Smashed Cucumber Garlic Chili (Printable Version)

Crunchy smashed cucumber tossed in garlicky chili oil with tangy dressing and toasted sesame seeds.

# 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 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 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. Let cool completely.
04 - Pat the cucumbers dry with paper towels and transfer to a large bowl.
05 - In a separate bowl, whisk together 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 to 15 minutes for a colder presentation.

# Expert Advice:

01 -
  • It comes together in under 20 minutes, which means you can whip it up while other dishes are cooking.
  • The garlic chili oil is addictive enough to use on rice, tofu, or even leftover vegetables for days afterward.
  • It's naturally vegan and gluten-free without tasting like a compromise.
02 -
  • Don't skip the salting and draining step—I learned this the hard way when my first batch turned into sad, watered-down mush within minutes.
  • Cool the garlic chili oil completely before drizzling or you'll cook the scallions and cilantro, losing their fresh brightness.
03 -
  • Make your garlic chili oil in bulk and store it in a clean jar—it keeps for two weeks and transforms plain rice, steamed vegetables, and even scrambled eggs.
  • If you're nervous about the heat level, start with ½ teaspoon chili flakes and taste as you go; cilantro actually cools the sensation, so more of it balances extra spice.
Go Back