Spicy Cucumber Salad
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
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
- Slice cucumbers thinly and place them in a colander.
- Sprinkle with ½ teaspoon salt, toss, and let sit for 10 minutes to release excess water.
- Pat dry with a paper towel.
2. Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, red pepper flakes, gochugaru, and ginger.
3. Toss & Serve
- In a large bowl, combine cucumbers and green onions.
- Pour the spicy dressing over and toss well.
- 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/