Description
This Spicy Cucumber Salad is a refreshing and flavorful dish featuring crisp mini or Persian cucumbers dressed in a tangy, sweet, and spicy dressing made from low-sodium soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes. Garnished with green onions and sesame seeds, this salad serves as a perfect light side for many Asian-inspired meals or as a cooling accompaniment to spicy dishes.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds
The Dressing:
- 1 ½ tablespoons low-sodium soy sauce, tamari, or coconut aminos (if gluten free)
- 1 ½ tablespoons rice vinegar or white wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 large garlic cloves, minced
- 1 teaspoon crushed or whole red chili flakes
Instructions
- Prepare the Accordion Cucumbers: Wash, dry, and cut the ends off the cucumbers. Place one cucumber at a time between two chopsticks to prevent slicing all the way through. Cut thin diagonal slices at a 45° angle along the top of the cucumber, then flip it and make cuts at a 90° angle to create a spiral effect. Avoid cutting straight across or at 45° again to maintain the spiral pattern. Cut the cucumbers in half and add to a large mixing bowl. Alternatively, you may thinly slice cucumbers using a mandolin.
- Make the Dressing: In a small bowl, whisk together low-sodium soy sauce (or tamari/coconut aminos), rice or white wine vinegar, sesame oil, honey or maple syrup, minced garlic, and crushed red chili flakes until well combined. Taste and adjust seasoning according to preference.
- Assemble the Salad: Pour the prepared dressing over the cucumbers and gently toss to combine, being careful not to break the cucumber spirals. Garnish with the finely sliced green onions and a sprinkling of sesame seeds. Serve immediately and enjoy the refreshing, spicy salad.
Notes
- English Cucumber: For the accordion cucumber effect, use mini or Persian cucumbers. However, an English cucumber can also be used by cutting it into bite-sized pieces or slices.
- Add Nuts: Enhance texture and crunch by adding ½ cup chopped almonds, cashews, or peanuts.
- Add Lettuce: Serving the salad on a bed of chopped romaine, spinach, Boston lettuce, or iceberg lettuce adds volume and extra greens.
- Serving Suggestions: This spicy cucumber salad pairs well with grilled chicken, air fryer boneless chicken thighs, Asian chicken meatballs, air fryer teriyaki chicken, furikake salmon bowls, air fryer tilapia, or air fryer teriyaki salmon bites.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 70
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 1.2 g
- Cholesterol: 0 mg
