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Spicy Cucumber Salad

This salad involves slicing fresh cucumbers and dressing them with a mixture of chili oil and seasonings. The dish has a crisp, cool texture with a spicy, smoky flavor, showcasing a simple yet bold combination of ingredients that emphasizes freshness and heat. Final presentation features vibrant, lightly glazed cucumber slices with a hint of chili oil coating for added visual appeal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers firm, fresh
  • 1 tablespoon chili oil quality, spicy
  • 1/2 teaspoon crushed red pepper optional, adjustable to taste
  • 1 clove garlic minced
  • 1 teaspoon soy sauce optional for added umami
  • 1 teaspoon rice vinegar for acidity

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon or Whisk

Method
 

  1. Use a chef's knife and cutting board to slice the cucumbers into thin, uniform rounds. Place the sliced cucumbers into a mixing bowl.
    2 medium cucumbers
  2. Add minced garlic, soy sauce, and rice vinegar to the bowl with cucumbers. Toss gently to combine, ensuring the slices are evenly coated with the seasonings.
    1 clove garlic, 1 teaspoon soy sauce, 1 teaspoon rice vinegar
  3. In a small bowl, whisk together chili oil and crushed red pepper until well combined. Pour the mixture over the cucumbers in the mixing bowl.
    1 tablespoon chili oil, 1/2 teaspoon crushed red pepper
  4. Toss the cucumbers carefully to evenly distribute the spicy chili mixture, coating each slice lightly with the oil and red pepper for a glossy appearance and spicy flavor.
  5. Let the salad sit at room temperature for 5 minutes to allow flavors to meld, and observe the cucumbers glistening with chili oil while remaining crisp.

Notes

Adjust the amount of crushed red pepper for personal heat preference. Serve immediately for maximum crunch and freshness.