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Cucumber-Sesame Salad with Garlicky Chili Oil

Cucumber-Sesame Salad with Garlicky Chili Oil

Cucumber-sesame salad with yogurt, mint, and garlicky chili oil: A fresh, bright, crunchy, and totally addictive salad that's got it all.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 279kcal


  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves minced
  • 1/4 tsp. crushed red pepper flakes
  • 2 tsp. Gochugaru Korean chili flakes or Aleppo-style pepper
  • 1/2 tsp. kosher salt divided
  • 1 lb. mini or English cucumbers sliced thin
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. fresh chopped mint leaves
  • 1 Tbsp. toasted sesame seeds
  • 1 tsp. sugar
  • 2 cups plain whole-milk Greek yogurt


  • Heat oil and garlic in a small skillet over medium-low. Cook 3 to 5 minutes, until garlic is golden and aromatic. Pour into a small bowl and let cool slightly. Add crushed red pepper flakes, Gochugaru or Aleppo pepper, and 1/4 tsp. of the salt; stir to combine. Let cool completely.
  • Prepare cucumber salad by placing cucumbers, vinegar, mint, sesame seeds, sugar, and remaining 1/4 tsp. salt in a large bowl; toss to combine.
  • To assemble, place 1/2 cup yogurt in each of 4 bowls or shallow plates. Top evenly with cucumber salad. Drizzle with 1-2 Tbsp. chili oil, depending on desired level of heat. Garnish with additional fresh mint, if desired.


You may have leftover chili oil. Use remaining to drizzle over grilled protein or roasted vegetable of choice.


Serving: 1g | Calories: 279kcal | Carbohydrates: 12g | Protein: 6g | Fat: 23g | Saturated Fat: 5g | Sodium: 300mg | Fiber: 1g | Sugar: 9g