Description
A quick and flavorful 15-minute spicy cucumber salad featuring crisp Persian cucumbers tossed in a savory, tangy, and slightly spicy dressing. This refreshing salad is perfect as a light snack or a vibrant side dish, combining garlic, chili crunch, and sesame for an Asian-inspired zing.
Ingredients
Scale
Salad Ingredients
- 6 Persian cucumbers, sliced
- 1 teaspoon kosher salt
Dressing Ingredients
- ½ teaspoon sugar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, grated
- 1 teaspoon chili crunch (or chili oil)
- 1 green onion, finely chopped
- ½ teaspoon sesame seeds
Instructions
- Prep the cucumbers: Slice the Persian cucumbers into thin rounds, then place them in a mixing bowl.
- Salt and drain: Add 1 teaspoon kosher salt to the cucumbers and toss well to combine. Let them sit for at least 10 minutes to draw out excess moisture, then drain off the liquid completely.
- Make and add spicy sauce: In a separate small bowl, whisk together sugar, soy sauce, rice vinegar, sesame oil, grated garlic, and chili crunch to create the dressing.
- Combine salad: Pour the spicy sauce over the drained cucumbers and stir to evenly coat them. Add the finely chopped green onion and sesame seeds, then stir gently to mix all ingredients thoroughly.
- Serve or store: Enjoy the salad immediately for maximum freshness and crunch, or refrigerate in an airtight container for up to 4 days to allow flavors to meld.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Adjust chili crunch quantity for desired spice level.
- Drain cucumbers thoroughly to avoid watery salad.
- This salad keeps well for up to 4 days refrigerated, but is best eaten fresh.
- Try adding toasted peanuts or cilantro for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: spicy cucumber salad, quick cucumber salad, Asian cucumber salad, no-cook salad, gluten free salad
