Smashed Cucumber Garlic Chili (Printable)

Crisp smashed cucumbers tossed with garlic chili oil, scallions, and toasted sesame seeds for a lively dish.

# Ingredient list:

→ 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 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
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon sugar
11 - ½ teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Step-by-Step Guide:

01 - Wash and trim cucumbers. Cut 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 ½ 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 golden, approximately 1 minute. Remove from heat and stir in chili flakes. Allow to cool.
04 - Pat cucumbers dry with paper towels and transfer to a large mixing bowl.
05 - In a separate bowl, combine rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar. Stir until sugar dissolves completely.
06 - Pour dressing over cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle with prepared garlic chili oil and toss lightly to incorporate.
08 - Top with fresh cilantro and toasted sesame seeds. Serve immediately for maximum crispness or chill for 10 to 15 minutes for a colder salad.

# Expert Advice:

01 -
  • The garlic chili oil is genuinely addictive and transforms simple cucumbers into something you'll find yourself making on repeat.
  • It's ready in 20 minutes with minimal effort, yet tastes like you spent way more time in the kitchen than you actually did.
  • Completely vegan and gluten-free without any of the usual compromises that come with dietary restrictions.
02 -
  • Don't skip the salting and draining step—it's the difference between a crisp, crunchy salad and one that turns into cucumber soup by the time you serve it.
  • Watch that garlic oil like a hawk because garlic can go from golden and delicious to burnt and bitter faster than you'd believe possible.
03 -
  • Make the garlic chili oil ahead of time and keep it in a jar—it actually tastes better after sitting for a day or two as the flavors meld together.
  • If your audience includes chili-sensitive folks, serve the garlic oil on the side so they can control how much heat they want in their bowl.
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