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–+ servings
Asian Cucumber Salad

Crunchy Asian Cucumber Salad with a Spicy Twist

This Asian Cucumber Salad combines sweet, salty, and spicy flavors in a refreshing and colorful dish.
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Prep Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 91
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pieces English Cucumbers Thin skin and mild flavor
  • 1 tablespoon Granulated White Sugar Balances the savory dressing
  • 1 tablespoon Sesame Seeds Adds nutty flavor
  • 2 cloves Garlic Crushed
  • 2 tablespoons Green Onion Chopped
For the Dressing
  • 3 tablespoons Soy Sauce Substitute with coconut aminos for gluten-free
  • 2 tablespoons Rice Vinegar Adds sweetness and tanginess
  • 1 tablespoon Chinese Chili Oil Provides a spicy kick
  • 1 tablespoon Sesame Oil Essential for aroma
  • 1 teaspoon Salt Helps draw out moisture

Equipment

  • Mixing Bowl
  • Cutting Board
  • Whisk

Method
 

Preparation
  1. Gather all your ingredients for the Spicy Asian Cucumber Salad.
  2. In a mixing bowl, combine granulated sugar, sesame seeds, crushed garlic, and chopped green onions. Add soy sauce, rice vinegar, Chinese chili oil, and sesame oil. Whisk until well blended.
  3. Trim the ends off each English cucumber. Make diagonal cuts every 1/4 inch, allowing the chopstick to prevent cutting all the way through.
  4. Place the spiral-cut cucumbers in a large bowl and sprinkle with salt. Massage the salt into the cucumbers and let them rest for 8-10 minutes.
  5. Rinse the cucumbers under cold water and pat dry with a clean towel.
  6. Transfer the dried cucumber spirals to the bowl with the dressing and toss until well coated. Serve cold.

Nutrition

Serving: 1servingCalories: 91kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 600mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Freezing is not recommended as cucumbers lose their texture when thawed.

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