Smashed Cucumber Garlic Chili (Printable Version)

Crunchy cucumbers tossed in tangy dressing and garlicky chili oil with sesame for a refreshing side.

# What You'll 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 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 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 distribute throughout the salad.
08 - Top with cilantro (if using) and toasted sesame seeds. Serve immediately for crisp texture, or chill for 10 to 15 minutes for a colder salad.

# Expert Tips:

01 -
  • It comes together in under twenty minutes, leaving you free to focus on everything else happening in your kitchen.
  • The smashing technique lets cucumbers drink in the dressing instead of sliding it off, so every bite actually tastes like something.
  • That garlic chili oil is pure magic and works on just about anything: rice, eggs, roasted vegetables, or straight-up bread.
02 -
  • That step where you salt the cucumbers and let them sit isn't busywork; it's the difference between a crisp salad and a watery disappointment, so don't skip it or rush it.
  • The garlic chili oil will continue cooking a bit after you remove it from the heat, so pulling it off at just golden rather than brown saves you from bitter, burnt-tasting garlic.
03 -
  • The smashing step is worth taking seriously; it creates little cracks and uneven surfaces that trap the dressing instead of letting it slide off smooth skin.
  • If your sesame seeds are sitting in your pantry, toast them fresh in a dry pan for thirty seconds right before serving—the difference in flavor is honestly shocking.
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