The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, and it has better crunch. Shake everything together in a jar or container right before serving, and you get a fresh summer side salad that feels fun, easy, and a little different.

Ingredients

Servings: 6 as a side salad

• 1 1/2 lb cucumbers (about 2 English cucumbers)
• 1/2 medium red, purple, or yellow onion, thinly sliced
• 1 cup corn kernels, fresh, frozen, or canned and drained
• 1 tsp olive oil
• 1 Tbsp fresh dill, chopped
• 1/2 cup sour cream
• 1/2 Tbsp fresh lemon juice, plus more to taste
• 1 garlic clove, pressed or finely grated
• 1/2 tsp chili powder
• 1/2 tsp fine sea salt, plus more to taste
• Pinch of black pepper

Instructions

• Add the corn kernels to a small bowl with the olive oil and a tiny pinch of salt. Toss until the corn is lightly coated.
• For the skillet method, heat a skillet over medium-high heat. Add the corn and cook for 4–6 minutes, stirring only now and then, until the kernels get golden spots and a little char. Do not stir constantly, or the corn will steam instead of browning.
• For the air fryer method, spread the corn kernels in the air fryer basket in a thin layer. Air fry at 400°F for 6–8 minutes, shaking the basket once or twice, until the corn is lightly browned in spots. If using frozen corn, air fry for 8–10 minutes so the extra moisture has time to cook off.
• Let the corn cool before adding it to the salad. Warm corn can loosen the sour cream and make the cucumbers release more water.
• Place the cucumbers on a cutting board and lightly smash them with the side of a knife, rolling pin, or the bottom of a glass. You want them cracked and split, not crushed into mush. Cut the smashed cucumbers into bite-size pieces.
• Add the smashed cucumbers, sliced onion, cooled charred corn, sour cream, lemon juice, garlic, dill, chili powder, salt, and black pepper to a large jar or container with a lid.
• Close the lid and shake gently until the cucumbers, corn, and onion are coated in the creamy dressing. Don’t shake too hard, or the cucumbers can break down and turn watery.
• Taste and adjust with more salt, lemon juice, chili pow

Loved this creamy corn cucumber salad? Save the image below to your Pinterest board so you can find it again when you need a cold, crunchy side dish.

Notes

Small cucumbers work especially well here because they stay crisp after smashing. If using English cucumbers, you can leave the peel on unless it feels thick or waxy.

For a stronger street corn flavor, add a little extra chili powder or a squeeze of lime instead of lemon. You can also finish the salad with crumbled cotija, feta, or parmesan, but it is still good without cheese.

Storage

This creamy corn cucumber salad is best served right after shaking, while the cucumbers are still crisp and the dressing is thick.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The cucumbers will release liquid as they sit, so the salad may become thinner over time. Stir it well before serving, and add a small spoonful of sour cream if you want to bring back the creamy texture.

I don’t recommend freezing this salad because the cucumbers will turn soft and watery.

The pasta gets coated with Parmesan, olive oil, garlic, and seasoning before going into the air fryer until crisp. Once it cools slightly, it gets mixed with fresh ingredients for a salad that is crunchy, creamy, tangy, and fresh all at once.

Ingredients

For the Crispy Pasta

• 8 oz cooked pasta, such as shells, orecchiette, bow ties, or short pasta
• 2 tablespoons olive oil
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

For the Caprese Salad

• 1 1/2 cups cherry tomatoes, halved
• 1 cup mozzarella pearls
• 1/3 cup fresh basil leaves, torn or chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar, or balsamic glaze
• Salt and black pepper, to taste

