Save I was scrolling through my feed late one night when I saw someone smashing a whole cucumber with the back of a knife, tossing it with garlic and chili oil, and eating it straight from the bowl. It looked so satisfying that I tried it the next day with whatever I had in the fridge. The cucumbers cracked open perfectly, soaking up every bit of the salty, garlicky dressing. I added leftover rotisserie chicken on top, and suddenly it wasn't just a snack anymore, it was lunch.
The first time I made this for my roommate, she walked into the kitchen and asked why I was violently attacking a cucumber. I handed her a fork and told her to trust me. She took one bite and immediately pulled out her phone to film herself eating it. Now she makes it at least twice a week, sometimes without the chicken, sometimes with extra chili crisp. It's become our default answer to what's for dinner when neither of us feels like cooking.
Ingredients
- Persian or mini cucumbers: These stay crunchier and have fewer seeds than regular cucumbers, which means less water pooling in your bowl after you dress them.
- Scallions: I slice these thin so they blend into the dressing instead of overpowering it, and the green parts add a pop of color that makes the whole dish look alive.
- Garlic: Fresh minced garlic is what makes this dressing smell like something you'd order at a restaurant, so don't skip it or use the jarred stuff.
- Rotisserie chicken: I always peel off the skin before shredding it because the dressing clings better to the bare meat, and it keeps the salad from feeling greasy.
- Light soy sauce: This is the base of the dressing, salty and savory, and a little goes a long way so start with less if you're not sure.
- Rice vinegar: It cuts through the richness and wakes up the cucumber, adding a brightness that balances the sesame oil.
- Toasted sesame oil: Just a teaspoon is enough to make the whole bowl smell nutty and warm, but too much and it'll taste like you're eating candle wax.
- MSG: I know it gets a bad rap, but it makes everything taste more like itself, and in this recipe it's the secret that keeps people asking what you did differently.
- Sugar: A tiny bit smooths out the vinegar and soy sauce, rounding out the flavors so nothing tastes too sharp.
- Chili flakes or chili crisp: I use chili crisp when I have it because the oil and crunchy bits add texture, but plain flakes work fine if that's all you've got.
- Toasted sesame seeds: These add a gentle crunch and make the dish look finished, like you actually tried even though it took 15 minutes.
- Fresh cilantro: I toss this on at the end for a hit of freshness, but I never judge anyone who leaves it off because I know it's divisive.
Instructions
- Smash the cucumbers:
- Lay the cucumbers flat on your cutting board and press down firmly with a rolling pin or the flat side of your knife until they crack and split. You'll hear a satisfying crunch, and the cucumbers will open up like flowers, ready to soak up all that dressing.
- Cut into pieces:
- Slice the smashed cucumbers into 2-inch sections on an angle so they look casual and interesting on the plate. The irregular shapes catch more dressing than clean cuts ever could.
- Mix the vegetables:
- Toss the cucumber pieces, scallions, and minced garlic together in a large bowl. The garlic will start to cling to the wet cucumber surfaces right away.
- Make the dressing:
- Whisk together the soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes in a small bowl until the sugar dissolves. It should smell sharp and savory and a little spicy all at once.
- Dress the cucumbers:
- Pour the dressing over the cucumber mixture and toss everything until every piece is coated. Let it sit for 5 minutes so the cucumbers release a little water and the flavors start to marry.
- Add the chicken and garnish:
- Pile the dressed cucumbers onto a serving platter and top with shredded rotisserie chicken. Sprinkle sesame seeds and cilantro over the top, then serve immediately while everything is still cold and crunchy.
Save I brought this to a potluck once without telling anyone what it was, and people kept coming back to the table to figure out what they were eating. Someone said it tasted like the cucumber salad from their favorite sushi spot, but better because of the chicken. Another person asked if I'd marinated the cucumbers overnight. I didn't have the heart to tell them it took me less time to make than it took them to drive over.
How to Store and Reheat
This salad doesn't really reheat well because the cucumbers get soggy and sad, so I only make as much as I'll eat in one sitting. If you have leftovers, you can store them in an airtight container in the fridge for up to a day, but the texture won't be the same. The chicken stays fine, but the cucumbers release water and lose their crunch. If you want to prep ahead, you can smash and cut the cucumbers, make the dressing, and shred the chicken separately, then toss everything together right before serving.
Variations and Substitutions
I've made this with grilled shrimp instead of chicken, and it felt like a completely different dish, lighter and a little fancier. You can also skip the protein entirely and add roasted peanuts or cashews for crunch and richness. If you don't have rice vinegar, white wine vinegar works in a pinch, though it's a little sharper. I've used regular cucumbers when I couldn't find Persian ones, and it was fine, I just scooped out the seeds with a spoon first. For a spicier version, I sometimes add a drizzle of Lao Gan Ma chili crisp on top, which makes it addictive in a way that's hard to explain.
Serving Suggestions
This salad is filling enough to eat on its own for lunch, but it also works as a side dish next to fried rice or dumplings. I like pairing it with iced green tea or a cold beer, something that matches the salty, spicy, tangy vibe. If I'm serving it to guests, I'll plate it on a big shallow bowl so the colors show off, and I always put extra chili crisp on the table for people to add themselves.
- Serve it alongside steamed jasmine rice for a more filling meal.
- Pair it with potstickers or spring rolls for a full spread.
- Top with a soft-boiled egg for extra richness and protein.
Save Every time I make this, I'm reminded that the best recipes are the ones that feel like you're getting away with something. It's so easy and so good that it almost doesn't make sense, and that's exactly why I keep coming back to it.
Recipe Q&A
- → How do you prepare the cucumbers for this dish?
Use a rolling pin or the flat side of a chef’s knife to gently smash the whole cucumbers until they crack but remain mostly intact, then cut into angled 2-inch sections for visual appeal.
- → Can I use a different protein instead of rotisserie chicken?
Yes, poached or grilled chicken can be substituted if rotisserie chicken is unavailable, maintaining the dish’s savory and protein-rich profile.
- → What gives the salad its spicy flavor?
Chili flakes or chili crisp are added to the dressing to provide a mild heat that complements the refreshing cucumbers and savory notes.
- → Is this dish gluten-free?
This dish can be gluten-free by using gluten-free soy sauce and ensuring all seasonings do not contain gluten.
- → Can any garnishes be added for extra texture?
Toasted sesame seeds add a nutty crunch, and fresh cilantro offers a bright herbal note. Roasted peanuts or sliced radishes can also be added for extra texture.