Ingredients
FOR THE CUCUMBER SALAD
Persian cucumbers or 1 English cucumber: 2
Soy sauce: 2 tsp
Sesame oil: 1-1.5 tsp
Lin & Daughter's chili oil: 1-1.5 tbsp
Sugar: 1-1.5 tsp
Salt: 1/4 tsp
Vinegar: 1-1.5 tbsp
Garlic oil: 1-2 tsp
MSG: 1/8 tsp
Extra chili crisps or fresh scallions: for garnish
FOR THE GARLIC OIL
Neutral oil (canola or vegetable oil): 240 ml
Garlic cloves: 8-10 (thinly sliced)
Chef Becky Lin’s cucumber salad is tied to a more recent food memory. She first tried the dish as an adult in New York City at Xi’an Famous Foods. “I immediately became obsessed,” she shares. “The flavors are very different from the lighter, seafood-driven dishes of my hometown and during the pandemic, I started making my own version, using chili oil based on a recipe my dad shared with me.”
How to make Spicy Cucumber Salad
01.
Make the Garlic Oil
- Add the oil and sliced garlic to a pot while the oil is still cold.
- Turn the heat to low to medium-low and slowly cook until the garlic turns light golden and fragrant, about 10–15 minutes.
- Do not let the garlic turn dark brown, or it will become bitter.
- Remove from the heat and let cool.
- Strain and store the oil, reserving the crispy garlic separately if desired.
02.
Prepare the Cucumbers
- Lightly smash the cucumbers with the side of a knife, then cut into bite-sized pieces.
- Toss the cucumbers with 1/4 tsp salt and 1/4 tsp sugar and let sit for 10–15 minutes to draw out excess water.
- Drain off the liquid and lightly pat dry.
03.
Assemble the Salad
- In a bowl, combine the soy sauce, sesame oil, chili oil, sugar, MSG, vinegar, and garlic oil.
- Mix until the sugar dissolves.
- Add the cucumbers and toss well to coat.
- Garnish with extra chili crisp or fresh scallions, if desired.
