Save I stumbled onto this salad during a late-night scroll through food videos, watching someone smash cucumbers with reckless joy. The crack of the rolling pin, the tangle of garlic and chili oil, the sheer audacity of calling it a meal, it all felt too good to ignore. I made it the next afternoon with leftover rotisserie chicken from the fridge, and the first bite was so bright and addictive I ate it standing over the counter. It's become my go-to when I want something that feels like cheating but is somehow virtuous, crunchy, garlicky, and gone in minutes.
The first time I made this for friends, I doubled the batch and piled it onto a big white platter, sesame seeds scattered on top like confetti. Everyone went quiet for a moment, then someone said it tasted like the best part of a Chinese takeout feast without the wait. I've made it a dozen times since, sometimes with extra chili crisp when I'm feeling bold, sometimes with cilantro when I remember to buy it. It's the kind of dish that makes people ask for the recipe before they've finished eating.
Ingredients
- Persian or mini cucumbers: These stay crisp and have fewer seeds, but an English cucumber works beautifully if you scoop out the watery center first.
- Scallions: Use both the white and green parts for a sharp, fresh bite that cuts through the richness of the sesame oil.
- Garlic: Mince it finely so it disperses evenly, raw garlic here is bold and unapologetic, exactly what this salad needs.
- Rotisserie chicken: Pull off the skin and shred it by hand for tender, juicy pieces that cling to the cucumbers, it's a shortcut that feels like a secret weapon.
- Light soy sauce: This adds salt and umami without overpowering the other flavors, swap for tamari if you need it gluten-free.
- Rice vinegar: A gentle tang that brightens everything, don't substitute with white vinegar or it'll taste too sharp.
- Toasted sesame oil: A little goes a long way, this is where the nutty, roasted aroma comes from.
- MSG: Optional but transformative, it deepens the savory notes in a way salt alone can't match.
- Sugar: Just a pinch to balance the acid and heat, it rounds out the dressing without making it sweet.
- Chili flakes or chili crisp: Adjust to your courage, I like enough heat to make my lips tingle but not enough to scare anyone away.
- Toasted sesame seeds: They add a nutty crunch and make the whole dish look like it came from a restaurant.
- Fresh cilantro: Totally optional, but if you love it, it adds a bright, herbal finish.
Instructions
- Smash the cucumbers:
- Lay them on a cutting board and press down with a rolling pin or the flat side of your knife until they crack open, the rough edges catch the dressing better than any neat slice could. Cut them into chunky 2-inch pieces on an angle so they look wild and inviting.
- Toss with aromatics:
- Throw the smashed cucumbers, scallions, and minced garlic into a big bowl, the garlic should coat your fingers and the scallions should look like little green ribbons.
- Whisk the dressing:
- In a small bowl, stir together soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili flakes until the sugar dissolves. Taste it, it should be salty, tangy, and just a little fiery.
- Dress and rest:
- Pour the dressing over the cucumbers and toss until every piece is slick and glistening, then let it sit for 5 minutes so the flavors can sink in. The cucumbers will start to release a little liquid, which mingles with the dressing into something even better.
- Pile and top:
- Heap the dressed cucumbers onto a platter, then scatter the shredded chicken over the top in generous, messy handfuls. It should look abundant, like a salad that means business.
- Garnish and serve:
- Finish with a shower of sesame seeds and a handful of cilantro if you're using it, then serve immediately while everything is still cool and crunchy.
Save I remember eating this on my porch one sticky August evening, the kind of night where even ice water feels like too much effort. The cucumbers were so cold and sharp, the chicken still warm from the store, and the chili oil left a gentle heat on my tongue that made me reach for another bite before I'd finished the last. It felt like the kind of meal that doesn't need an occasion, just a willingness to eat something that makes you feel good.
Variations to Try
If you want more crunch, toss in a handful of roasted peanuts or sliced radishes before dressing, they add texture and a little surprise. Sometimes I swap the chicken for seared shrimp or even crispy tofu if I'm in the mood for something different, and it works every time. On nights when I have leftover herbs, I'll throw in mint or Thai basil alongside the cilantro, and it turns the whole thing a little more herbal and bright.
How to Store and Serve
This salad is best eaten right away, while the cucumbers are still firm and the chicken is piled high. If you need to prep ahead, keep the cucumbers and dressing separate in the fridge, then toss and top with chicken just before serving. Leftovers will keep for a day, but the cucumbers will soften and release water, so think of it as a different, slouchier version of the original.
Pairing Suggestions
I like to serve this with a glass of cold white wine or a tall iced green tea, something clean and crisp that doesn't compete with the garlic and chili. It also pairs beautifully with steamed rice or cold sesame noodles if you want to stretch it into a fuller meal, though honestly, it's satisfying enough on its own.
- Add a handful of fresh herbs like mint or basil for a different aromatic twist.
- Drizzle with extra chili crisp if you want more heat and texture in every bite.
- Serve alongside pickled vegetables or a simple miso soup to round out the flavors.
Save This salad has a way of disappearing faster than anything else I make, and I never mind. It's proof that the best meals don't need to be complicated, just honest, crunchy, and full of flavor.
Recipe FAQ
- → How do you smash whole cucumbers properly?
Use a rolling pin or the flat side of a chef’s knife to press down gently on the cucumbers until they crack but remain mostly intact, preserving texture while allowing dressing to penetrate.
- → Can I use other proteins besides rotisserie chicken?
Yes, shredded poached or grilled chicken works well and offers similar moisture and flavor balance.
- → What role does MSG play in this dish?
MSG enhances the savory and umami notes, balancing the acidity and heat for a more rounded flavor; it can be adjusted or omitted based on preference.
- → Is this dish suitable for gluten-free diets?
Yes, as long as gluten-free soy sauce is used and all seasonings are checked carefully.
- → How should this salad be served for best flavor?
Serve immediately after dressing and topping to retain crispness, or allow 5 minutes for flavors to meld if preferred slightly softened.
- → Can I add extra crunch or garnish options?
Adding roasted peanuts, sliced radishes, or fresh cilantro provides additional texture and aromatic contrast.