Crushed Cucumber Salad (Vegan)
Beverages
Ingredients:
- 4 Persian or mini cucumbers (about 500 g), or 2 English cucumbers
- ¾ tsp salt, divided
- 2 garlic cloves, finely minced or grated
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or tamari (use tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tsp maple syrup or sugar
- ½ tsp chili flakes or chili oil, to taste
- 1 tbsp toasted sesame seeds
- 2 spring onions, thinly sliced
- 1 tsp fresh ginger, finely grated (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Equipments:
- Large knife or rolling pin (for crushing)
- Cutting board
- Colander or strainer
- Small bowl (for dressing)
- Whisk or fork
- Serving bowl
- Paper towels or kitchen cloth
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Crush the Cucumbers
Place the cucumbers on a cutting board. Using the flat side of a large knife or a rolling pin, bash each cucumber firmly along its length until it cracks and splits open — you want them broken, not pulverized. They don’t need to be uniform. Crushing (rather than slicing) creates jagged, irregular surfaces that absorb the dressing far better than smooth cuts and gives the salad its signature rustic texture. Cut or tear the crushed cucumbers into 3–4 cm (1–1½ inch) bite-sized pieces. - Salt and Drain
Transfer the cucumber pieces to a colander or strainer set over a bowl. Sprinkle with ½ tsp salt and toss to coat. Let sit for 10–15 minutes — the salt draws out excess moisture, concentrating the cucumber flavor and preventing the dressing from being diluted. After resting, pat the cucumbers dry with a paper towel or kitchen cloth. Don’t rinse — the residual salt seasons the salad. - Make the Dressing
In a small bowl, whisk together the minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili flakes, and grated ginger (if using) with the remaining ¼ tsp salt. Taste and adjust — it should be punchy, tangy, slightly sweet, and fragrant. If you want more heat, add extra chili flakes or a drizzle of chili oil. - Dress and Toss
Transfer the drained cucumbers to a serving bowl. Pour the dressing over and toss well to coat every piece. Let the salad sit for at least 5 minutes before serving so the cucumbers absorb the dressing. The longer it sits (up to 20 minutes), the more intensely flavored it becomes. - Finish and Serve
Scatter the toasted sesame seeds, sliced spring onions, and fresh cilantro over the top. Serve immediately at room temperature or slightly chilled. Serve as a side dish, appetizer, or alongside rice, noodles, or any Asian-inspired meal.
Notes:
Crushing is the whole point — don’t slice the cucumbers. The jagged, broken edges created by bashing give the cucumbers a completely different texture and allow them to grip the dressing in a way that smooth slices never can. Every bite is a little different in shape and size, and that’s exactly what makes this salad so satisfying to eat.
Persian or mini cucumbers are the best choice — they have fewer seeds, thinner skin, and a crisper texture than English cucumbers. English cucumbers work well too; just cut them in half lengthways and scoop out the seeds before crushing if they’re very seedy. Avoid regular salad cucumbers — their thick skin and watery flesh make for a less enjoyable result.
Tips:
Don’t skip the salting and draining step — it is what keeps the salad from becoming watery within minutes of dressing. Pat them as dry as possible before adding the dressing. The dressing is intentionally bold and punchy — it’s meant to season the mild cucumber aggressively. Taste it on its own before using; it should seem almost too strong, as the cucumber dilutes it significantly. Let the salad rest for at least 5 minutes after dressing — 10–20 minutes is even better. The cucumbers absorb the garlic and vinegar and the whole thing transforms from good to extraordinary.
Storage:
Best eaten the day it’s made. The cucumbers continue to release water over time, so the dressing becomes diluted after a few hours. If making ahead, keep the drained cucumbers and the dressing separate, combining just before serving. Leftovers keep in the fridge for up to 1 day — drain off any excess liquid and add a fresh squeeze of rice vinegar before serving.
Swaps:
Use black rice vinegar (Chinkiang vinegar) for a deeper, more complex tang closer to the Sichuan original. Swap soy sauce for coconut aminos for a soy-free version. Use agave instead of maple syrup. Add a drizzle of chili crisp (like Lao Gan Ma) for a more complex heat. Swap spring onions for finely sliced shallots. Add 1 tbsp of crushed roasted peanuts for crunch and richness. Skip cilantro entirely or replace with fresh mint for a completely different herbal note. For a Korean-inspired twist, swap the soy and sesame dressing for gochujang, sesame oil, rice vinegar, and garlic.
Crushed Cucumber Salad (Vegan)
Ingredients:
- 4 Persian or mini cucumbers (about 500 g), or 2 English cucumbers
- ¾ tsp salt, divided
- 2 garlic cloves, finely minced or grated
- 2 tbsp rice vinegar
- 1 tbsp soy sauce or tamari (use tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tsp maple syrup or sugar
- ½ tsp chili flakes or chili oil, to taste
- 1 tbsp toasted sesame seeds
- 2 spring onions, thinly sliced
- 1 tsp fresh ginger, finely grated (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Features:
Instructions:
- Crush the Cucumbers
Place the cucumbers on a cutting board. Using the flat side of a large knife or a rolling pin, bash each cucumber firmly along its length until it cracks and splits open — you want them broken, not pulverized. They don’t need to be uniform. Crushing (rather than slicing) creates jagged, irregular surfaces that absorb the dressing far better than smooth cuts and gives the salad its signature rustic texture. Cut or tear the crushed cucumbers into 3–4 cm (1–1½ inch) bite-sized pieces. - Salt and Drain
Transfer the cucumber pieces to a colander or strainer set over a bowl. Sprinkle with ½ tsp salt and toss to coat. Let sit for 10–15 minutes — the salt draws out excess moisture, concentrating the cucumber flavor and preventing the dressing from being diluted. After resting, pat the cucumbers dry with a paper towel or kitchen cloth. Don’t rinse — the residual salt seasons the salad. - Make the Dressing
In a small bowl, whisk together the minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili flakes, and grated ginger (if using) with the remaining ¼ tsp salt. Taste and adjust — it should be punchy, tangy, slightly sweet, and fragrant. If you want more heat, add extra chili flakes or a drizzle of chili oil. - Dress and Toss
Transfer the drained cucumbers to a serving bowl. Pour the dressing over and toss well to coat every piece. Let the salad sit for at least 5 minutes before serving so the cucumbers absorb the dressing. The longer it sits (up to 20 minutes), the more intensely flavored it becomes. - Finish and Serve
Scatter the toasted sesame seeds, sliced spring onions, and fresh cilantro over the top. Serve immediately at room temperature or slightly chilled. Serve as a side dish, appetizer, or alongside rice, noodles, or any Asian-inspired meal.
