Cucumber-Sesame Salad with Garlicky Chili Oil

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Cucumber-sesame salad with yogurt, mint, and garlicky chili oil is a refreshing and flavorful dish. This Asian-inspired salad is simple, nutritious, and bursting with bold flavors.

Why You’ll Love This Cucumber-Sesame Salad

The combination of cucumbers and yogurt is one of the most refreshing for easy summer salads. It’s a staple in my kitchen, especially variations like Asian Cucumber Salad and Smashed Cucumber Salad. What sets this dish apart is the garlicky, sesame-studded chili oil, which adds depth, complexity, and a little kick to the salad.

This chili oil not only enhances the salad but also serves as a fantastic condiment for grilled proteins and vegetables.

Serve this cucumber salad as an appetizer or side dish, perfect for using up an abundance of homegrown cucumbers.

The Ingredients:

  • Cucumber: Any type will work, but I prefer English or Persian cucumbers because they’re seedless. English cucumbers are long, thin, and have dark green skin. If using garden cucumbers, it’s best to remove the seeds.
  • Garlic: Fresh garlic adds robust flavor. Cook it in oil over medium-low heat to prevent burning.
  • Chili Flakes: You can use standard crushed red chili flakes, Korean chili flakes, or Aleppo-style pepper flakes. The latter two offer more nuanced flavors but may be harder to find.
  • Vinegar: Unseasoned rice vinegar is recommended, but seasoned vinegar can also be used.
  • Sugar: A teaspoon balances the chili’s spice and the rice vinegar’s sourness. Honey can be substituted.
  • Yogurt: Plain, whole-milk Greek yogurt creates a creamy base for the salad. For a vegan or dairy-free option, use plant-based yogurt.
  • Soy Sauce or Fish Sauce: Adds a touch of umami.
  • Sesame Seeds: Toasted sesame seeds provide crunch and depth. You can buy them pre-toasted or toast them yourself in a dry skillet over medium heat for 3 to 5 minutes, stirring occasionally.

Directions

Step 1: Make Chili Oil

Heat 1/4 cup of oil in a skillet over medium-low heat. Add garlic and chili flakes, and cook gently for 3 to 5 minutes until the garlic becomes aromatic. Remove from heat, stir in salt and sesame seeds, and transfer to a bowl to cool.

Step 2: Prepare Cucumbers

Slice cucumbers into chunks and place them in a bowl. Add mint, vinegar, soy sauce or fish sauce, sugar, and salt.

Step 3: Assemble Salad

Spread yogurt in a bowl or on a serving platter. Top with the cucumber mixture and drizzle with the garlic chili oil.

Serving Suggestions

Here are some delicious pairings for the cucumber-sesame salad:

  • Salmon: Try it with Firecracker Salmon or Miso Maple Salmon.
  • Tofu: Pair with Black Pepper Tofu or Orange Tofu for a spicy kick.
  • Burgers: Perfect with any grilled burger, including Chipotle Black Bean Burgers.
  • Shrimp: Goes well with Greek Shrimp Skewers or Thai Shrimp Cakes.
  • Chicken: Complements dishes like Curried Chicken Thighs.

This salad is a versatile and flavorful addition to any meal, perfect for summer entertaining or a refreshing side dish.

Equipment

  • Small skillet or saucepan
  • Serving bowl or platter

Ingredients  

  • 3 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 to 1 tsp. crushed red pepper flakes, Aleppo pepper, or gochugaru (see notes on spice level below)
  • 1 tsp. toasted sesame seeds, plus more for garnish
  • 1/2 tsp. kosher salt, divided
  • 1 lb. Persian or English cucumbers
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. chopped fresh mint leaves
  • 1 tsp. sugar
  • 1/2 tsp. soy sauce, fish sauce, or tamari
  • 3/4 cup plain whole-milk Greek yogurt

Instructions 

  1. Heat oil in a small skillet or saucepan over medium-low.Once hot, add garlic and chili flakes; gently simmer until aromatic, about 3 minutes. Pour into a small bowl, stir in sesame seeds and 1/4 tsp. salt. Let cool.
  2. Meanwhile, slice cucumber(s) into 1-inch wide chunks. (I slice the cucumber width-wise into 1-inch long pieces, and then slice from top to bottom into 2 halves, and then diagonally into 4 spear-like chunks.)Place cucumbers in a bowl and add vinegar, mint, sugar, soy (or fish) sauce, and remaining 1/4 tsp. salt; toss to combine.
  3. To assemble, spread yogurt on a platter or in a wide-rimmed bowl. Top with cucumber mixture, and drizzle garlic chili oil overtop. Garnish with additional fresh mint and sesame seeds, if desired.

Notes

  • Aleppo pepper and gochugaru are far less spicy than crushed red pepper flakes. If using Aleppo or gochugaru, I would add 1 teaspoon. If using crushed red pepper flakes, start with 1/2 teaspoon and increase as tolerated for desired spice level.
  • MAKE AHEAD: You can prepare the cucumber mixture and chili oil up to 3 days ahead. However, I suggest waiting to assemble the salad until ready to serve. Just keep the cucumbers chilled and the chili oil covered at room temperature for best results.
  • SERVE WITH: Grilled chicken or fish, burgers, tofu, or shrimp skewers. 
NUTRITION INFORMATON: Serving: 0.75cup | Calories: 165kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 350mg | Fiber: 1g | Sugar: 4g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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