If you’re craving something crunchy, cool, and full of flavor, this Smashed Cucumber Salad with Chili Oil is the dish you need. This simple yet bold salad has taken over TikTok and Instagram for good reason—it’s fast, fiery, and utterly addictive.
This dish comes from Asian cuisine, especially Sichuan-style cooking, where cucumbers are smashed instead of sliced. Why smash them? It creates jagged edges and deep crevices that soak up all the bold flavors—garlic, vinegar, soy sauce, and that irresistible chili oil. Every bite delivers crunch and spice with a refreshing, juicy snap.
Perfect as a side dish, light lunch, or late-night snack, this salad balances heat, acidity, and coolness in one beautiful bowl. It’s vegan, low-carb, and takes less than 10 minutes to whip up.
Ingredients:
- 2 large cucumbers
- 1–2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tsp sesame oil
- 1–2 tbsp chili oil (with flakes)
- Salt, to taste
- Optional toppings: toasted sesame seeds, green onions, crushed peanuts
Instructions:
- Smash the cucumbers: Cut them in half lengthwise, then place cut-side down. Use a rolling pin or flat knife to smash them lightly. Break into bite-sized pieces with your hands or knife.
- Salt the cucumbers: Place them in a colander with a sprinkle of salt and let them sit for 5–10 minutes to draw out moisture.
- Make the dressing: In a small bowl, mix garlic, soy sauce, vinegar, sesame oil, and chili oil.
- Toss and serve: Pat the cucumbers dry, toss with the dressing, and top with sesame seeds or green onions.
This Smashed Cucumber Salad is spicy, tangy, and endlessly refreshing—ideal for summer BBQs, rice bowls, or simply enjoying on its own. Once you try it, you’ll be making it on repeat.