Smashed Cucumber Chili Oil (Printable)

Crunchy smashed cucumbers combined with spicy garlic chili oil and tangy dressing create a bright, refreshing side.

# What you 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
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, about 1 minute. Remove from heat and stir in red 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 the sugar completely dissolves.
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 combine.
08 - Top with fresh cilantro and toasted sesame seeds. Serve immediately for maximum crispness or chill for 10 to 15 minutes for a colder presentation.

# Helpful Hints:

01 -
  • It's ready in 20 minutes, so you can make it when inspiration strikes without planning your whole evening around dinner.
  • The garlic chili oil stays with you long after the last bite—that lingering warmth and depth of flavor is what keeps people asking for seconds.
  • Smashing the cucumbers instead of slicing them creates this wonderful texture contrast that feels almost textural and fun to eat.
02 -
  • The smashing step isn't just for show—those cracks and crevices are what let the dressing and oil actually penetrate the cucumber instead of just sitting on top like a coat you forgot to button.
  • Salting the cucumbers first might seem like an extra step, but it's the difference between a salad that stays crisp for an hour versus one that turns into a wet mess in ten minutes.
03 -
  • Never skip the cooling step for the oil—adding hot oil to the cucumbers will slightly cook them and soften what you're trying to keep crisp.
  • If you're serving this to people who don't handle heat well, serve the chili oil on the side so everyone can control their own spice level without tension at the table.
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