Smashed Cucumber Garlic Chili (Printable)

Crisp cucumber tossed with garlic chili oil, tangy dressing, and fresh herbs for a vibrant crunch.

# 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 (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 Make It:

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 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, approximately 1 minute. Remove from heat and stir in red 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 the sugar fully dissolves.
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 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 Advice:

01 -
  • It comes together faster than you'd think, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • The smashing technique creates little crevices that trap all that garlicky, spicy oil in every bite, making it taste way more complex than the ingredient list suggests.
02 -
  • Do not skip the salting and draining step—I learned this the hard way when I rushed it once and ended up with a soggy, watery mess that tasted great but had zero crunch.
  • Watch that garlic oil carefully; the line between golden and burnt is about thirty seconds, and burnt garlic tastes bitter and ruins the whole thing.
03 -
  • If you want the salad colder, chill the dressing and chill your serving bowl for five minutes beforehand, but keep the garlic oil at room temperature so it stays silky instead of congealing.
  • The trick to perfect garlic oil is knowing that carryover cooking continues even after you pull it off the heat, so remove the pan when the garlic is just barely golden, not when it looks perfectly done.
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