Description
A quick and refreshing 15-minute spicy cucumber salad featuring crisp Persian cucumbers tossed in a savory, tangy sauce with garlic and chili crunch, perfect as a light side dish or snack.
Ingredients
Scale
Salad Ingredients
- 6 Persian cucumbers, sliced
- 1 teaspoon kosher salt
Spicy Sauce
- ½ teaspoon sugar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, grated
- 1 teaspoon chili crunch (or chili oil)
- 1 green onion, finely chopped
- ½ teaspoon sesame seeds
Instructions
- Prep the cucumbers: Wash and slice the Persian cucumbers into thin rounds or half moons according to preference.
- Salt and drain cucumbers: In a medium bowl, toss the sliced cucumbers with kosher salt. Let them sit for at least 10 minutes to draw out excess moisture, then drain any liquid that has accumulated.
- Prepare and add spicy sauce: In a small bowl, mix together sugar, soy sauce (or tamari), rice vinegar, sesame oil, grated garlic, and chili crunch to create the spicy dressing. Pour the sauce over the drained cucumbers and stir to evenly coat.
- Add garnishes and serve: Stir in finely chopped green onions and sprinkle with sesame seeds. Serve immediately for a crisp texture or refrigerate for up to 4 days to let flavors meld.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust the chili crunch quantity based on your spice tolerance.
- Refrigeration enhances flavor but may soften cucumbers slightly.
- Use Persian cucumbers for their thin skin and fewer seeds.
- This salad is best consumed within 4 days when refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: spicy cucumber salad, quick cucumber salad, Asian cucumber salad, easy side dish, no cook salad, gluten free cucumber salad