Zesty Spicy Asian Cucumber Salad for a Crisp, Refreshing Boost

This Spicy Asian Cucumber Salad is a vibrant dish that brings a burst of flavor with its bold soy-chili dressing, perfect for any meal.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 48

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 Mini or Persian Cucumbers Japanese cucumbers can be substituted.
2 Green Onion Trimmed and sliced.
1 tablespoon Sesame Seeds For garnish.

For the Dressing

3 tablespoons Low-Sodium Soy Sauce Can use tamari or coconut aminos for gluten-free.
2 tablespoons Rice Vinegar White wine vinegar can be substituted.
1 tablespoon Sesame Oil
1 tablespoon Honey or Maple Syrup Maple syrup makes it vegan.
2 cloves Garlic Fresh and minced.
1 teaspoon Crushed Red Chili Flakes Adjust to taste.

Equipment

Mixing bowl
cutting board
knife
Whisk

Method

Preparation Steps

Wash the cucumbers thoroughly, trim the ends, and slice them lengthwise using chopsticks or a mandoline.
Salt the cucumbers and let them sit for about 10 minutes to draw out moisture, then drain and pat dry.
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes.
Combine the cucumbers with dressing in a serving bowl, toss gently, and garnish with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 48kcalCarbohydrates: 9gProtein: 1gFat: 2gPolyunsaturated Fat: 1gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For best results, dress the salad just before serving to maintain its crunch. Store salted cucumbers in an airtight container in the fridge for up to 4 days.

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