Chili Crisp Smashed Cucumber Salad Surprise | Kevin Wagonfoot
Look, I’ll be honest—when I first read ‘smashed cucumber salad,’ I thought someone had made a typo. But then I made it, and suddenly I was standing over the bowl with a spoon like I’d discovered buried treasure. The chili crisp takes what could’ve been boring lettuce territory and turns it into something I actually crave.
This recipe from the Low Carb High Protein Meal Prep Cookbook became my go-to because it comes together in about five minutes, and I’m not exaggerating. It’s the kind of thing I prep on Sunday and find myself snacking on all week without feeling like I’m being virtuous about it.
Why This Works for Low-Carb High-Protein
Here’s why this works so well for my low-carb, high-protein goals: cucumbers are basically water and fiber, so you can load up your bowl without worrying about carbs sneaking in. I pair it with a good protein source—leftover chicken, hard-boiled eggs, whatever I’ve got—and suddenly I’ve got a meal that actually fills me up. The chili crisp adds fat and flavor that keeps me satisfied between meals, which means I’m not hunting through the kitchen at 3 p.m. looking for crackers I shouldn’t be eating.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Chili Crisp Smashed Cucumber Salad Surprise
Chili Crisp Smashed Cucumber Salad Surprise is a refreshing and spicy side dish that combines the crunch of cucumbers with a kick of chili oil. This salad offers a delightful surprise with every bite,
Ingredients
- 4 medium cucumbers
- 2 tablespoons chili crisp
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt to taste
Instructions
- Wash and dry the cucumbers, then cut off the ends.
- Use the flat side of a knife or a meat mallet to smash the cucumbers into chunks.
- In a large bowl, combine the smashed cucumbers with salt to taste and let them sit for about 5 minutes to draw out some moisture.
- In a small bowl, whisk together chili crisp, soy sauce, rice vinegar, sesame oil, garlic powder, and ginger powder.
- Drain excess liquid from the cucumbers and add the dressing mixture to the bowl, tossing to coat evenly.
- Add sliced green onions and toss again until well mixed.
- Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the smashing step—it breaks down the cucumber just enough to help it hold the dressing without turning mushy. I use the flat side of my knife, and it's honestly kind of therapeutic.
- Make your chili crisp go further by mixing it into a simple vinaigrette rather than drizzling it straight. A little goes a long way, and your cucumbers won't end up looking like they took a bath in oil.
- Prep the cucumbers ahead of time, but dress them right before eating—they'll weep liquid if you let them sit too long, which I learned the hard way on day four of meal prep.
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