Cucumber Salad with Chili Oil
Crisp cucumbers topped with creamy yogurt and homemade garlicky chili oil. This refreshing salad combines cooling mint, nutty sesame seeds, and a touch of heat for a perfect side dish ready in 25 minutes.
Ingredients
- For the Chili Oil:
- 3 Tbsp extra-virgin olive oil
- 2 garlic cloves minced finely
- 1/2 to 1 tsp crushed red pepper flakes adjust to heat preference; can use Aleppo pepper or gochugaru
- 1 tsp toasted sesame seeds plus extra for garnish
- 1/4 tsp kosher salt
- For the Salad:
- 1 lb Persian or English cucumbers seedless varieties preferred
- 2 Tbsp rice vinegar unseasoned
- 2 Tbsp fresh mint leaves chopped
- 1 tsp sugar
- 1/2 tsp soy sauce fish sauce, or tamari
- 1/4 tsp kosher salt
- 3/4 cup plain whole-milk Greek yogurt can substitute plant-based yogurt
Instructions
- Make the Chili Oil:
- Heat olive oil in a small skillet over medium-low heat for about 1 minute.
- Add minced garlic and chili flakes to the oil. Cook gently for 3-5 minutes, stirring occasionally, until garlic turns golden and fragrant. Watch carefully to prevent burning.
- Remove from heat immediately. Stir in sesame seeds and 1/4 teaspoon salt.
- Transfer to a small bowl and let cool completely while you prepare the cucumbers.
- Prepare the Cucumbers:
- Wash cucumbers and slice into 1-inch chunks, cutting at an angle for better presentation.
- In a medium bowl, combine cucumber pieces with rice vinegar, chopped mint, sugar, soy sauce (or fish sauce/tamari), and remaining 1/4 teaspoon salt.
- Mix well until cucumbers are evenly coated. Set aside.
- Assemble the Salad:
- Spread Greek yogurt in an even layer across the bottom of a serving dish or wide bowl.
- Spoon the cucumber mixture over the yogurt layer.
- Drizzle the cooled chili oil over the top, making sure to include the garlic bits and sesame seeds.
- Garnish with extra sesame seeds and torn mint leaves if desired.
- Serve immediately while cucumbers are cold and crisp.
Notes
Storage: Chili oil can be stored at room temperature for up to 3 days. Cucumber mixture can be refrigerated for up to 3 days in an airtight container. Do not assemble the complete salad until ready to serve, as yogurt becomes watery when stored with cucumbers.
Heat Level: Start with 1/2 teaspoon crushed red pepper for mild heat. Increase to 1 teaspoon for more spice. Aleppo pepper and gochugaru are milder alternatives.
Cucumber Prep: If using regular garden cucumbers, scoop out seeds first to prevent a watery salad.
Dietary Modifications: For gluten-free, use tamari instead of soy sauce. For dairy-free, substitute with coconut yogurt or your preferred plant-based yogurt.
Serving Suggestions: Perfect alongside grilled fish, marinated chicken, seasoned tofu, or stuffed into warm pita or naan. Also excellent over rice bowls with jasmine rice or quinoa.
Yogurt Tip: Use thick Greek yogurt for best results. If using regular yogurt, strain through cheesecloth for several hours to remove excess liquid.Claude is AI and can make mistakes. Please double-check responses.
Heat Level: Start with 1/2 teaspoon crushed red pepper for mild heat. Increase to 1 teaspoon for more spice. Aleppo pepper and gochugaru are milder alternatives.
Cucumber Prep: If using regular garden cucumbers, scoop out seeds first to prevent a watery salad.
Dietary Modifications: For gluten-free, use tamari instead of soy sauce. For dairy-free, substitute with coconut yogurt or your preferred plant-based yogurt.
Serving Suggestions: Perfect alongside grilled fish, marinated chicken, seasoned tofu, or stuffed into warm pita or naan. Also excellent over rice bowls with jasmine rice or quinoa.
Yogurt Tip: Use thick Greek yogurt for best results. If using regular yogurt, strain through cheesecloth for several hours to remove excess liquid.Claude is AI and can make mistakes. Please double-check responses.