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spicy garlic cucumber salad with chili oil and sesame seeds in a bowl

Spicy Garlic Cucumber Salad

Crispy, juicy cucumbers tossed in a bold mix of soy, chili oil, yuzu, and garlic—an addictive, spicy-savory salad that takes just 10 minutes and pairs perfectly with any Asian-inspired meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Cucumber Salad
  • 9 item Persian cucumbers
  • 20 g granulated sugar
  • 15 g kosher salt
  • 45 g soy sauce
  • 30  g rice vinegar
  • 5 g yuzu juice
  • 3 tbsp chili oil include the crispy bits if yours has them
  • item MSG pinch
  • 18 g toasted white sesame seeds for garnish

Method
 

Prep the Cucumbers
  1. Place two chopsticks parallel on your cutting board, spaced just wide enough for a cucumber to sit between them. Slice the cucumber at a 45° angle in ¼-inch (0.6 cm) intervals until the chopsticks stop your knife. Flip the cucumber over and slice straight down in the same ¼-inch intervals. Repeat with all cucumbers — they should stay intact but open like an accordion.
Season & Cure
  1.  In a small bowl, mix together the sugar and salt. Sprinkle the mixture evenly over the cucumbers and let them sit for 5 minutes to release moisture. After 5 minutes, gently drain off the excess liquid.
Make the Dressing
  1.  In a separate bowl, whisk together the soy sauce, rice vinegar, yuzu juice, chili oil, and MSG until smooth.
Toss & Serve
  1.  Add the dressing to the cucumbers and toss gently until every piece is coated. Transfer to a serving bowl and finish with toasted sesame seeds on top.

Notes

  • For maximum crunch, serve immediately — the longer the cucumbers sit, the more liquid they release
  • If you don’t have yuzu juice, substitute with an equal amount of lemon juice + a tiny pinch of zest.
  • Add 1 minced garlic clove if you want a more intense garlic hit.
  • To make it less spicy, replace half the chili oil with toasted sesame oil.