Chili Oil Cucumber Salad LowCarbingAsian Cover

Chili Oil Cucumber Salad


The other day, we were eating over at Ding Tai Fung (an amazing Taiwanese restaurant) when a dish in the form of a pyramid caught my eye. 

So I asked our server what the dish was and they informed me it was their cucumber salad.  At this point I was intrigued, so for the sake of LCA, I decided to order one and see what it tasted like.

Chili Oil Cucumber Salad LowCarbingAsian Pin 1

When it came out, I took a bite and was surprised with how it tasted.  It was sweet pickled cucumbers accompanied with hints of spiciness and sesame oil. 

At first, I was partial to the dish but as I continued to eat it, it really grew on me to the point where I was inspired to create this Chili Oil Cucumber Salad recipe here on LCA!

So a couple of weeks later, I finally got around to making this dish.  I really thought it would be straight forward, but soon realized there was more than that meets the eye. 

Chili Oil Cucumber Salad LowCarbingAsian Pic 1

For the flavors to really get melded into the cucumber, it required some steps and pickling time.  But not to worry, it’s still a very easy recipe and the extra steps are worth it.

This dish has a lot of flavors going on – it’s slightly sweet and sour with flavors of sesame and chili oil all held together by the salted pickled crunch of the cucumbers. 

It’s very refreshing and pairs well with many recipes here on LCA!   Cucumbers are also a great source of vitamin K and minerals all while being low-carb/keto friendly!  This dish comes in at ~3g net carb per serving.

Chili Oil Cucumber Salad LowCarbingAsian Pic 2

For this dish, the special ingredients you would need are Sesame Oil, Swerve/Monkfruit, Rice Vinegar and Chili Oil (La Yu), all of which should be available at your local Asian supermarket or on Amazon.

Now, let’s get cooking!

Prepping Time 5M

Pickling Time 2H

Total Time 2H5M

Net Carb/Serv ~3g

Servings 1

Ingredients

Chili Oil Cucumber SaladChili Oil Cucumber SaladChili Oil Cucumber SaladChili Oil Cucumber SaladChili Oil Cucumber SaladChili Oil Cucumber Salad

Directions

1) Gather all the ingredients.

Chili Oil Cucumber Salad

2) With a vegetable peeler, peel the skin off the cucumbers every other stroke.  Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber.  Repeat with the other cucumber.  Once done, place in fridge and let it pickle for at least 30 minutes.

Chili Oil Cucumber Salad

3) In the meantime, combine Swerve/Monkfruit, Rice Vinegar, Sesame Oil, Chili Oil (La Yu) in mixing bowl and mix well until Swerve/Monkfruit dissolves.  Set aside.

Chili Oil Cucumber Salad Recipe (22)

Chili Oil Cucumber Salad

4) Once 30 minutes has passed, slice cucumbers into 1/2 thick slices and place into a zip-lock bag. Give the chili sauce a good mix, pour it inside the zip-lock and let it pickle for 1H30M in the fridge.

Chili Oil Cucumber Salad

5) Once 1H30M has passed, transfer cucumbers onto serving plate and enjoy chilled!

Chili Oil Cucumber Salad

Hope you enjoy your low-carb/keto Chili Oil Cucumber Salad ! 

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Chili Oil Cucumber Salad LowCarbingAsian Pin 2

Chili Oil Cucumber Salad LowCarbingAsian Cover

Chili Oil Cucumber Salad

The BEST Asian Low-Carb/Keto recipe for Chili Oil Cucumber Salad. Enjoy this refreshing dish at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.75 from 4 votes
Course: Side Dish
Cuisine: Asian, Taiwanese
Keyword: chili cucumber salad, ding tai fung cucumber salad, keto cucumber salad, low carb cucumber salad, pickled cucumber salad, sweet sour cucumber
Prep Time: 5 minutes
Pickling Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 1
Print Recipe
Calories: 375kcal

Ingredients

  • 2 Whole Cucumbers Persian or Japanese, American cucumbers are too soft for this dish
  • 1 tsp Salt
  • 3 tbsp Sesame Oil
  • 1 tbsp Swerve or Monkfruit
  • 1 tbsp Rice Vinegar
  • 1 tsp Chili Oil (La Yu) use less if you prefer mild spiciness

Instructions

  • Gather all the ingredients.
    Chili Oil Cucumber Salad Recipe (15)
  • With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt onto the cucumber. Repeat with the other cucumber. Once done, place in fridge and let it pickle for at least 30 minutes.
    Chili Oil Cucumber Salad Recipe (20)
  • In the meantime, combine Swerve/Monkfruit, Rice Vinegar, Sesame Oil, Chili Oil (La Yu) in mixing bowl and mix well until Swerve/Monkfruit dissolves. Set aside.
    Chili Oil Cucumber Salad Recipe (23)
  • Once 30 minutes has passed, slice cucumbers into 1/2 thick slices and place into a zip-lock bag. Give the chili sauce a good mix, pour it inside the zip-lock and let it pickle for 1H30M in the fridge.
    Japanese Cucumber Salad Recipe (21)
  • Once 1H30M has passed, transfer cucumbers onto serving plate and enjoy chilled!
    Chili Oil Cucumber Salad Recipe (14)

Video

Nutrition

Calories: 375kcal | Carbohydrates: 1g | Protein: 1g | Fat: 42g | Saturated Fat: 6g | Sodium: 2326mg | Sugar: 1g

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2 Comments

  1. Can I let this marinate for longer than 1:30?

    • LowCarbingAsian

      Hello Rachel! I never tried, but I’d assume you can. Just maybe not too long (likes days), otherwise, the cucumbers might lose it’s ‘crunch’.

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