Asian Spicy Cucumber Salad
A bright and tangy cucumber salad that delivers a delightful crunch with a hint of heat, perfect for summer picnics and festive meals.
Ingredients
Salad Ingredients
- 3 medium English cucumbers, thinly sliced Crisp and mild, perfect for soaking up the dressing.
- 1 teaspoon kosher salt (plus extra to taste) Draws out moisture and boosts flavor.
- 2 tablespoons rice vinegar Bright acidity that keeps everything lively.
- 1 tablespoon soy sauce Savory backbone; use tamari for gluten-free.
- 1 tablespoon sesame oil Aromatic, toasted richness.
- 1 to 2 te teaspoons chili oil or Sriracha Adjust to your heat preference.
- 1 tablespoon honey or maple syrup Balances the heat with soft sweetness.
- 2 cloves garlic, minced Fragrant and grounding.
- 1 tablespoon toasted sesame seeds Nutty crunch and visual charm.
- 2 green onions thinly sliced Fresh, sharp bite.
- 1 handful fresh cilantro or mint (optional) Bright herbal lift.
Instructions
Preparation
- Slice the cucumbers very thinly using a mandoline or a sharp knife.
- Toss the cucumbers with 1 teaspoon of kosher salt in a bowl and let them sit for 8 to 10 minutes.
- Gently pat the cucumbers dry with a paper towel.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil or Sriracha, honey, and minced garlic.
- Taste and adjust for heat or tang.
- Pour the dressing over the cucumbers and add the green onions, toasted sesame seeds, and herbs if using.
- Toss gently so each slice glows with the dressing.
- Let the salad sit for 10 to 20 minutes before serving to let the flavors meld.
Notes
For extra crunch, add thinly sliced radish or jicama. Refrigerate in an airtight container for up to 3 days. Serve alongside grilled fish, fold into tacos, or pair with dumplings and rice.