Sichuan-Style Smashed Cucumber Salad Recipe

Smashing your cukes is fun and creates a lot of flavor.

A bowl of crisp and tender cucumbers in a vinegary dressing.

Serious Eats / J. Kenji Lopez-Alt

Why This Recipe Works

  • Smashing the cucumbers helps them rapidly absorb the flavor of the vinegar and garlic.
  • Salting the cucumber right after chopping and letting it drain for about 10 minutes before seasoning further concentrates its flavor.

Sichuan food gets a reputation for its fiery, mouth-numbing dishes, and quite fairly. They are certainly the dishes that make the biggest impression on you when you hit up a Sichuan restaurant or roam the streets of Chengdu. But as Joe DiStefano pointed out in his wonderful article on the flavors of Sichuan beyond ma la, there's a lot more to it than that. One thing you'll quickly notice (and thankfully notice, if you've been loading up on the hot stuff), is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether turnip, cabbage, peanuts, or cucumbers.

To be fair, sometimes chiles will feature in these cold pickled dishes as well (roasted chiles and cucumbers are a particularly common combination), but their primary role in a meal is to bring refreshment. Think of them as a palate cleanser between bites of the heavier stuff.

Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one. At some point in the last couple years, the technique of smashing cucumbers for salads has become so popular that the New York Times even wrote a trend piece about the subject. Does saying that they've been a thing long before the NYT discovered them make me a hipster? I suppose so. But it's true. Smashed cucumbers have always been delicious.

Here's the technique: Put a cucumber on the counter, skin and all, and smash it. Ta-da!

It's easy enough to slice a cucumber lengthwise, cut it into cubes, then toss those cubes with garlic and vinegar, so why bother with the smashing step? Well, the first is a practical one. Provided you've got yourself a heavy cleaver (the bottom of a skillet or a meat pounder will do just as well), then smashing an English or Japanese cucumber is a faster and more efficient way of breaking it up. You'll find that it tends to split lengthwise into 3 to 4 spears when you do so, then it's a simple matter of a few cross-cuts and you've got your cucumber cubes.

Using a cleaver to cross-cut smashed cucumbers.

Serious Eats / J. Kenji Lopez-Alt

But of course, there's another reason to smash: flavor.

Smashing the cucumber disrupts its internal structure in a wild, haphazard way, leaving some areas completely intact and crisp, while reducing other areas to tender rubble. It's this latter part that makes the smashed cucumbers particularly tasty, as it absorbs the flavor of the vinegar and the garlic. Salting the cucumber right after chopping and letting it drain for about 10 minutes before seasoning further concentrates its flavor.

The result is almost like a quick pickle. The cucumber gains tons of bright acidity while maintaining its crunch. Except it's even faster than a quick pickle. I don't know what you call it. A hyper-pickle? Flash-pickles? What you get if Cheetara and a pickle have a baby? You get the idea.

The one lesson I've learned the hard way about these pickles is that everything about them is quick: if you don't eat them within half an hour or so, they become soggy, limp, and slimy. Fortunately, they're so good I can't foresee this being a problem.

These pickles are the perfect side for hot Sichuan dishes like bang bang chickenlamb with cuminblistered green beanskung pao chicken, or (my favorite) mapo tofu.

September 2015

Recipe Details

Sichuan-Style Smashed Cucumber Salad Recipe

Active 15 mins
Total 15 mins
Serves 3 to 4 servings

Smashing your cukes is fun and creates a lot of flavor.


  • 1 whole English cucumber, washed, peeled in any especially thick areas (see notes)

  • Kosher salt

  • 2 medium cloves garlic, minced (about 2 teaspoons)

  • 1 teaspoon black vinegar or rice vinegar

  • 1/2 teaspoon sesame oil (optional)


  1. Place the washed cucumber on a firm, flat, clean surface. Whack it firmly but gently with the flat side of a heavy cleaver or the bottom of an 8-inch skillet. Repeat all down its length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.

    Smashing a cucumber on the counter with the flat side of a cleaver.
  2. Add garlic, vinegar, and sesame oil (if using) to the bowl and toss to combine. This cucumber salad is best served absolutely fresh; It will get wet and slimy as it rests in the fridge.

    A mixing bowl containing mashed cucumber cubes, garlic, sesame oil, and vinegar.

Special Equipment

Heavy cleaver or a heavy skillet


If your cucumber has very thick skin in some areas, use a peeler to remove it before smashing. Most likely you will not need to remove any skin at all.

Nutrition Facts (per serving)
15 Calories
1g Fat
2g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 15
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 158mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 0g
Vitamin C 2mg 9%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)