Spicy Cucumber Salad
Spicy cucumber salad is a refreshing, crunchy, and flavorful dish that perfectly balances heat, tanginess, and a hint of sweetness. This quick and easy salad makes a fantastic side dish for grilled meats, rice dishes, or even as a light snack. With fresh cucumbers, garlic, chili oil, and a zesty dressing, it’s a must-try recipe for spice lovers!
- Prep Time: 10min
- Cook Time: 10min
- Total Time: 20min
- Yield: 4servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian, Chinese, Korean-Inspired
Ingredients
- 2 cucumbers (English or Persian, thinly sliced)
- 2 cloves garlic (minced)
- ½ teaspoon red pepper flakes (or 1 teaspoon chili oil)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 green onion (chopped)
- 1 teaspoon sesame seeds
- ½ teaspoon salt
Instructions
- Prepare the Cucumbers: Wash and slice the cucumbers into thin rounds or bite-sized pieces.
- Remove Excess Moisture: Sprinkle cucumbers with salt and let sit for 10 minutes, then drain and pat dry with a paper towel.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar (or honey), and minced garlic.
- Combine: Pour the dressing over the cucumbers and toss to coat evenly.
- Add Spice: Sprinkle red pepper flakes or drizzle with chili oil to taste.
- Garnish & Serve: Top with chopped green onions and sesame seeds. Serve immediately or chill for 15-20 minutes for enhanced flavor.
Notes
- Adjust Spice Level: Reduce red pepper flakes or chili oil for a milder version.
- Add Extra Crunch: Toss in crushed peanuts or almonds for more texture.
- Korean Twist: Use gochugaru (Korean red pepper flakes) for a unique flavor.
- Storage: Store in an airtight container in the fridge for up to 2 days (best enjoyed fresh).
Find it online: https://thefamilycooking.com/spicy-cucumber-salad/
