Smashed Cucumber Garlic Chili (Printable)

Refreshing smashed cucumber with garlicky chili oil and tangy dressing, delivering crisp, spicy, and savory flavors.

# 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 such as 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

# Directions:

01 - Wash and trim cucumbers. Cut 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 draw out excess moisture.
03 - Heat neutral oil in a small pan over medium heat. Add sliced garlic and cook until golden, approximately 1 minute. Remove from heat and stir in chili flakes. Let cool.
04 - Pat the cucumbers dry with paper towels and transfer to a large mixing 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 to combine.
08 - Top with cilantro and toasted sesame seeds. Serve immediately for crisp texture, or chill for 10 to 15 minutes for a colder presentation.

# Expert Suggestions:

01 -
  • The smashing technique creates pockets that soak up dressing while keeping the centers crisp and snappy.
  • Garlic chili oil comes together in five minutes and tastes like you've been simmering it all day.
  • It's naturally vegan and gluten-free without feeling like a compromise on flavor.
  • Serves as a perfect side dish or light appetizer that doesn't require any cooking skill to impress.
02 -
  • The salt on cucumbers isn't just seasoning—it's a dehydration technique that prevents a soggy salad, so don't skip the ten-minute rest even if you're in a hurry.
  • Garlic burns faster than you think when oil is hot, and burnt garlic tastes acrid and bitter; keeping the heat at medium and watching carefully makes all the difference.
  • Sesame oil is potent and can taste rancid if it's been sitting open too long, so buy small bottles and store in a cool dark place.
03 -
  • Make the garlic chili oil ahead of time and store it in a glass jar; it keeps for a week and tastes even better as the flavors deepen.
  • If your chili flakes are old or not spicy enough, bloom them separately in the hot oil rather than adding them raw, which releases their essential oils.
  • Taste the dressing before adding it to cucumbers; it should taste slightly too salty and too vinegary on its own because the cucumber dilutes it.
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