Instructions

1. Cook the pasta.
   Bring a pot of salted water to a boil and cook the pasta until just tender. Drain well and let it steam-dry for a few minutes so the seasoning sticks better.
2. Season the pasta.
   Add the cooked pasta to a bowl. Toss with olive oil, Parmesan cheese, garlic powder, Italian seasoning, paprika, salt, and black pepper until every piece is coated.
3. Air fry until crispy.
   Preheat the air fryer to 390°F. Add the pasta in a single layer, working in batches if needed. Air fry for 10 to 12 minutes, shaking the basket halfway through, until the pasta is golden and crisp around the edges.
4. Cool slightly.
   Transfer the crispy pasta to a plate or bowl and let it cool for a few minutes. It will firm up more as it sits.
5. Make the Caprese mix.
   In a large bowl, combine the cherry tomatoes, mozzarella pearls, fresh basil, olive oil, balsamic vinegar, salt, and black pepper.
6. Toss and serve.
   Add the crispy pasta to the bowl and toss gently. Serve right away while the pasta still has its crunch.

Notes

This salad is best served fresh because the crispy pasta will soften as it sits with the tomatoes and dressing. For a make-ahead version, air fry the pasta and store it separately, then toss everything together right before serving.

Short pasta shapes work best here because they crisp evenly and are easy to scoop with the tomatoes and mozzarella. Shells, bow ties, orecchiette, rigatoni, or penne can all work, but smaller shapes usually give the best bite.

If using balsamic glaze instead of balsamic vinegar, start with a smaller amount since it is sweeter and thicker.

Tips for the Best Crispy Pasta Salad

Let the pasta dry for a few minutes after boiling. Wet pasta steams in the air fryer instead of crisping.

Do not overcrowd the air fryer basket. A single layer gives the pasta room to crisp instead of turning chewy.

Add the crispy pasta to the salad right before serving. That is the key to keeping the contrast between the crunchy pasta, juicy tomatoes, and soft mozzarella.

Instead of heavy mayo, this version uses olive oil, tomato paste, paprika paste, fresh herbs, and pomegranate molasses for a rich, slightly sweet finish. Pine nuts add a buttery crunch that works perfectly with the roasted potatoes and fresh vegetables.

It works great as a side dish, light lunch, or something different to bring to the table when you want a potato salad that feels fresh, colorful, and far from ordinary.

Ingredients

For the Potatoes

• 2 medium potatoes, thinly sliced
• 1 to 2 tbsp olive oil
• Salt, to taste

For the Dressing and Salad

• 1/4 cup (60 ml) olive oil
• 1 tsp tomato paste
• 1 tsp paprika paste 
• 1 tsp ground red pepper 
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 to 2 tbsp pomegranate molasses (or balsamic glaze)
• 1 large red bell pepper, finely chopped
• 3 onions, finely chopped
• 1 handful pine nuts
• 1 bunch fresh parsley, finely chopped
• 3 green onions (spring onions), chopped

Instructions

1. Soak the Potatoes

Slice the potatoes very thin, about chip thickness. Place them in cold salted water for 30 minutes, then drain and pat completely dry.

2. Bake the Potatoes

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Spread the potato slices in a single layer, drizzle with olive oil, and season with salt. Bake for 25–30 minutes, until golden and crispy around the edges.

3. Toast the Pine Nuts

Add the pine nuts to a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring often, until lightly golden. Remove from the pan and set aside.

4. Make the Dressing

In a large bowl, mix the olive oil, tomato paste, paprika paste, red pepper, salt, black pepper, chili powder, cumin, and pomegranate molasses until smooth.

5. Mix the Salad Base

Add the chopped red bell pepper, onions, parsley, green onions, and toasted pine nuts to the dressing. Stir well, then gently press the mixture with a spoon so the vegetables soften slightly and absorb the flavor.

6. Add the Crispy Potatoes

Add the baked potato slices and gently fold everything together. Taste and adjust with more salt, pepper, or pomegranate molasses if needed.

7. Serve

Serve right away while the potatoes are still crisp.

Save the image below to your Pinterest board so you can come back to this recipe anytime.

Tips for the Best Crispy Potato Salad

• Slice the potatoes thin and evenly for the best texture
• Dry the potato slices well before baking
• Toast the pine nuts for better flavor and crunch
• Serve right away so the potatoes stay crispy
• Add extra parsley for a fresher finish

Storage

This salad is best served fresh because the potatoes will soften as they sit.

