Smashed Cucumber Chili Oil (Printable)

Fresh cucumbers smashed and tossed in a spicy garlic chili oil dressing with scallions and sesame seeds.

# What You'll Need:

→ 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

# How To Make It:

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 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. Top with cilantro and toasted sesame seeds.
08 - Serve immediately for maximum crispness, or chill for 10 to 15 minutes for a colder salad.

# Expert Tips:

01 -
  • It comes together in under 20 minutes and requires almost no real cooking skills, just confidence with a knife.
  • The smashed cucumbers hold onto every drop of that garlicky, spicy oil in a way that feels almost luxurious for something so light.
  • You can adjust the heat level to match your mood, making it perfect for cautious eaters and chili lovers alike.
02 -
  • Don't skip salting the cucumbers and letting them sit—that moisture they release is exactly what ruins a soggy salad, and this small step prevents that completely.
  • The garlic must turn just barely golden and nothing more, or it flips from fragrant to bitter in seconds, so stay close and watch it carefully.
03 -
  • Make your garlic chili oil in a larger batch and keep it in a jar—it lasts about two weeks in the fridge and transforms everything from eggs to avocado toast.
  • If your cucumbers are particularly watery, salt them a bit longer and really squeeze them dry; this one small adjustment changes everything about the final texture.
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