Description
A refreshing and vibrant Spicy Cucumber Salad with a zesty, slightly spicy dressing. Easy to make and can be served as a side or appetizer.
Ingredients
Scale
- 2 large cucumbers (English or Persian cucumbers work well)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1–2 teaspoons honey or maple syrup (adjust to desired sweetness)
- 1–2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 – 1/2 teaspoon red pepper flakes (or to taste)
- 1 green onion, thinly sliced (white and green parts separated)
- Optional: Toasted sesame seeds for garnish
Instructions
- 1. Wash and thinly slice the cucumbers. You can use a mandoline for even slices, or a sharp knife. If using regular cucumbers (not English or Persian), you may want to deseed them first.
- 2. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes.
- 3. Add the sliced cucumbers and the white parts of the green onion to the dressing. Toss gently to ensure all the cucumber slices are coated.
- 4. Let the salad marinate for at least 15-30 minutes in the refrigerator.
- 5. Just before serving, toss the salad again and garnish with the green parts of the green onion and toasted sesame seeds, if desired.
Notes
Store in an airtight container in the refrigerator for up to 2-3 days. Best enjoyed fresher for maximum crunch. Do not freeze.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 5g
- Sodium: 300mg
- Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g