If needed, store leftovers in an airtight container in the fridge for up to 1 day. The flavor will still be great, but the crispy texture will be reduced.

For best results, keep the roasted potatoes separate and combine just before serving.

Serving Ideas

This crispy potato salad pairs well with:

• grilled chicken
• roasted fish
• kebabs
• lamb dishes
• warm flatbread
• simple yogurt dip

It also works beautifully as part of a larger mezze-style table.

The key is to boil the potatoes until tender, then smash them enough to create rough edges. Those craggy edges are what turn deeply golden and crisp in the oven.

Ingredients

For the potatoes

• 2.2 pounds potatoes (1 kg), small to medium potatoes work best
• 2 to 3 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste

For the yogurt sauce

• 1 cup plain yogurt
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced or finely grated
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 cucumber, smashed and finely chopped
• 2 to 3 tablespoons finely chopped red onion
• Salt and black pepper, to taste

Instructions

1. Boil the potatoes

Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt, then bring to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes depending on size.

Drain well and let them sit for a few minutes so excess moisture can evaporate.

2. Smash and season

Heat your oven to 425°F.

Line a baking sheet with parchment paper or lightly grease it. Arrange the potatoes on the sheet, leaving a little space between them. Use the bottom of a glass, jar, or potato masher to gently press each potato until flattened but still holding together.

Drizzle with olive oil, then season with salt and black pepper.

3. Roast until crisp

Bake for 45 to 60 minutes, or until the potatoes are deeply golden with crisp edges. If needed, turn the pan once during baking so they brown evenly.

4. Make the yogurt sauce

While the potatoes roast, make the sauce. In a medium bowl, stir together the yogurt, mayonnaise, lemon juice, garlic, dill, parsley, and chives.

Smash the cucumber lightly so it breaks down and releases some juice, then chop it into small pieces. Add it to the bowl along with the red onion. Mix well, then season with salt and black pepper to taste.

Let the sauce sit for 10 minutes if you have time so the flavors can settle.

5. Finish and serve

Once the potatoes are crisp, let them cool for 2 to 3 minutes. Add them to a large bowl, spoon over some of the yogurt sauce, and toss gently so the potatoes stay mostly intact.

Serve right away with extra sauce on the side.

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Notes

• Small potatoes usually work best because they hold their shape well and crisp nicely.
• Do not skip letting the potatoes dry slightly after boiling. Less moisture means better browning.
• Smashing the cucumber instead of just dicing it gives the sauce a fresher, crispier and more relaxed texture and helps it absorb the lemon, garlic, and herbs better.
• For the best texture, do not toss the potatoes too aggressively once they are crisp.

Ingredients

• 1 whole cucumber
• 1 small onion, thinly sliced
• 1 large handful arugula
• 1/4 cup olives, pitted and sliced
• 1/2 cup cherry tomatoes, halved
• 3/4 cup cooked pasta, cooled

For the dressing

• 3 tablespoons plain yogurt
• 1 tablespoon pesto
• 1 tablespoon mayonnaise
• 1 to 2 teaspoons lemon juice
• 1/4 teaspoon red pepper flakes, optional
• Salt, to taste
• Black pepper, to taste

For finishing

• 2 tablespoons toasted pine nuts or chopped toasted cashews
• 1 teaspoon balsamic glaze, optional

Instructions

1. Cook the pasta

Cook the pasta in well-salted water until just tender. Drain and let it cool completely. Do not add warm pasta to the jar or it will soften the greens and make the salad watery.

2. Smash the cucumber

Place the cucumber on a cutting board and gently smash it with a rolling pin, meat mallet, or the bottom of a sturdy glass until it cracks and splits open. You do not want to flatten it completely. Just break it enough to create rough, jagged pieces. Cut it into bite-sized chunks.

