How to Make Smashed Cucumber Salad

To make smashed cucumber salad, whack the cucumber with the flat of a knife until it cracks, then tear it into bite-size pieces. The rough, torn edges grab far more dressing than neat slices. Salt the pieces for about 10 minutes, pour off the water that’s drawn out, then toss with garlic, soy, sesame oil and chilli. Serve cold.

It’s a five-minute, no-cook side that cuts through rich, oily mains, which is exactly what a hot Singapore evening calls for. The smashing is what makes it taste better than a sliced cucumber salad.

Step by step

1. Smash it. Lay the cucumber on a board, press the flat of a knife on top and thump until it cracks lengthwise.
2. Tear into pieces. Pull or cut into rough bite-size chunks; jagged edges soak up dressing.
3. Salt and wait. Toss with a good pinch of salt, rest 10 minutes.
4. Pour off the water. Drain the liquid that’s been drawn out so the dressing isn’t watered down.
5. Make the dressing. Mix minced garlic, soy sauce, a little sesame oil, vinegar and chilli oil (or sliced chilli padi).
6. Toss and chill. Coat the cucumber, serve cold, ideally within an hour.

Common mistakes

• Skipping the salting-and-draining step, so the salad turns watery on the plate.
• Slicing instead of smashing, which gives the dressing nothing to cling to.
• Over-salting and not pouring off the liquid, leaving it too salty.
• Dressing it too far ahead, so it goes limp.

What cucumber works best?

Use Japanese or Lebanese cucumbers if you can; they have fewer seeds and crunchier flesh. A regular cucumber from NTUC works too, just scrape out the watery seed core first so the salad stays crisp.

▶ Watch: Easy Smashed Cucumber Salad with chilli crisp (short)

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