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Spicy Cucumber Salad

Spicy Cucumber Salad: A Crunchy, Zesty Delight You’ll Love

A quick and spicy cucumber salad enriched with zesty flavors and a refreshing crunch, perfect as a side dish or appetizer.
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Prep Time 5 minutes
Marination Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 pieces Mini or Persian Cucumbers Can substitute with thinly sliced English cucumbers.
  • 2 stalks Green Onion Use both white and green parts.
  • 1 tablespoon Sesame Seeds Optional garnish.
For the Dressing
  • ¼ cup Low-Sodium Soy Sauce Coconut aminos or tamari can be used for gluten-free.
  • 2 tablespoons Rice Vinegar White wine vinegar can substitute.
  • 1 tablespoon Sesame Oil Can be replaced with chili oil.
  • 1 tablespoon Honey or Maple Syrup Omit for a strict vegan version.
  • 2 cloves Garlic Freshly minced.
  • ½ teaspoon Crushed Red Pepper Flakes Adjust to taste.

Equipment

  • mixing bowl
  • Chopsticks
  • Mixing Spoon
  • Mandoline

Method
 

Preparation Steps
  1. Wash and dry the cucumbers, trim the ends, and slice them diagonally at a 45-degree angle using chopsticks.
  2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and crushed red pepper flakes.
  3. Combine the sliced cucumbers with the dressing in a mixing bowl, toss gently, and add green onions and sesame seeds.
  4. Serve immediately or let it marinate in the fridge for about 30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gSodium: 600mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

For an extra crunch, lightly salt the cucumbers and let them sit for 10 minutes before combining them with the dressing.

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