Description
A refreshing and flavorful spicy cucumber salad with Asian-inspired flavors. This crisp salad combines fresh cucumbers with a tangy rice vinegar dressing, soy sauce, and chili flakes for the perfect balance of heat and coolness.
Ingredients
Scale
- 2 cups Fresh Cucumbers, thinly sliced
- 3 tablespoons Rice Vinegar
- 2 tablespoons Low-Sodium Soy Sauce
- 1 teaspoon Chili Flakes
- 1 tablespoon Sugar
- 1 teaspoon Sesame Oil
Instructions
- Step 1: Prepare Cucumbers – Wash cucumbers thoroughly and slice into thin rounds or half-moons using a sharp knife for even cooking
- Step 2: Make Dressing – Whisk together rice vinegar, soy sauce, sugar, and chili flakes until sugar completely dissolves
- Step 3: Add Sesame Oil – Drizzle sesame oil into dressing mixture and whisk until well combined
- Step 4: Combine – Toss sliced cucumbers with dressing until every piece is evenly coated
- Step 5: Chill and Serve – Refrigerate for 15-20 minutes to enhance flavors, then serve chilled with optional garnishes
Notes
- Salt cucumbers lightly and let drain for 10 minutes before dressing to remove excess water and concentrate flavors
- Use English cucumbers for best results due to their thin skin and fewer seeds
- Adjust chili flakes gradually to taste, as heat levels vary between brands
- Can be stored in refrigerator for up to 3 days – flavors improve after the first day, but drain excess liquid before serving
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 35 calories
- Sugar: 4g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spicy cucumber salad, Asian cucumber salad, refreshing salad, quick salad, vegetarian, vegan, healthy side dish