Smashed Cucumber Salad with Garlic and Chili Oil

Steps

1. Step 1

   Trim the ends off the cucumbers. Lay them on a cutting board and press down firmly with the flat side of a large knife or the bottom of a sturdy glass until each one cracks open and splits lengthwise. Tear or cut the smashed cucumbers into rough 1 1/2-inch chunks; the ragged edges are what hold the dressing.

   10 min

   • 1 1/2 lb Persian or English cucumbers (about 5 Persian or 2 English)
2. Step 2

   Toss the cucumber chunks in a colander with the kosher salt and 1/2 tsp sugar. Set the colander in the sink or over a bowl and let them drain for 20 minutes, tossing once. Don't rinse them.

   20 min, hands-off

   • 1 1/2 lb Persian or English cucumbers (about 5 Persian or 2 English)
   • 1 tsp kosher salt
   • 1/2 tsp sugar
3. Step 3

   Meanwhile, in a serving bowl, stir together the minced garlic, black vinegar, soy sauce, sesame oil and 1 tsp sugar until the sugar dissolves.

   5 min

   • 4 cloves garlic
   • 2 tbsp Chinkiang black vinegar
   • 1 tbsp soy sauce
   • 2 tsp toasted sesame oil
   • 1 tsp sugar
4. Step 4

   Put the chili flakes in a small heatproof bowl. Heat the neutral oil in a small saucepan over medium-high until it shimmers and a flake dropped in sizzles immediately, about 2 minutes. Pour the hot oil over the chili flakes — it should foam and smell toasty — and swirl. Let it sit 2 minutes, then stir the chili oil into the dressing.

   5 min

   • 3 tbsp neutral oil, such as vegetable or peanut
   • 1 tbsp coarse Sichuan chili flakes (or gochugaru)
5. Step 5

   Shake the excess liquid off the cucumbers, pat them dry with a towel, and add them to the bowl of dressing. Toss well to coat. Scatter with sesame seeds and cilantro and serve right away, or chill up to 2 hours.

   3 min

   • 1 1/2 lb Persian or English cucumbers (about 5 Persian or 2 English)
   • 2 tsp toasted sesame seeds
   • 2 tbsp cilantro leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026