Spicy cucumber salad with homemade chili oil

spicy sichuan cucumber salad

  • Author: mimi newman
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Chinese


the best crunchy/salty/spicy cucumber salad



  • 2 mini (also known as persian) cucumbers
  • 1 tablespoon of chili oil. i like this chili oil available on amazon and at most Asian grocery stores. OR, make your own homemade chili oil:
    • 3/4 cup of canola oil
    • 1/4 cup of crushed red pepper flakes
    • 1/4 cup of sesame seeds
    • 2 tablespoons of Sichuan peppercorns, chopped – whole black peppercorns work too, but you won’t get the full effect
    • 4 garlic cloves, thinly sliced
    • 1 tsp of kosher salt
  • salt


  1. lightly whack the cucumbers with a rolling pin, so they split a little (but don’t hit them so hard that they’re smushed). chop into 1/2 in slices.
  2. add in the garlic and 1 T of chili oil, and stir to combine
  3. finish with a little soy sauce or coconut aminos

if you need to make the chili oil:

  1. in a small saucepan, combine the oil, red pepper flakes, sesame seeds, peppercorns and garlic. let it come to a simmer on low heat, and cook until the red pepper flakes darken – about 10 – 15 minutes.
  2. remove from the heat and add a few pinches of salt and let it cool. store in a jar — it will last forever. 


Can be scaled up as needed

Keywords: spicy cucumber salad, chopped spicy cucumber salad, cucumbers with chili oil