3. Make the dressing

In a small bowl, stir together the yogurt, pesto, mayo, lemon juice, salt, black pepper, and red pepper flakes if using. Mix until smooth and creamy. Taste and adjust the seasoning.

4. Build the jar

Layer the ingredients in this order:

• smashed cucumber
• sliced onion
• olives
• cherry tomatoes
• cooled pasta
• arugula
• dressing
• toasted pine nuts or cashews

If you want a little extra sweetness and depth, drizzle the balsamic glaze over the top just before sealing, or wait and add it right before serving.

5. Chill

Seal the jar tightly and refrigerate until ready to eat. It is best the same day, but it also works well made a few hours ahead.

6. Shake and serve

When ready to eat, secure the lid tightly. Turn the jar upside down a few times, then shake well until the dressing coats everything. Eat it from the jar or pour it into a bowl and toss once more.

Love this cucumber pasta salad? Save the image below to your Pinterest board so you can come back to it whenever you need a fresh, easy meal idea.

Notes

• Use short pasta: Rotini, fusilli, penne, or farfalle work best.
• Cool the pasta fully: Warm pasta will make the jar steamy and soggy.
• Keep the heat light: A small pinch of red pepper flakes is enough.
• Balsamic is optional: It works best as a light finish, not as a main part of the dressing.
• Toast the nuts: They taste richer and stay crunchier.

Ingredients

Salad

• 2 large cucumbers (or 4–5 Persian cucumbers)

• 1/4 medium red onion, thinly sliced

• 1–2 tbsp toasted sesame seeds (white or mixed)

Dressing

• 1 small garlic clove, finely grated (or minced very small)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp chili oil (more to taste)

• 1 tbsp agave or honey

• 1 tbsp pepper paste (see note)

• 1/4 tsp black pepper (optional)

• Pinch of salt only if needed (pepper paste + soy can be salty)

Pepper paste note: If you don’t have gochujang (Korean pepper paste) use whatever you have (e.g., roasted red pepper paste, ajvar-style paste, or a thicker pepper spread). If it’s very thick, thin it with 1–2 tsp water so it shakes/mixes easily.

Instructions 

1) Toast the sesame seeds (takes 1 minute, worth it)

Add sesame seeds to a dry pan over medium heat. Shake/stir until they smell nutty and look slightly deeper in color, 60–90 seconds. Pour out to cool.

2) Smash the cucumbers

Trim the ends. Place cucumbers on a cutting board and lightly smash with the flat side of a knife or a rolling pin—just enough to crack and split them.

Cut into bite-size pieces (roughly 1-inch / 2–3 cm). The messy edges are what hold the dressing.

3) Make the dressing in the jar

In a large jar with a lid, add garlic, soy sauce, rice vinegar, chili oil, agave/honey, and pepper paste.

Close the lid and shake hard for 10–15 seconds.
If the pepper paste sticks to the bottom, add 1–2 tsp water and shake again.

4) Add cucumbers + onion, then shake

Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.

5) Finish with sesame

Pour into a bowl (or eat straight from the jar). Sprinkle toasted sesame seeds on top.

Taste. If you want it:

• tangier: add a splash more vinegar

• sweeter: add a small drizzle of honey/agave

• hotter: add more chili oil

• saltier: a tiny splash more soy sauce (usually better than adding salt)

That crunch and chili oil combo is hard to forget—pin the image below so you can make it the next time cucumbers are in your fridge.

Tips & Tricks

• Watery cucumbers? If you’re using big cucumbers, you can scrape out the seedy center, or let the smashed pieces sit with a pinch of salt for 5–10 minutes, then drain before shaking.

• Garlic intensity: Grating makes it punchier. If you want it milder, mince and use half a clove.

• Pepper paste thickness matters: If it’s dense like a spread, it needs a teaspoon of water to turn into a shakeable dressing.

• Best texture: Let it sit 5 minutes after shaking so the onion softens slightly.

