Skip to main content
Epicurious

Smashed Cucumber and Melon Salad

Smashed Cucumber and Melon Salad on plate
Photograph by Peden + Munk, Food Styling by Diana Yen, Prop Styling by Hannah Ferrara

Cool, crunchy, and refreshing, this sweet and savory salad is inspired by pai huang gau, the classic spicy Chinese smashed cucumbers I loved growing up. Not only is smashing the cucumbers fun, but this technique is an easy way to deseed them and imparts craggy edges ideal for catching the sesame oil dressing. Sweet Hami melon brings up the crunch factor, although cantaloupe or honeydew would work just as well in this. I like to pack up a container of this salad, pop it into a cooler, and head to the beach for the ultimate cool-off snack to share on hot summer days.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4 medium Persian cucumbers, halved lengthwise
1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
2 Tbsp. unseasoned rice vinegar
1 Tbsp. toasted sesame oil
2 tsp. soy sauce
1 tsp. crushed red pepper flakes
1 tsp. sugar
2 garlic cloves, finely chopped
1½ lb. Hami melon or firm cantaloupe or honeydew, rind and seeds removed, flesh cut into 1" pieces
¼ cup coarsely chopped cilantro, plus more for serving
1 tsp. toasted black or white sesame seeds

Preparation

  1. Step 1

    Place 4 medium Persian cucumbers, halved lengthwise, cut side down, on a cutting board. Using the flat side of a chef’s knife, press down on cucumbers until they break open and the seedy pulp separates from the flesh; discard pulp. Slice flesh 1" thick and transfer to a fine-mesh sieve set over a bowl. Toss with ¼ tsp. Diamond Crystal or Morton kosher salt and let sit 15 minutes.

    Step 2

    Meanwhile, whisk 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, 2 tsp. soy sauce, 1 tsp. crushed red pepper flakes, 1 tsp. sugar, 2 garlic cloves, finely chopped, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until salt and sugar are dissolved.

    Step 3

    Transfer cucumbers to a large bowl; discard liquid in bowl. Add 1½ lb. Hami melon or firm cantaloupe or honeydew, rind and seeds removed, flesh cut into 1" pieces, and ¼ cup coarsely chopped cilantro and toss to combine. Drizzle dressing over and toss gently to coat. Scatter 1 tsp. toasted black or white sesame seeds over; top with more cilantro.

    Do ahead: Dressing can be made 12 hours ahead; cover and chill. Salad (without toppings) can be made 3 hours ahead; cover and chill.

TagsDinnerLunchSideEasyQuickSaladCucumberVegetableCantaloupeMelonFruitHoneydewHealthyishVeganVegetarianNut FreeDairy FreeGluten FreeSummerChineseEast AsianAsianBon Appétit
Read More
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
Watermelon, Shiso, Plum, and Salt
Make the most of melon season with this simple and savory fruit salad.
Roasted Snap Pea Salad With Yakult-Style Dressing
This crunchy, creamy salad has everything you want for a cookout.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Easter Salad
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
10-Minute Broccoli in Garlic Sauce
This easy broccoli stir-fry uses a genius two-step cooking technique of searing the veg for color, then steaming it in a concentrated broth to tenderize.
Angel Hair Bibimguksu
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Spicy Salmon Hand Rolls
Spicy tinned salmon (or tuna!) is a fast track to flavor in these simple hand rolls—particularly when mashed with some oil from the can and a slick of mayo.