Ingredients:
Main Ingredient:
- 1 large English cucumber (or 2 Persian cucumbers)
For the Sweet & Spicy Dressing:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil (toasted sesame oil for deeper flavour)
- 1 tablespoon rice wine vinegar (or rice vinegar)
- 1 tablespoon honey (or maple syrup for vegan option)
- 1 teaspoon chilli oil (adjust to heat preference)
- 1-2 teaspoons Sichuan chilli flakes (or red pepper flakes)
- 1 clove garlic, minced (or grated for smoother texture)
- 1/2 teaspoon MSG (optional, but adds authentic umami depth)
- 1/2 teaspoon sugar (balances the heat and acidity)
Garnishes:
- 1 tablespoon sesame seeds (white or black, or mixed)
- 2 green onions (scallions), thinly sliced
- Fresh cilantro (optional, for extra freshness)
- Extra chili flakes (for topping, if desired)
📋 Quick Instructions:
Step 1: Prep the Cucumber
- Slice the cucumber thinly using a mandoline or sharp knife
- For the signature “whole cucumber” style, make ribbon slices or thin rounds
- Place in a large bowl
Step 2: Make the Dressing
- In a small bowl, whisk together: soy sauce, sesame oil, rice wine vinegar, honey, chilli oil, garlic, MSG (if using), and sugar
- Mix until the honey dissolves completely
Step 3: Toss & Marinate
- Pour dressing over cucumber slices
- Toss gently with chopsticks or tongs until every slice glistens with sauce
- Let marinate for 5-10 minutes (this allows flavours to penetrate)
Step 4: Garnish & Serve
- Sprinkle with sesame seeds and sliced green onions
- Add fresh cilantro if desired
- Top with extra chilli flakes for heat lovers
- Serve immediately while cucumbers are still crisp and refreshing!
⏱️ Time Breakdown:
- Prep Time: 5 minutes
- Marinating Time: 5-10 minutes
- Total Time: 10-15 minutes
💡 Suggestions:
Cucumber Selection:
- English cucumbers work best – thin skin, fewer seeds, less bitter
- Persian cucumbers are sweeter and crunchier
- Avoid regular cucumbers with thick, waxy skin (peel if using these)
Texture Tips:
- Thin slices = better sauce coating and more elegant presentation
- Use a mandoline for consistent thickness
- Pat dry with a paper towel if the cucumbers release too much water
Flavour Customisation:
- Extra spicy: Double the chilli oil and Sichuan peppercorns
- Sweeter version: Add 1 more teaspoon of honey
- Tangier: Add extra rice vinegar
- Umami boost: Add a splash of fish sauce (1/2 teaspoon)
Make It a Meal:
Add protein toppings:
- Shredded rotisserie chicken
- Crispy tofu cubes
- Hard-boiled eggs, sliced
- Cooked shrimp
🌍 Cultural Context
This recipe is inspired by Chinese smashed cucumber salads
- Sweet (honey)
- Spicy (chilli oil, Sichuan peppers)
- Sour (rice vinegar)
- Salty (soy sauce)
- Umami (sesame oil, MSG)
…creates the perfect balance that defines Chinese cuisine. It’s traditionally served as a refreshing side dish or appetiser, especially popular during hot summer months!
📊 Nutrition Highlights (Per Serving):
- Low calorie: ~80-100 calories per serving
- Hydrating: Cucumbers are 95% water
- Antioxidants: From garlic, chilli, sesame
- Vitamins: K, C, and B vitamins
- Perfect for: Post-workout meals, hot weather, meal prep