Spicy Asian Cucumber Salad
This easy spicy Asian cucumber salad makes the perfect side dish! Crunchy cucumbers topped with spicy dressing creates a flavorful and refreshing side that pairs well with just about everything.
Ingredients
- 6 mini cucumbers I love to use mini cucumbers for this recipe. But you can also use regular cucumbers, English cucumbers, Persian cucumbers, or Japanese cucumbers.
- 1 tbsp sea salt
- 2 garlic cloves minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 tbsp sugar white sugar or cane sugar works best
- 1 tsp sesame oil
- 2 tsp sesame seeds
- 2 green onions thinly sliced
- 2-3 tsp chili oil or 1-2 tsp crushed red pepper flakes
Instructions
- Wash and cut the ends off your cucumbers, then spiral cut them.
- To do this, place one cucumber between two chopsticks(be sure to use a pair of chopsticks you don't mind nicking. I like to use chopsticks leftover from takeout.) Make thin diagonal slices on top of the cucumber, then flip the cucumber over and do the same on the other side. Cut the cucumber in half, and place it in a large bowl. Repeat with the remaining cucumbers.
- Note. If you are using large or regular-sized cucumbers for this recipe, I would recommend cutting them into halves or thirds, before creating the spiral cuts. This makes them a bit smaller and easier to hold on to.
- Sprinkle the 1 tbsp of salt over the cucumbers and toss with your hands, allow the cucumbers to sit for 5 minutes. Then place the cucumber pieces in a colendar, rise gently with cold water, and set aside.
- In a medium bowl, combine the dressing ingredients and whisk to combine. Taste and add more chili oil if needed.
- If you like you can pat your cucumber pieces dry with a paper towel to get rid of any excess moisture, but personally, I never do.
- Add the cucumber pieces to the dressing and toss gently to combine.
- Spicy cucumber salad can be served immediately or placed in the fridge until ready to serve.
- Enjoy!
Notes
Any leftover salad can in stored in an airtight container in the fridge for up to 5 days! I love to prep this salad ahead of time, as I feel it gives the cucumbers more time to soak up the dressing!
If you don't want to spiel your cucumbers you can easily use cucumber slices, cubes, or chunks for this recipe!
I also love to add a thinly sliced white or red onion to this salad every now and then to give it an extra crunch!
Chili oil should be pretty easy to find at your local grocery store, but if you are having trouble finding some, it can also be ordered online, or made at home! Or you can simply use crushed red pepper flakes instead!
Nutrition
Calories: 128kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2006mgPotassium: 649mgFiber: 3gSugar: 15gVitamin A: 384IUVitamin C: 16mgCalcium: 82mgIron: 1mg
Tried this recipe?Let us know how it was!