Smashed Cucumber Chili Oil (Printable)

Crunchy cucumber tossed in garlic chili oil, tangy vinegar, scallions, and toasted sesame seeds for a vibrant side.

# Ingredient list:

→ 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 - 1/2 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 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 1/2 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, 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, combine rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar. Stir until sugar dissolves completely.
06 - Pour the dressing over the cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle the cooled garlic chili oil over the salad and toss lightly to distribute.
08 - Top with cilantro if desired and toasted sesame seeds. Serve immediately for crisp texture, or chill for 10 to 15 minutes for a colder salad.

# Expert Suggestions:

01 -
  • The smashing technique makes ordinary cucumbers feel like a completely different vegetable, with this brilliant crunch that holds up even after dressing.
  • You'll have garlic chili oil left over that begs to be drizzled on everything from soup to scrambled eggs for the next few days.
  • It comes together faster than you'd think, making it the perfect side dish when you're short on time but want something that tastes like you tried.
02 -
  • Don't skip the salting and draining step, because I learned this the hard way by making the salad without it and ending up with a watery mess by the time I plated it.
  • The garlic chili oil needs to cool completely before you add it, otherwise the heat will wilt the greens and change the entire texture of the dish.
  • Taste the dressing before you commit it to the cucumbers, because different soy sauces have different salt levels, and you might need less salt than the recipe calls for.
03 -
  • Make the garlic chili oil ahead of time and store it in a jar for up to a week, so you can throw this salad together in minutes whenever you need something fresh and alive on the table.
  • If you're cooking for people who are hesitant about spicy food, add the chili oil on the side so they can control how much heat ends up in their bowl instead of forcing them to work around it.
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