Cold Marinated Cucumber Salad with Garlic and Chili Oil
Refreshing chilled cucumber slices tossed in a vibrant garlic-chili oil dressing, perfect as a palate cleanser or side dish. This chinese-inspired salads (vegetarian) ready in about 25 minutes pairs finely minced garlic cloves, red chili flakes, Chinese black vinegar 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.
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
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.
Equipment for this recipe
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Frequently asked questions
How long does Cold Marinated Cucumber Salad with Garlic and Chili Oil take to make?
Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Marinated Cucumber Salad with Garlic and Chili Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely minced garlic cloves from drying out.
Can I substitute ingredients in Cold Marinated Cucumber Salad with Garlic and Chili Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Marinated Cucumber Salad with Garlic and Chili Oil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Marinated Cucumber Salad with Garlic and Chili Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
