Spicy Cucumber Salad Recipe
This spicy cucumber salad recipe brings you fresh crunch and bold flavor in just minutes. With crisp cucumbers, a sweet and spicy dressing, and simple tricks to keep it crunchy, this dish is your new go-to for an easy, refreshing side!
Ingredients
Main
- 6 mini cucumbers mini cucumbers, sliced Persian or Japanese cucumbers work too
- 0.5 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Use tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil or chili crunch
- 0.5 teaspoon sugar or honey/maple syrup
- 0.5 teaspoon toasted sesame seeds
- 0.25 teaspoon Korean chili flakes or red pepper flakes
Instructions
- Step 1: Salt the cucumbers
Place the sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 10 minutes to draw out excess moisture for maximum crunch. - Step 2: Add the spicy sauce
Drain any liquid from the cucumbers. Add garlic, soy sauce, rice vinegar, sesame oil, chili oil, sugar, sesame seeds, and chili flakes. Toss until evenly coated. - Step 3: Serve
Taste and adjust seasoning if needed. Serve immediately for the best texture. Try the smashed or spiral method for extra flavor and presentation!
Notes
For extra crunch, mash the cucumbers instead of slicing them. To adjust the heat, add oil or chili flakes. Store leftovers in an airtight container for up to 24 hours for optimal texture.
Nutrition Facts (Per Serving)
- Calories: 77
- Calories from Fat: 45
- Total Fat: 5g (8% DV)
- Saturated Fat: 1g (6% DV)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Sodium: 1915mg (83% DV)
- Potassium: 161mg (5% DV)
- Carbohydrates: 8g (3% DV)
- Fiber: 1g (4% DV)
- Sugar: 5g (6% DV)
- Protein: 1g (2% DV)
- Vitamin A: 148 IU (3% DV)
- Vitamin C: 4mg (5% DV)
- Calcium: 34mg (3% DV)
- Iron: 1mg (6% DV)