Ingredients

Salad

• 2 large ripe avocados, cut into quarters, then sliced into 1 cm / 0.4-inch slices

• 3 cucumbers (about 17 cm / 7 inches each)

• 1/4 red onion, thinly sliced

• 2 tbsp fresh dill, finely chopped (optional, but recommended)

• 2 tbsp fresh cilantro (coriander) leaves, roughly chopped (optional, but recommended)

• 1 to 2 tsp black sesame seeds (for finishing)

Dressing

• 3 tbsp extra virgin olive oil

• 3 tbsp lime juice (or lemon juice), plus more to taste

• 1/2 to 1 tsp chili oil (adjust to heat preference)

• 1/4 tsp black pepper

• 3/4 tsp kosher salt

Instructions

1) Smash the cucumbers (this is the whole point)

Wash cucumbers and trim the ends.

Lay one cucumber on a cutting board and smash it gently with the flat side of a big knife (or a rolling pin) until it splits and cracks. You want it broken and textured, not flattened.

Cut into bite-sized pieces (about 2–3 cm / 1 inch). Repeat with the rest.

2) Shake the dressing in a large jar

Use a large jar with a tight lid (big enough for everything).

Add to the jar:

• olive oil

• lime juice

• chili oil

• black pepper

• salt

Close the lid and shake hard for 10–15 seconds until it looks blended.

3) Add the salad ingredients and shake again

Add to the jar:

• smashed cucumbers

• red onion

• dill + cilantro (if using)

Close and shake until the cucumbers are glossy and coated.

4) Add avocado and shake gently (so it stays chunky)

Add the sliced avocado to the jar.

Close the lid and shake gently — think slow flips and soft shakes, 6–10 seconds total. The goal is to coat the avocado without smashing it.

5) Finish with black sesame

Pour into a bowl (or serve straight from the jar).

Sprinkle with black sesame seeds and taste. Add a squeeze more lime or a pinch of salt if it needs a final pop.

If you’re the type who says “I’ll remember this,” you won’t. Save the image below to Pinterest.

Tips, Tricks & Variations

• Smash, don’t slice. A gentle smash is enough. You want cracks and rough edges so the dressing clings. If you completely flatten the cucumbers, they’ll go soft fast.

• Use a big jar (with headroom). The avocado needs room to tumble. If the jar is packed tight, the avocado gets squished instead of coated.

• Shake in two stages for the best texture.

  1. Shake cucumbers + onion + herbs with the dressing.

  2. Add avocado and do a gentle shake (slow flips, a few soft shakes).

• Pick the right avocado. Slightly firm-ripe works best. If it’s very soft, it’ll turn creamy when you shake (still tasty, just less “salad-y”).

• If your cucumbers are watery (big ones):

  • Either scoop out the seedy center, or

  • Toss with a pinch of salt and let sit 10 minutes, then drain before adding to the jar.
    Mini/Persian cucumbers usually don’t need this.

• Dial the heat your way. Chili oil varies a lot. Start with 1/2 tsp, taste after shaking, then add more if you want it hotter.

• Black sesame upgrade: Toast the sesame seeds in a dry pan for 30–60 seconds until fragrant. Cool, then sprinkle on top for a stronger nutty flavor.

• Want it more “meal-like”? Add one of these: shredded rotisserie chicken, canned tuna, chickpeas, or cooked shrimp.

Storage & Make-Ahead

• Best eaten fresh: This salad is at its crunchiest and prettiest in the first 30–60 minutes.

• Storing leftovers:

  • Keep in an airtight container in the fridge for up to 24 hours.

  • After that, the cucumbers soften and the avocado changes texture (still edible, just not as crisp).

• How to keep it nicer for later:

  • Shake the cucumbers/onion/herbs with dressing and refrigerate.

  • Add avocado and sesame right before serving.

• If it looks “watery” the next day: That’s normal (cucumbers release liquid). Drain a little, then add a squeeze of lime and a tiny pinch of salt to wake it back up.

Serving Ideas

• Serve as a side with grilled chicken, salmon, or kebabs.

