Smashed Cucumber Chili Oil (Print Version)

A crisp cucumber dish with spicy garlic chili oil and tangy dressing, perfect for light, vibrant eating.

# 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 - 1/2 teaspoon salt

→ Garnish

12 - 1 teaspoon toasted sesame seeds

# Directions:

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 1/2 teaspoon salt, and let sit for 10 minutes to release 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, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar until the 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 maximum crispness, or chill for 10 to 15 minutes for a colder salad.

# Expert Tips:

01 -
  • Quick to prepare with a total time of just 20 minutes
  • Refreshing crunch from smashed cucumbers enhances texture
  • Aromatic garlic chili oil adds a spicy, savory kick
  • Vegan and gluten-free, perfect for diverse dietary needs
  • Versatile as a side or light appetizer to complement many meals
02 -
  • Use a chefs knife side for smashing cucumbers evenly without breaking apart completely.
  • Be careful not to burn the garlic when making the chili oil; a light golden color is ideal.
  • Adjust the amount of chili flakes to your taste to avoid overpowering the salad.
  • Pat cucumbers dry well to prevent a watery salad.
  • Serve immediately for maximum crunch or chill briefly if preferred cold.
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