Smashed Cucumber Garlic Chili (Print)

Crunchy cucumbers tossed in garlic chili oil, tangy vinegar, and sesame for a vibrant, refreshing side dish.

# Components:

→ 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 - 0.5 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Method:

01 - Wash and trim cucumbers. Cut in half lengthwise, then gently smash each half with the flat 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 extract 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, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar until sugar completely dissolves.
06 - Pour dressing over cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle garlic chili oil over the salad and toss lightly to combine.
08 - Top with cilantro if desired and sprinkle with toasted sesame seeds. Serve immediately for maximum crispness or chill for 10 to 15 minutes for a cooler salad.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, no actual cooking required if you're impatient like I am.
  • The garlic chili oil is so addictive you'll find yourself drizzling it on everything else in your kitchen.
  • Completely vegan and gluten-free without tasting like either of those things was a priority.
  • The smashing technique releases flavor from the cucumbers in a way that makes them taste less like filler and more like the star.
02 -
  • Don't skip the salting and draining step thinking you're saving time—that moisture is the enemy of crispness, and once it's gone, you've won half the battle.
  • The garlic chili oil needs to cool before tossing; add it while it's still hot and the heat will soften the cucumbers faster than you'd like.
03 -
  • Toast your sesame seeds right before serving in a dry pan—they release oils and aroma that make the entire dish taste sharper and more intentional.
  • If your cucumbers are particularly watery, salt them longer or skip some of the dressing; you control the final moisture level entirely.
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