Save I was scrolling late one night when I saw someone violently smashing a cucumber with a rolling pin, and I couldn't look away. The next morning, I bought Persian cucumbers and tried it myself in my tiny kitchen. The satisfying crack of the cucumber splitting under pressure, the way the rough edges caught every drop of that garlicky, MSG-laced dressing—I was hooked. I added rotisserie chicken because I had leftovers and suddenly it wasn't just a snack anymore. It became my go-to weeknight dinner when I'm too tired to cook but still want something that tastes intentional.
The first time I made this for my roommate, she wandered into the kitchen asking what smelled so good. I handed her a bowl and watched her eyes widen at the first bite—the crunch, the heat, the way the chicken soaked up the dressing. She's asked me to make it every week since. It's become our Sunday night ritual, eaten straight from the bowl while we catch up on everything we didn't say during the week.
Ingredients
- Persian or mini cucumbers: These stay crunchier and have fewer seeds than regular cucumbers, and they're the perfect size for smashing without creating a watery mess.
- Scallions: They add a sharp, grassy bite that balances the richness of the sesame oil—don't skip the green parts.
- Garlic: Fresh and finely minced is key here, it blooms in the dressing and clings to every cucumber crevice.
- Rotisserie chicken: I always remove the skin because it gets soggy in the dressing, but the meat stays juicy and absorbs all the flavor.
- Light soy sauce: It's less intense than dark soy and won't overpower the delicate cucumber, just make sure it's gluten-free if needed.
- Rice vinegar: This brings a gentle acidity that brightens everything without tasting aggressively sour.
- Toasted sesame oil: A little goes a long way, this is the ingredient that makes the whole dish smell like a restaurant.
- MSG: I was skeptical at first, but it adds a savory depth that's hard to replicate, though you can skip it if you prefer.
- Sugar: Just a touch to round out the vinegar and soy, it's not meant to taste sweet.
- Chili flakes or chili crisp: I use chili crisp when I have it because the crunch and oil add another layer of texture and heat.
- Toasted sesame seeds: They add a nutty finish and a bit of visual polish to an otherwise casual dish.
- Fresh cilantro: Optional, but I love the way it cuts through the richness with a bright, herbal note.
Instructions
- Smash the cucumbers:
- Lay them on a sturdy cutting board and press down firmly with a rolling pin or the flat side of a knife until they crack open but stay mostly intact. The rough, jagged edges are what make this salad work—they grab onto the dressing like nothing else.
- Cut into chunks:
- Slice the smashed cucumbers on an angle into 2-inch pieces. The diagonal cut looks prettier and gives you more surface area for seasoning.
- Combine the vegetables:
- Toss the cucumbers, scallions, and minced garlic together in a large bowl. I like to use my hands here so the garlic distributes evenly.
- 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—it should be salty, tangy, and a little spicy all at once.
- Dress and rest:
- Pour the dressing over the cucumber mixture and toss thoroughly, making sure every piece is coated. Let it sit for 5 minutes so the cucumbers release a little juice and the flavors marry.
- Assemble and serve:
- Pile the dressed cucumbers onto a platter and top with shredded rotisserie chicken. Finish with sesame seeds and cilantro, then serve immediately while everything is still cold and crunchy.
Save There's something about eating this salad that feels like a small act of rebellion against the usual dinner routine. It's messy, it's loud when you smash the cucumbers, and it doesn't look polished on the plate. But every time I make it, I'm reminded that the best meals don't have to be complicated. They just have to taste alive.
Making It Your Own
I've started adding roasted peanuts when I want extra crunch, or sliced radishes when I'm craving more color and bite. Sometimes I swap the rotisserie chicken for poached shrimp or even leftover grilled salmon. The base stays the same, but the toppings can shift depending on what's in my fridge. It's become a template more than a strict recipe, and that's exactly how I like it.
Storing and Serving
This salad is best eaten the moment it's dressed, but if you have leftovers, store the cucumbers and chicken separately in the fridge. The cucumbers will soften overnight, but they're still good for up to a day if you don't mind a little less crunch. I've also learned to make extra dressing and keep it in a jar—it's perfect drizzled over rice bowls or grilled vegetables later in the week.
Pairing Suggestions
I usually serve this with a cold glass of iced green tea or a crisp white wine if I'm feeling fancy. It also pairs beautifully with steamed rice or a simple miso soup if you want to stretch it into a fuller meal. On hotter days, I'll eat it straight from the bowl with chopsticks, standing by the open fridge.
- Try it with chilled sake or a light lager for a refreshing contrast.
- Serve alongside sticky rice or quinoa to soak up the extra dressing.
- Finish with fresh fruit like watermelon or lychee to cleanse your palate.
Save This salad has taught me that sometimes the best recipes come from a late-night scroll and a willingness to try something a little weird. I hope it becomes part of your rotation too.
Recipe FAQs
- → How should I prepare the whole cucumbers?
Gently smash the cucumbers using a rolling pin or knife side until they split but remain mostly whole, then cut into angled sections for texture and presentation.
- → Can I use other proteins besides rotisserie chicken?
Yes, poached or grilled chicken can be substituted to suit your preference or availability.
- → Is MSG necessary in this dish?
MSG is optional; it can be omitted or adjusted according to taste without affecting the overall balance of flavors.
- → What are some recommended garnishes?
Toasted sesame seeds provide a nutty crunch and fresh cilantro leaves add a bright herbal note if desired.
- → How long should the salad sit after dressing?
Letting the salad rest for about 5 minutes allows the flavors to meld and enhances the overall taste.
- → Are there suggested pairings with this dish?
Chilled white wine or iced green tea complement the fresh and savory profile nicely.