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Fresh Smashed Cucumber Salad Recipe with Spicy Garlic Chili Oil

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A quick and refreshing smashed cucumber salad with a spicy garlic chili oil dressing that delivers a perfect balance of crunch and bold flavor. Easy to make and perfect for hot days or as a vibrant side dish.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 teaspoon salt
  • 3 tablespoons neutral oil (vegetable or canola oil)
  • 4 large garlic cloves, thinly sliced
  • 1 to 2 teaspoons red chili flakes
  • 1 teaspoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Optional: 1 teaspoon toasted sesame seeds

Instructions

  1. Wash and dry the cucumbers thoroughly. Cut off the ends, then place one cucumber at a time on a cutting board. Using a rolling pin or the bottom of a glass, gently smash the cucumber until it cracks and breaks into chunky pieces about 2-inch sections.
  2. Transfer the smashed cucumbers into a large bowl. Sprinkle 1 teaspoon of salt over them and toss gently to combine. Let them sit for 10 minutes to draw out excess water. Drain any liquid afterward.
  3. While cucumbers sit, heat 3 tablespoons of vegetable oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook slowly, stirring often, until the garlic turns golden brown and fragrant, about 3-5 minutes. Avoid burning the garlic.
  4. Remove the skillet from heat. Stir in 1 to 2 teaspoons of red chili flakes, soy sauce, rice vinegar, and sugar. The hot oil will bloom the chili flakes and dissolve the sugar, creating a rich, spicy sauce.
  5. Pour the spicy garlic chili oil over the drained cucumbers. Toss gently to coat all the pieces. If desired, sprinkle with toasted sesame seeds.
  6. Let the salad sit for 5-10 minutes before serving to allow flavors to meld, though it can be served immediately.

Notes

Do not over-smash cucumbers to avoid mushiness. Cook garlic slowly on low heat to prevent burning. Adjust chili flakes to taste. Salt cucumbers first to draw out excess water and prevent sogginess. The salad tastes great made 30 minutes ahead and kept chilled. Store leftovers in an airtight container in the refrigerator for up to 2 days. Avoid freezing.

Nutrition

Keywords: smashed cucumber salad, spicy garlic chili oil, cucumber salad, quick salad, easy side dish, Asian salad, summer salad, healthy salad

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