Smashed Cucumber Garlic Chili (Printable)

Crisp cucumber paired with garlicky chili oil and tangy dressing offers a refreshing, spicy side.

# What You’ll 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 (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

# How-To:

01 - Wash and trim the cucumbers. Cut them 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 0.5 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, approximately 1 minute. Remove from heat and stir in chili flakes. Allow to cool.
04 - Pat the 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 completely dissolves.
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 distribute.
08 - Top with cilantro if desired and toasted sesame seeds. Serve immediately for maximum crispness, or chill for 10 to 15 minutes for a colder presentation.

# Expert Advice:

01 -
  • The smashing technique releases moisture while creating irregular edges that catch every drop of that garlicky, spicy oil.
  • It's ready in under twenty minutes, making it the perfect answer when you need something fresh but have almost no time.
  • The heat builds slowly from the chili oil, letting you taste the garlic first before the warmth creeps in.
02 -
  • The salting step isn't optional—it's what keeps your salad crisp rather than waterlogged, a lesson learned the hard way after making a batch that turned into soup.
  • That moment when the garlic just turns golden and you immediately pull it off the heat is everything; thirty seconds too long and it becomes acrid and bitter, completely changing the dish.
03 -
  • Make the garlic chili oil the night before so the flavors have time to develop and marry together in a way that tastes more intentional.
  • Keep the components separate until the last minute if you're making this for guests—the cucumbers stay crisp and the presentation feels fresh when you toss everything together right in front of people.
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