Spicy Garlic Crunch Cucumber Salad
This spicy garlic cucumber salad is crisp, refreshing, and loaded with bold flavor from chili oil, garlic, and a tangy soy-based dressing. It’s quick to make and perfect as a side, snack, or topping for bowls and rice dishes.
Servings 4 servings
Ingredients
- 1 large cucumber
- 2-3 tbsp soy sauce or coconut aminos
- 1 tbsp rice vinegar
- 1-2 tsp lime juice
- ½ tbsp sesame oil
- ½ tbsp honey
- 1 tsp chili oil or chili oil crunch (plus more for topping)
- 1-2 tsp minced garlic
- 1 tsp sesame seeds
Garnishes (or something else to make it look pretty!)
- 2-3 tbsp crushed peanuts or cashews
- sliced green onions
Instructions
- Wash and dry the cucumber, then cut off the ends. Lightly smash it using the side of a knife or a rolling pin to create cracks. Slice into ½-inch pieces.
- Place the cucumbers in a colander and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Rinse and pat dry.
- In a bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil, honey, chili oil, garlic, and sesame seeds until well combined.
- add the cucumbers to a bowl and pour the sauce over top. Toss until everything is evenly coated.
- Cover and refrigerate for 30–60 minutes (or up to 2 hours for deeper flavor).
- Right before serving, top with crushed peanuts, green onions, and an extra drizzle of chili oil crunch and enjoy.
Notes
- Use English or Persian cucumbers for best texture
- Coconut aminos work great for a slightly sweeter, gluten-free option
- You can skip the nuts to keep it nut-free
- Add extra lime juice for a brighter finish
- Best enjoyed fresh but still good the next day
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