Save I stumbled on this salad during a late-night scroll when everyone was smashing cucumbers and pouring sesame oil over them like it was the only thing that mattered. The crunch sounded so good through the screen I had to try it the next day. I added rotisserie chicken because I had one sitting in the fridge and suddenly it wasn't just a snack anymore, it was dinner. The garlic hit hard, the chili woke me up, and the MSG made everything taste like it came from a restaurant. Now I make it whenever I need something fast that doesn't feel like I gave up.
The first time I made this for my roommate, she walked into the kitchen and asked why it smelled like a night market. She grabbed a fork before I even plated it. We ended up eating it straight from the bowl, standing at the counter, talking about nothing important. It became our default whenever one of us had a rough week. Something about the cold crunch and the sharp garlic just resets your brain.
Ingredients
- Persian or mini cucumbers: These stay crisp and don't get watery like regular cucumbers. If you only have an English cucumber, scoop out some of the seeds so the dressing doesn't get diluted.
- Scallions: Use both the white and green parts for a balance of sharpness and freshness. Slice them thin so they blend into every bite.
- Garlic: Fresh minced garlic is non-negotiable here. It should be pungent and a little sticky, not dried or powdered.
- Rotisserie chicken: Pull off the skin unless you want it chewy. The meat should be warm or room temp, not cold from the fridge.
- Light soy sauce: This gives you salt and umami without turning the dressing too dark. Swap for tamari if you need it gluten-free.
- Rice vinegar: It adds a gentle tang that doesn't overpower the sesame oil. Don't use regular white vinegar, it's too harsh.
- Toasted sesame oil: A little goes a long way. It should smell nutty and rich, not neutral.
- MSG: It deepens every other flavor in the bowl. If you skip it, add a pinch more soy sauce and a tiny bit of mushroom powder.
- Sugar: Just enough to round out the vinegar and soy. You won't taste sweetness, just balance.
- Chili flakes or chili crisp: Start with less if you're sensitive to heat. Chili crisp adds texture and oil, flakes just add fire.
- Toasted sesame seeds: These should be golden and fragrant. If they're pale, toast them in a dry pan for a minute.
- Cilantro: Only if you love it. If you're in the soap-tasting camp, skip it or use Thai basil instead.
Instructions
- Smash the cucumbers:
- Lay them flat and press down with a rolling pin or the side of a knife until they crack open but don't fall apart. This creates jagged edges that grab onto the dressing. Cut them into chunky two-inch pieces at an angle so they look intentional, not hacked up.
- Toss the base:
- Throw the smashed cucumbers, scallions, and garlic into a big bowl. Use your hands to mix them if you want, it's faster and you'll feel the textures.
- Whisk the dressing:
- Combine soy sauce, rice vinegar, sesame oil, MSG, sugar, and chili in a small bowl. Stir until the sugar dissolves completely. Taste it on your finger, it should be salty, tangy, and a little spicy all at once.
- Dress and rest:
- Pour the dressing over the cucumbers and toss everything until it's glossy. Let it sit for five minutes so the garlic mellows and the cucumbers start to release a little juice.
- Add the chicken:
- Pile the dressed cucumbers onto a plate or shallow bowl. Lay the shredded chicken on top in a loose heap, don't press it down.
- Garnish and serve:
- Sprinkle sesame seeds and cilantro over everything. Serve it right away while the cucumbers are still cold and crunchy.
Save I made this for a picnic once and packed it in a jar with the dressing separate. When I poured it over and shook it up in front of everyone, they acted like I'd done something impressive. It wasn't impressive, it was just cucumbers, but the way the sesame oil coated everything and the garlic smell hit the air made it feel special. We ate it with chopsticks straight from the container.
How to Make It Your Own
If you want more crunch, throw in roasted peanuts or cashews at the end. Thinly sliced radishes add a peppery bite that works with the chili. You can swap the chicken for tofu if you press it well and tear it into rough chunks. I've also used leftover steak, sliced thin, and it was ridiculous in the best way. If you like it sweeter, add a touch more sugar or a drizzle of honey.
What to Serve It With
This salad doesn't need much backup. I've eaten it alone for lunch and felt completely satisfied. If you want to round it out, serve it with steamed jasmine rice or cold sesame noodles. It also works next to grilled shrimp or pan-fried dumplings. A cold beer or iced green tea cuts through the sesame oil and resets your palate between bites.
Storing and Reheating
This doesn't store well dressed. If you have leftovers, keep the cucumbers and dressing separate in the fridge. The cucumbers will last two days, the dressing will last a week. The chicken can be stored on its own and tossed back in when you're ready to eat. Don't freeze any of it, the texture will die.
- Always taste the dressing before you pour it, your soy sauce might be saltier than mine.
- If the cucumbers release too much water, drain the bowl slightly before adding the chicken.
- Use kitchen shears to cut the scallions if your knife isn't sharp, it's faster and cleaner.
Save This salad taught me that the best meals don't always need heat or hours. Sometimes all you need is something cold, crunchy, and aggressively seasoned to remind you that eating can be simple and still feel like an event.
Recipe Guide
- → How do you prepare the cucumbers for this dish?
Gently smash whole cucumbers using a rolling pin or flat knife side until they split but remain mostly whole. Then cut into angled 2-inch sections for texture and presentation.
- → Can I substitute the rotisserie chicken with other proteins?
Yes, poached or grilled chicken works well as alternatives if rotisserie chicken isn’t available.
- → What role does MSG play in this dish?
MSG enhances the savory depth of the dressing but can be adjusted or omitted based on taste preferences.
- → Which ingredients make this salad Asian-inspired?
Ingredients like light soy sauce, rice vinegar, toasted sesame oil, and chili flakes contribute to its Asian-inspired flavor profile.
- → Are there any allergens to be aware of?
This dish contains soy from the soy sauce and sesame seeds. Check chicken labels for further allergens if needed.
- → How can I add extra crunch to the salad?
Consider adding roasted peanuts or sliced radishes to enhance the crunchy texture.