Smashed Cucumber Garlic Chili (Print Version)

Crisp cucumbers tossed in garlicky chili oil with tangy dressing and fresh herbs create a vibrant side.

# Components:

→ 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 such as 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 - 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 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, combine rice vinegar, soy sauce or tamari, toasted sesame oil, and sugar. Stir until 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 incorporate.
08 - Top with cilantro and toasted sesame seeds. Serve immediately for crisp texture, or chill for 10 to 15 minutes for a colder salad.

# Expert Advice:

01 -
  • The smashing technique creates pockets that trap that gorgeous garlicky oil so every bite surprises you.
  • It comes together in twenty minutes, which means you can satisfy a craving without any real effort.
  • The heat from the chili builds slowly, so it's friendly even if you don't usually love spicy food.
02 -
  • Those ten minutes of salting the cucumbers isn't optional busywork—it's what keeps your salad from turning into sad, watery mush by the time you get to eat it.
  • Toasting your sesame oil first (or buying pre-toasted) makes a massive difference in depth; regular sesame oil tastes hollow by comparison.
03 -
  • Make your garlic chili oil ahead of time and keep it in a jar—it gets more flavorful as it sits, and you'll find yourself drizzling it on everything.
  • If you're doubling this recipe for a crowd, assemble it right before serving because the longer it sits, the wetter it becomes.
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