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Spicy Cucumber Salad Top-down view of a spicy cucumber salad in a white bowl, sliced cucumbers submerged in a glossy soy-based sauce, garnished with sesame seeds and thin red chili strips.

Chili-Garlic Smacked Cucumber Salad

Crisp cucumbers soak up a bold, garlicky chili dressing for a refreshing bite that’s spicy, savory, and deeply satisfying.
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Prep Time 15 minutes
Cucumber resting time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish, Appetizer
Cuisine: Asian, Taiwanese
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.25 lb thin-skinned cucumbers Persian or English, washed and dried
  • 2.5 teaspoons kosher salt used to draw out moisture
  • 3 garlic cloves sliced paper-thin for maximum aroma
  • 1.25 teaspoons chili oil choose fragrant rather than overly spicy
  • 1 teaspoon toasted sesame oil adds nutty depth
  • 2.5 teaspoons soy sauce or tamari for umami balance
  • 1.25 teaspoons unseasoned rice vinegar provides gentle acidity
  • 1.25 teaspoons granulated sugar balances heat and salt
  • 2 –4 tablespoons warm water loosens dressing to coat evenly
  • 1 red Fresno or jalapeño pepper thinly sliced for garnish, optional
  • 1 teaspoon toasted sesame seeds for crunch, optional

Equipment

  • 1 Sharp knife Used to slice cucumbers and garlic very thinly
  • 1 Cutting board Provides a stable surface for prep work
  • 1 Colander Allows salted cucumbers to drain properly
  • 1 Small mixing bowl Used to prepare the chili-garlic dressing
  • 1 Mixing bowl For tossing cucumbers evenly with dressing
  • 1 Spoon Helps press garlic into oil and stir dressing
  • 2 Paper towels Used to dry cucumbers thoroughly after rinsing
  • 1 Shallow serving bowl or rimmed plate Used to neatly arrange and present the salad

Method
 

  1. Cut the cucumbers into thick rounds about three-quarters of an inch wide. prep
  2. Transfer the cucumber slices to a colander, sprinkle evenly with salt, toss gently, and let sit to release excess liquid for at least 30 minutes and up to two hours. prep
    Close-up of thick cucumber chunks sprinkled with coarse salt resting in a metal colander during the salting process.
  3. In a small bowl, combine the sliced garlic with the chili oil and sesame oil, pressing the garlic against the sides with a spoon to draw out its flavor. mix
    Minimalist top-down shot of an amber-colored soy and vinegar dressing with floating garlic slices in a white bowl under soft natural light.
  4. Stir in the soy sauce, rice vinegar, sugar, and two tablespoons of warm water, mixing until the sugar fully dissolves; taste and adjust seasoning if needed. mix
  5. Rinse the cucumbers thoroughly under cold water, then pat them as dry as possible using paper towels. prep
    Close-up of chopped cucumbers tossed in a soy-based dressing with visible garlic pieces in a white bowl, showing glossy texture and fresh green color.
  6. Place the dried cucumbers into a mixing bowl and toss thoroughly with the prepared dressing until evenly coated. assemble
  7. Arrange the dressed cucumbers neatly in a shallow serving bowl or rimmed plate, stacking slightly if desired, and spoon any remaining sauce over the top. assemble
    Close-up action shot of a spoon pouring glossy amber sauce over sliced cucumbers in a white bowl, highlighting garlic bits and fresh cucumber texture.
  8. Finish by garnishing with reserved garlic slices, fresh chile, and a sprinkle of sesame seeds if using, then serve immediately or after a brief rest. finish

Nutrition

Serving: 140gCalories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 520mgPotassium: 190mgFiber: 1gSugar: 3gVitamin A: 2IUVitamin C: 6mgCalcium: 2mgIron: 3mg

Notes

Caption-style recipe notes (MSI + emotional recall).

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