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smashed cucumber salad in bowl - top down view

Smashed Cucumber Salad

An easy and refreshing spin on cucumber salad!
5 from 1 vote
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Course: Salad, Side Dish
Cuisine: Asian
Keyword: dairy free, gluten free, quick and easy, vegan
Prep Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 40kcal
Author: Holly Gray


  • 2 English cucumbers
  • 1 teaspoon white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic
  • 2 tablespoons seasoned rice wine vinegar
  • 1 teaspoon tamari
  • 1 teaspoon toasted sesame oil
  • 1/8 teaspoon red pepper flakes or to taste


  • Place the cucumbers onto a flat work surface. Lay the blade of a large knife flat across the top of a cucumber. Press down until you hear the crack of the cucumber skin. Repeat as you work your way down the length of the cucumber.Repeat with the second cucumber.
  • Slice each smashed cucumber in half lengthwise then slice each section into 1-inch pieces. Transfer to a colander.
  • Sprinkle the cucumber slices with white sugar and salt. Toss to coat then set aside to drain for 30 minutes.
  • In a small bowl, whisk together the garlic, seasoned rice wine vinegar, tamari, sesame oil, and red pepper flakes.
  • Transfer the drained cucumbers to a medium-sized bowl. Add the dressing and toss to coat thoroughly.
  • Cover and refrigerate for 30 minutes then serve cold.


Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 960mg | Potassium: 231mg | Fiber: 1g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg
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