Spicy Cucumber Salad
A refreshing and fiery Asian-inspired cucumber salad featuring crisp cucumbers dressed in a bold, garlicky sauce with chili oil, soy sauce, and sesame oil. This easy side dish is ready in 20 minutes and perfect for meal prep, naturally vegan and low-carb.
Equipment
- Large mixing bowl
- Small mixing bowl for dressing
- Fine mesh strainer
- Sharp knife
- Cutting board
- whisk
- Measuring spoons
- Measuring cups
Ingredients
- 2 pounds mini cucumbers Persian cucumbers or 3 large English cucumbers
- 2 teaspoons kosher salt
- 2 tablespoons chili oil with crisp like Laoganma
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 3 cloves garlic minced
- 2 green onions scallions, thinly sliced
- 1 tablespoon sesame seeds white or black
- 2 tablespoons fresh cilantro chopped (optional)
- 1 shallot thinly sliced (optional)
Instructions
- Prepare the cucumbers: Wash and dry cucumbers. Choose your cutting method - smash with a rolling pin or knife handle and cut into 1-inch pieces, create spiral cuts, or simply slice into thin rounds.
- Salt the cucumbers: Place cut cucumbers in a large bowl and sprinkle with kosher salt. Gently massage salt into cucumbers and let sit for 5-10 minutes to draw out excess moisture.
- Rinse thoroughly: Rinse cucumbers with cold water 3-4 times to remove excess salt. Drain well in a fine mesh strainer and gently press to remove excess water.
- Make the dressing: In a small bowl, whisk together chili oil, soy sauce, rice vinegar, sugar, sesame oil, and minced garlic until well combined and slightly murky.
- Combine: Pour dressing over the drained cucumbers and toss gently to coat evenly.
- Marinate (optional): For enhanced flavor, refrigerate for 10 minutes before serving.
- Garnish and serve: Top with sliced green onions, sesame seeds, cilantro, and shallots if using. Serve immediately at room temperature or chilled.
Notes
- Cucumber Selection: Mini/Persian cucumbers work best for their crisp texture and minimal seeds. Avoid large American cucumbers with thick skins.
- Chili Oil Variations: Adjust amount based on heat preference. Different brands vary in spice level - Laoganma is mild, while Momofuku's is more intense.
- Storage: Keeps in refrigerator for 3-4 days. Cucumbers will soften over time but remain delicious.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Spice Level: Start with 1 tablespoon chili oil and add more to taste.
- Make-Ahead: Best enjoyed within 24 hours for optimal crunch, but still good for several days.
Nutrition
Nutrition Facts
Spicy Cucumber Salad
Amount per Serving
Calories
65
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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