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15-Minute Spicy Cucumber Salad Recipe

15-Minute Spicy Cucumber Salad Recipe

★★★★★

5.2 from 9 reviews
  • Author: Noah
  • Total Time: 15 minutes (including resting time)
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A quick and refreshing 15-minute spicy cucumber salad combining crisp Persian cucumbers with a flavorful mixture of soy sauce, rice vinegar, garlic, and chili oil, topped with green onions and sesame seeds. Perfect as a side dish or a light snack, this salad offers a delightful balance of spicy, tangy, and savory flavors.

Ingredients

Scale

Cucumbers

  • 6 Persian cucumbers, sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar

Spicy Sauce

  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, grated
  • 1 teaspoon chili crunch (or chili oil)

Garnish

  • 1 green onion, finely chopped
  • ½ teaspoon sesame seeds

Instructions

  1. Prep the cucumbers: Slice the Persian cucumbers evenly to ensure consistent texture and flavor in every bite.
  2. Salt and rest: Place the sliced cucumbers and kosher salt in a bowl, toss them thoroughly, and let sit for at least 10 minutes. This process draws out excess moisture, keeping the cucumbers crisp. After resting, drain off the accumulated liquid.
  3. Make and add spicy sauce: In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, grated garlic, sugar, and chili crunch. Stir well to blend the flavors.
  4. Combine everything: Pour the spicy sauce over the drained cucumbers and toss to coat evenly. Add the finely chopped green onion and sprinkle with sesame seeds for added flavor and crunch. Mix again to incorporate all ingredients.
  5. Serve or store: Enjoy the salad immediately for the freshest taste, or refrigerate it in an airtight container for up to 4 days. The flavors will deepen as it rests.

Notes

  • For a gluten-free version, substitute soy sauce with tamari.
  • Adjust the amount of chili crunch or chili oil to control the spice level to your preference.
  • To add more texture, consider adding thinly sliced red onions or chopped cilantro.
  • This salad is best consumed within 4 days of preparation for optimal freshness.
  • Using Persian cucumbers is preferred for their thin skin and fewer seeds, but English cucumbers can be substituted if necessary.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook, Tossing
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 45
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 2.5 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: spicy cucumber salad, quick cucumber salad, Asian cucumber salad, easy side dish, vegetarian salad

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Find it online: https://mealbynoah.com/15-minute-spicy-cucumber-salad-recipe/