Creamy Cucumber Salad with Chili Crisp

Creamy cucumber salad with chili crisp isn’t just a side dish — it’s the star of the table. Cool, crunchy cucumbers layered over a bed of creamy basil-and-chive sauce, drizzled with spicy vinaigrette, and topped with a generous spoonful of chili crisp. It’s bright, fresh, and the perfect balance of creamy and fiery.

I created this salad one night on a whim, and now my family asks for it at least once a week. We’ve been eating it one or two times per week ever since — it’s that craveable.

Here’s how it comes together: a swoosh of creamy, herby sauce goes down first, creating a silky bed for the cucumbers. Then come the cool, crunchy slices — piled high and topped with just a little more sauce. A generous drizzle of spicy vinaigrette follows, seeping into every crevice, and finally a bold spoonful of chili crisp scattered over the top.

Part of what makes this salad so special is the balance of textures and flavours. The creamy sauce cools things down while the vinaigrette wakes everything up with acidity, and the chili crisp brings that addictive

The result? A salad that absolutely explodes with flavour — bright, cooling, creamy, fiery — all at once. It’s refreshing enough for the hottest July afternoon, but thanks to greenhouse cucumbers, we happily eat it year-round. And if you can find Persian cucumbers, do it — their thin skins and extra crunch make this dish next-level.

This creamy cucumber salad with chili crisp is endlessly versatile. Serve it alongside smoky grilled meats or fish, tuck it into a rice bowl, pair it with noodles, or just eat it straight off the serving platter. This is the kind of dish that ends with someone fighting for the last cucumber slice and someone else unapologetically swiping the sauce with their finger. No judgment — it’s that irresistible.

Pro tip: Double the recipe if you want leftovers — it tastes even better after a few hours in the fridge.

Cool & Spicy Creamy Cucumber Salad

Cool, crunchy cucumbers layered over a creamy basil-and-chive sauce, topped with a spicy vinaigrette and chili crisp. A fresh, flavour-packed salad perfect for summer — or any time of year.

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Prep Time 20 minutes mins

Servings: 4

Course: Side Dish

Ingredients Method

Ingredients

  

For the Salad

• 6 Persian cucumbers or 2 English cucumbers
• ½ pint grape or cherry tomatoes optional

Creamy Herb Sauce (Base)

• ⅓ cup plain Greek yogurt
• ½ cup sour cream
• 1 Tbsp mayonnaise
• juice of ½ a lemon
• 1 clove garlic, grated
• ¼ cup basil, minced
• 2 Tbsp minced chives
• fresh ground pepper
• flaky sea salt

Gochujang Vinaigrette

• 2 Tbsp olive oil
• 2 Tbsp rice vinegar
• 2 tsp Gochujang
• 1 tsp tamari or soy sauce
• 1 tsp honey

Crunchy Topping

• 2-4 tsp chili crisp
• toasted sesame seeds optional

Method

 

For the Salad

1. Cut your cucumbers into the oblique cut or thick quarter rounds if unfamiliar.
2. Slice tomatoes (if using) into halves.
3. Toss both in a bowl together and set aside.

For the Creamy Sauce

1. Whisk the yogurt, sour cream, mayonnaise, lemon juice, and garlic together.
2. Stir in the basil, chives and pepper and set aside.

For the Vinaigrette

1. In a small bowl, whisk all ingredients together and set aside.

To Assemble

1. In individual bowls or on a large platter, spoon a base of the creamy sauce.
2. Pile on the cucumbers (and tomatoes, if using).
3. Drizzle over some extra creamy sauce, followed by as much vinaigrette as you like.
4. Top with chili crisp and serve immediately.
5. Store causes separately for up to a week.