Smashed Cucumber Garlic Chili (Printable)

Crunchy cucumbers tossed in garlic chili oil and tangy dressing, ideal for a light, refreshing 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
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 - 1/2 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# How-To:

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 1/2 teaspoon salt, and let sit for 10 minutes to remove excess moisture.
03 - Heat 3 tablespoons 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 red chili flakes. Let cool completely.
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 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. Serve immediately for crisp texture, or chill for 10 to 15 minutes for a colder salad.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can make it while the grill heats up or rice cooks.
  • The garlic chili oil is addictive enough to justify making extra, and it keeps in the fridge for sneaky drizzling on anything.
  • One bowl, maximum four ingredients for the dressing—simplicity that somehow tastes like you fussed.
02 -
  • The smashing step is non-negotiable—it's what separates this from ordinary sliced cucumber salad and lets the dressing cling to every piece instead of sliding off.
  • Don't skip salting and draining the cucumbers; I learned this the hard way when I made a batch that turned into cucumber soup by dessert time.
  • Cold garlic oil is your friend—pouring hot oil over the fresh ingredients will cook them slightly and make the whole salad taste less vibrant.
03 -
  • Make the garlic chili oil up to an hour ahead so it has time to cool and the flavors deepen slightly, but assemble the salad in the last 15 minutes before serving.
  • If you can only find thick waxy cucumbers instead of English ones, cut them into spears, remove some of the seedy center with a spoon, and then smash—it helps them absorb flavor better.
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