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Our Recipe of the Month for October is getting a spooky seasonal twist. These Cucumber Skull Salad bites are crisp, tangy, and just festive enough for Halloween without being overly complicated.
Fresh cucumbers make the perfect base for this recipe because they’re easy to shape, stay nice and crisp, and pair well with a simple sesame-style dressing. With just a few small cuts, each cucumber slice can be transformed into a little skull for a fun appetizer, snack, or Halloween party side dish.
The dressing brings together rice vinegar, soy sauce, sesame oil, and a touch of honey for a sweet and savory flavor that complements the cool cucumber. A sprinkle of sesame seeds and red pepper flakes adds texture and a little extra flavor, while sliced green onions and black olives help finish the dish.
If you’re serving this to kids or prefer less heat, simply leave out the chili crisp or red pepper flakes. For a little more kick, add extra chili crisp just before serving.
This recipe can also be prepared ahead of time. Carve the cucumber skulls earlier in the day and keep them chilled, then toss them with the dressing shortly before serving so they stay crisp.
October may be known for pumpkins, apples, and hearty fall dishes, but there’s still plenty of room for fresh garden flavors. This spooky cucumber salad is a simple way to bring a little homegrown fun to your Halloween table.
At Seeds 'n Such, we love finding creative ways to enjoy what you grow. These Cucumber Skull Salad bites turn an everyday garden favorite into a festive October treat that’s almost too cute to eat.
Spooky Cucumber Skull Salad
Ingredients
2 large cucumbers
2 green onions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon chili crisp or red pepper flakes, optional
1 teaspoon sesame seeds
¼ cup sliced black olives
Pinch of salt
Instructions
Slice the cucumbers into thick rounds, about ¼ to ½ inch thick.
Using a small straw, piping tip, or paring knife, cut two eyes into each cucumber slice. Add a small nose and carve a few short lines along the bottom edge to create a skull shape.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, and chili crisp or red pepper flakes.
Place the cucumber skulls in a bowl with the green onions and black olives.
Pour the dressing over the cucumbers and gently toss until coated.
Sprinkle with sesame seeds and a pinch of salt.
Chill for 20 to 30 minutes before serving, or enjoy right away.