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–+ servings
Spicy Asian Cucumber Salad

Spicy Asian Cucumber Salad: Refreshing Flavor in 15 Minutes

A quick and zesty Spicy Asian Cucumber Salad that is refreshing and perfect for summer.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Persian Cucumbers Substitute with English or Japanese cucumbers if unavailable
  • 1 teaspoon Salt Essential for enhancing flavor
  • 2 tablespoons Green Onions (diced) Chives can serve as a substitute
For the Dressing
  • 3 tablespoons Soy Sauce Low-sodium options can replace standard soy sauce
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar
  • 1 tablespoon Honey Maple syrup can be used for a vegan option
  • 1 tablespoon Chili Oil Crisp Adjust based on spice tolerance or use sriracha
  • 1 clove Garlic (grated) Fresh or powdered garlic can be used
  • 1 tablespoon Sesame Oil Toasted sesame oil enhances flavor
  • 1 tablespoon Sesame Seeds Optional for garnish

Equipment

  • mixing bowl

Method
 

Instructions
  1. Trim both ends of the Persian cucumbers and slice them diagonally at a 45-degree angle into ¼-inch thick pieces.
  2. Place the sliced cucumbers in a mixing bowl, sprinkle with salt, and let sit for about 5 minutes before draining and rinsing.
  3. In a separate bowl, combine soy sauce, rice vinegar, honey, chili oil, garlic, and sesame oil. Mix well.
  4. Add the salted cucumbers to the dressing, tossing until well coated. Serve immediately.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Serve immediately for the best crunch; store dressing separately if making ahead.

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