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–+ servings
Spicy Cucumber Salad

Zesty Spicy Cucumber Salad Ready in 15 Minutes

This Spicy Cucumber Salad is a refreshing and quick dish perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 48
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 pieces Mini or Persian Cucumbers Substitution: English cucumbers can be used but slice thinner.
  • 2 stalks Green Onion Trim ends and finely slice for even distribution.
  • 2 tablespoons Sesame Seeds Can use crushed nuts for more crunch.
For the Dressing
  • 3 tablespoons Low-Sodium Soy Sauce Substitute with tamari or coconut aminos for gluten-free.
  • 2 tablespoons Rice Vinegar White wine vinegar is an alternative.
  • 1 tablespoon Sesame Oil No direct substitution recommended.
  • 1 tablespoon Honey or Maple Syrup Maple syrup makes the recipe fully vegan.
  • 1 clove Garlic Must be minced to release oils.
  • 1 teaspoon Crushed Red Chili Flakes Adjust to taste for desired heat level.

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting Board
  • mandoline

Method
 

Preparation Steps
  1. Start by washing and drying the mini or Persian cucumbers thoroughly. Using chopsticks, carefully slice the cucumbers into accordion shapes for presentation.
  2. Transfer the sliced cucumbers to a large bowl, sprinkle generously with salt, and toss to coat evenly. Allow to sit for about 10 minutes, then drain excess liquid and pat dry.
  3. In a small mixing bowl, combine the soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and chili flakes. Whisk until smooth.
  4. Pour the dressing over the drained cucumbers and toss until well coated. Sprinkle green onions and sesame seeds on top.

Nutrition

Serving: 1servingCalories: 48kcalCarbohydrates: 7gProtein: 1gFat: 2gSodium: 350mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Always salt the cucumbers before dressing to retain crunch and absorb flavors. This salad lasts up to 4 days in the fridge.

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