Cucumbers and kohlrabi in crunchy chili oil from Dining In: Highly Cookable Recipes (page 61) by Alison Roman

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Accompaniments: Seared short ribs with quick kimchi and sesame salt; Cumin lamb chops with charred scallions and peanuts

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Notes about this recipe

  • Eat Your Books

    Can substitute limes for rice vinegar.

  • bernalgirl on August 04, 2023

    I’ve made this with store bought chili crisp (Boon is my favorite) and with salsa matcha — both are fantastic. It’s a cool crisp salad that makes a fantastic side to grilled items.

  • jenmacgregor18 on February 27, 2022

    I liked this combination. I subbed "stern lady" chili crisp as I had it on hand. I went light on the chili crisp because of the salt content. And I tried it with and without the rice vinegar. My preference is for either no or very light vinegar here. I'll have to try it with her chili oil sometime too.

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