Super easy 5-minute smashed cucumber salad

Crunchy, refreshing and packed with flavour, this viral-inspired cucumber salad is a brilliant addition to the spring and summer menu. And the best part? You can make it in just five minutes.

If you’ve got a couple of cucumbers sitting in the fridge, you’re already halfway to making one of the easiest salads around.

Smashed cucumber salad has become a social media favourite, with home cooks sharing their versions of this crunchy, tangy dish. The technique itself is nothing new. Smashed cucumber salads have long been enjoyed in Chinese cooking, where lightly crushing the cucumber helps it soak up a delicious dressing.

And once you’ve tried it, you’ll understand the appeal.

Instead of neatly slicing the cucumber into rounds, you give it a gentle bash with a rolling pin or the flat side of a large knife. The uneven pieces catch the dressing beautifully, delivering plenty of flavour in every bite.

Our version uses a handful of everyday supermarket ingredients, with a little honey to balance the tangy vinegar and salty soy sauce.

It’s particularly good alongside barbecued chicken, grilled fish or sausages, and makes a refreshing change from the usual lettuce and tomato salad.

Five-minute smashed cucumber salad

Ingredients

• 2 large Lebanese cucumbers (about 350–400g)

• 1 tablespoon light soy sauce

• 1 tablespoon rice wine vinegar

• 1 teaspoon sesame oil

• 1 teaspoon honey

• 1 small garlic clove, finely grated or crushed

• 1 spring onion, finely sliced

• 1 teaspoon sesame seeds

• A pinch of chilli flakes (optional)

Method

1. Wash the cucumbers and trim off the ends. Place them on a chopping board and gently press or tap them with a rolling pin or the flat side of a large knife until they begin to split. You want them cracked, not completely crushed.

2. Tear or chop the cucumbers into bite-sized pieces and place them in a serving bowl.

3. In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, honey and garlic.

4. Pour the dressing over the cucumber pieces and toss until well coated.

5. Sprinkle with sliced spring onion, sesame seeds and chilli flakes, if using. Serve immediately for maximum crunch.

Handy tips

Make it extra crunchy: Keep the cucumbers in the fridge until you’re ready to prepare the salad. Cold cucumbers give the best crisp texture.

Prefer less garlic? Use half a clove or leave it out altogether for a milder dressing.

Add a little extra zing: A squeeze of fresh lime juice gives the dressing a lovely citrus kick.

Feeding a crowd? Double the ingredients for a barbecue or family gathering. For the best texture, dress the cucumbers just before serving.

Want to make it a meal? Add shredded cooked chicken, chilled cooked prawns or cubes of firm tofu. Allow extra preparation time.

Storage: This salad is best eaten fresh. Leftovers can be refrigerated promptly in a covered container for up to a day, although the cucumber will gradually soften and release water.