Spicy Asian Cucumber Salad

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Spicy Asian Cucumber Salad is a delightful dish that packs a flavorful punch. It’s refreshing, crunchy, and easy to make. Perfect as a side dish or a snack, this salad will brighten up your meals anytime. Whether you need a quick lunch or want to impress at a dinner party, this salad fits the bill!

Why Make This Recipe

This salad is not just tasty; it’s also healthy and quick to prepare! With a handful of simple ingredients, you can create a vibrant dish that your whole family will love. Plus, it’s great for busy days, as it only takes a few minutes to make. Trust me, once you try it, this salad will become a regular in your meal rotation!

How to Make Cucumber Salad

Ingredients:

• 6-8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tbsp gochugaru
• 1 tsp brown sugar
• 1 tsp sesame seeds

Spicy Asian Cucumber Salad

• Author: Alora chef
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

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Description

Spicy Asian Cucumber Salad is a refreshing, crunchy dish that packs a flavorful punch. It’s easy to make with spiral-cut cucumbers tossed in a savory, tangy, and spicy dressing. Perfect as a side dish or a snack for quick lunches or dinner parties.

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Ingredients

Scale 1x2x3x

• 6–8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tsp brown sugar
• 1 tsp sesame seeds

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Instructions

1. Place a chopstick on either side of the cucumber. Make 45-degree slices into it; the chopsticks will help you avoid slicing all the way through. Rotate the cucumber to the other side and make straight 90-degree cuts to create a beautiful spiral shape.
2. Put all the spiral cucumbers in a bowl and sprinkle with salt. Gently massage the salt into the slices and let them sit for 15-20 minutes.
3. While it sits, mince your garlic and thinly slice the green onion.
4. After 15-20 minutes, rinse the salt off the cucumbers quickly and drain. Pat the cucumbers dry with a paper towel.
5. Add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the cucumbers. Massage everything well to mix the flavors.
6. Enjoy your salad right away while it’s still crunchy!

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Notes

• For an even more vibrant flavor, let the salad sit for about 10 minutes after mixing the dressing, so the cucumbers absorb the flavors.
• Adjust the amount of gochugaru if you like it more or less spicy.
• You can use different kinds of cucumbers, but Persian cucumbers have a nice crunch that works perfectly.
• Add sliced carrots or radishes for extra crunch and color.
• For a sweeter version, try adding a splash of honey or maple syrup.
• This salad is best eaten fresh as the cucumbers will soften over time.
• If you don’t have gochugaru, you can substitute with red pepper flakes, Aleppo pepper, or a mix of paprika with a small amount of cayenne.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 45
• Sugar: 2g
• Sodium: 650mg
• Fat: 2g
• Saturated Fat: 0.3g
• Unsaturated Fat: 1.7g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Directions:

1. Start by placing a chopstick on either side of the cucumber. Make 45-degree slices into it; the chopsticks will help you avoid slicing all the way through. Rotate the cucumber to the other side and make straight 90-degree cuts. You should have a beautiful spiral shape!
2. Put all the spiral cucumbers in a bowl and sprinkle with salt. This will help draw out moisture. Gently massage the salt into the slices and let them sit for 15-20 minutes.
3. While it sits, mince your garlic and thinly slice the green onion.
4. After 15-20 minutes, rinse the salt off the cucumbers quickly and drain. It may feel odd to wet them again, but if you rinse fast, they won’t soak up too much water. Pat the cucumbers dry with a paper towel.
5. Now, add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the cucumbers. Massage everything well to mix the flavors.
6. Enjoy your salad right away while it’s still crunchy!

How to Serve Spicy Asian Cucumber Salad

This salad is best served chilled or at room temperature. It makes a perfect side dish for grilled meats, rice, or noodles. Feel free to enjoy it on its own as a refreshing snack!

How to Store Cucumber Salad

If you have leftovers, store them in an airtight container in the fridge. However, this salad is best eaten fresh. The longer it sits, the softer the cucumbers will become.

Tips to Make Cucumber Salad

• For an even more vibrant flavor, let the salad sit for about 10 minutes after mixing the dressing, so the cucumbers absorb the flavors.
• Adjust the amount of gochugaru if you like it more or less spicy.
• You can use different kinds of cucumbers, but Persian cucumbers have a nice crunch that works perfectly.

Variation

You can add sliced carrots or radishes for an extra crunch and color. If you want it sweeter, try adding a splash of honey or maple syrup!

FAQs

Q: Can I make this salad ahead of time?
A: It’s best to enjoy it fresh, but you can prepare the ingredients ahead and mix them just before serving.

Q: What can I substitute for gochugaru?
A: If you don’t have gochugaru, you can use crushed red pepper flakes, but the flavor will be slightly different.

Q: Is this salad vegan?
A: Yes! All the ingredients are plant-based, making it a great option for vegans.