• Scoop it up with pita chips or tortilla chips.

• Pile it onto toast (thick bread) for a fast lunch.

Ingredients 

• 2 English cucumbers (about 1–1.25 lb / 450–570 g)

• 1 clove garlic, finely minced or grated

• 1 1/2 Tbsp sesame oil (22 ml)

• 3 Tbsp light soy sauce (45 ml)

• 3 Tbsp honey (about 63 g)

• 4 Tbsp rice vinegar (60 ml)

• 3 Tbsp chili oil (45 ml)

• 2 Tbsp black sesame seeds (about 18 g)

You’ll need

• Large jar with a tight lid (at least 1 quart / 1 liter)

• Chef’s knife or cleaver + cutting board

Instructions

1) Smash first, then cut

1. Wash and dry the cucumbers.

2. Place a cucumber on a cutting board. Lay your knife flat over it (blade parallel to the board).

3. Press down firmly with your palm until it cracks. Repeat a few times along the length so it’s split and jagged, but not crushed into mush.

4. Now slice the smashed cucumber into bite-size chunks (about 1–1.5 inches / 2.5–4 cm).

5. If there’s lots of cucumber liquid on the board, leave most of it behind so the dressing stays bold.

2) Add cucumbers + dressing to the jar, then shake

1. Add the cucumber chunks to your jar.

2. Add garlic, soy sauce, rice vinegar, honey, sesame oil, chili oil, and black sesame seeds.

3. Close the lid and shake hard for 20–30 seconds (honey needs a little extra shaking).

4. Open and check the bottom—if honey is still sitting there, shake another 10 seconds.

3) Rest (optional)

• Eat right away or chill 10–20 minutes, then shake once more.

If this smashed cucumber salad is your kind of snack, hit “Save” and pin the photo below so it’s waiting for you next time you need something quick and crunchy.

Tips & Tricks (so it stays crunchy and the flavor hits)

Smash technique that actually works

• Press in 3 spots per cucumber: one near each end + one in the middle.
  You’re aiming for cracks and splits, not a flattened pancake.

• Stop when it “gives.” If the cucumber breaks open and looks crinkly, you’re done. Any more and you’ll squeeze out too much water.

Cut size matters more than people think

• Bite-size, but not tiny: about 1–1.5 inches.
  Too small = watery fast. Too big = dressing doesn’t cling as well.

• Include some long-ish pieces. A mix of shapes (chunks + a few strips) makes it feel more “restaurant-style.”

Keep the dressing bold (avoid cucumber soup)

• After smashing + cutting, you’ll see liquid on the board. Leave most of it behind.

• If you want it extra crisp: salt nothing. Your soy sauce already seasons it, and salt pulls water out fast.

Make the honey behave in a cold jar

Honey loves to stick to glass. Two easy fixes:

• Order matters: soy sauce + rice vinegar → honey → oils → sesame. Then shake.

• Shake like you mean it: 20–30 seconds, pause, then another 10 seconds if you still see honey at the bottom.

Chili oil: control the heat without ruining the balance

• If your chili oil is the crunchy flake-heavy kind, it’s usually hotter. Start at 2 Tbsp, taste, then add the last tablespoon.

• If it’s mostly red oil with little sediment, 3 Tbsp is usually fine.

Black sesame tip (so it doesn’t taste “dusty”)

• Add the black sesame after the liquids, not first. That way it suspends instead of clumping.

• For a smoother vibe, do 1 Tbsp black + 1 Tbsp white. Still looks great, slightly lighter flavor.

The 10-minute rule

• Right away: sharp, loud crunch.

• After 10–20 minutes in the fridge: the garlic/sesame sinks in and it tastes more “finished.”
  Just don’t push it too long—after a couple hours it starts losing snap.

Quick serving upgrades (optional, but worth it)

• More aroma: add a few drops extra sesame oil right before serving (not more than 1/2 tsp).

• More bite: an extra splash of rice vinegar at the end brightens everything instantly.

