Cucumber, Chili and Dill Salad Recipe

Prep Time Cook Time Serves
2h10m 2 to 4 as a side

This is a super refreshing salad ideally served on a hot day. Be sure to use the freshest (read: crunchiest) cucumber you can find!


  • 1 large cucumber
  • 2 teaspoons sugar
  • 1 large pinch of salt
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon finely chopped red chili
  • 2 tablespoons finely chopped fresh dill


Wash and dry the cucumber. Slice the cucumber in half lengthwise. Using a small spoon, scoop out the seeds in the center of each half. Discard the seeds.

Once deseeded, cut the cucumber into 1/2 inch crescents. Place the cucumber slices into a medium sized glass bowl along with the sugar and salt. Leave to sit for 30 minutes and then drain off the excess water.

In a small bowl, combine the sesame oil, vinegar and chili. Add the drained cucumber and dill and stir to evenly coat. Cover with plastic wrap and keep in the fridge for at least two hours to allow all the flavors to emerge. Enjoy cold as a side salad.


Depending on the chili you use, one teaspoon can add a lot of heat. If you do not like your food too spicy, you may want to reduce or omit the chili in this recipe.

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