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Smashed Cucumber & Sesame Salad

The smashing isn't optional and it's not just for drama — it creates jagged edges that catch the dressing in a way sliced cucumber never would. Fast, satisfying to make, impossible to stop eating.

serves 2 15 mins lunch side vegan quick
Smashed Cucumber & Sesame Salad

why it works

Cucumbers are mostly water, which sounds boring until you're hot and tired and this is all you want to eat. Ginger is genuinely anti-inflammatory. Sesame adds healthy fats and calcium. The whole thing is under 150 calories as a side dish. It's one of those rare cases where the healthy option is also the most refreshing option.

Ingredients

  • 4 Persian cucumbers (or 1 large English cucumber)
  • 1 tsp fine salt
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp chilli oil (or more, no judgement)
  • 1 tsp caster sugar
  • 1 thumb of ginger, finely grated
  • 1 garlic clove, grated
  • 2 spring onions, thinly sliced
  • 1 tbsp sesame seeds, toasted

Method

  1. Put the cucumbers on a chopping board and smash them with the flat of a large knife or the bottom of a heavy pan. Give them a proper whack — you want them to split and crack open along their length. Roughly chop into irregular 3–4cm chunks.

  2. Toss with the salt and leave in a colander for 10 minutes. This step draws out the water so the dressing doesn't get diluted. Do not skip it.

  3. While the cucumbers drain, mix the rice vinegar, soy sauce, sesame oil, chilli oil, sugar, ginger, and garlic in a bowl. Taste it — it should be bright, salty, a little funky. Adjust the chilli to your preference.

  4. Squeeze the cucumber pieces in your hands to remove any remaining water, then transfer to the bowl with the dressing. Toss well to coat everything.

  5. Top with spring onions and sesame seeds. Eat straight away — this doesn't keep, the salt will do its job too well overnight and you'll end up with cucumber brine.

remix

  • Sliced avocado turns this into a proper side that holds its own against anything grilled
  • Thinly sliced radish adds crunch and extra heat — good if you've run out of chilli oil
  • A spoonful of peanut butter whisked into the dressing takes it somewhere different entirely
  • Serve over cold soba noodles with some shredded rotisserie chicken for a full lunch
  • The dressing works great as a marinade for tofu — press it, coat it, bake at 200°C for 25 minutes