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.