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This is the salad you make once and then eat every day for a week. It’s crunchy. It’s spicy. It’s a little salty, a little tangy, and powered entirely by Spice Witch Black Garlic Chili Crisp. And the best part? No cooking. No measuring. No stress.
It’s a shakable salad. A “clean out the fridge” salad. A lunchbox hero. A lazy girl dinner side. Basically, it's carrying summer lunch energy on its back right now—and we’re letting it.
Whether you have a perfectly curated fridge or just a lonely cucumber and a dream, this one delivers.
Serves: 1–2
Ingredients:
1 large cucumber, chopped or smashed
1–2 tsp Spice Witch Black Garlic Chili Crisp
1 tsp rice vinegar or apple cider vinegar
Pinch of salt
Optional extras (use what you’ve got):
sliced green onions
sesame seeds
fresh herbs
shredded carrots
edamame
leftover roasted veggies
that half avocado you forgot about
Instructions:
Add everything to a lidded jar or container.
Turn on your favorite song. Loud. Then shake.
Taste and adjust—more chili crisp? Always a good call.
Eat it straight from the jar, pack it for lunch, or add it to a grain bowl.
Store any leftovers in the fridge, but fair warning: there might not be any.
✅ No stove required
✅ Comes together in 3 minutes
✅ Flexible for whatever’s in the fridge
✅ Travels well for lunches or road snacks
✅ Tastes like you tried, even when you didn’t
Double the recipe and keep it in a big jar in the fridge. Shake before each serving and feel like a genius all week long.
Black Garlic Chili Crisp is our moody, grown-up flavor — fermented black garlic brings a rich, almost molasses-like umami that makes everything taste like it simmered all day.
Same clean avocado-oil base — no seed oils, ever — but built around black garlic for a darker, deeper profile than anything else on the shelf. It's less "spicy condiment," more "secret weapon." Base flavor or finishing touch — there's no wrong way to use it.
Swirl it into butter and toss with noodles. Spoon it over a steak as it rests, stir it into mushroom risotto, melt it into a grilled cheese, or fold it through mashed potatoes for something people can't quite place. Put it on a cheese board next to something soft and aged and watch it vanish first.
Pro tip: Leave it on the counter so it doesn't get lost in the pantry. Or better yet, bring it to the table with you.
Small-batch. Avocado oil, always — no seed oils, ever. Made in Asheville with real ingredients and a little bit of magic.