Smashed Cucumber Garlic Chili (Printable)

Crunchy smashed cucumber with garlic chili oil, scallions, and tangy dressing for a refreshing bite.

# 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

# How-To Steps:

01 - Wash and trim cucumbers. Cut in half lengthwise, then gently smash each half with the side of a chef's knife until cracked. Cut into bite-sized pieces.
02 - Place cucumbers in a colander, sprinkle with 1/2 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 golden, approximately 1 minute. Remove from heat and stir in chili flakes. Allow to cool.
04 - Pat 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 sugar dissolves completely.
06 - Pour dressing over cucumbers. Add scallions and toss gently to coat evenly.
07 - Drizzle with cooled 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 cold salad.

# Expert Advice:

01 -
  • The smashing technique creates pockets that trap dressing and chili oil, making each bite explosive with flavor instead of just coated.
  • You control the heat completely, so whether you want a gentle whisper of spice or your mouth on fire, you're in charge.
  • Ready in twenty minutes but tastes like you've been standing over a stove all day.
02 -
  • Wet cucumbers will make your dressing watery and sad. The salting step isn't optional, and neither is the paper towel drying. I learned this the hard way by skipping it twice.
  • Adding the chili oil right before serving keeps it from sinking into the dressing and losing its impact. If you make this ahead, keep the oil separate and drizzle just before eating.
03 -
  • If your chili oil smells acrid or burnt, start over. One minute on medium heat goes to three minutes on high really fast, and burnt garlic ruins everything.
  • Serve this immediately for maximum crunch, or chill it for ten to fifteen minutes if you prefer softer vegetables and a more marinated flavor. Both are correct.
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