Save I first made this on a sweltering afternoon when my neighbor dropped off a basket of cucumbers from her garden—more than I knew what to do with. There was a viral video making the rounds at the time, something about spiralized vegetables and chili oil, and it just clicked. Twenty minutes later, I had a bowl of something that tasted unexpectedly bright and alive, with just enough heat to make me feel like I'd discovered something. It became my go-to when the weather turns hot and my appetite shrinks to something light.
I made this for my sister during her visit last summer, and she ate two bowls without stopping, asking a dozen times how I "made cucumbers taste like this." That moment sealed it for me—something so simple, so refreshing, had become the dish I'd make whenever I wanted to impress someone without trying too hard.
Ingredients
- 2 large cucumbers, spiralized or julienned: English or Persian cucumbers are your friend here because they have fewer seeds and a milder, sweeter flavor that balances the spice better than regular garden varieties.
- 1 medium carrot, julienned: This adds a pop of color and a subtle sweetness that keeps the bowl from feeling one-note, though it's truly optional if you want to keep things simple.
- 2 scallions, thinly sliced: They bring a gentle onion bite that wakes everything up without overpowering the fresh, crisp feel of the dish.
- 1 tablespoon fresh cilantro, chopped: Some people love it, some don't, but if you're a cilantro person, it adds a herbal brightness that ties the whole thing together.
- 2 tablespoons low-sodium soy sauce or tamari: Use tamari if you need gluten-free, and go with low-sodium so you can taste all the other flavors without salt drowning everything out.
- 1 tablespoon rice vinegar: This gives you that subtle tang that makes your mouth water and keeps the sauce from being too heavy.
- 1 tablespoon sesame oil: A little goes a long way here—it's what makes this taste restaurant-quality despite being made in your own kitchen.
- 1 tablespoon chili crisp or chili oil: This is the star, so don't skip it or use regular hot sauce as a substitute; the crispy bits and the oil together create texture and flavor that matter.
- 1 teaspoon maple syrup or honey: Just enough sweetness to balance the heat and acid, so the sauce doesn't feel aggressive on your palate.
- 1 clove garlic, finely minced: Raw garlic here is sharp and bold, which is exactly what you want when everything else is so fresh and delicate.
- 1 teaspoon grated fresh ginger: It adds warmth and a subtle spice that complements the chili without competing with it.
- 1 teaspoon toasted sesame seeds: These little bursts of nuttiness are what people taste first and remember longest about this dish.
Instructions
- Prepare your cucumbers so they stay crisp:
- Spiralize or julienne your cucumbers into thin, noodle-like strands, then pat them completely dry with a paper towel—excess moisture is the enemy of crunch and will make your sauce watery if you let it sit.
- Gather everything in one bowl:
- Toss the cucumber noodles, carrot, scallions, and cilantro together in a large bowl, letting them sit loosely so they're ready to accept the sauce without getting crushed.
- Make the sauce come alive:
- In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and sesame seeds until they're well combined and you can smell the ginger and garlic dancing together.
- Dress gently and serve right away:
- Pour the sauce over the vegetables and toss with care—you want every strand coated but not pulped into submission. Divide into bowls immediately and top with nuts, extra chili crisp, and a squeeze of lime if that calls to you.
Save There was a moment one evening when my friend picked up the bowl, looked at it, and said it looked too healthy to taste good—then took a bite and went quiet. That silence, before the smile, told me everything about why this recipe had become such a fixture in my kitchen.
Making It Your Own
The beauty of this bowl is that it adapts to whatever you have on hand or whatever mood you're in. If you want protein, add cubed tofu, shredded rotisserie chicken, or a handful of edamame while everything's still fresh. If your heat tolerance runs low, dial back the chili crisp and add a fresh green chili sliced thin instead so you get the flavor without the fire. I've even swapped the peanuts for sunflower seeds when someone with nut allergies came over, and honestly, it was just as good.
The Spice Spectrum
Chili crisp is the secret weapon here, but it comes in different varieties and heat levels depending on the brand you choose. Some are more oil-forward and gentle, others are genuinely spicy with lots of crispy bits. Start with less than you think you'll need and taste as you go, because you can always add more but you can't take it out once it's done.
Storing and Timing
Make this right before you eat it, and your life will be better for it.
- If you're preparing parts ahead, spiralize the cucumbers and keep them in the fridge in a paper towel-lined container so they stay dry.
- Make the sauce the night before if you want, and just whisk it again when you're ready to serve since the ingredients naturally separate.
- The dressed salad will hold for maybe an hour before the cucumbers start to weep and lose their crunch, so timing is everything.
Save This is the kind of recipe that makes you feel like you're eating something healthy while tasting pure joy. It's become the thing I make when I want to feed someone something that tastes like summer and feels like love, all in 15 minutes.
Questions & Answers
- → How do I spiralize cucumbers for this dish?
Use a spiralizer or julienne peeler to create thin noodle-like strips. Pat dry to remove excess moisture for the best texture.
- → Can I adjust the spice level?
Yes, control the heat by varying the amount of chili crisp or adding fresh sliced chili to suit your taste.
- → What are good protein additions?
Try tofu, shredded chicken, or edamame for extra protein and texture variations.
- → How do I make it nut-free?
Omit peanuts or cashews and substitute with seeds like sunflower seeds to keep crunch without nuts.
- → Which cucumbers work best?
English or Persian cucumbers are ideal as they have fewer seeds and a milder flavor that suits the dressing well.