Smashed Cucumber Noodle Salad

I don’t often jump on a trend – not because I don’t think they’re good ideas, but because I don’t always feel like I can bring something new to the party.

Lately I’m seeing smashed cucumbers everywhere and all I can think about is combining it with a cold noodle salad, so I had to try the combination for myself.

If you’re craving something fresh, vibrant, and incredibly tasty, you’re in for a treat!

Combining the crispiness of smashed cucumber, the earthiness of tahini, and the delightful textures of rice noodles and fresh veggies topped with zingy lime, this Smashed Cucumber Noodle Salad is not only easy to prepare but also bursting with flavour.

Inspired by the refreshing and aromatic dishes of Asian cuisine, this salad is perfect for a light lunch or a colourful dinner.

Disclaimer: This post contains affiliate links and I receive a commission if you visit a link and buy something on my recommendation. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. All opinions are my own.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Smashed Cucumber Noodle Salad recipe:

• For the salad:
  • 200g dried rice noodles
  • 1 cucumber
  • 100g soya beans
  • 1/4 red cabbage head
  • 3 spring onions
  • Chilli flakes
  • Salt
• For the sauce:
  • 1 thumb of fresh ginger
  • 1/2 lime
  • 60ml tahini
  • 40ml soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
• For the toppings:
  • Peanuts
  • Coriander
  • Sesame seeds

Exploring the Power of Fresh Herbs

Adding fresh coriander to this salad brings a burst of herbal freshness that pairs beautifully with the tahini dressing and cucumber.

Herbs are often the secret ingredient that elevates a simple dish to something truly special.

They don’t just add flavour; they can provide visual appeal and aroma, enhancing the overall sensory experience.

Other herbs like basil or mint could be used as well, each adding a unique twist to the salad.

The Importance of a Good Dressing

The tahini-based dressing in this recipe is a star component, balancing creaminess, umami, and acidity.

Each element of the dressing serves a purpose: tahini gives it richness, soy sauce provides a savoury depth, lime juice adds brightness, and sesame oil lends an earthy warmth.

A good dressing pulls together the different flavours in a salad, adding cohesion and complexity. Experiment with your dressing ingredients until it’s perfect for your palate!

Toasting Your Toppings

Taking the time to toast your peanuts (or other nuts) enhances their flavour and texture, adding a warm, roasted taste that complements the salad’s freshness.

Toasted peanuts add a satisfying crunch, while the aroma from the toasted sesame seeds or nuts infuses the dish with warmth.

You can toast extras and keep them handy for other dishes, as this small step adds so much character to any salad, soup, or stir-fry.

Customising with Seasonal Veggies

This Smashed Cucumber Noodle Salad is incredibly versatile and can be customised with different vegetables, depending on the season.

In summer, consider adding thinly sliced radishes or bell peppers for added crunch and colour.

During colder months, shredded carrots or quick-pickled red onions bring a vibrant tang.

Changing up the vegetables keeps this dish interesting and helps you make the most of what’s fresh and in season.

How to Make This Recipe

Step 1: Prep the Vegetables

Begin by washing all your vegetables and patting them dry with a clean towel.

Take the cucumber and place it on a chopping board. Gently smash the entire length of the cucumber with a rolling pin or a meat tenderizer until the skin is broken and it cracks open.

Gently smashing the cucumber helps it absorb the seasoning better and gives it a unique texture. Don’t over-smash, though; you want it to hold some shape.

Slice the cucumber into bite-size pieces at a 45-degree angle. Put the cucumber pieces in a bowl and season with a pinch of salt, a pinch of chili flakes, and 1/2 tbsp of rice vinegar. Mix well and set aside to marinate.

Step 2: Cook the Noodles and Soya Beans

Take your rice noodles and place them in a heatproof dish or bowl. Cover with boiling water and set aside for 15 minutes or until they are soft.

In the meantime, bring a pan of water to a boil and add your soya beans. Cook them for a few minutes until tender, then drain and set aside.

While the noodles and soya beans are cooking, slice your spring onions into 1cm pieces and finely slice your red cabbage, or use a mandolin slicer to get thin strips.

Step 3: Prepare the Sauce

To make the sauce, add all the sauce ingredients—fresh ginger, lime juice, tahini, soy sauce, maple syrup, sesame oil, and rice vinegar—to a blender.

Blend until smooth and well combined.

This creamy, tangy, and slightly sweet sauce perfectly complements the freshness of the salad.

Feel free to adjust the sauce to your taste. Add a bit more lime for acidity or extra maple syrup for sweetness. You can also throw in a dash of hot sauce if you like a bit of heat.

Step 4: Rinse the Noodles and Toast the Peanuts

Once the noodles are soft, remove them from the boiling water and rinse them thoroughly in a bowl of ice-cold water.

This step is crucial as it removes the sticky starch and cools the noodles, preventing them from clumping together.

Drain the noodles well.

Meanwhile, take a handful of peanuts and dry fry them in a pan over medium heat until they are golden and fragrant. Remove from the heat and crush them with a pestle and mortar for a deliciously crunchy topping.

Step 5: Assemble the Salad

In a large bowl, combine the noodles, soya beans, marinated cucumber, spring onions, and red cabbage, and toss everything together until well mixed.

Divide the salad into two bowls and pour the tahini sauce generously over both servings.

Top with fresh coriander, a sprinkle of sesame seeds, and the toasted peanuts. The combination of textures and flavors in this dish is simply irresistible.

Frequently Asked Questions

Can I use other types of noodles?

Absolutely! You can use soba noodles, udon noodles, or even whole wheat spaghetti if you prefer.

Each noodle type brings a slightly different texture and flavour to the salad. Just adjust the cooking time as needed for the type you choose.

What can I substitute for soya beans?

Green beans or snap peas make an excellent substitute for soya beans, providing a similar crunchy texture and vibrant green colour.

You could also consider edamame, which pairs well with the Asian-inspired dressing.

For added protein, throw in a handful of fried tofu or tempeh.

How long can I store the salad?

The salad is best enjoyed fresh, as the cucumber and rice noodles can become soggy if left too long.

However, you can store it in an airtight container in the fridge and enjoy it within a couple of days.

Keep the dressing separate if you’re planning to store it, adding it only when you’re ready to eat.

Is there a way to make this nut-free?

Yes, you can omit the peanuts and use sunflower seeds or pumpkin seeds instead.

Both options add a crunchy texture and nutty flavour without triggering nut allergies.

You can also skip the topping altogether and add extra sesame seeds for a nut-free, delicious crunch.

Can I make this gluten-free?

Yes, this recipe is naturally gluten-free when using rice noodles.

However, be sure to double-check that your soy sauce is gluten-free, as traditional soy sauce often contains wheat.

You can substitute with tamari, a gluten-free soy sauce alternative that still adds the umami depth needed for the dressing.

And that’s it for this Smashed Cucumber Noodle Salad recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.