Save I discovered this bowl on a sweltering afternoon when my kitchen felt too hot for anything that required a stove. A friend had sent me a video of spiralized cucumbers tossed in chili oil, and something about that bright, crunchy simplicity pulled me in. Twenty minutes later, I was standing at my counter with raw vegetables and a whisked sauce that smelled like garlic and possibility. It became my go-to when I needed something that felt indulgent but didn't ask my kitchen for heat.
I made this for my sister one July evening when she complained that everything she'd been eating felt heavy. She took one bite and texted me the next day asking for the recipe, which meant I'd nailed something. Now whenever she visits in summer, she expects this bowl waiting in the fridge, and honestly, I don't mind the tradition.
Ingredients
- 2 large cucumbers, spiralized or julienned: This is your foundation, so pick ones that are firm and unblemished. I learned the hard way that watery cucumbers make a soggy bowl, so English or Persian varieties work better than regular salad cucumbers.
- 1 medium carrot, julienned: Optional, but I never skip it because the sweetness plays perfectly against the heat.
- 2 scallions, thinly sliced: They add a sharp onion bite that keeps everything from feeling one-note.
- 1 tablespoon fresh cilantro, chopped: If you're in the camp that thinks cilantro tastes like soap, skip it without guilt—the bowl is stunning either way.
- 2 tablespoons low-sodium soy sauce or tamari: Tamari is your friend if gluten needs to stay out of the picture.
- 1 tablespoon rice vinegar: This brings a clean brightness that cuts through the richness of the sesame oil.
- 1 tablespoon sesame oil: Don't use the light kind—you want toasted sesame oil with actual personality.
- 1 tablespoon chili crisp or chili oil: Adjust this based on your heat tolerance, but the crispy bits are what make this feel special.
- 1 teaspoon maple syrup or honey: Just enough sweetness to balance the acid and chili without making it taste like dessert.
- 1 clove garlic, finely minced: Raw garlic in a cold sauce gets sharper as it sits, so don't double it thinking you're being clever.
- 1 teaspoon grated fresh ginger: This adds a subtle warmth that ties the whole sauce together.
- 1 teaspoon toasted sesame seeds: They add texture and a nutty depth you won't get any other way.
Instructions
- Prep your cucumbers with intention:
- Spiralize or julienne your cucumbers, then pat them completely dry with paper towels—this step matters more than you'd think because excess moisture will dilute your sauce. If you're using a spiralizer for the first time, take your time so the strands stay long and satisfying.
- Bring the vegetables together:
- In a large bowl, combine the spiralized cucumber, carrot, scallions, and cilantro. This is where you can see the colors starting to come alive, and it's oddly satisfying to watch.
- Whisk your sauce with care:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili crisp, maple syrup, garlic, ginger, and sesame seeds until well combined. Taste it straight from the spoon before you pour it over anything—it should make you pause and think, 'oh, that's good.'
- Toss like you mean it:
- Pour the sauce over the vegetables and toss gently but thoroughly, making sure every strand gets coated. The warmth of your hands will slightly soften the cucumbers, which is exactly what you want.
- Divide and celebrate:
- Portion the bowl into serving dishes and add your toppings—chopped peanuts, extra chili crisp, a squeeze of lime. Everything from here is customization.
- Serve without delay:
- Eat it immediately while the cucumbers still have their snap. The longer it sits, the soggier it becomes, and that crunch is half the reason this bowl exists.
Save There's something almost meditative about the moment you toss this together and watch the pale green spirals turn glossy with sauce. It reminded me that not every meal needs to be complicated or time-consuming to feel like you're taking care of yourself.
Making It Your Own
The beauty of this bowl is that it's a platform rather than a fixed recipe. I've added shredded rotisserie chicken on days when I needed protein, crumbled tofu for a vegan version, and even cooked shrimp when I wanted to make it more substantial. Some versions have edamame, others have crispy chickpeas. The sauce is so good that it works with almost anything you want to throw at it.
Adjusting the Heat
Spice tolerance is deeply personal, and there's no shame in dialing it back. If one tablespoon of chili crisp feels like too much, start with half and work your way up. I've also discovered that fresh sliced chili mixed into the sauce adds a different kind of heat than chili oil does—it's sharper and more immediate. Some people swear by adding a pinch of white pepper to enhance the warming sensation without adding visible heat.
Sauce Variations and Storage
I make the sauce in bigger batches and keep it in a jar in the fridge, which means I can throw together a bowl whenever the mood strikes. It stays good for about five days, though the garlic gets sharper as it sits. The sauce also works beautifully drizzled over grilled vegetables, roasted tofu, or even as a dipping sauce for spring rolls and dumplings. Some mornings I'll add an extra squeeze of lime and use it as a salad dressing, which feels like the best kind of kitchen hack.
- Double the sauce and store it separately for lazy meal prep that actually tastes fresh.
- Try swapping sesame oil for peanut oil if you want a different nut flavor without the commitment of peanuts as a topping.
- Keep lime wedges close because one squeeze at the end brightens everything in a way that feels almost magical.
Save This bowl taught me that some of the best meals are the ones that ask the least of you. There's real generosity in a dish that takes 15 minutes, tastes like you tried, and leaves you feeling lighter and brighter than when you started.
Recipe FAQ
- → What cucumbers work best for spiralizing?
English or Persian cucumbers are ideal as they have fewer seeds and a milder flavor, making them perfect for spiralizing.
- → How can I adjust the spice level?
Modify the amount of chili crisp or add fresh sliced chili to increase or reduce heat according to your preference.
- → Can I add protein to this bowl?
Yes, adding tofu, shredded chicken, or edamame provides extra protein and complements the fresh vegetables well.
- → What can I use instead of nuts for toppings?
Sunflower seeds make a great nut-free alternative while maintaining a satisfying crunch.
- → How do I keep the cucumbers from getting soggy?
Pat the spiralized cucumbers dry with a paper towel before tossing them with the sauce to remove excess moisture.
- → Is this dish gluten-free?
Yes, by using tamari instead of soy sauce, it can be made gluten-free without compromising flavor.