Description
This Spicy Cucumber Salad is a refreshing and flavorful dish featuring crisp Persian cucumbers tossed in a tangy, mildly spicy dressing. Perfect as a light side or appetizer, it combines the freshness of cucumbers with the rich flavors of soy sauce, rice vinegar, garlic, and chili flakes, enhanced with a touch of sweetness and a hint of sesame.
Ingredients
Scale
Salad
- 8 mini or Persian cucumbers
- 1 green onion
- Sesame seeds (for garnish)
Dressing
- 1 ½ tbsp low-sodium soy sauce
- 1 ½ tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves (minced)
- 1 tsp red chili flakes
Instructions
- Prepare Cucumbers: Wash and dry the cucumbers thoroughly, then slice off both ends. Using chopsticks for support, slice the cucumbers diagonally into spirals to create an attractive texture.
- Make the Dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and red chili flakes until the mixture is well combined and smooth.
- Toss the Salad: Transfer the spiraled cucumbers into a mixing bowl. Pour the dressing over them and gently toss the salad to ensure each cucumber spiral is evenly coated, taking care not to break the delicate shapes.
- Garnish and Serve: Before serving, slice the green onion thinly and sprinkle it along with sesame seeds on top of the salad for added flavor and visual appeal.
Notes
- For extra crunch, chill the cucumbers in the refrigerator before preparation.
- Adjust the quantity of red chili flakes to control the spice level to your preference.
- Use maple syrup as a vegan alternative to honey.
- This salad is best served fresh but can be stored covered in the refrigerator for up to 1 day.
- Adding a pinch of toasted sesame seeds enhances the nutty flavor.
