Cold Marinated Cucumbers with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 Shanghainese-style cold cucumber salad marinated in a garlicky chili oil dressing, perfect as a cool appetizer or side dish. This Chinese-inspired vegetarian recipe, ready in about 10 minutes, pairs English cucumbers, garlic, light soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Serves 4 Chinese cuisine 60 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, sliced into 1/4-inch thick rounds English cucumbers
3 cloves, minced garlic
1 tbsp light soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp chili oil
1 tsp sugar
1/2 tsp salt
1 tsp, for garnish toasted sesame seeds
1 tbsp, chopped for garnish green onions

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Place 2 medium English cucumbers sliced into 1/4-inch rounds in a colander; sprinkle with 1/2 tsp salt and toss; let sit for 15 minutes to draw out excess moisture.
Step 2: Meanwhile, combine 3 cloves minced garlic, 1 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp chili oil, and 1 tsp sugar in a small bowl; stir until sugar dissolves.
Step 3: Rinse the cucumbers briefly under cold water, pat dry with paper towels, and transfer to a mixing bowl.
Step 4: Pour the prepared dressing over the cucumbers and toss gently to coat.
Step 5: Refrigerate for at least 30 minutes to let flavors meld.
Step 6: Before serving, sprinkle 1 tsp toasted sesame seeds and 1 tbsp chopped green onions over the cucumbers for added aroma and texture.