Cucumber Salad
Yuna Kim
@yunakimkitchen
Prep
15 min
Cook
—
Total
15 min
Servings
4
Difficulty
Easy
Let's cook
Smash, do not slice
Lay the cucumbers on a board and whack them with the flat of a heavy knife until they split, then tear into rough chunks. The jagged surfaces hold dressing far better than clean slices.
💡Smashing is not just for show — the torn edges are what make the dressing cling.
Salt and drain
Toss the chunks with the salt and leave in a colander for 15 minutes. A surprising amount of water drains out.
💡Skipping this gives you a diluted, watery dressing within minutes.
Mix the dressing
Whisk the vinegar, soy sauce, sesame oil, chilli crisp, sugar, and garlic together until the sugar dissolves.
Dress and rest briefly
Pat the cucumbers dry, toss with the dressing, and leave 5 minutes for the flavours to take.
Serve
Top with sesame seeds and cilantro and serve cold.
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📝 Tips, swaps, and make-ahead notes
This is at its best within an hour of dressing. Beyond that the cucumbers keep releasing water and go limp, though it is still perfectly good the next day.
- •Cucumber choice: Persian or English cucumbers have fewer seeds and less water.
- •Heat: Chilli crisp brands vary hugely — start with a teaspoon if unsure.
- •Add: Thin slices of raw garlic or a spoonful of black vinegar for depth.
Nutrition & Safety
Calories
98kcal
Protein
2g
Carbs
8g
Fat
6g
⚠️ Allergen & Safety Note
This recipe contains soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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