Cucumber salad with soy sauce smashes cucumbers to help them soak up a savory, tangy, slightly spicy dressing made with soy sauce, rice vinegar, and sesame oil. It takes about 10 minutes and has gone viral for how much flavor it packs into such a simple, refreshing side dish.
Recipe at a Glance
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Category: Side dish, salad
Why You’ll Love This Cucumber Salad with Soy Sauce
- Ready in about 10 minutes with just a handful of pantry ingredients.
- Smashing the cucumbers helps them absorb far more dressing than slicing alone.
- A refreshing, crunchy side that pairs well with almost any main dish.
- Naturally vegetarian and easy to scale up for a crowd.
Ingredients You’ll Need
- 2 English cucumbers
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp red pepper flakes
- 1 tbsp sesame seeds
- 2 tbsp sliced green onion
How to Make Cucumber Salad with Soy Sauce
- Smash the cucumbers lightly with the flat side of a knife, then cut into bite-sized pieces.
- In a bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic, sugar, and red pepper flakes.
- Toss the cucumbers with the dressing until well coated.
- Let sit for at least 10 minutes to allow the flavors to meld.
- Garnish with sesame seeds and sliced green onion before serving.
Tips for the Best Cucumber Salad with Soy Sauce
- Smashing the cucumbers helps them absorb the dressing better than slicing alone.
- Use English or Persian cucumbers since they have fewer seeds and thinner skin.
- Let the salad sit for the best flavor, but serve within a few hours for the best crunch.
- Pat the cucumbers dry after smashing if they release excess water.
Variations to Try
- Add a drizzle of chili oil for extra heat.
- Add thinly sliced red onion for crunch.
- Swap rice vinegar for black vinegar for a deeper flavor.
How to Store It
Store in the fridge for up to 1 day — cucumbers release water over time and will lose their crunch.
Frequently Asked Questions
Can I make this ahead?
It’s best made close to serving time, since the cucumbers release water and lose crunch the longer they sit.
Why do I smash the cucumbers instead of just slicing them?
Smashing creates cracks and rough surfaces that absorb the dressing better than a smooth cut.
Is this recipe spicy?
It has a mild kick from the red pepper flakes — adjust or omit to taste.
Can I use regular cucumbers instead of English cucumbers?
Yes, but seed them first since regular cucumbers have larger, more watery seeds.