Contents
- 1 A vegan, crunchy, scorchingly delicious summer side
- 2 Why You’ll Love This Salad
- 3 Ingredients (Serves 4–6)
- 4 Step-by-Step Instructions
- 5 Tips for Next-Level Crunch
- 6 Variations & Customizations
- 7 Flavors That Complement
- 8 Make-Ahead & Storage Tips
- 9 Nutrition Snapshot (per serving)
- 10 FAQ — Spice & Serve
- 11 Final Thoughts
A vegan, crunchy, scorchingly delicious summer side
This Spicy Cucumber Salad with Chili Oil pairs crisp cucumber slices with homemade, aromatic chili oil. The zingy dressing, infused with garlic, ginger, sesame, and optional sweetness, transforms a simple veggie into a bold Asian-inspired star. Ready in under 20 minutes, it’s a perfect cooling-yet-spicy side dish for BBQs, tacos, noodles—or just about anything you love.
Why You’ll Love This Salad
Quick & refreshing: Prep is just 10 minutes—cool and spicy rolled into one.
Homemade chili oil: Blend spicy, nutty, garlic-ginger flavors without bottled shortcuts.
Vegan & gluten-free: No animal products; soy sauce can be subbed with tamari.
Balancing contrast: Crisp, cool cucumbers meet hot chili oil for addictive texture and flavor.
Customizable heat: Spice lovers can kick it up, while mild eaters can dial it back.
Ingredients (Serves 4–6)
For the Salad
3–4 Persian or English cucumbers (thinly sliced or wedges)
2 scallions, finely sliced on a bias
1 tbsp toasted sesame seeds
For the Chili Oil
3 tbsp neutral oil (canola, vegetable, or sunflower)
1½ tbsp crushed red chili flakes
1 tsp sesame oil
2 garlic cloves, minced
1 tsp grated fresh ginger
1 tsp sugar or maple syrup (optional)
1 tbsp soy sauce or tamari
Step-by-Step Instructions
1. Slice the cucumbers
Wash and dry cucumbers, slice them thinly (or into ½-inch coins or wedges). Place in a large mixing bowl with scallions.
2. Make the chili oil
In a small saucepan, gently heat neutral oil (not smoking). Add garlic and ginger, stir 30 seconds until fragrant.
Remove from heat, then add chili flakes, sesame oil, sugar (if using), and soy sauce. Stir and let sit 2 minutes for flavors to meld.
3. Dress the salad
Carefully pour warm chili oil over cucumbers. Toss gently to coat all pieces.
4. Season & finish
Let stand 10 minutes for flavors to infuse. Sprinkle with sesame seeds and additional scallions before serving.
Tips for Next-Level Crunch
Lay cucumbers in a single layer to ensure even dressing and crisp texture.
Rest before serving to allow cucumber slices to soak up flavor without losing crunch.
Use fresh aromatics—fresh garlic, ginger, and scallions give the best bite.
Toast sesame seeds briefly on dry pan for extra nuttiness before sprinkling.
Variations & Customizations
Cucumber-Carrot Quick Pickle
Add ½ cup julienned carrots for vibrant color and texture.
Noodle-Ready Version
Toss the salad into chilled, cooked soba or rice noodles for a spicy, cold noodle bowl.
Nutty Crunch
Top with crushed peanuts or cashews for added texture and protein.
Cilantro Freshness
Fold in 2 tbsp chopped fresh cilantro to brighten the dish.
Maple-Lime Sweet Heat
Replace sugar with 1 tsp maple syrup and squeeze in ½ lime juice for a sweet-tart twist.
Flavors That Complement
| Main Dish Suggestions | Why It Works |
|---|---|
| Grilled tofu or tempeh | Cool contrast to the fiery side salad |
| Vietnamese summer rolls | Matches bold Asian flavors and textures |
| BBQ jackfruit or portobello | Keeps the meal plant-based with bold balance |
| Lemon garlic shrimp skewers | Brings in citrus seafood to refresh the palette |
| Spicy peanut noodles | Share the heat and layers of spice in harmony |
Make-Ahead & Storage Tips
Dressing ahead: Chili oil can be made 2–3 days ahead and stored in sealed jar in fridge; warm before using.
Assembled salad: Holds fresh in fridge for up to 24 hours but is best within same day to maintain crispness.
Freezing tip: Not recommended—frozen cucumbers get soggy.
Nutrition Snapshot (per serving)
Calories: ~95 (without sugar/maple)
Fat: ~7 g (mostly from oils)
Carbs: ~6 g
Protein: ~1 g
Vitamins: Rich in antioxidants, B vitamins from garlic/ginger, and hydration from cucumbers.
FAQ — Spice & Serve
Q1: Can I adjust the spiciness?
Definitely! Use 1 tsp chili flakes for mild heat, ½ tbsp for medium heat, or add Szechuan peppercorns for numbing intensity.
Q2: Are sesame seeds necessary?
No, but they add a toasty crunch and look pretty. Pumpkin seeds or crushed peanuts work well too.
Q3: Gluten-free friendly?
Yes—use tamari instead of soy sauce, and check chili flake brand if avoiding cross-contamination.
Q4: Can I make chili oil in the microwave?
Yes—gently heat oil with garlic/ginger in 15‑second bursts, then combine with chili flakes and other seasonings.
Q5: How long will leftovers last?
Store in airtight container in fridge up to 24 hours—best fresh; cucumbers soften after that point.
Final Thoughts
This Spicy Cucumber Salad with Homemade Chili Oil brings sizzling heat, refreshing crunch, and vibrant flavor in one easy-to-prep dish. Vegan, gluten-free, and perfect for warm nights or as a side with bold mains—its flexibility and speed make it a fridge staple.
