Smashed Cucumber Garlic Chili (Printable)

Crisp smashed cucumber mingled with garlicky chili oil and tangy dressing for a fresh, flavorful dish.

# 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 sugar
11 - 0.5 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Step-by-Step Guide:

01 - Wash and trim 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 0.5 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.
04 - Pat the cucumbers dry with paper towels and transfer to a large mixing bowl.
05 - In a separate bowl, mix rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar until sugar dissolves completely.
06 - Pour dressing over cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle the garlic chili oil over the salad and toss lightly to incorporate.
08 - Top with cilantro and toasted sesame seeds. Serve immediately for maximum crispness or chill for 10 to 15 minutes for a colder salad.

# Expert Suggestions:

01 -
  • Ready in just 20 minutes from start to finish
  • Perfectly balanced flavors—tangy, spicy, garlicky, and slightly sweet
  • Vegan and naturally gluten-free when using tamari
  • The smashing technique creates irregular surfaces that catch every drop of that incredible dressing
  • Makes a refreshing contrast to rich, heavy dishes
  • Customizable heat level to suit your taste
02 -
  • Use a meat mallet or rolling pin if you don't have a chef's knife heavy enough for smashing
  • Toast your own sesame seeds in a dry pan for enhanced nutty flavor
  • Make a double batch of garlic chili oil—it keeps for weeks and elevates countless dishes
  • Taste and adjust seasoning before serving; you may want more vinegar, soy sauce, or chili oil
  • For meal prep, keep components separate and assemble just before serving
  • Reserve some scallion greens and sesame seeds for a final garnish right before serving
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