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Spicy Cucumber Salad

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This Spicy Cucumber Salad is a refreshing, crunchy dish with a kick of heat from chili flakes and garlic. It’s quick to make and pairs perfectly with grilled meats, rice bowls, or noodles!

Ingredients

Scale
For the Salad
  • 2 large cucumbers (or 4 mini cucumbers), thinly sliced
  • ½ teaspoon salt (for sweating the cucumbers)
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds (for garnish)
For the Spicy Dressing
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (or maple syrup for vegan)
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ½ teaspoon gochugaru (Korean chili flakes, optional for extra heat)
  • ½ teaspoon grated ginger (optional, for extra flavor)

Instructions

1. Prep the Cucumbers
  1. Slice cucumbers thinly and place them in a colander.
  2. Sprinkle with ½ teaspoon salt, toss, and let sit for 10 minutes to release excess water.
  3. Pat dry with a paper towel.
2. Make the Dressing
  1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, red pepper flakes, gochugaru, and ginger.
3. Toss & Serve
  1. In a large bowl, combine cucumbers and green onions.
  2. Pour the spicy dressing over and toss well.
  3. Garnish with sesame seeds and serve immediately or let marinate for 15 minutes for more flavor.
Storage & Make-Ahead
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Best eaten fresh as cucumbers release water over time.

Notes

  • Use Persian or English cucumbers for fewer seeds and extra crunch.
  • Add crushed peanuts or cashews for a nutty crunch.
  • Swap red pepper flakes for sriracha or chili oil for a saucier version.

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