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Chef Megan Mitchell

Online Cookbook

Smashed Cucumbers and Mint and Soy

  • Serves: 4
  • Complexity: very easy
  • Print
Smashed Cucumbers and Mint and Soy


  • 2 Japanese or English cucumbers
  • Kosher salt
  • 1 garlic clove, minced or grated
  • 1/4 cup low sodium soy sauce or tamari
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. granulated sugar
  • 1 tsp. fish sauce
  • 1 red or green serrano pepper, thinly sliced
  • 5-6 mint sprigs
  • 1 tsp. toasted sesame seeds


  1. Begin by cutting the cucumbers into 3-inch long pieces then using the flat side of your knife and the heel of your hand, bang the cucumber 3-4 times until it flattens and breaks open.

  2. Place the smashed cucumbers into a colander in the sink. Sprinkle with 1 tsp. salt and toss. Let sit for 20 minutes. Then rinse with water and shake dry.

  3. Meanwhile make the sauce. In a small bowl combine the garlic, soy sauce, vinegar, sugar and fish sauce. Whisk together until the sugar has dissolved.

  4. Place the cucumbers into a bowl and pour in the sauce along with the sliced pepper. Toss together. Let sit for 20 minutes, up to 24 hours, to marinate then serve in a shallow bowl with torn mint leaves and a sprinkle of sesame seeds.

    Recipe Courtesy of Megan Mitchell

    Paid Partnership with Bonnie Plants

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