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Smashed Cucumber Salad with Chili Oil
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Irresistibly Spicy Smashed Cucumber Salad with Chili Oil

This Smashed Cucumber Salad with Chili Oil is a refreshing burst of flavor, perfect for summer gatherings.
Course Lunch
Cuisine Asian
Keyword Chili Oil, No-Cook Recipe, Sichuan Peppercorns, Smashed Cucumber Salad, Summer Salad
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 120kcal

Equipment

  • Rolling Pin
  • Skillet
  • Mixing bowl

Ingredients

For the Salad

  • 2 units Cucumbers English cucumbers for milder taste
  • 1 teaspoon Sichuan Peppercorns Toast carefully

For the Dressing

  • 3 tablespoons Chili Oil Can substitute with milder oil
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used
  • 2 cloves Garlic Minced
  • 1 teaspoon Sugar Optional for less sweetness

Optional Add-Ins

  • 1/4 cup Chopped Peanuts For added crunch
  • 1 teaspoon Minced Ginger For warmth
  • 2 tablespoons Chopped Scallions For freshness

Instructions

Preparation

  • Rinse and dry your cucumbers, then gently smash them with a rolling pin until they split but remain intact.
  • In a skillet over medium heat, toast the Sichuan peppercorns for about 2 minutes until fragrant.
  • In a bowl, whisk together the chili oil, rice vinegar, minced garlic, and sugar until well combined.
  • Toss the smashed cucumbers with the dressing until evenly coated.
  • Sprinkle the toasted Sichuan peppercorns over the salad and gently toss.
  • Allow the salad to rest for 10 minutes before serving or enjoy immediately.

Notes

For best flavor, enjoy fresh. Can store in the fridge for 2 days, but it’s best eaten immediately.