This Crunchy Garlic Chili Cucumber Salad is cool, crisp, and packed with bold flavors from fresh garlic, sesame oil, rice vinegar, and a touch of chili. It’s the perfect refreshing side dish for grilled meats, rice bowls, dumplings, or any meal that needs a little extra crunch.
Ingredients
FOR THE CUCUMBERS:
5 Persian cucumbers
1 teaspoon kosher salt
FOR THE DRESSING:
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon granulated sugar
1 tablespoon sesame oil
4 cloves garlic, finely grated
1 teaspoon chili crisp or chili oil
1 teaspoon sesame seeds (optional)
2 green onions, thinly sliced (optional)
Instructions
Wash the cucumbers and cut them into 1-inch pieces. For extra texture, gently smash them with the side of a knife before cutting.
Place the cucumbers in a bowl and toss with the kosher salt. Let them sit for 20 to 30 minutes.
Drain off any liquid released from the cucumbers and pat them dry with paper towels.
In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, garlic, and chili crisp until the sugar is dissolved.
Pour the dressing over the cucumbers and toss well to coat.
Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Before serving, sprinkle with sesame seeds and sliced green onions if desired.
Tips
Persian cucumbers provide the best crunch, but English cucumbers can also be used.
Adjust the chili crisp to your preferred spice level.
This salad tastes even better after chilling for a few hours.
Serve alongside grilled steak, chicken, pork, rice bowls, or dumplings.