Cold Marinated Cucumber Salad with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Refreshing chilled cucumber slices tossed in a vibrant garlic-chili oil dressing, perfect as a palate cleanser or side dish. This Chinese-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs English cucumber, garlic cloves, red chili flakes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 70 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 3 Chinese cuisine 70 cal/serving

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Ingredients

1 large (about 300 g), thinly sliced English cucumber
2, finely minced garlic cloves
1 tsp red chili flakes
2 tbsp Chinese black vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1/2 tsp salt
2 tbsp vegetable oil
1, thinly sliced scallions

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Instructions

Step 1: Place 300 g thinly sliced English cucumber in a colander. Sprinkle with 1/2 tsp salt and toss gently. Let sit for 15 minutes to draw out excess water, then pat dry with paper towels.
Step 2: In a small bowl, whisk together 2 tbsp Chinese black vinegar, 1 tbsp soy sauce, 1 tsp sugar, and 1 tbsp sesame oil until sugar dissolves.
Step 3: Heat 2 tbsp vegetable oil in a small pan over medium heat. Add 2 finely minced garlic cloves and 1 tsp red chili flakes, frying for 30 seconds until fragrant but not burnt. Remove from heat.
Step 4: Place the drained cucumber slices in a mixing bowl. Pour the vinegar-soy dressing over the cucumbers, then immediately drizzle the hot garlic-chili oil on top to infuse the salad with aroma.
Step 5: Toss everything gently to coat. Garnish with 1 thinly sliced scallion. Chill for 10 minutes before serving for best flavor.