Spicy Cucumber Salad recipe
This Spicy Cucumber Salad is a refreshing, crunchy side dish packed with bold flavors. A mix of crisp cucumbers, zesty vinegar, and fiery chili flakes creates the perfect balance of heat and tang.
Ingredients
- 3 –4 medium cucumbers (or 5–6 small ones) – English, Persian, or mini cucumbers work best.
- 1 tsp salt – Helps remove excess water.
- 1 –2 tbsp soy sauce – Light or regular for savory balance.
- 1 –2 tbsp rice vinegar – Adds tangy flavor.
- 1 –2 tsp sesame oil – Provides a nutty aroma.
- ½ –1 tsp red pepper flakes or gochugaru – Adjust for spice preference.
- 1 –2 cloves garlic (optional) – Minced for extra bite.
- 1 tsp sugar or honey (optional) – Balances heat and acidity.
- 1 tbsp sesame seeds – Toasted for garnish.
- 2 green onions (optional) – Sliced for added crunch.
- ¼ cup tofu (optional) – Cubed if adding protein.
Instructions
1. Prepare Cucumbers:
- Wash, dry, and slice cucumbers into thin rounds or half-moons.
- Alternatively, smash cucumbers using a rolling pin for better absorption.
- Sprinkle with salt and let sit for 10–15 minutes. Pat dry.
2. Make the Dressing:
- In a bowl, mix soy sauce, rice vinegar, sesame oil, red pepper flakes, and sugar/honey.
- Add minced garlic for extra flavor. Stir well.
3. Combine & Marinate:
- Pour dressing over cucumbers and toss to coat evenly.
- Let the salad marinate for at least 10 minutes (or chill for 30 minutes for deeper flavor).
4. Garnish & Serve:
- Top with sesame seeds and sliced green onions.
- Serve immediately or refrigerate for later.
Notes
- Crispy Cucumbers: To prevent a watery salad, always pat dry cucumbers after salting.
- Spice Level: Adjust chili flakes or add gochujang for more heat.
- Protein Boost: Toss in tofu for a heartier dish.
- Storage: Keep in an airtight container in the fridge for up to 2 days.
Notes
Nutrition Information (Per Serving)
- Calories: 75 kcal
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 420mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 3g
- Protein: 2g