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Spicy Cucumber Salad

A vibrant and crunchy salad that combines refreshing cucumbers with a tangy, spicy dressing.
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Prep Time 10 minutes
Total Time 10 minutes
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!