Go Back
Layered cucumber salad with spicy vinaigrette and crunchy cucumbers

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
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.