Go Back
–+ servings
Spicy Cucumber Salad

Spicy Cucumber Salad for a Refreshing Crunchy Delight

Enjoy this Spicy Cucumber Salad, a gluten-free and vegan-friendly side dish that offers a refreshing crunch in under five minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Marination Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Mini or Persian Cucumbers Substitute with English cucumbers if needed.
  • 4 stalks Green Onion Use both white and green parts.
For the Dressing
  • 3 tablespoons Low-Sodium Soy Sauce Substitute with tamari or coconut aminos for gluten-free.
  • 2 tablespoons Rice Vinegar White wine vinegar can be used as an alternative.
  • 1 tablespoon Sesame Oil Can be omitted or replaced with chili oil.
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for a vegan option.
  • 2 cloves Garlic Freshly minced for best flavor.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust quantity for heat preference.
Optional Toppings
  • 1 tablespoon Sesame Seeds For garnish.

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Chopsticks

Method
 

Preparation Steps
  1. Wash and dry the mini or Persian cucumbers, then cut off the ends.
  2. Using chopsticks, slice the cucumber into spirals at a 45° angle, then rotate to cut at a 90° angle before cutting the spirals in half.
  3. In a bowl, whisk the soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and crushed red pepper flakes until well combined.
  4. Pour the dressing over the cucumbers and gently mix to coat, avoiding breakage of the cucumber spirals.
  5. Garnish with sliced green onions and sesame seeds if desired.
  6. Serve immediately or let marinate for 30 minutes for enhanced flavor.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 400mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 0.5mg

Notes

For best taste, serve the salad immediately after preparation. Can store leftovers in the fridge for up to 4 days.

Tried this recipe?

Let us know how it was!