Crisp, Cool, and Spicy: Chilli Oil Cucumbers You’ll Crave Every Day

You know those dishes that somehow taste like summer, even when you eat them in the middle of winter? This is one of them. This Chilli Oil Cucumber recipe is light and refreshing. The crisp bite of the chilled cucumber with the umami heat of chilli oil makes it more addictive when paired with rice or even in your salads. It’s ridiculously quick to whip up, making it the perfect sidekick to heavier mains or a cooling contrast to spicy proteins. Whether you’re meal prepping or just need a last-minute salad with wow factor, this one’s a keeper.

Ingredients:

• 1 whole cucumber
• 1 tablespoon of sesame oil
• 1 tablespoon of light soy sauce
• 2 tablespoon of chilli oil
• Salt and sugar to taste (I omitted in mine!)

WATCH OUR MEAL PREP VIDEO HERE (2 min 40 secs – 3 min 5 secs for the how-tos):

Steps:

1. Slice your cucumbers into half lengthwise
2. Repeat the same slice into half lengthwise
3. Slice into quarters depending on your desired thickness
4. OPTIONAL: You can salt your cucumbers for 10 minutes to draw the moisture out. This makes your cucumbers crunchier.
5. Place the cucumbers into a bowl or a container
6. Add sesame oil, light soy sauce and chilli oil.
7. If using a container, close the container with a lid and shake until well combined. If using a bowl, mix well until well combined.
8. I kept mine simple however, you can add sesame seeds or sugar or salt to taste depending on your preference!
9. Store in the fridge and consume within 4-5 days maximum.

A crunchy, spicy cucumber side that’s easy, halal-friendly, and dangerously moreish. Best served cold, just like revenge (but tastier). Want more easy halal-friendly sides and meal prep inspo? Don’t forget to follow The Kollektif on YouTube, Instagram, and TikTok for weekly videos, reviews, and simple recipes you’ll want to save!