Cucumber Chili Crisp Salad
Cucumber Chili Crisp Salad is a easy Chinese recipe that serves 4. 30 calories per serving. Recipe by Williams Sonoma on YouTube.
Prep: 17 min | Cook: PT0M | Total: 22 min
Cost: $2.37 total, $0.59 per serving
Ingredients
- 2 medium Cucumber (thinly sliced into half‑moon or matchstick pieces)
- 2 tablespoons Chili Crisp (store‑bought or homemade spicy oil with garlic, chilies, and peanuts)
- 2 tablespoons White Vinegar (pungent, unseasoned white distilled vinegar)
- 1 tablespoon Tamari (gluten‑free soy sauce, adjust to taste)
- 1 teaspoon Sugar (optional, balances acidity)
Instructions
Slice Cucumbers
Trim the ends off the cucumbers, then slice them thinly (about 1/8 inch) into half‑moon or matchstick strips.
Time: PT5M
Combine Dressing
In the mixing bowl, whisk together white vinegar, tamari, sugar (if using), and the chili crisp until the sugar dissolves.
Time: PT2M
Toss Cucumbers
Add the sliced cucumbers to the bowl and toss thoroughly so every piece is coated with the spicy‑vinegar mixture.
Time: PT2M
Marinate
Let the salad sit at room temperature for about 10 minutes to allow the flavors to meld and the cucumbers to soften slightly.
Time: PT10M
Serve
Transfer the cucumber salad to a serving plate and serve alongside hot dumplings or as a refreshing side.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5g
- Carbohydrates
- 4g
- Fat
- 2g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free (if using gluten‑free tamari), Low‑Calorie
Allergens: Soy
Ingredient Substitutions
- Instead of Cucumber: Zucchini, Japanese cucumber
- Instead of Chili Crisp: Sichuan chili oil, Spicy sesame oil
- Instead of White Vinegar: Rice vinegar, Apple cider vinegar
- Instead of Tamari: Regular soy sauce, Coconut aminos
- Instead of Sugar: Honey, Maple syrup
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon or Silicone Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Slice cucumbers uniformly to ensure even marination.
- Toss cucumbers thoroughly with the chili‑vinegar dressing.
- Allow the salad to rest for at least 10 minutes for flavor development.
Chef Tips from the Video
- For an extra crunch, sprinkle toasted peanuts or sesame seeds just before serving.
- If you like extra heat, increase the chili crisp to 3‑4 tablespoons.
- Use a mandoline for perfectly uniform cucumber slices.
Troubleshooting
Cucumbers become soggy after marinating.
Pat the sliced cucumbers dry before adding the dressing and limit marinating time to 10 minutes.
Dressing is too acidic.
Add a little more sugar or a splash of neutral oil to balance the acidity.
Chili crisp is too thick to coat the cucumbers.
Thin the chili crisp with a teaspoon of warm water or additional vinegar before mixing.
Storage
Refrigerator: Store in an airtight container for up to 2 days. The cucumbers will become softer over time.
Freezer: Not recommended; texture will degrade.
Room temperature: Can sit at room temperature for up to 30 minutes before serving.
Make-Ahead Tips
- Prepare the dressing up to 24 hours in advance and store in the refrigerator.
- Slice cucumbers ahead of time, keep them in ice water, and drain just before mixing.
Frequently Asked Questions
What is the cultural significance and history of cucumber salads in Chinese cuisine?
Cucumber salads, known as "凉拌黄瓜" (liángbàn huángguā), have long been a staple in Chinese home cooking, especially during hot summer months. They provide a refreshing, cooling contrast to richer dishes like dumplings and are often served as a palate‑cleansing side.
What are the traditional regional variations of Chinese cucumber salad across different provinces?
In Sichuan, cucumber salads are tossed with spicy chili oil and Sichuan peppercorns for a numbing heat. In northern China, a sweeter version with rice vinegar and sugar is common. Coastal regions may add garlic and sesame oil, while Jiangsu cuisine favors a light soy‑vinegar dressing.
How is a traditional Chinese cucumber salad typically served in a family meal?
It is usually served cold or at room temperature in a small bowl alongside main dishes such as steamed buns, dumplings, or stir‑fry. The salad is meant to be eaten in bite‑size portions between bites of the main course to refresh the palate.
During which Chinese festivals or celebrations is cucumber salad traditionally enjoyed?
Cucumber salad appears at many informal gatherings and summer festivals, but it is especially popular during the Mid‑Autumn Festival and family reunions when a light, refreshing side balances heavier mooncakes and roasted meats.
What makes chili crisp marinated cucumbers special within Chinese summer cuisine?
The addition of chili crisp brings a crunchy texture and a burst of umami, garlic, and heat that elevates the simple cucumber. This combination embodies the Chinese principle of balancing cool, sour, salty, and spicy flavors in one dish.
What are the most common mistakes to avoid when making chili crisp marinated cucumbers?
Common errors include slicing cucumbers too thick, which prevents the dressing from penetrating; over‑marinating, which makes the cucumbers soggy; and using too much vinegar, which can overpower the subtle heat of the chili crisp.
Why does this recipe use white vinegar instead of rice vinegar?
White vinegar provides a sharper, more pungent acidity that cuts through the richness of the chili crisp, creating a brighter flavor profile. Rice vinegar is milder and would result in a sweeter, less tangy salad.
Can I make this chili crisp marinated cucumber salad ahead of time and how should I store it?
Yes, you can prepare the dressing up to a day in advance and keep it refrigerated. Slice the cucumbers fresh, toss with the dressing just before serving, and store the finished salad in an airtight container for up to 2 days.
What texture and appearance should I look for when the cucumber salad is properly marinated?
The cucumbers should retain a slight crunch, be lightly glossy from the oil, and have a uniform pink‑orange tint from the chili crisp. The dressing should coat each slice without pooling at the bottom.
How do I know when the chili crisp marinated cucumbers are done cooking?
Since there is no cooking, "done" means the cucumbers have rested for about 10 minutes, allowing the vinegar to soften them just enough while preserving their crunch, and the flavors have melded.
What does the YouTube channel Williams Sonoma specialize in?
The YouTube channel Williams Sonoma focuses on high‑quality home cooking tutorials, kitchen product demonstrations, and seasonal recipe ideas that blend classic techniques with modern convenience.
How does the YouTube channel Williams Sonoma's approach to Chinese-inspired cooking differ from other cooking channels?
Williams Sonoma emphasizes precise technique, professional-grade equipment, and elegant plating while keeping recipes approachable for home cooks, whereas many other channels may prioritize speed over detail or use more casual kitchen tools.
Last updated: August 28, 2026
