Description
This Spicy Cucumber Salad is a refreshing and crunchy side dish featuring crisp cucumbers tossed in a flavorful soy-based dressing with garlic, chili oil, sesame, and a hint of sweetness. Ready in just 10 minutes, it pairs perfectly with various Asian-inspired meals and adds a zesty, spicy kick to your table.
Ingredients
Cucumbers
- 4 Persian cucumbers or 2 large English cucumbers
Dressing
- 2 garlic cloves, finely minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil
- 1 tsp maple syrup or sugar
Toppings
- 1 tsp toasted sesame seeds
- 2 green onions, thinly sliced
- 1/2 tsp crushed red pepper flakes, optional
- Salt, to taste
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly. Slice them into thin rounds or lightly smash them and cut into bite-sized pieces for more texture.
- Salt the cucumbers: Place the cucumber pieces in a bowl and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then drain any liquid to prevent sogginess.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, maple syrup (or sugar), and finely minced garlic until well combined.
- Toss cucumbers with dressing: Pour the prepared dressing over the cucumbers and toss thoroughly to coat all pieces evenly with the flavorful mixture.
- Add toppings: Sprinkle in sliced green onions, toasted sesame seeds, and optional crushed red pepper flakes according to your preferred spice level. Mix gently.
- Chill before serving: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld together. Serve chilled for the best refreshing taste.
Notes
- Smashing the cucumbers creates more surface area for the dressing to cling to, enhancing flavor absorption.
- Adjust the chili oil and red pepper flakes based on your desired spice tolerance.
- For an extra crunchy texture, consider adding roasted peanuts or cashews before serving.
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
