Description
A bold, refreshing East Asian fusion salad featuring crispy salt-brined cucumbers infused with garlicky chili oil. Balanced with fresh soy sauce and rice vinegar, this quick recipe delivers vibrant flavor with a perfect heat-to-crisp ratio.
Ingredients
1 large seedless cucumber (English or Persian)
2 tsp coarse salt (e.g. sea or kosher salt)
1 tbsp dark sesame oil
4 garlic cloves
1 tsp chili flakes (Sichuan or Korean recommended)
2 ribs celery
2 tbsp white/black sesame seeds (toasted)
1 tbsp rice vinegar
1 tbsp soy sauce
Instructions
Cut cucumber into ½-inch half-moons
Blot cut surfaces dry with paper towels
Spread evenly on a microwave-safe plate
Sprinkle 1 tsp salt (½ tsp over front side only)
Rest at room temperature for 10 minutes
Peel garlic cloves and slice paper-thin
Heat 1 tbsp vegetable oil in a small saucepan over medium
Sizzle garlic slices until golden (1–2 minutes)
Add chili flakes and cook until aromatic (around 30 seconds)
Remove from heat and cool, then strain to clarify oil
Toss salted cucumbers with remaining 1 tsp salt, chili oil, cucumber oil
Add rice vinegar, soy sauce, and sesame seeds before serving
Notes
Upgrade celery to celery root for earthy flavor
Use a rolling pin for 10–12 firm strikes to smash cucumbers
Let chili oil rest for 20 minutes to cool completely
Store in airtight container; refrigerated for up to 3 days
Adjust chili flakes for desired spice level
- Prep Time: 10
- Cook Time: 5
- Category: Trending
- Method: Blanching/Steeping
- Cuisine: East Asian fusion
Nutrition
- Serving Size: 1 large bowl (4 portions total)
- Calories: 80
- Sugar: 5g
- Sodium: 400mg
- Fat: 5.5g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
