Spicy Cucumber Salad
A crunchy, bright salad with a kick that awakens any meal. Thin cucumbers soak in a tangy dressing, perfect as a side or light lunch.
Ingredients
Main Ingredients
- 8 pieces mini or Persian cucumbers About 1 pound
- 1 piece green onion Ends trimmed and finely sliced (white and green parts)
- 1.5 tablespoons low-sodium soy sauce Use tamari or coconut aminos for gluten-free
- 1.5 tablespoons rice vinegar or white wine vinegar
- 1 teaspoon sesame oil Toasted sesame oil for flavor
- 1 tablespoon honey or maple syrup Maple syrup for vegan option
- 2 cloves large garlic Minced
- 1 teaspoon crushed red chili flakes Adjust to taste
- sesame seeds For garnish
Instructions
Preparation
- Wash and dry the cucumbers. Trim the ends off.
- Accordion cut one cucumber at a time by placing it between two chopsticks. With a sharp knife, cut thin diagonal slices at a 45° angle across the top — stop when the knife hits the chopsticks. Flip the cucumber and make diagonal cuts at a 90° angle to create a spiral. Slice each spiraled cucumber in half and drop into a large bowl.
- Alternate method: if you prefer, thinly slice cucumbers on a mandolin for uniform rounds.
Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and crushed red chili flakes. Taste and adjust their balance accordingly.
Combining
- Pour the dressing over the cucumbers and toss gently with a fork or tongs to avoid breaking them.
- Garnish with sliced green onion and a sprinkle of sesame seeds. Serve immediately, or chill for 20–30 minutes to let flavors meld.
Notes
Great as a weeknight side, potluck dish, or picnic food. Keep the dressing separate until serving for maximum crispness.