before serving.
Step 3: Drain and Dress
Once the cucumbers have released their water, pour off the liquid. Add in the garlic and cilantro, and toss everything together so the flavors start mingling. Now, drizzle in the sugar, Sichuan sauce, rice vinegar, soy sauce, and sesame oil. Give it all a good toss—watch as the dressing clings to every craggy cucumber edge.
Step 4: Top with Crunchy Peanuts and Serve
The final touch: a generous shower of roasted peanuts right before serving. They bring salty, toasty crunch with every bite. Serve immediately for extra crunch or let it sit for a few extra minutes for the flavors to deepen. If you prepped ahead, wait to add the peanuts until just before eating so they stay crisp.
Pro Tips for Making Sichuan Smashed Cucumber Salad
- Smash, Don’t Slice: Give the cucumber a good whack! Smashing creates nooks and crannies that soak up all the bold dressing—far more flavor than simple slices.
- Salt and Wait: Don’t skip the 30-minute salting and chilling step—it guarantees extra crunch and almost “pickles” the cucumbers lightly for maximum taste.
- Add Peanuts Last: Only sprinkle the peanuts right before serving—this keeps them perfectly crisp rather than soggy.
- Choose the Right Sesame Oil: For more intense nuttiness, pick toasted sesame oil. If you’re going for heat, opt for spicy sesame oil for an authentic kick.
How to Serve Sichuan Smashed Cucumber Salad
Garnishes
The finishing touch to any Sichuan Smashed Cucumber Salad is all about the garnish! A few extra cilantro leaves or a scattering of sliced scallions will make your salad pop with color and fragrance. If you love heat, a pinch of chili flakes or finely sliced fresh red chili will dial up that beautiful spicy flair.
Side Dishes
This salad is wildly versatile, pairing beautifully with steamed rice, dumplings, grilled skewers, or noodle dishes. The cool, crunchy cucumbers provide the perfect counterpoint to spicy mains or hearty proteins, making it a star at both weeknight dinners and special feasts.
Creative Ways to Present
For extra pizzazz, serve Sichuan Smashed Cucumber Salad on a long platter sprinkled with peanuts and herbs, or pile it high in small bowls for an appetizer spread. If you’re hosting, try layering the cucumbers in glass jars for fun, portable “salad shooters.” Every method shows off its vibrant green and gold colors!
Make Ahead and Storage
Storing Leftovers
To keep Sichuan Smashed Cucumber Salad fresh, transfer any leftovers to an airtight container and store in the fridge for up to 2 days. The flavors get even bolder overnight, but the cucumbers will soften and soak up more dressing, so be sure to enjoy soon for the best texture.
Freezing
Freezing isn’t recommended for this salad—cucumbers lose their signature crunch and turn watery once thawed. It’s quick enough to prepare fresh, so you can enjoy that amazing bite every time.
Reheating
This recipe is meant to be served cold or at room temperature. If it’s been in the fridge, just give it a quick toss and let it sit out for 10 minutes to take the chill off before enjoying.
FAQs
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Can I use regular cucumbers instead of English cucumbers?
Absolutely! While English cucumbers have thinner skin and fewer seeds, regular cucumbers also work well. Just peel them and scoop out the seeds before smashing so you get the same crisp, juicy texture.
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How spicy is Sichuan Smashed Cucumber Salad?
The spice level can be totally customized! The Sichuan sauce adds a gentle tingle, but you can make it as mild or fiery as you like by adjusting the type or amount of spicy oil and sauce. If you’re heat-shy, use regular sesame oil and go easy on the peppercorn sauce.
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Can I make Sichuan Smashed Cucumber Salad ahead of time?
Yes—making it a few hours (or even a day) ahead lets the flavors meld. Just remember to add the roasted peanuts right before serving so they stay crisp.
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What if I can’t find Sichuan Sauce for Salad?
No worries! Mix up some chili oil with a pinch of ground Sichuan peppercorns, or use a store-bought chili crisp. While the exact flavor won’t be the same, you’ll still get that signature spicy, aromatic kick.
Final Thoughts
If you’ve never tried Sichuan Smashed Cucumber Salad, now’s the time to let your taste buds travel! It’s outrageously easy, deeply flavorful, and guaranteed to become a year-round favorite for family, friends, and every gathering in between. Grab your cucumbers and dive in—you’ll be hooked after the first bite!
Print
Sichuan Smashed Cucumber Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: No-Cook
- Method: No-Cook
- Cuisine: Sichuan
- Diet: Vegan
Description
This Sichuan Smashed Cucumber Salad is a refreshing and flavorful dish with a mix of textures and spicy, tangy flavors. The smashed cucumber releases its juices, creating a delicious base for the garlic, cilantro, and savory sauce.
Ingredients
English Cucumber:
1 medium English cucumber
Kosher Salt:
1/2 teaspoon
Garlic:
4 cloves
Fresh Cilantro:
2 to 3 sprigs
Granulated Sugar:
2 tablespoons
Sichuan Sauce for Salad:
1 tablespoon
Rice Vinegar:
1 tablespoon
Soy Sauce:
1 tablespoon
Spicy Sesame Oil:
1 tablespoon
Roasted Peanuts:
2 tablespoons
Instructions
- Prepare Cucumber: Using the flat side of a large knife, crush the English cucumber to release juices. Cut into pieces and place in a bowl with salt. Refrigerate for 30 minutes.
- Prepare Ingredients: Finely chop garlic and cilantro.
- Combine Ingredients: Drain cucumber, add garlic, cilantro, sugar, Sichuan sauce, vinegar, soy sauce, and sesame oil. Toss well.
- Finish and Serve: Top with roasted peanuts.
Notes
- Make ahead: This salad can be made up to a day ahead for enhanced flavors.
- Storage: Refrigerate in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 8.2 g
- Sodium: 208.4 mg
- Fat: 5.8 g
- Saturated Fat: 0.8 g
- Carbohydrates: 11.5 g
- Fiber: 0.8 g
- Protein: 2.2 g
