Pin This I was scrolling late one night when I saw someone smashing cucumbers with the side of a knife, tossing them with garlic and chili oil, and calling it dinner. It looked absurdly simple, almost too easy to be good. The next afternoon I had two Persian cucumbers sitting in the crisper and leftover rotisserie chicken I didn't know what to do with. I smashed those cucumbers with the flat of my palm, tossed everything together in a big bowl, and took a bite standing over the sink. The crunch was so loud my roommate asked what I was eating from the other room.
The first time I made this for friends, I served it on a big white platter and they thought I'd ordered it from somewhere. One of them asked for the recipe before she'd even finished her plate. I told her it was just smashed cucumbers and chicken, and she didn't believe me until I walked her through it step by step. Now she texts me photos every time she makes it with whatever protein she has on hand.
Ingredients
- Persian or mini cucumbers: They stay crisp and have fewer seeds than regular cucumbers, plus they fit perfectly in your hand when you're smashing them.
- Scallions: Use both the white and green parts for a sharp bite that mellows as it sits in the dressing.
- Garlic: Mince it as fine as you can so it distributes evenly and doesn't overpower any single bite.
- Rotisserie chicken: Pull off the skin before shredding so the meat soaks up the dressing instead of sliding off.
- Light soy sauce: It adds salt and umami without turning the cucumbers dark or heavy.
- Rice vinegar: The gentle acidity brightens everything without making it taste pickled.
- Toasted sesame oil: A little goes a long way, so measure carefully or it will take over the whole bowl.
- MSG: It deepens the savory flavor in a way salt alone can't, but you can leave it out if you prefer.
- Sugar: Just a pinch balances the vinegar and rounds out the dressing.
- Chili flakes or chili crisp: Start with less and add more after tasting, especially if you're using chili crisp with oil.
- Toasted sesame seeds: They add a nutty crunch and make the whole thing look finished.
- Fresh cilantro: Completely optional, but it adds a bright herbal note if you're into it.
Instructions
- Smash the cucumbers:
- Lay them flat on your cutting board and press down with a rolling pin or the side of your knife until they crack open but don't fall apart. Then slice them into chunky angled pieces that look casual and inviting.
- Toss the vegetables:
- Combine the smashed cucumber pieces, scallions, and garlic in a large bowl. Use your hands if you want to get a feel for the texture.
- Make the dressing:
- Whisk together soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes in a small bowl until the sugar dissolves. Taste it with your fingertip and adjust the heat or sweetness before pouring.
- Dress and rest:
- Pour the dressing over the cucumbers and toss everything until every piece is coated. Let it sit for five minutes so the cucumbers release a little juice and the flavors start to mingle.
- Plate and top:
- Pile the dressed cucumbers onto a platter or shallow bowl, then scatter the shredded chicken over the top in loose, generous handfuls.
- Garnish and serve:
- Sprinkle with sesame seeds and cilantro if using. Serve right away while the cucumbers are still cold and crunchy.
Pin This I made this on a hot July night when I didn't want to turn on the stove, and it became my entire dinner rotation for the rest of the summer. My partner started requesting it by name, asking if we could have the cucumber thing again instead of ordering in. It's one of those recipes that makes you feel like you're taking care of yourself without any effort at all.
How to Smash Cucumbers Without Making a Mess
Place a clean kitchen towel under your cutting board to keep it from sliding around. Press down firmly but not violently, you want the cucumber to crack and split, not explode into shards. If you don't have a rolling pin, the flat side of a chef's knife works just as well, or even the bottom of a small skillet.
What to Do with Leftover Dressing
If you have extra dressing at the bottom of the bowl, don't toss it. Pour it over rice, toss it with cold noodles, or use it to marinate tofu or hard boiled eggs. It keeps in the fridge for up to a week and gets better as the garlic mellows out.
Ways to Make It Your Own
This recipe is incredibly flexible and responds well to whatever you have on hand or whatever mood you're in. I've made it with grilled shrimp, crispy tofu, and even leftover steak, and it's been good every time. The base stays the same, but the toppings can change with the season or your appetite.
- Add roasted peanuts or cashews for extra crunch and richness.
- Swap the rotisserie chicken for poached shrimp or seared salmon.
- Toss in thinly sliced radishes or shredded carrots for more color and bite.
Pin This This salad reminds me that good food doesn't have to be complicated or take all afternoon. It just has to taste bright and feel satisfying, and this one does both every single time.
Recipe FAQ
- → What type of cucumbers work best?
Use Persian or mini cucumbers for the best crunch and size. English cucumbers can be substituted but are milder-flavored.
- → Can the chicken be substituted?
Yes, poached or grilled chicken works well as alternatives to rotisserie, adding similar protein and flavor.
- → Is MSG necessary in the dressing?
MSG is optional; it enhances umami but can be omitted without compromising the overall taste.
- → How long should the salad rest before serving?
Allowing about 5 minutes lets the dressing meld with the cucumbers, balancing flavors and softening textures slightly.
- → What can be added for extra crunch?
Roasted peanuts or sliced radishes provide additional texture and a nutty or peppery note to complement the salad.