Smashed Cucumber Garlic Chili (Printable Version)

Crunchy cucumbers tossed with garlic chili oil, scallions, and tangy dressing for a vibrant side dish.

# What You'll Need:

→ Vegetables

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

→ Garlic Chili Oil

04 - 3 tablespoons neutral oil (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 sugar
11 - 0.5 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Directions:

01 - Wash and trim cucumbers. Cut each in half lengthwise, then gently smash with the side of a chef's knife until cracked. Cut into bite-sized pieces.
02 - Place cucumbers in a colander, sprinkle with 0.5 teaspoon salt, and let sit for 10 minutes to remove excess water.
03 - Heat 3 tablespoons neutral oil in a small pan over medium heat. Add sliced garlic and cook until golden, approximately 1 minute. Remove from heat and stir in chili flakes. Allow to cool.
04 - Pat cucumbers dry with paper towels and transfer to a large mixing bowl.
05 - In a separate bowl, combine rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar. Stir until sugar completely dissolves.
06 - Pour dressing over cucumbers. Add scallions and toss gently to coat all components evenly.
07 - Drizzle prepared garlic chili oil over the salad and toss lightly to distribute.
08 - Top with cilantro if desired and toasted sesame seeds.
09 - Serve immediately for maximum crispness or chill for 10 to 15 minutes for a cold salad.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can make it the moment you decide you want something fresh and alive on your plate.
  • The smashing technique releases so much flavor from those cucumbers, turning something ordinary into something that tastes like it took real effort.
  • One batch easily becomes a side dish for leftovers, a light lunch with rice, or a palate cleanser between heavier courses.
02 -
  • Salting and draining the cucumbers isn't optional—skip this step and you'll end up with a soggy puddle of regret instead of a crisp, alive salad.
  • The garlic chili oil needs to cool slightly before you drizzle it over everything, or the heat will wilt your cucumbers and make the whole thing limp and sad.
  • Don't assemble this more than 30 minutes ahead of time, or the dressing will soften everything and the crisp texture you worked for will disappear.
03 -
  • Make the garlic chili oil first and let it cool while you prep everything else; this way it's ready to go the moment you need it, and the flavors have time to really develop.
  • If your chili flakes tend to be old or sitting in your pantry for ages, taste them first—stale chili is bitter and flat, so buy fresh ones if you want actual heat and flavor.
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