Save I was scrolling late one night when I saw someone smashing cucumbers with a rolling pin, tossing them with MSG and sesame oil, and calling it dinner. It looked chaotic and perfect. The next day I grabbed two Persian cucumbers and a container of rotisserie chicken on my way home, cracked the cucumbers on my counter with more force than necessary, and made what became my go-to meal when I'm too hungry to cook but too tired to order in.
The first time I made this for a friend, she watched me whack the cucumbers and said it looked like I was taking out my frustrations on produce. She wasn't wrong. But after one bite, she stopped laughing and started asking for the recipe. Now she texts me photos of her own smashed cucumbers at least once a month, usually with the caption needed this today.
Ingredients
- Persian or mini cucumbers: These stay crunchier and have fewer seeds than regular cucumbers, which means no watery mess at the bottom of your bowl.
- Scallions: They add a sharp bite that balances the sweetness of the dressing without overpowering the freshness of the cucumbers.
- Garlic: Mince it as finely as you can so it distributes evenly and doesn't hit you in one aggressive clump.
- Rotisserie chicken: Remove the skin unless you want it to get soggy in the dressing, then shred it with your hands for the most tender texture.
- Light soy sauce: It seasons without being too salty, and you can swap it for tamari if you need it gluten-free.
- Rice vinegar: This is what keeps the salad bright and alive instead of heavy and oily.
- Toasted sesame oil: A little goes a long way, so don't overdo it or the whole dish will taste like you poured perfume on it.
- MSG: It makes everything taste more like itself, but if you're not into it, just add a pinch more soy sauce.
- Sugar: Just enough to round out the vinegar and soy without making it sweet.
- Chili flakes or chili crisp: Start with less than you think and add more at the table so you don't accidentally make it too spicy for anyone.
- Toasted sesame seeds: They add a nutty finish and make the whole thing look like you plated it on purpose.
- Fresh cilantro: Optional, but if you love it, it brings a fresh herbal note that ties everything together.
Instructions
- Smash the cucumbers:
- Lay them flat on a cutting board and press down with a rolling pin or the flat side of your knife until they crack and split. This opens them up so the dressing can actually soak in instead of just sliding off.
- Mix the vegetables:
- Toss the smashed cucumber pieces, scallions, and minced garlic together in a big bowl. Don't be shy about getting your hands in there.
- 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. Taste it and adjust if you want more heat or tang.
- Dress the cucumbers:
- Pour the dressing over the cucumber mixture and toss until everything is glossy and coated. Let it sit for five minutes so the flavors can settle in.
- Assemble and serve:
- Pile the dressed cucumbers onto a plate or shallow bowl, top with shredded rotisserie chicken, and finish with sesame seeds and cilantro. Eat it right away while the cucumbers are still cold and crisp.
Save I made this on a hot summer night when my kitchen felt like a sauna and the idea of turning on the stove made me want to cry. I sat on my fire escape with the bowl in my lap, and for the first time all week, I felt like I could breathe. It wasn't fancy, but it was exactly what I needed, and sometimes that's the best thing food can be.
What to Do with Leftovers
This salad doesn't keep well once dressed because the cucumbers release water and get limp, but if you have extra chicken or dressing, store them separately and toss fresh cucumbers right before eating. I've also wrapped leftover chicken and cucumbers in a flour tortilla with a smear of chili crisp and called it lunch, and it was better than it had any right to be.
How to Make It Your Own
If you want more crunch, throw in roasted peanuts or sliced radishes. If you want it heartier, add cooked rice noodles or serve it over shredded cabbage. I've made it with poached shrimp instead of chicken when I had some in the fridge, and it felt fancy even though it took the same amount of effort.
What to Serve It With
This salad works as a full meal on its own, but if you want to stretch it, serve it alongside steamed jasmine rice or a simple miso soup. It also pairs beautifully with chilled white wine or iced green tea, especially on a night when you just want something light and refreshing.
- Make sure your sesame oil is toasted, not plain, or the flavor will fall flat.
- If you don't have MSG, a splash of fish sauce will give you that savory depth.
- Taste the dressing before you pour it on and adjust the sugar or vinegar to your preference.
Save This is the kind of recipe that saves you on nights when you're too tired to think but still want to eat something that feels alive and intentional. Keep the ingredients around, and you'll always have an answer when nothing else sounds good.
Recipe FAQs
- → How do you prepare the cucumbers in this dish?
Gently smash whole cucumbers with a rolling pin or flat knife side until split but mostly intact, then cut into angled sections for a crunchy texture and appealing presentation.
- → Can I substitute the chicken used here?
Yes, poached or grilled chicken works well as an alternative to rotisserie, maintaining the protein element and flavor balance.
- → What role does MSG play in this dish?
MSG enhances the umami depth in the dressing but is optional and can be adjusted or omitted according to taste preferences.
- → Are there suitable garnishes to add extra flavor or texture?
Toasted sesame seeds and fresh cilantro add nutty aroma and brightness, while optional roasted peanuts or sliced radishes can contribute additional crunch.
- → What beverages pair well with this cucumber and chicken combination?
Chilled white wine or iced green tea complement the fresh and savory notes, enhancing the overall dining experience.