Spicy Asian Cucumber Salad for a Refreshing Summer Treat

Enjoy the vibrant flavors of Spicy Asian Cucumber Salad, a refreshing and healthy side dish perfect for summer meals.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 medium Persian Cucumbers can substitute with English or Japanese cucumbers
1 teaspoon Salt for drawing moisture
2 cloves Garlic grated or minced
2 stalks Green Onions can substitute with chives or shallots

For the Dressing

3 tablespoons Soy Sauce use gluten-free if needed
2 tablespoons Rice Vinegar apple cider vinegar can be an alternative
1 tablespoon Honey can use maple syrup for vegan option
1 tablespoon Chili Oil Crisp adjust to taste
1 teaspoon Sesame Oil for nutty flavor
1 tablespoon Sesame Seeds optional for garnish

Equipment

cutting board
Mixing Bowl
Knife
Spoon

Method

Step-by-Step Instructions for Spicy Asian Cucumber Salad

Wash the Persian cucumbers under cool running water. Cut off both ends and make thin diagonal cuts at a 45-degree angle around the cucumber.
Transfer cut cucumbers into a mixing bowl, sprinkle generously with salt, let sit for 5 minutes, rinse, and pat dry.
In a separate bowl, combine soy sauce, rice vinegar, and honey. Add chili oil crisp, grated garlic, and sesame oil, mix until blended.
Pour the dressing over the cucumbers and toss gently to coat everything evenly. Serve immediately.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Serve the salad immediately for optimal freshness. Store leftovers in an airtight container in the fridge for up to 4 days.

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