This chili cucumber salad will blow you away! It’s packed with flavor, big time. I’m all about cool summer salads this time of year, and cucumbers are a great main ingredients for these types of dishes. You probably know this if you’ve tried my creamy dill cucumber salad. This time I decided to give my salad an Asian flare, kind if like I did with my Asian slaw and sesame edamame salad recipes. But this one is also spicy! The salad you see in the photos isn’t as hot as you’d think though. You actually have a lot of control as to how much heat goes into your salad. Read on for full details on that, and to learn how it’s made. It’s super easy!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Begin by making the dressing. Stir the soy sauce, chili oil, rice vinegar, sesame oil, brown sugar, and garlic together in a small bowl. Make sure to stir until the brown sugar is completely dissolved. Tip: Not sure how much heat you can handle? Use about half of the chili oil called for in the recipe. You can always add more later! Now place sliced cucumber, chopped scallions, and chopped peanuts into a large bowl. Add the dressing and stir it up! Give your spicy Asian cucumber salad a taste-test and add some salt to taste. Adjust any other seasonings as you see fit. The salad is ready to enjoy! You can serve it immediately, or chill it for later. I actually find that it’s best when served the next day — this gives the cucumbers time to soak up the flavorful dressing. Tip: A lot of the chopped peanuts and chili flakes will end up on the bottom of the bowl. Be sure to stir it up well, or transfer it to another bowl so that you don’t miss out on any of the good stuff!
More Cool Summer Salads
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