Garlic Chili Cucumber Salad Recipe

Prepare shallots

Peel and slice shallots very thinly (use a mandoline or a sharp knife). Separate slices into loose rings so they fry evenly.

Heat the neutral oil in a small saucepan over medium heat until it reaches about 325°F (use a thermometer) or until a small piece of shallot sizzles gently. If you don't have a thermometer, heat until shimmering but not smoking.

Add shallot slices in a single layer as much as will fit comfortably (you may need to fry in batches). Fry, stirring occasionally and adjusting heat to keep oil between 300–325°F, until golden brown and crisp, about 3–6 minutes per batch. Watch carefully — they can go from golden to burnt quickly.

Using a slotted spoon, transfer fried shallots to a paper-towel-lined tray, sprinkle with 1/4 tsp salt, and let cool. Reserve oil for later use if desired (strain and store).

Wash cucumbers. If using English cucumbers, halve lengthwise and thinly slice on the diagonal into 1/8–1/4-inch slices. If using Persian cucumbers, you can slice into rounds. Aim for about 3 cups sliced cucumber.

Place sliced cucumbers in a colander, sprinkle with 1/4 tsp salt, toss, and let sit 10 minutes to draw out excess water. After 10 minutes, gently press or pat cucumbers dry with paper towels to remove released liquid.

Thinly slice green onions on the diagonal. Roughly chop cilantro, mint, and basil if using. Combine cucumbers, green onions, and herbs in a large mixing bowl.

In a small bowl or jar, combine minced garlic, minced chili, rice vinegar, lime juice, light soy sauce, sesame oil, neutral oil, sugar, fish sauce (if using), and 1/4 tsp salt. Whisk or shake vigorously until sugar dissolves and dressing emulsifies slightly.

Taste and adjust: add more lime or vinegar for brightness, more sugar for sweetness, or more soy/fish sauce for saltiness/umami.

If you reserved a little of the frying oil from the shallots (cooled and strained), add 1 teaspoon to the dressing for extra aroma. Otherwise proceed with neutral oil only.

Pour the dressing over the prepared cucumber and herbs. Toss gently but thoroughly to coat all pieces. Let sit 2–5 minutes so flavors meld.

Transfer salad to a serving bowl or platter. Sprinkle toasted sesame seeds and cracked black pepper over the top.

Top generously with the cooled crispy shallots just before serving so they remain crunchy. Serve immediately.

Leftovers: store dressing separately from salad if possible. Salad with dressing will keep 1 day refrigerated (cucumbers will soften). Crispy shallots keep airtight at room temperature for several days.