Smashed Cucumber Garlic Chili (Printable)

Crunchy smashed cucumbers tossed with garlicky chili oil, tangy vinegar, and sesame for a vibrant side dish.

# What You 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

# How-To Steps:

01 - Wash and trim the cucumbers. Cut them in half lengthwise, then smash each half gently 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 0.5 teaspoon salt, and let sit for 10 minutes to draw out excess moisture.
03 - Heat neutral oil in a small pan over medium heat. Add sliced garlic and cook until just golden, about 1 minute. Remove from heat and stir in chili flakes. Let cool.
04 - Pat the cucumbers dry with paper towels and transfer to a large bowl.
05 - In a separate bowl, mix rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar until sugar dissolves.
06 - Pour the dressing over the cucumbers. Add scallions and toss gently to coat.
07 - Drizzle with the garlic chili oil and toss lightly.
08 - Top with cilantro if using and toasted sesame seeds. Serve immediately for crisp texture, or chill for 10 to 15 minutes for a colder salad.

# Expert Advice:

01 -
  • The smashing technique gives you that satisfying crack sound and creates pockets that actually hold the flavors instead of letting them slide off.
  • It comes together in 20 minutes flat, making it the ideal move when you need something impressive but don't want to spend your whole afternoon in the kitchen.
  • That garlic chili oil is pure magic, and once you taste it, you'll start drizzling it on everything from rice bowls to roasted vegetables.
02 -
  • The smashing part isn't optional theater—it's how the cucumbers actually absorb flavor instead of repelling it, so don't skip this step or just chop them normally.
  • If your garlic oil smells burnt or bitter, start over because that flavor will haunt every bite of this salad in the worst way.
03 -
  • Make your garlic chili oil in larger batches and store it in a jar in the fridge for up to a week, so you can drizzle it on bowls, roasted vegetables, or even steamed tofu whenever inspiration strikes.
  • The salt sitting on the cucumbers for 10 minutes does real work, so don't rush this—it's the difference between a dressing that coats and a dressing that pools.
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