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Spicy Asian Cucumber Salad

A vibrant and refreshing salad that combines crunchy cucumbers with tangy and spicy flavors, perfect as a side dish or a light meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large cucumbers English cucumbers work well for their crispness.
  • 1 teaspoon salt For drawing out moisture.
  • 3 tablespoons rice vinegar For tartness.
  • 1 tablespoon soy sauce For depth of flavor.
  • 1 teaspoon sesame oil For nutty richness.
  • 2 teaspoons sugar To balance the acidity.
  • 1-2 teaspoons chili paste or sriracha Adjust to taste for that spicy kick.
  • 1 tablespoon sesame seeds For a delightful crunch.
  • 2 green onions sliced For freshness.

Method
 

Preparation
  1. Wash the cucumbers thoroughly.
  2. Slice them thinly, about ¼ inch thick, and place them in a bowl.
  3. Sprinkle the salt over the cucumber slices and let them sit for about 5-10 minutes.
  4. In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili paste until the sugar is dissolved.
  5. After the cucumbers have released their water, drain them and gently rinse under cold water.
  6. Add the cucumbers back to the bowl, pour the dressing over them, and toss well to combine.
  7. Fold in the sesame seeds and sliced green onions, and give it another gentle toss.
  8. Allow the salad to sit for at least 15 minutes in the fridge to let the flavors meld.

Notes

For a twist, you can add other vegetables like carrots or bell peppers, adjust the spice level by adding fresh jalapeños, and explore with herbs or nuts for extra flavor.