Smashed Cucumber Garlic Chili (Print View)

Crunchy cucumbers enhanced with garlic chili oil and tangy dressing for a vibrant side.

# Components:

→ 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 - 0.5 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Method:

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 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.
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 tastes restaurant-quality but takes barely 20 minutes, and most of that is just waiting around.
  • The garlic chili oil is addictive enough that you'll find yourself making extra to drizzle on everything else.
  • It's naturally vegan and gluten-free without feeling like a compromise, just honest and delicious.
02 -
  • Don't skip the salting and draining step—it's the difference between a crisp salad and a watery disappointment, and it only takes 10 minutes.
  • The garlic chili oil must cool completely before you drizzle it over everything, or the residual heat will make the cucumbers wilt.
03 -
  • Make the garlic chili oil ahead of time and store it in a small jar—it keeps for days and saves you time when you're assembling the salad.
  • If you end up with leftover salad, don't throw it away; pour off the liquid and use it as a crunchy topping for grain bowls or scattered over steamed rice the next day.
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