Smashed Cucumbers with Chili Crisp
The coldest, crunchiest, most addictive side dish you will ever make. Smashing the cucumbers creates jagged edges that grab onto the dressing.
Side Dishes · Prep 15 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 4 Persian cucumbers, or 1 English cucumber
- 2 tbsp chili crisp, Lao Gan Ma or similar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 0.5 tsp sugar
- 1 tbsp sesame seeds
I learned this technique from Chinese cooking and it changed the way I think about cucumber forever. Instead of slicing, you smash them with the flat side of a knife. They crack open in these rough, irregular pieces that have way more surface area to absorb dressing than any neat slice could.
The dressing is soy sauce, rice vinegar, garlic, and a very generous spoonful of chili crisp. Everything gets tossed together and the cucumbers start absorbing the sauce immediately. You want to eat them within 30 minutes — after that they get watery.
This is my go-to side dish for any Asian-inspired meal, but honestly I eat it with everything. Grilled chicken, rice bowls, even just on its own as a snack.
Pro Tips
- Use Persian or English cucumbers. Regular ones have too many seeds.
- Smash gently — you want to crack them, not pulverize them. One firm whack per section.
- Salt the smashed cucumbers and let them sit for 10 minutes, then squeeze out the water. This prevents a watery dressing.
- Add the chili crisp last so it stays crunchy.
Serving
Pile on a plate, drizzle with the pooled dressing, and scatter with extra sesame seeds. Serve immediately alongside any protein.
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