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Creamy Smashed Cucumber Salad Recipe with Easy Sesame Ginger Dressing

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A refreshing and creamy smashed cucumber salad with a tangy sesame ginger dressing, perfect for warm-weather meals and casual gatherings.

Ingredients

Scale
  • 3 medium English cucumbers, washed and ends trimmed
  • 1 teaspoon kosher salt
  • ½ cup (120 ml) plain full-fat Greek yogurt (or dairy-free coconut yogurt for vegan option)
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • 1 small clove garlic, minced (optional)
  • 1 teaspoon honey or maple syrup
  • 2 stalks green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • A small handful fresh cilantro or mint, roughly chopped (optional)

Instructions

  1. Wash and trim the ends off the cucumbers. Place them on a cutting board and, using the flat side of a chef’s knife or a rolling pin, gently smash each cucumber until it cracks and breaks into bite-sized pieces about 2 to 3 inches long (5-7 cm).
  2. Transfer the smashed cucumbers to a large bowl. Sprinkle with 1 teaspoon kosher salt, toss to coat, and let sit for 10 minutes to draw out excess water.
  3. While cucumbers rest, whisk together ½ cup plain Greek yogurt, 1 tablespoon toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon freshly grated ginger, 1 minced garlic clove, and 1 teaspoon honey or maple syrup in a small bowl until smooth. Adjust sweetness or acidity as needed.
  4. After 10 minutes, gently squeeze the cucumbers in your hands or drain off excess liquid with a fine mesh strainer to keep the salad crisp.
  5. Add the drained cucumbers back to the bowl. Pour the dressing over and toss gently to coat every piece without breaking them down further.
  6. Stir in sliced green onions and chopped cilantro or mint if using. Sprinkle toasted sesame seeds on top for garnish.
  7. Refrigerate the salad for at least 15 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Do not pulverize cucumbers; smash gently to retain crunch. Salting step is essential to draw out moisture and keep salad crisp. If dressing is too thick, thin with a teaspoon of water or more rice vinegar. Dressing can be made ahead and whisked again before use. Store salad in airtight container up to 2 days; best eaten fresh. For vegan version, use dairy-free yogurt and maple syrup instead of honey.

Nutrition

Keywords: cucumber salad, smashed cucumber, sesame ginger dressing, creamy cucumber salad, summer salad, easy salad recipe, healthy side dish, vegan option

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