- 1 large cucumber
- 2 tablespoons Soy Sauce
- 1 tablespoon of vinegar (red wine, cider or rice vinegar all work well)
- 1 teaspoon of chilli oil (adjust to taste)
- Optional: pinch of sugar or honey
- Optional: sesame seeds or spring onion for garnish
- Roughly chop the cucumber into bite-sized chunks. Use a spoon to scoop out and discard the watery seeds.
- Add the cucumber chinks to a pinch of salt and stir.
- Add to a bowl with the soy sauce, chilli oil, and vinegar.
- Mix well, taste, and adjust seasoning—add a pinch of sugar if needed.
- Serve immediately or chill for 5–10 minutes for extra flavour soak.
This side goes incredibly well with most proteins and a pile of steaming rice. Or as a core component of a grain bowl. The strong, spicy, zingy flavours can dominate the plate but mean it's really good with fatty and flavourful foods. Think Simple Salmon or Crispy chicken thighs, and a rice pouch. It's also incredible for nice and spicy breakfasts or quick snacks. Try it as a side to some Indulgent Scrambled Eggs, or spread some cream cheese on toast and pile it up for a quick, extra crunchy, spicy cool snack.
- This salad is super quick to make and stores well so it really is a great recipe to have in rotation
- Store in the fridge for up to 3 days
- Goes with anything where a little spice is needed
- The same dressing can be used as a delicious dip for veggies like broccoli
Reccomended Recipes
Roasted Carrots with Chilli Oil & Garlic Yoghurt
This dish is super addictive. It's spicy, cool, salty, sweet, soft and crunchy all in one. This dish feels like like it came straight from a restaurant, but it’s secretly simple. The carrots go soft and sweet in the air fryer while the garlic yoghurt brings cool, creamy contrast. The crispy chilli oil hits with heat and umami. And if you add the optional nuts you get a textural balance between the soft roasted carrots and the crisp and crunchy nuts. It’s sensory dopamine on a plate, with barely any fuss.