Spicy Cucumber Salad is a refreshing and zesty dish that quickly becomes a favorite. With a perfect balance of crunch, spice, and tanginess, this salad is not only delicious but also super easy to make. Whether you need a side dish for dinner or a light snack on a hot day, this salad fits the bill. Let’s dive into why you should make it!
Why make this recipe
There are many reasons to love Spicy Cucumber Salad. First, it’s quick to prepare, taking just a few minutes from start to finish. Second, it’s a healthy choice packed with fresh ingredients. Cucumbers are hydrating and low in calories, while the spices can bring a delightful kick to your meal. Finally, the combination of flavors makes it a delightful addition to any dish. You can enjoy it on its own, as a side, or even as a topping for other meals.
How to prepare Spicy Cucumber Salad
Ingredients:
- 8 mini or Persian cucumbers
- 1 green onion (ends trimmed and finely sliced)
- Sesame seeds
- 1 ½ tbsp low-sodium soy sauce (substitute with tamari or coconut aminos for gluten-free)
- 1 ½ tbsp rice vinegar or white wine vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves (minced)
- 1 tsp crushed or full red chili flakes
Steps:
Prepare the Accordion Cucumbers. Wash, dry, and cut the ends off the cucumbers. One by one, place a cucumber between two chopsticks. Cut the cucumber at a 45° angle to make thin diagonal slices on the top (the chopsticks will help prevent cutting all the way through). Flip the cucumber over and make 90° angle cuts to complete the spiral. Cut the spiraled cucumbers in half, then add them to a large mixing bowl. Alternatively, you can thinly slice the cucumbers on a mandolin if you prefer.
Make the dressing. In a small bowl, whisk together the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and red chili flakes. Taste and adjust the seasonings to suit your preference.
Assemble the salad. Pour the dressing over the cucumbers and mix gently to avoid breaking them. Garnish with sliced green onion and sesame seeds. Enjoy your refreshing Spicy Cucumber Salad!
How to serve Spicy Cucumber Salad
You can serve Spicy Cucumber Salad cold or at room temperature. It makes a great side dish for grilled meats, fish, or even as a topping for rice bowls. The vibrant colors and flavors make it a showstopper on any table!
How to store Spicy Cucumber Salad
If you have leftovers, store them in an airtight container in the fridge. It’s best consumed within a day or two, as the cucumbers might lose their crunch over time. If you plan to keep it longer, consider storing the cucumbers and dressing separately and mixing them just before serving.
Tips to make Spicy Cucumber Salad perfectly
- Use fresh cucumbers for the best flavor and crunch.
- Adjust the amount of chili flakes based on your spice preference.
- Letting the salad sit in the dressing for about 10 minutes can enhance the flavors even more.
- Consider adding a squeeze of lime juice for a citrusy twist.
Variations
Feel free to customize your salad! You can add shredded carrots for extra crunch, diced bell peppers for sweetness, or even cubed avocado for creaminess. The possibilities are endless!
FAQ
1. Can I make this salad ahead of time?
Yes! You can prepare the cucumbers and dressing ahead of time and mix them together just before serving for the best texture.
2. What other ingredients can I add?
You can add avocados, shredded carrots, or even bell peppers to enhance the salad.
3. Is it gluten-free?
Yes, as long as you use tamari or coconut aminos instead of regular soy sauce, this salad can easily be made gluten-free.
Enjoy making your Spicy Cucumber Salad! It’s sure to become a go-to recipe in your kitchen.
Spicy Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A refreshing and zesty salad with a perfect balance of crunch, spice, and tanginess, perfect as a side dish or light snack.
Ingredients
- 8 mini or Persian cucumbers
- 1 green onion (ends trimmed and finely sliced)
- Sesame seeds
- 1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 ½ tbsp rice vinegar or white wine vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves (minced)
- 1 tsp crushed or full red chili flakes
Instructions
- Wash, dry, and cut the ends off the cucumbers. Cut them using chopsticks to create thin diagonal slices without cutting all the way through.
- Flip the cucumber and cut at a 90° angle to complete the spiral. Cut spiraled cucumbers in half and add to a mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), garlic, and red chili flakes to make the dressing.
- Pour the dressing over the cucumbers and mix gently. Garnish with green onion and sesame seeds.
Notes
Serve chilled or at room temperature. Best consumed within 1-2 days, store cucumbers and dressing separately for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian