Smashed Cucumber Garlic Chili (Printable)

Crunchy cucumber salad with spicy garlic chili oil and tangy dressing for light bites.

# 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:

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 draw out 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 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 infused garlic chili oil and toss lightly to incorporate.
08 - Top with cilantro if desired and toasted sesame seeds. Serve immediately for maximum crispness or chill for 10 to 15 minutes for a colder salad.

# Expert Hints:

01 -
  • It comes together in under 20 minutes, yet tastes like you've been cooking all day.
  • The garlic chili oil is addictive enough to make you want to drizzle it on everything else you eat.
  • Crisp, refreshing, and completely vegan without feeling like you're missing anything.
02 -
  • That 10-minute salt rest isn't just flavor—it's the difference between a crisp salad and one that weeps on the plate after an hour.
  • Watch the garlic like a hawk; it goes from golden to burnt in seconds, and burnt garlic tastes bitter enough to wreck the whole dish.
03 -
  • Slice your garlic paper-thin by hand or mandoline; thicker slices won't toast evenly and might burn before they turn golden.
  • If you accidentally burn the garlic, start over—the oil is cheap and salvaging burnt garlic flavor is impossible.
Go back