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Smashed Cucumber Salad with Hot Vinegar

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This smashed cucumber salad with hot vinegar is a vibrant, dairy-free side dish that perfectly balances heat, acidity, and crunch. By lightly crushing the cucumbers, you create irregular crannies and a larger surface area, allowing the punchy dressing to cling to every bite. The combination of fiery chillies and savoury fish sauce provides a depth of flavour that transforms simple salad ingredients into a refreshing, bold accompaniment for grilled meats or Asian-inspired mains.

Quick to prepare and naturally healthy, this recipe is ideal for those seeking a light, homemade dish with minimal effort. The contrast between the cool, crisp cucumbers and the zesty vinegar dressing makes it a versatile addition to your repertoire. You can even prepare the dressing in advance, making it a convenient option for busy midweek meals.

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Ingredients for Smashed Cucumber Salad with Hot Vinegar

  • 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 350g )

  • Kosher salt

  • 4 red or green Thai chillies, halved lengthwise keeping stem end intact, or 1 serrano chilli, thinly sliced

  • 2 garlic cloves, lightly smashed

  • 120ml unseasoned rice vinegar

  • 2 tablespoons fish sauce

  • 1 tablespoon sugar

  • Chopped unsalted or salted roasted peanuts (for serving)

How to make Smashed Cucumber Salad with Hot Vinegar

Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2" pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.

Meanwhile, whisk chillies, garlic, vinegar, fish sauce, and sugar in a medium bowl until sugar dissolves. Let sit while cucumbers macerate.

Drain cucumbers, discarding any liquid they have released. Add to bowl with dressing and toss several times to coat. Top with peanuts.

Dressing can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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