Cold Marinated Cucumbers with Garlic and Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 10 minutes pairs minced garlic, light soy sauce, rice vinegar 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Rinse the cucumbers briefly under cold water, pat dry with paper towels, and transfer to a mixing bowl.
  4. Step 4: Pour the prepared dressing over the cucumbers and toss gently to coat.
  5. Step 5: Refrigerate for at least 30 minutes to let flavors meld.
  6. Step 6: Before serving, sprinkle 1 tsp toasted sesame seeds and 1 tbsp chopped green onions over the cucumbers for added aroma and texture.

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Frequently asked questions

How long does Cold Marinated Cucumbers with Garlic and Chili Oil take to make?

Total time is about 10 minutes (10 min prep + 0 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 Cucumbers 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 minced garlic from drying out.

Can I substitute ingredients in Cold Marinated Cucumbers 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 Cucumbers with Garlic and Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cucumbers 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.

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