Smashed Cucumber Salad: A Tangy Summer Dish

Words by Thien Vuong

We were looking to create a light, refreshing salad at Cold Tea Restaurant in Vancouver, so we created our own twist on a classic Chinese dish.

Smashed Cucumber Salad


Part A (vinaigrette)

  • 150 millilitres white wine vinegar
  • 50 millilitres rice vinegar
  • 100 millilitres mirin
  • 2 cloves garlic, minced

Part B (vegetable)

  • 1 English cucumber peeled lengthwise, leaving some skin

Part C (garnish)

  • 1 teaspoon sesame oil
  • 2 teaspoons chili oil
  • 20 grams julienned red pepper
  • 5 sprigs cilantro


  • Mix together the ingredients in part A and set the vinaigrette aside.
  • Cut the cucumber (part B) in half lengthwise and lightly smash it with the heel of your palm.
  • Cut the cucumber again lengthwise, and then cut it one-inch on a bias (an angle) to make diamond chunks.
  • Pour the vinaigrette over the cucumber and let it marinate for about 15 minutes.
  • Transfer the salad to a deep plate and garnish with the remaining ingredients from part C.
  • Enjoy.