Smashed Cucumber Garlic Chili (Printable Version)

Crunchy cucumbers coated in garlicky chili oil with tangy dressing and toasted sesame seeds.

# 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
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 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 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 the dressing over the cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle with the garlic chili oil and toss lightly to combine.
08 - Top with cilantro and toasted sesame seeds.
09 - Serve immediately for maximum crispness, or chill for 10 to 15 minutes for a colder salad.

# Expert Tips:

01 -
  • It comes together in 20 minutes, making it perfect for those nights when you need something fresh but have no energy for real cooking.
  • The garlic chili oil is addictively good and works on everything from eggs to leftovers.
  • It's the kind of dish that feels like a restaurant side but tastes even better at home because you control the heat level.
02 -
  • If you skip the salting step, your beautiful salad will release all its water onto the plate within 10 minutes and taste diluted—this one lesson changed everything about how I prepare cucumber salads.
  • The garlic chili oil is actually the star, not an afterthought, so don't rush it or let the garlic burn; the moment it turns golden, get it off the heat.
  • Timing matters here: serve it fresh for crunch or give it a little chill time if you're making it ahead, but don't mix it more than a few hours before eating or the texture suffers.
03 -
  • Make the garlic chili oil in advance and store it in a glass jar—it keeps for a week and makes you feel prepared for weeknight dinners.
  • If you're cooking for a crowd with varying spice tolerances, drizzle the garlic chili oil on individual portions rather than mixing it into the whole batch, so everyone controls their own heat level.
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