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–+ servings
Spicy Cucumber Salad

Spicy Cucumber Salad: A Quick Kick of Flavor in 5 Minutes

This Spicy Cucumber Salad is a quick, refreshing, and vegan-friendly recipe, perfect for hot days or as a snack.
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Prep Time 5 minutes
Resting Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Mini or Persian Cucumbers Substitute with English cucumbers if preferred.
  • 2 whole Green Onion Use both white and green parts for flavor.
  • 2 tablespoons Sesame Seeds Optional, for added texture.
For the Dressing
  • 2 tablespoons Soy Sauce Substitute with tamari or coconut aminos for gluten-free.
  • 1 tablespoon Rice Vinegar Can be swapped with white wine vinegar.
  • 1 tablespoon Sesame Oil Can be omitted or replaced with chili oil.
  • 1 tablespoon Honey Use maple syrup for a vegan option.
  • 2 cloves Garlic Freshly minced.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust based on heat preference.

Equipment

  • Mixing bowl
  • Whisk
  • Chopsticks
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions for Spicy Cucumber Salad
  1. Begin by washing the cucumbers under cool, running water. Dry them thoroughly and trim the ends before spiral cutting or slicing them into rounds.
  2. Lightly salt the cucumbers and let them sit for about 10 minutes to drain excess moisture.
  3. In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red pepper flakes. Whisk until blended.
  4. Transfer the cucumbers to a mixing bowl and pour the dressing over. Toss gently to coat the cucumbers.
  5. Garnish with chopped green onions and sesame seeds. Let sit for a few minutes or serve immediately.

Nutrition

Serving: 1cupCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Best served fresh.

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