Smashed Cucumber Garlic Chili (Print)

Crunchy cucumbers tossed in garlic chili oil with tangy dressing and toasted sesame seeds for a bright 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 sugar
11 - ½ teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Directions:

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 ½ 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, 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 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 creates pockets that trap the garlicky oil and dressing, making every bite taste intentional.
  • It comes together in under 20 minutes, which means you can have a restaurant-quality side dish without the fuss.
  • The heat builds gently as you eat, thanks to the infused oil, so it keeps surprising you.
02 -
  • The salt and waiting step isn't a chore—it's the secret that keeps your salad crisp instead of weeping all over the plate by dessert time.
  • Don't skip cooling the garlic oil; hot oil will cook your fresh scallions and cilantro if you add them, turning everything mushy.
03 -
  • Slice your garlic paper-thin and watch it closely—even 30 seconds too long turns it from golden and sweet to bitter and burnt, so stay present at the stove.
  • Taste the dressing before you add it to the cucumbers; adjusting seasoning at this stage is easier than trying to fix it later.
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