• Cleaner presentation: if your jar has a lot of dressing pooled at the bottom, tip it into a bowl for serving so you can spoon that last bit over the top.

Ingredients 

Cucumbers

• 6 mini cucumbers or Persian cucumbers (about 1 lb / 450 g total)

• 2 teaspoons salt (for draining)

Dressing

• 1 tablespoon regular soy sauce

• 2 garlic cloves, minced (or finely grated)

• 1 tablespoon rice vinegar (or white vinegar)

• 1 tablespoon Chinese chili oil (use more/less to taste)

• 1 tablespoon granulated sugar

• 1 teaspoon sesame oil

• 1 teaspoon black sesame seeds

• 2 tablespoons green onion, thinly sliced (optional)

Instructions

1) Prep the cucumbers

Wash the cucumbers well and slice off the ends.

2) Make the spiral cuts (easy method)

You’ll need two chopsticks (or skewers) per cucumber.

1. Place 1 cucumber between the chopsticks so they run lengthwise along both sides.
   This stops your knife from cutting all the way through.

2. Slice on a diagonal across the top of the cucumber—thin slices, close together—until you reach the end.

3. Flip the cucumber over and straight slices on the other side.

4. Now cut the cucumber in half (crosswise) so it’s easier to toss and eat.

Important: The diagonal angle is what creates the spiral effect. If you cut straight across, it won’t “accordion.”

No time for spirals? Thinly slice the cucumbers instead—still great.

3) Salt to remove extra water (don’t skip)

Put the cucumbers in a large bowl. Sprinkle with 2 teaspoons salt and gently massage for 15–20 seconds.

Let sit 5 minutes (up to 10 minutes max).
Then rinse under cold water 3–4 times until the cucumbers no longer taste salty. Drain very well.

Tip: If your cucumbers seem watery, pat them dry with paper towels after draining. It helps the dressing stay punchy.

4) Mix the dressing

In a small bowl, stir together:
soy sauce, garlic, vinegar, chili oil, sugar, black sesame oil, sesame seeds, and green onion.

Stir until the sugar dissolves.

5) Toss and serve

Pour the dressing over the cucumbers and toss gently so you don’t break the spirals.

Eat right away for maximum crunch—or let it sit 10 minutes for a slightly more “pickled” bite.

Saved this one? Pin it for later — share the image below to your Pinterest board so you can come back to this spiral cucumber salad anytime.

Tips & Tricks for the Best Spiral Cucumber Salad

1) The cut that actually works (your method)

• Side #1: slice diagonally (thin, close together)

• Side #2: flip and slice straight across (thin)
  That combo still creates the accordion/spiral effect, and it’s easier to keep consistent than doing diagonal on both sides.

Tip: Use chopsticks (or skewers) as “stops” so you don’t slice all the way through.

2) Don’t skip the salt step—but don’t overdo it

Salting is what keeps the salad from turning watery 10 minutes later.

• 5 minutes is ideal

• 10 minutes max or the cucumbers start to soften and break

After rinsing, drain really well.

3) Drain like you mean it

Watery cucumbers = diluted dressing.

• Shake the colander hard

• If you want the strongest flavor, pat the cucumbers dry with paper towels before dressing

4) Make the dressing smooth (no gritty sugar)

Stir the dressing for 20–30 seconds until the sugar fully dissolves.
If it’s stubborn, let it sit 1 minute, then stir again.

5) Control garlic intensity

Garlic can take over fast in cold salads.

• Minced garlic = balanced

• Grated garlic = sharper, stronger (use less)

6) Chili oil varies a lot

Some chili oils are mild, others are nuclear.

• Start with 2 teaspoons if you’re unsure

• Add more after tasting

7) Black sesame = better when toasted

If your black sesame seeds aren’t toasted, warm them in a dry pan for 1–2 minutes until fragrant.
Add them at the end so they stay crisp and nutty.

