Chili Oil Cucumber Salad

I’ve been completely obsessed with this spicy cucumber salad ever since I discovered how much flavor you can pack into such a simple dish. The crisp cucumbers get coated in a garlicky, chili oil dressing that’s both cooling and fiery at the same time—it’s the perfect side dish for those nights when you want something fresh but still crave a serious kick. Trust me, once you taste how that Lao Gan Ma chili oil brings everything together, you’ll be making this on repeat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-230
• Protein: 5-7 g
• Fat: 13-16 g
• Carbohydrates: 17-22 g

Ingredients

For the salad:

• 4 cucumbers (cut into 1-inch chunks to hold the dressing better)
• 1 tsp salt
• 1 shallot (thinly sliced into rounds)
• 1 cup scallions

For the dressing:

• 2 tbsp chilli oil (I use Lao Gan Ma for the best crunch and heat)
• 1 tbsp toasted sesame seeds
• 1.5 tbsp rice vinegar (I prefer Marukan for its mild acidity)
• 2.5 tsp soy sauce
• 2 tsp sesame oil (gives the salad a rich, nutty aroma)
• 1/2 tsp sugar
• 1 clove garlic, finely minced

Step 1: Prepare the Cucumbers and Build Flavor

• 4 cucumbers
• 1 tsp salt

Cut the cucumbers into 1-inch chunks—this size is crucial as it holds the dressing better than smaller pieces and gives satisfying bites.

Toss the cucumber pieces with salt and let them sit for 30 minutes at room temperature.

This draws out excess water and seasons the cucumbers throughout.

While the cucumbers rest, this is the perfect time to prepare your other ingredients.

Step 2: Prepare Aromatics and Make the Dressing

• 1 shallot, thinly sliced
• 1 cup scallions
• 1 clove garlic, finely minced
• 1.5 tbsp rice vinegar
• 2.5 tsp soy sauce
• 2 tsp sesame oil
• 1/2 tsp sugar
• 1 tbsp toasted sesame seeds

While the cucumbers are resting, thinly slice the shallot into rounds, cut the scallions into 1-inch pieces, and finely mince the garlic.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves completely.

I like to taste the dressing at this point and adjust the vinegar or soy sauce to your preference—the balance between tangy and savory really makes this salad shine.

Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden.

Step 3: Drain and Assemble the Salad

• cucumbers from Step 1, drained
• aromatics and dressing from Step 2

After 30 minutes, drain the accumulated liquid from the cucumbers by transferring them to a colander and letting them sit for a minute—don't squeeze them, as this will make them mushy.

Transfer the drained cucumbers to a serving bowl.

Add the shallots, scallions, garlic, and the dressing from Step 2.

Toss everything together gently but thoroughly for about 30 seconds until the cucumbers are well coated and the flavors begin to meld.

Step 4: Finish and Serve

• assembled salad from Step 3
• 2 tbsp chilli oil
• additional sesame seeds for garnish
• additional chilli oil for garnish

Drizzle the chilli oil over the salad and toss once more to incorporate the heat and crunch.

Transfer to a serving dish and garnish generously with toasted sesame seeds and an extra drizzle of chilli oil.

I always add the chilli oil last because the heat and crispy bits are what make this salad special—you want them visible and prominent on top.

Serve immediately while the flavors are bright and the textures are at their best.

Chili Oil Cucumber Salad

Delicious Chili Oil Cucumber Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 205

Ingredients Method

Ingredients

  

For the salad

• 4 cucumbers (cut into 1-inch chunks to hold the dressing better)
• 1 tsp salt
• 1 shallot (thinly sliced into rounds)
• 1 cup scallions

For the dressing

• 2 tbsp chilli oil (I use Lao Gan Ma for the best crunch and heat)
• 1 tbsp toasted sesame seeds
• 1.5 tbsp rice vinegar (I prefer Marukan for its mild acidity)
• 2.5 tsp soy sauce
• 2 tsp sesame oil (gives the salad a rich, nutty aroma)
• 1/2 tsp sugar
• 1 clove garlic, finely minced

Method

 

1. Cut the cucumbers into 1-inch chunks—this size is crucial as it holds the dressing better than smaller pieces and gives satisfying bites. Toss the cucumber pieces with salt and let them sit for 30 minutes at room temperature. This draws out excess water and seasons the cucumbers throughout. While the cucumbers rest, this is the perfect time to prepare your other ingredients.
2. While the cucumbers are resting, thinly slice the shallot into rounds, cut the scallions into 1-inch pieces, and finely mince the garlic. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves completely. I like to taste the dressing at this point and adjust the vinegar or soy sauce to your preference—the balance between tangy and savory really makes this salad shine. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, until fragrant and lightly golden.
3. After 30 minutes, drain the accumulated liquid from the cucumbers by transferring them to a colander and letting them sit for a minute—don't squeeze them, as this will make them mushy. Transfer the drained cucumbers to a serving bowl. Add the shallots, scallions, garlic, and the dressing from Step 2. Toss everything together gently but thoroughly for about 30 seconds until the cucumbers are well coated and the flavors begin to meld.
4. Drizzle the chilli oil over the salad and toss once more to incorporate the heat and crunch. Transfer to a serving dish and garnish generously with toasted sesame seeds and an extra drizzle of chilli oil. I always add the chilli oil last because the heat and crispy bits are what make this salad special—you want them visible and prominent on top. Serve immediately while the flavors are bright and the textures are at their best.