Smashed Cucumber Garlic Chili (Printable format)

Crunchy smashed cucumbers with garlicky chili oil and tangy dressing create a refreshing side dish.

# What You’ll Need:

→ Vegetables

01 - 2 large English cucumbers
02 - 2 scallions, finely sliced
03 - 1 tablespoon fresh cilantro, chopped (optional)

→ 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 - 1/2 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 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, approximately 1 minute. Remove from heat and stir in 1 to 2 teaspoons 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 2 tablespoons rice vinegar, 1 tablespoon soy sauce or tamari, 1 teaspoon toasted sesame oil, and 1 teaspoon sugar until the sugar dissolves completely.
06 - Pour the dressing over the cucumbers. Add sliced scallions and toss gently to coat evenly.
07 - Drizzle the cooled garlic chili oil over the salad and toss lightly to combine.
08 - Top with fresh cilantro, if using, and 1 teaspoon toasted sesame seeds. Serve immediately for maximum crispness, or chill for 10 to 15 minutes for a colder presentation.

# Expert Advice:

01 -
  • The smashed technique creates crevices that drink in all that garlicky chili oil without turning into mush.
  • You can have this ready in under 20 minutes, which means it works for weeknight dinners or unexpected guests.
  • It's vegan, gluten-free, and tastes more exciting than the same old side salad rotation.
02 -
  • Don't skip the salting step—it's not about making them salty, it's about removing water that would otherwise dilute your dressing and make everything limp.
  • The garlic must come out of the oil the second it turns golden or it will burn and taste bitter, completely ruining the whole thing.
  • Toss gently at the end so the cucumbers don't break apart into mush.
03 -
  • Make the garlic chili oil ahead of time and store it in a jar—it gets better as the flavors meld, and you'll always have it ready to drizzle.
  • If you accidentally overcook the garlic and it turns dark, start over with fresh oil and garlic, because burnt garlic will ruin the entire dish.
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