Smashed Cucumber Garlic Chili (Print Version)

Crunchy smashed cucumber tossed with garlic chili oil, tangy dressing, scallions, and sesame seeds.

# What You 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 - 1-2 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

# How-To Steps:

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 ½ 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 cooled garlic chili oil and toss lightly to incorporate.
08 - Top with cilantro (if using) and toasted sesame seeds. Serve immediately for crisp texture, or chill for 10-15 minutes for a colder salad.

# Expert Hints:

01 -
  • It comes together in under 20 minutes, which means you can make it while thinking about dinner instead of sweating over a stove.
  • The smashing technique releases the cucumber's natural sweetness and lets it drink up all that spicy, garlicky goodness without turning mushy.
  • It tastes even better the next day, so you can prepare it ahead and actually enjoy your gathering instead of stressing in the kitchen.
02 -
  • Over-salting the cucumbers upfront doesn't make them salty—it extracts water that would otherwise make them mushy, so don't skip that 10-minute rest even if you're in a hurry.
  • The garlic chili oil needs to cool before it touches the salad, or the heat will wilt everything and make it lose that crisp texture that makes this dish worth making.
  • Toasted sesame oil is not the same as regular sesame oil, and the difference matters tremendously here—toasted has depth and nuttiness, while regular is thin and somewhat bland.
03 -
  • Make the garlic chili oil the day before if you want to reduce last-minute tasks—it actually tastes better after sitting overnight as the flavors steep and deepen.
  • Toast your own sesame seeds in a dry pan for 2–3 minutes right before serving if you want them to taste fresher and more vibrant than pre-toasted versions.
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