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Spicy Cucumber Salad Recipe

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3.8 from 3 reviews

This Spicy Cucumber Salad is a quick and refreshing side dish perfect for warm days or as a light appetizer. Featuring crisp Persian cucumbers dressed in a savory and tangy mixture of low-sodium soy sauce, rice vinegar, and a hint of sweetness from honey, it’s elevated with garlic and a spicy kick of red chili flakes. Garnished with green onions and toasted sesame seeds, this salad bursts with vibrant flavors and crunchy textures, making it a delightful addition to any meal.

Ingredients

Cucumbers

  • 8 mini or Persian cucumbers
  • 1 green onion, ends trimmed and finely sliced

Dressing

  • 1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for 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
  • Sesame seeds, for garnish

Instructions

  1. Prepare the Accordion Cucumbers: Wash and dry the cucumbers, then cut off the ends. Place a cucumber between two chopsticks, and carefully make thin diagonal slices at a 45° angle on top without cutting all the way through, using the chopsticks as a guide. Flip the cucumber and make cuts at a 90° angle to create a spiral effect. Cut the spiraled cucumber in half and add to a large mixing bowl. Alternatively, thinly slice the cucumbers using a mandolin.
  2. Make the Dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes. Taste the dressing and adjust the seasoning if needed to balance the flavors.
  3. Assemble the Salad: Pour the dressing over the sliced cucumbers and gently toss to combine, being careful not to break the cucumber spirals. Garnish the salad with finely sliced green onions and a sprinkle of sesame seeds before serving. Enjoy immediately for best freshness and crunch.

Notes

  • Use Persian or mini cucumbers for the best texture and size in this salad.
  • You can substitute honey with maple syrup to make the dish vegan.
  • For a gluten-free version, replace soy sauce with tamari or coconut aminos.
  • The accordion slicing method creates a beautiful spiral presentation but can be replaced with thin slices if preferred.
  • This salad is best served fresh but can be stored covered in the refrigerator for up to a day.
  • If you prefer less heat, reduce or omit the red chili flakes.

Find it online: https://yumntasty.com/spicy-cucumber-salad-recipe/