Refreshing Spicy Cucumber Salad for Quick Flavor Fixes

This Spicy Cucumber Salad is a quick, delicious side dish bursting with flavor and crunch, perfect for any gathering.

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Prep Time 5

Marinating Time 30

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Mini or Persian Cucumbers Can substitute with thinly sliced English cucumbers.
2 Green Onions Use both white and green parts.
1 tablespoon Sesame Seeds Optional garnish.

For the Dressing

3 tablespoons Low-sodium Soy Sauce Tamari or coconut aminos are gluten-free alternatives.
2 tablespoons Rice Vinegar Can use white wine vinegar as a substitute.
1 tablespoon Sesame Oil Chili oil for a spicier kick.
1 teaspoon Honey or Maple Syrup Maple syrup keeps it vegan.
2 cloves Garlic Freshly minced.
1 teaspoon Crushed Red Pepper Flakes Adjust based on heat preference.

Equipment

Mixing Bowl
Knife
cutting board

Method

Preparation

Wash the cucumbers under cold water, pat dry, and cut both ends off.
Slice thinly, or create spiraled pieces by cutting at a 45° angle.
In a bowl, whisk together the dressing ingredients until well combined.
Combine cucumbers with dressing in a large mixing bowl and toss gently.
Sprinkle with green onions and sesame seeds and mix lightly.
Let the salad marinate in the refrigerator for 30 minutes.
Serve immediately, garnishing with extra seeds and green onions.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 0.5gSodium: 400mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For a crisp salad, lightly salt the cucumbers and drain excess moisture. This salad is best served fresh, but leftovers can be stored for up to 4 days in an airtight container.

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