Smashed Cucumber Chili Oil (Printable)

Crunchy cucumber salad tossed in garlic chili oil, tangy dressing, and garnished with 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 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 cucumbers. Cut lengthwise into halves, then gently smash each half with the blade 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 allow to sit for 10 minutes to release excess moisture.
03 - Heat neutral oil in a small pan over medium heat. Add sliced garlic and cook for approximately 1 minute until golden. 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, combine rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar. Stir until sugar dissolves completely.
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 incorporate.
08 - Top with cilantro if using and toasted sesame seeds. Serve immediately for maximum crispness, or chill for 10 to 15 minutes for a colder salad.

# Insider Tips:

01 -
  • Ready in just 20 minutes with minimal cooking required
  • Bursting with bold, complex flavors from garlic chili oil and tangy dressing
  • Naturally vegan and gluten-free (when using tamari)
  • The smashing technique creates irregular surfaces that hold dressing perfectly
  • Incredibly versatile as a side dish or light appetizer
  • Refreshing and cooling, perfect for hot summer days
02 -
  • Make the garlic chili oil ahead and store it in the refrigerator for up to a week—it gets better with time
  • Don't skip patting the cucumbers dry after salting; excess moisture will dilute your dressing
  • Toast your own sesame seeds in a dry pan for 2–3 minutes for maximum flavor
  • Use tamari instead of soy sauce to keep the recipe gluten-free
  • For the best texture, serve immediately after tossing—cucumbers release water as they sit
  • Double-check that your chili flakes are fresh; stale ones lack the vibrant heat and color
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