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Spicy Cucumber Salad

A refreshing and vibrant salad featuring crunchy cucumbers and a zesty dressing with a hint of heat.

  • Total Time: 15
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 mini or Persian cucumbers
  • 1 green onion (ends trimmed and finely sliced)
  • Sesame seeds
  • 1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos if 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

  1. Wash the cucumbers under cold running water to clean them and dry them with a towel.
  2. Cut the ends off the cucumbers and slice them to achieve a spiral effect using chopsticks or a mandolin.
  3. Slice the spiraled cucumbers in half and add them to a mixing bowl.
  4. In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and red chili flakes; whisk until smooth.
  5. Pour the dressing over the cucumbers and mix gently.
  6. Garnish with sliced green onion and sesame seeds before serving.

Notes

Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days.

  • Author: miguel-santiago
  • Prep Time: 15
  • Category: Salad
  • Method: Mixing
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: salad, cucumber, spicy, vegan, healthy, side dish