Description
A refreshing and zingy spicy cucumber salad that’s quick to make and perfect as a side dish or light appetizer. This easy spicy cucumber salad recipe uses pantry staples and is packed with flavor.
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
- Place the sliced cucumbers in a large bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes to draw out excess water.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil, sugar, minced garlic, and red pepper flakes until the sugar dissolves.
- Drain any excess liquid from the cucumbers and gently pat them dry with a paper towel.
- Pour the spicy dressing over the cucumbers and toss until evenly coated.
- Garnish with chopped cilantro and toasted sesame seeds before serving.
Notes
- Salting the cucumbers helps draw out excess water, keeping the salad crunchier.
- Fresh garlic provides better flavor than garlic powder.
- Leftovers can be used on cold noodles.
- Do not dress the salad too early if you want to maintain maximum crunch.
- Apple cider vinegar or lemon juice can be substituted for rice vinegar.
- Adjust chili flakes or sugar to control the spice level.
- This salad is vegan if regular sugar is used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dishes, Appetizers
- Method: No-cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 75 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg