Smashed Cucumber Garlic Chili (Printable Version)

Crunchy smashed cucumber tossed in garlic chili oil with a tangy, savory dressing and fresh herbs for a vibrant side.

# What You 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 such as 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 for gluten-free
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sugar
11 - 0.5 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Step-by-Step:

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 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, about 1 minute. Remove from heat and stir in chili flakes. Let cool to room temperature.
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 cooled garlic chili oil and toss lightly to incorporate.
08 - Top with cilantro if using 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 under 20 minutes, which means you can make it while something else is cooking without breaking a sweat.
  • The garlic chili oil is so ridiculously good that you'll find yourself drizzling it on everything—rice, tofu, leftover vegetables, you name it.
  • It's naturally vegan and gluten-free without feeling like a compromise, because the flavors are genuinely that satisfying.
02 -
  • The salting step isn't optional—it genuinely changes the texture and prevents your salad from turning into a puddle after twenty minutes sitting on the table.
  • Don't cook the garlic until it's dark brown, because that bitterness will haunt every bite; the moment it turns pale golden, you pull it off the heat immediately.
03 -
  • Make the garlic chili oil a day ahead and store it in a glass jar—it actually tastes better the next day as the flavors meld, and you'll have it ready for other dishes throughout the week.
  • If you don't have English cucumbers, regular ones work fine, but salt them for an extra five minutes since they tend to hold more water.
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