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Smashed Cucumber Salad

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 mins
  • Total Time: 18 mins
  • Yield: 3 1x
  • Category: Salad
  • Cuisine: Chinese


Smashed cucumber salad: crunchy, tangy, refreshing! Asian-inspired dressing & fresh herbs make this easy side dish a summer must-try.



  • 1 medium cucumber
  • 1 cooked century egg
  • 1 red chili pepper, thinly sliced (adjust for spice preference)
  • 1 1/2 tbsp Chinkiang vinegar
  • 2 tsp soy sauce
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1 1/2 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil


  1. Wash the cucumber and cut it into chunks. Place them in a resealable bag or Ziplock bag.
  2. Using the flat side of a heavy knife or meat mallet, gently smash the cucumber pieces until they are slightly flattened and some juices release. You don’t want them completely mushy but leave some texture.
  3. Sprinkle salt on the cucumber then transfer to a colander and drain any excess liquid. Set aside.
  4. In a small bowl, whisk together the black vinegar, soy sauce, sugar, and salt.
  5. Heat the oil in a pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  6. Pour the vinegar mixture into the pan and simmer for 1 minute.
  7. Add the minced chillies and ginger, stir a little and turn off the heat.
  8. Arrange the drained cucumber and century egg in a plate then pour the sauce on top.
  9. Serve immediately at room temperature or slightly chilled.