Smashed Cucumber Garlic Chili (Printable)

Crisp smashed cucumbers blended with garlic chili oil, scallions, and sesame for a flavorful side.

# What You 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 Make It:

01 - Wash and trim 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 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 -
  • Ready in just 20 minutes with minimal cooking required
  • Perfectly crisp and refreshing, ideal for hot weather or as a palate cleanser
  • Bold, layered flavors from garlic, chili, vinegar, and sesame
  • Completely vegan and naturally gluten-free when using tamari
  • Simple ingredients that pack maximum flavor impact
02 -
  • Use English cucumbers for their thin skin and fewer seeds, resulting in better texture
  • Don't skip the salting step—it's crucial for crisp, non-watery cucumbers
  • Make the garlic chili oil ahead and store it in the fridge for up to a week
  • For the most vibrant presentation, garnish just before serving
  • Adjust chili flakes gradually—you can always add more heat, but you can't take it away
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