Sichuan Smashed Cucumber Salad Recipe

Bright, crunchy, and totally irresistible, Sichuan Smashed Cucumber Salad is the ultimate side dish for anyone looking to add a smack of flavor and personality to their table. This vibrant salad takes humble cucumbers and transforms them with bold Sichuan peppercorn heat, tangy vinegar, and a nutty crunch—it’s a favorite you’ll crave all summer long!

Ingredients You’ll Need

Every ingredient in this Sichuan Smashed Cucumber Salad truly matters. From zippy aromatics to the punchy, peppery sauce, each one layers on a fresh flavor and crisp texture—don’t skip a single component if you want the authentic crunch and bold taste!

• 1 medium English cucumber: Seedless and thin-skinned, English cucumbers stay satisfyingly crisp—smashing releases all those juicy pockets!
• 1/2 teaspoon kosher salt: Draws out moisture and seasons the cucumber, making every bite pop.
• 4 cloves garlic: Fresh garlic is essential for that bitey, aromatic backbone.
• 2 to 3 sprigs fresh cilantro: Adds color and a lovely herbal brightness—snip leaves and tender stems for best flavor.
• 2 tablespoons granulated sugar: Balances the tang and heat and subtly boosts the cucumber’s natural sweetness.
• 1 tablespoon Sichuan Sauce for Salad (or your favorite Sichuan peppercorn sauce): This is where that signature numbing-tingly spice comes in—choose a quality sauce or make your own!
• 1 tablespoon rice vinegar: Tangy and light, it sharpens up the whole dish and wakes up the palate.
• 1 tablespoon regular or light soy sauce: Brings savory umami depth; light soy sauce for a milder, saltier touch.
• 1 tablespoon spicy sesame oil or toasted sesame oil: Adds a hit of fragrant, nutty heat (or use regular toasted for a milder version).
• 2 tablespoons roasted peanuts: The surprise crunch that finishes the salad—crush them a bit for best texture!

Variations

One of my favorite things about Sichuan Smashed Cucumber Salad is how endlessly adaptable it is! Whether you want to tame the heat, boost the protein, or play with texture, this recipe invites creativity.

• Mild Version: Use regular toasted sesame oil instead of spicy, and go lighter with the Sichuan peppercorn sauce for a tingle-free crunch that kids love.
• Extra Protein: Toss in cubed firm tofu or shredded poached chicken for a more filling salad that’s still light and fresh.
• Nut-Free: Swap the peanuts for toasted sunflower seeds or simply omit them—the cucumber and sauce pack plenty of punch on their own.
• Double the Crunch: Add thinly sliced radishes or carrots for brilliant color and even more snap!

How to Make Sichuan Smashed Cucumber Salad

Step 1: Smash and Salt the Cucumbers

Lay your English cucumber on a sturdy cutting board and, using the flat side of a heavy chef’s knife or a butcher’s knife, give it several confident whacks along its length. You want to crack and flatten it, not obliterate it—this creates amazing texture and allows the seasonings to seep in later. Once you’ve smashed, chop into rustic bite-sized chunks. Toss these cucumber pieces with the kosher salt in a bowl, then pop them in the refrigerator for 30 minutes to draw out moisture and intensify that garden-fresh crunch.

Step 2: Prep the Aromatics and Herbs

While the cucumber is chilling out, finely chop your garlic and fresh cilantro. The garlic brings that signature sharpness, while cilantro brightens up every bite. Gather them together so they’re ready to go when you assemble the salad.

Step 3: Drain and Combine

When the cucumbers are finished salting, pour off any liquid that’s collected in the bowl. This ensures your salad won’t be watery and the flavors will cling to every piece. Add your chopped garlic and cilantro, and give everything a gentle toss to evenly distribute the aromatics.

Step 4: Dress and Toss

Next comes the best part! Sprinkle in the sugar, then pour over your Sichuan sauce, rice vinegar, soy sauce, and sesame oil. Toss everything together until the cucumber glistens and is coated with the tangy, spicy, slightly sweet dressing. The aromas will tempt you immediately—but let’s finish strong.

Step 5: Garnish and Serve

Right before serving, scatter the roasted peanuts over the top, crushing them lightly between your fingers for an extra-casual, rustic look. The nuts add a delightful toasty crunch and balance the entire salad.

How to Serve Sichuan Smashed Cucumber Salad

Garnishes

Give your Sichuan Smashed Cucumber Salad a burst of color and freshness with extra cilantro leaves, or a sprinkle of toasted sesame seeds. A final drizzle of chili oil takes it to restaurant-status, and for a festive look, add a few paper-thin sliced red chilies on top.

Side Dishes

This salad shines next to all your favorite Chinese mains like mapo tofu, sticky sesame noodles, or crispy spring rolls. It’s also a brilliant palate cleanser for grilled meats or with a bowl of fragrant jasmine rice—think of it as your go-to, any-night refresher!

Creative Ways to Present

Spoon Sichuan Smashed Cucumber Salad into chilled glasses for a fun appetizer, or pile it high on a platter and scatter extra peanuts and herbs over the top for dramatic effect. It even makes a funky filling for lettuce wraps—let your imagination run wild!

Make Ahead and Storage

Storing Leftovers

Leftover Sichuan Smashed Cucumber Salad will hold up in an airtight container in the fridge for up to two days. If you know you’ll have extra, store the peanuts separately so they stay crunchy when you go back for seconds.

Freezing

This salad is best enjoyed fresh! Freezing isn’t recommended, as cucumbers lose their lovely snap after thawing. Make what you can eat within a couple of days, and savor every bite.

Reheating

Sichuan Smashed Cucumber Salad is meant to be savored chilled or at room temperature—no reheating needed! Just give it a little stir before serving for the freshest taste.

FAQs

Final Thoughts

If you’ve never tried Sichuan Smashed Cucumber Salad at home, now’s the perfect time—bold, effortless, and truly refreshing, it’s ready to win over your taste buds (and your friends!). Give it a try soon, and don’t be surprised if it becomes your new favorite way to eat cucumbers.

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