8) Let it sit (briefly) for max flavor

• Eat right away = maximum crunch

• Rest 10 minutes = dressing soaks into the cuts and tastes more “restaurant-style”

9) Keep leftovers separate (best trick if you meal prep)

If you’re making it ahead:

• Store cucumbers and dressing separately

• Toss right before eating
  This keeps the cucumbers snappy instead of soggy.

10) Quick “save it” fixes

• Too salty after rinsing? Add a splash more vinegar and a pinch of sugar.

• Too sharp? Add ½ tsp more sugar or a few drops of sesame oil.

• Too mild? Add more green onion and a small pinch of salt to the dressing (not the cucumbers).

Ingredients

• 1 large English cucumber (or 2 small cucumbers), about 350 g

• 3 garlic cloves, smashed then finely chopped

• Salt, to taste

• 1/4 tsp sugar (optional, helps balance vinegar + heat)

• 1 tbsp toasted sesame oil

• 1 tbsp light soy sauce (optional, for deeper savoriness)

• 1 tsp black vinegar (optional, for that classic tang)

• 1–2 tsp chili oil (or chili crisp), to taste

• 1–2 tsp black sesame seeds, for topping

Instructions 

1. Prep the cucumber

   • Rinse well. For English cucumber, peel just a few strips of skin (leave some on for crunch and color).

   • For smaller cucumbers, simply trim the ends.

2. Smash it

   • Place the cucumber on a cutting board.

   • Use the flat side of a large knife (or a rolling pin) and give it a few firm hits until it splits and looks “cracked.”

   • Cut into bite-size chunks (rough pieces are perfect).

3. Salt first (this prevents watery salad)

   • Add cucumbers to a bowl. Sprinkle with salt and the sugar (if using).

   • Toss and let sit 10 minutes so extra water releases.

4. Drain

   • Pour off the liquid in the bowl (this keeps the dressing bold instead of diluted).

5. Dress it

   • Add chopped garlic, sesame oil, and chili oil (or chili crisp). Toss well.

   • For a stronger Sichuan-style flavor, add soy sauce + black vinegar.

6. Finish

   • Sprinkle black sesame seeds on top right before serving.

   • Taste and adjust: more salt, a little more vinegar, or a touch more chili oil.

7. Serve cold

   • Best after 10–20 minutes in the fridge, but it’s great immediately too.

Save this to Pinterest (image below). You’ll want it the next time you need something fresh and spicy.

Tips & Tricks for the Best Smashed Cucumber Salad

• Smash, don’t just slice. You’re not trying to pulverize the cucumber—just crack it so it splits and gets those rough edges that grab onto the dressing.

• Salt first, always. Tossing the cucumbers with salt for 10 minutes pulls out extra water. If you skip this, the salad tastes great for 2 minutes… then turns watery.

• Drain well (but don’t squeeze). Pour off the liquid after salting. A gentle press with a spoon is fine. Over-squeezing makes the cucumbers limp.

• Peel in stripes, not all the way. English cucumbers are great as-is, but peeling a few strips removes any tough skin while keeping crunch and color.

• Use toasted sesame oil, not plain. Toasted sesame oil is what gives that “restaurant smell” the moment you toss it.

• Chili oil heat varies a lot. Start with 1 tsp, taste, then add more. Some chili oils are mild; some are sneaky-hot.

• Black vinegar is the difference-maker. If you have it, use it. It adds that deep, slightly sweet tang that makes the salad taste “Sichuan-style,” not just spicy.

• Add garlic after draining. Garlic + salt sitting too long can taste harsh. Mix it in once the cucumbers are drained so it stays fresh and punchy.

• Black sesame seeds go on last. Sprinkle right before serving so they stay crisp and don’t get lost in the liquid.

• Let it chill 10–20 minutes if you can. The flavor gets better fast, but the cucumbers stay crunchy because you drained them first.

• Want the real Sichuan “tingle”? Add a pinch of ground Sichuan peppercorn (or crush a few whole ones). It shouldn’t taste peppery—just bright and slightly numbing.