Spicy Cucumber Salad

Crunchy and Spicy: A Salad Like No Other!

Ever tried a salad that makes you feel alive? This Spicy Cucumber Salad is a vibrant crunch party for your taste buds! With its quick prep time and a kick of heat, it’s about to become your new favorite side dish that you’ll want on repeat.

Why Make This Recipe

Why whip up this salad, you ask? First off, it’s super easy to make, taking just minutes to put together. Plus, it’s budget-friendly—you won’t need a second mortgage to buy ingredients. And let’s be real: who doesn’t love a salad that’s not just healthy but also packs a flavorful punch? 🍽️

Ingredients

You don’t need fancy stuff — just these basics!

• 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

Directions

Let’s get cooking! Follow these simple steps for a delicious salad:

1. Prepare the Cucumbers: Wash, dry, and cut the ends off the cucumbers.
2. Slice Them Up: Using chopsticks, place a cucumber between them. Cut at a 45° angle to make thin diagonal slices on the top—don’t cut all the way through! Flip it and make 90° angle cuts to form spirals. Cut the cucumbers in half and add them to a large mixing bowl. (You can also go the easy route and thinly slice them on a mandolin.)
3. Make the Dressing: In a small bowl, whisk together the soy sauce, vinegar, sesame oil, honey, garlic, and chili flakes. Taste test—adjust if needed; no judgment here!
4. Assemble: Pour the dressing over the cucumbers and gently mix to avoid breaking them. Garnish with green onion and a sprinkle of sesame seeds. Enjoy!

How to Make Spicy Cucumber Salad (Overview)

Ready for the scoop? Start by slicing those adorable cucumbers into spirals. They’ll look fancy without any advanced chef skills! Then, whip up a dressing that’s tangy, sweet, and spicy all at once. Finally, it’s time to toss everything together—the salad will come alive as you mix in the flavors. Pro tip: Don’t skip toasting the garlic—it makes all the difference in taste! 🙌

How to Serve Spicy Cucumber Salad

Serve this salad as a sidekick to grilled meats or keep it as the star dish at a picnic. Just picture it: vibrant green cucumbers with a glimmering dressing, topped with colorful green onions and toasted sesame seeds. The crunch, the spice, the whole experience is irresistible! 🍃

How to Store Spicy Cucumber Salad

Got leftovers? No problem! This salad keeps well in the fridge for about 2-3 days. Just give it a good stir before serving. For make-ahead meals, prepare the cucumbers and dressing separately. Mix them right before it’s time to dig in!

Tips to Make Spicy Cucumber Salad

Want some insider scoop? Here are a few quick tricks:

• Chill your cucumbers beforehand for an extra refreshing crunch.
• If you want it spicier, toss in more chili flakes—feel free to live on the edge!
• Substitute honey for maple syrup if you’re going vegan.
• For a different texture, grill the cucumbers slightly for a smoky twist!
• Want more flavor? Add a splash of citrus juice—lemon or lime works wonders!

Variation

Looking to switch things up? Toss in some avocado for creaminess or add carrots for an extra crunch. You can even swap out the cucumbers for zucchini if you’re feeling adventurous.

FAQs

Can I make this salad ahead of time?
Yes! Prepare the cucumbers and dressing separately, and toss them together right before serving to keep them fresh.

What can I substitute for soy sauce?
You can use coconut aminos or tamari for a soy-free option—same great taste!

How long does this salad last in the fridge?
This Spicy Cucumber Salad stays fresh for about 2-3 days when stored in an airtight container.

Ready to impress your taste buds? Go on, make this rad salad, and watch it disappear!

📌 Pin this recipe for your next cozy dinner night!

Spicy Cucumber Salad

A vibrant and crunchy salad that combines refreshing cucumbers with a tangy, spicy dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian, Healthy

Calories: 70

Ingredients Method Notes

Ingredients

  

Main ingredients

• 8 mini or Persian mini or Persian cucumbers
• 1 each green onion (ends trimmed and finely sliced)
• 1.5 tablespoon low-sodium soy sauce or tamari or coconut aminos if gluten-free
• 1.5 tablespoon rice vinegar or white wine vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey or maple syrup
• 2 large garlic cloves (minced)
• 1 teaspoon crushed or full red chili flakes
• sesame seeds for garnish

Method

 

Preparation

1. Wash, dry, and cut the ends off the cucumbers.
2. Using chopsticks, place a cucumber between them. Cut at a 45° angle to make thin diagonal slices on the top—don’t cut all the way through! Flip it and make 90° angle cuts to form spirals. Cut the cucumbers in half and add them to a large mixing bowl.

Make the Dressing

1. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, honey, garlic, and chili flakes. Taste test—adjust if needed.

Assemble

1. Pour the dressing over the cucumbers and gently mix to avoid breaking them. Garnish with green onion and a sprinkle of sesame seeds.

Notes

Chill your cucumbers beforehand for an extra refreshing crunch. If you want it spicier, toss in more chili flakes. Substitute honey for maple syrup if you’re going vegan. For a different texture, grill the cucumbers slightly for a smoky twist. Add a splash of citrus juice—lemon or lime works wonders!