Save My roommate in college showed me this technique after wed come home from late night study sessions craving something crisp but not heavy. She learned it from her grandmother who insisted that smashing not cutting releases more flavor and helps the dressing really sink into every uneven surface.
I made this for a Fourth of July potluck when I had zero energy and everyone kept asking for the recipe. It disappeared first even before the burgers and honestly that was the moment I realized simple food often wins people over faster than complicated dishes.
Ingredients
- 2 large English cucumbers: These have thinner skins and fewer seeds so every bite stays crisp and refreshing
- 2 scallions: Their mild onion flavor bridges the gap between the cool cucumber and bold dressing
- 2 tablespoons soy sauce: This is your salt and umami base so taste before adding more salt later
- 1 tablespoon rice vinegar: Adds just enough brightness to cut through the rich sesame oil
- 1 tablespoon toasted sesame oil: Use the toasted kind not raw because that deep nutty flavor is non negotiable here
- 1–2 teaspoons chili flakes: Start with less if you are unsure because the heat builds as the salad sits
- 2 garlic cloves: Fresh minced makes such a difference compared to jarred garlic
- 1 teaspoon sugar: This tiny amount balances the salt and acid without making it taste sweet
- 1/4 teaspoon salt: Helps draw water out of the cucumbers so they stay super crisp
- 1 tablespoon toasted sesame seeds: Toast them yourself in a dry pan for 2 minutes for way more flavor
- Fresh cilantro leaves: Toss them on if you love the contrast of bright herbal notes against the savory dressing
Instructions
- Smash the cucumbers:
- Lay a cucumber on your cutting board and use the flat side of your knife to press down until it cracks then tear it into rough chunks with your hands.
- Salt and drain:
- Toss the cucumber pieces with salt and let them sit in a colander for 10 minutes then pat them dry so the dressing does not get watered down.
- Mix the dressing:
- Whisk together soy sauce rice vinegar sesame oil chili flakes garlic and sugar until the sugar completely disappears.
- Combine everything:
- Add the drained cucumbers and scallions to the bowl and toss until every piece looks glossy and coated.
- Garnish and serve:
- Mound the salad onto a platter scatter sesame seeds on top and add cilantro if you want then either eat right away or chill for 10 minutes.
Save My partner who claimed to hate cucumums took one bite and went back for thirds. Sometimes the dishes we throw together without much thought end up being the ones people remember most.
Getting the Texture Right
The difference between a good cucumber salad and a great one comes down to how much surface area you create. When you smash the cucumber it breaks open in all these irregular ways so the dressing slips into every crack and crevice. I used to cut mine into neat rounds until I saw how much more flavor the rough pieces hold onto.
Balancing the Flavors
This dressing is all about hitting that perfect spot between salty tangy nutty and sharp. The soy sauce brings the depth the vinegar adds lift the sesame oil gives richness and the garlic provides bite. I always taste it before adding the cucumbers because once those go in you cannot adjust the seasoning as easily.
Make It Your Own
Once you get the basic method down this salad becomes a canvas for whatever you are craving or have on hand. Some weeks I add more heat some weeks I dial back the soy sauce and pump up the vinegar.
- Try adding a splash of chili oil if you want to go all in on the spice level
- A handful of crushed peanuts on top adds crunch and makes it feel more substantial
- Let it marinate in the fridge for an hour if you want the flavors to really deepen
Save This has become my go to when I need something that feels special but requires almost zero effort. I hope it finds its way into your regular rotation too.
Recipe Q&A
- → How do you achieve the perfect cucumber texture?
Gently smashing cucumbers cracks them, allowing the dressing to cling while preserving crunch. Salting and draining removes excess moisture for crispness.
- → Can I adjust the spice level?
Yes, increase or reduce chili flakes or add chili oil to tailor the heat to your preference.
- → What cucumbers work best for this dish?
English or Persian cucumbers are ideal due to their minimal seeds and firm flesh, ensuring maximum crunch.
- → What flavor does sesame oil add?
Toasted sesame oil imparts a nutty, aromatic richness complementing the garlicky soy dressing.
- → Can this salad be prepared ahead of time?
It can be chilled for 10-15 minutes to enhance flavors, but best served fresh to retain texture.