Smashed Cucumber Garlic Chili (Printable)

Crunchy cucumbers tossed in garlicky chili oil with sesame and scallions for a bright, fresh side.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers
02 - 2 scallions, finely sliced
03 - 1 tablespoon fresh cilantro, chopped

→ Garlic Chili Oil

04 - 3 tablespoons neutral oil such as canola or grapeseed
05 - 3 cloves garlic, thinly sliced
06 - 1 to 2 teaspoons red chili flakes

→ Dressing

07 - 2 tablespoons rice vinegar
08 - 1 tablespoon soy sauce or tamari
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon granulated sugar
11 - 1/2 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Steps:

01 - Wash and trim the cucumbers. Cut them in half lengthwise, then gently smash each half with the side of a chef's knife until they crack open. Cut into bite-sized pieces.
02 - Place cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to remove excess moisture.
03 - Heat neutral oil in a small pan over medium heat. Add sliced garlic and cook until just golden, approximately 1 minute. Remove from heat and stir in chili flakes. Allow to cool completely.
04 - Pat the cucumbers dry thoroughly with paper towels and transfer to a large mixing bowl.
05 - In a separate bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar until sugar dissolves completely.
06 - Pour the dressing over the cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle with the garlic chili oil and toss lightly to combine.
08 - Top with cilantro and toasted sesame seeds. Serve immediately for a crisp texture, or chill for 10 to 15 minutes for a colder salad.

# Expert Tips:

01 -
  • The garlic chili oil is dangerously addictive and turns the simplest vegetables into something you'll crave for days.
  • It comes together in twenty minutes but tastes like you spent hours coaxing out flavor, making it perfect for last-minute guests or when you're feeding yourself something special.
  • The smashing technique creates little crevices that catch the dressing, so every bite bursts with tangy, spicy, garlicky goodness instead of tasting watered down.
02 -
  • Skipping the salt-and-wait step for the cucumbers will give you a diluted, disappointing dressing by the time you eat it—those ten minutes genuinely matter and aren't wasted time.
  • The garlic chili oil needs to cool slightly before tossing everything together, or the heat will make your cilantro wilt and turn the whole thing into something approaching sludge.
03 -
  • Make the garlic chili oil a day or two ahead and keep it in a jar—it's incredible over everything from rice to grilled vegetables to roasted tofu, and having it ready means this salad comes together in under five minutes flat.
  • If your cucumber is particularly watery or old, let it sit in the colander with salt for fifteen minutes instead of ten; there's no penalty for erring on the side of drier, but wet cucumbers will ruin your dressing.
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