Saucy Chili Garlic Cucumber Salad
Description:
This Saucy Chili Garlic Cucumber Salad is a bold, crunchy, and refreshing dish with a spicy kick. Perfect as a side dish, appetizer, or a light snack, it features crisp cucumbers tossed in a fiery, garlicky, soy-chili-based dressing with a hint of sweetness and tang. Inspired by Asian street food, this quick salad is both vibrant and addictive!
Total Time:
Prep Time: 10 minutes
Marinating Time (optional): 10–15 minutes
Total Time: 10–25 minutes
Ingredients:
Serves 2–3
2 edium cucumbers (Persian or English), smashed or sliced into chunks
1 tablespoon salt (for draining cucumbers)
3 cloves garlic, minced or grated
1 tablespoon chili crisp or chili oil (adjust to taste)
1 tablespoon soy sauce
1 tablespoon rice vinegar or white vinegar
1 teaspoon sesame oil
1 teaspoon sugar or honey
½ teaspoon crushed red pepper flakes (optional, for extra heat
1 teaspoon toasted sesame seeds (for garnish)
Fresh coriander or scallions, chopped (optional garnish)
Instructions:
Prep Cucumbers:
Wash cucumbers. Smash lightly with a rolling pin or side of a knife until cracked, then chop into bite-sized chunks. Sprinkle with salt and let sit for 10 minutes to release excess water. Rinse and pat dry.
Make the Sauce:
In a small bowl, mix together minced garlic, chili oil/crisp, soy sauce, vinegar, sesame oil, and sugar until well combined.
Toss Salad:
Add the drained cucumbers to a bowl. Pour the sauce over and toss to coat well.
Marinate (Optional):
Let it sit for 10–15 minutes to allow flavors to deepen, especially if you like stronger flavor.
Garnish & Serve:
Top with sesame seeds and chopped herbs or scallions. Serve chilled or at room temperature.
Nutritional Information (per serving):
(Approximate for 1 of 3 servings
Calories: 80 kcal
Carbohydrates: 6 g
Protein: 1 g
Fat: 6 g
Fiber: 1 g
Sugar: 3 g
Sodium: 450 mg
Vegan, Gluten-free optional (use tamari instead of soy sauce), Low-carb
FAQ
Q1: Can I use other vegetables besides cucumber?
A1: Yes! Try it with radishes, carrots, or blanched green beans for variation.
Q2: How long does it keep in the fridge?
A2: Best eaten fresh or within 24 hours. Beyond that, cucumbers can get soggy.
Q3: Is it very spicy?
A3: It’s moderately spicy. Adjust chili oil and red pepper flakes to your heat preference.
Q4: Can I make this oil-free?
A4: You can omit the sesame oil and reduce the chili oil. Use chili paste and a splash of lemon juice for extra zing.
Q5: What dishes does this pair well with?
A5: Serve with stir-fries, grilled meats, dumplings, or rice
dishes.