Make the VIRAL Chili Oil Cucumbers With Me

Ingredients

• 2 Cucumber (English or Persian cucumbers, thinly sliced into ribbons)
• 1 tsp Sea Salt (for drawing out excess moisture)
• 1/4 cup Vegetable Oil (neutral oil for infusing chili flavor)
• 2 tbsp Dried Chili Flakes (adjust to desired heat level)
• 1 tsp Sichuan Peppercorns (optional, adds numbing sensation)
• 2 cloves Garlic (thinly sliced)
• 1 tbsp Soy Sauce (use tamari for gluten‑free)
• 1 tbsp Rice Vinegar (adds bright acidity)
• 1 tsp Sugar (balances acidity)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and slice them lengthwise into thin ribbons using a sharp knife or mandoline.

   Time: PT3M

2. Salt the Cucumbers

   Place the cucumber ribbons in a mixing bowl, sprinkle 1 tsp sea salt, toss, and let sit for 5 minutes to draw out excess moisture.

   Time: PT5M

3. Make Chili Oil

   In a saucepan, combine 1/4 cup vegetable oil, 2 tbsp dried chili flakes, 1 tsp Sichuan peppercorns, and the sliced garlic. Heat over medium heat until the oil turns a deep red and the garlic is golden, about 5 minutes. Remove from heat and let cool for 2 minutes.

   Time: PT7M

   Temperature: Medium heat

4. Strain the Oil

   Using a fine mesh sieve, strain the hot oil into a small bowl, discarding the solids. Set the infused chili oil aside to cool to room temperature.

   Time: PT2M

5. Assemble the Dressing

   To the strained oil add 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Stir until the sugar dissolves.

   Time: PT1M

6. Combine Cucumbers and Dressing

   Add the squeezed cucumber ribbons to the bowl with the chili oil dressing. Toss gently to coat evenly.

   Time: PT2M

7. Plate and Garnish

   Transfer the dressed cucumbers to a serving plate. Optional garnish: a sprinkle of toasted sesame seeds or fresh cilantro.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

5g

Fat

5g

Fiber

1g