Gluten-Free Smashed Cucumber with Chili Oil
By the Gluten Free Recipes team ·
Experience a refreshing burst of flavor with these smashed cucumbers, coated in a vibrant, spicy chili oil. The crisp, cool cucumber contrasts beautifully with the savory, aromatic oil for a delightful textural and taste sensation.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including cucumbers, chili oil, rice vinegar — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Smashed Cucumber with Chili Oil: When preparing this snacks recipe, exercise caution with packaged ingredients like chili oil and rice vinegar; always check for gluten-free certification. Prepare this dish on clean surfaces and with clean utensils to avoid cross-contamination with gluten-containing foods In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Smashed Cucumber with Chili Oil: This recipe is naturally gluten-free, relying on fresh ingredients and verified gluten-free condiments. Ensure your chili oil and any other pre-made sauces are certified gluten-free.
Ingredients
- 2 large cucumbers
- 3 tbsp chili oil
- 1 tbsp rice vinegar
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp sugar
- 1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1
Prepare the cucumbers by washing them thoroughly. Place each cucumber on a clean cutting board and, using the flat side of a chef's knife or a rolling pin, firmly smash each one until it cracks and breaks into irregular pieces. This process helps the cucumber absorb the dressing beautifully.
- 2
In a medium bowl, whisk together the chili oil, rice vinegar, minced garlic, salt, and sugar. Continue whisking for about 1-2 minutes until the sugar and salt are dissolved and the dressing is well combined, creating a fragrant and emulsified sauce.
- 3
Add the smashed cucumber pieces to the bowl with the chili oil dressing. Gently toss the cucumbers for about 3-5 minutes, ensuring each piece is thoroughly coated with the flavorful oil and seasonings. The cucumbers should start to soften slightly and absorb the dressing.
- 4
Allow the smashed cucumbers to marinate in the dressing for at least 10-15 minutes at room temperature. This resting period allows the flavors to meld and the cucumbers to become tender yet still retain a pleasant crispness.
- 5
Transfer the marinated smashed cucumbers to a serving platter. Garnish generously with fresh chopped cilantro just before serving. This dish is best enjoyed immediately for optimal texture and flavor.
Nutrition (per serving)
Tips & Notes
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
- These keep well for up to 5 days — make a batch at the start of the week for easy grab-and-go snacking.
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