Description
A refreshing and zesty Spicy Cucumber Salad featuring crunchy cucumbers tossed in a flavorful dressing of garlic, ginger, soy sauce, rice vinegar, sesame oil, and a hint of sweetness, topped with crunchy sesame seeds and green onions for a delightful spicy kick.
Ingredients
Scale
Cucumber
- 6 mini cucumbers (sliced) or 3 large regular cucumbers
- ½ teaspoon of salt
Dressing
- 1 garlic clove (minced)
- 1 teaspoon of fresh ginger (minced)
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- ½ teaspoon of sesame oil
- ½ tablespoon of agave or maple syrup
- ½ teaspoon of crushed red pepper flakes
Garnish
- 1 teaspoon of sesame seeds
- Green onions (thinly sliced)
- Crushed red pepper flakes (optional)
Instructions
- Prepare Cucumbers: Wash and slice the cucumbers thinly or into preferred shapes and place them in a large mixing bowl. Set aside.
- Make Dressing: In a small bowl, combine the salt, minced garlic, minced ginger, soy sauce, rice vinegar, sesame oil, agave or maple syrup, and crushed red pepper flakes. Stir thoroughly and let the mixture rest for 5 minutes to allow the flavors to meld.
- Toss Salad: Pour the dressing over the sliced cucumbers and mix well to ensure every piece is coated with the spicy, tangy sauce.
- Garnish and Serve: Top the salad with thinly sliced green onions, toasted sesame seeds, and additional crushed red pepper flakes for extra heat if desired. Serve immediately for a refreshing side dish.
Notes
- For extra crispness, chill the cucumbers before slicing.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- This salad is best served fresh but can be refrigerated up to 24 hours.
- Substitute tamari for soy sauce to make it gluten free.
- Add toasted peanuts or cashews for added crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Spicy cucumber salad, Asian cucumber salad, refreshing salad, vegan salad, quick salad recipe, no-cook salad
