Asian Spicy Cucumber Salad

Asian Spicy Cucumber Salad

A refreshing and spicy salad featuring crisp cucumbers tossed in a tangy dressing; perfect for summer gatherings or as a side dish.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian

Calories: 75

Ingredients Method Notes

Ingredients

Main ingredients

2 large cucumbers Look for firm cucumbers with smooth skin. English cucumbers are great for this salad due to their mild flavor and thin skin.
1 teaspoon salt A good-quality sea salt or kosher salt works best.
2 tablespoons rice vinegar Use unseasoned rice vinegar for the best balance.
1 tablespoon soy sauce Choose a low-sodium soy sauce for a healthier option.
1 teaspoon sesame oil Toasted sesame oil adds a lovely nutty flavor.
1 teaspoon sugar Adjust to taste; you can also substitute with honey or agave.
1-2 teaspoons chili flakes Adjust based on your spice tolerance.
2 stalks green onions, sliced For garnish and a mild onion flavor.
to taste sesame seeds Toasted sesame seeds add a nice crunch.

Method

Preparation

Slice the cucumbers into thin rounds (about 1/8 inch thick) and place them in a spacious bowl.
Sprinkle 1 teaspoon of salt over the sliced cucumbers. Let them sit for about 5 minutes to draw out excess water.
In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until well combined.

Mixing

Once the cucumbers have released some water, drain the excess liquid. Add the dressing to the cucumbers, tossing gently to coat all slices evenly.
Toss in the sliced green onions and give it another gentle mix until everything is well blended.

Serving

Garnish with sesame seeds. Serve immediately or chill in the refrigerator for about 10 minutes for an even cooler effect.

Notes

If preparing in advance, keep the dressing separate until right before serving to maintain the cucumbers' crunch. Store leftovers in an airtight container in the fridge for up to 2 days.