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–+ servings
Spicy Cucumber Salad

Effortless Spicy Cucumber Salad for a Zesty Crunchy Side

This Spicy Cucumber Salad is a quick, healthy, and spicy twist, perfect for any meal.
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Prep Time 5 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 mini Cucumbers Or Persian cucumbers
  • 2 stalks Green Onion Use both white and green parts
  • 2 tablespoons Sesame Seeds Optional garnish
For the Dressing
  • 1.5 tablespoons Low-Sodium Soy Sauce Use tamari for gluten-free
  • 1.5 tablespoons Rice Vinegar White wine vinegar can substitute
  • 1 teaspoon Sesame Oil Omit if allergic
  • 1 tablespoon Honey Substitute with maple syrup for vegan
  • 2 cloves Garlic Minced
  • 1 teaspoon Crushed Red Pepper Flakes Adjust for spice preference

Equipment

  • mixing bowl
  • whisk
  • knife
  • chopsticks

Method
 

Preparation Steps
  1. Wash and dry cucumbers. Cut off the ends, then slice each cucumber at a 45° angle to create spirals. Cut those sections at a 90° angle and halve for serving.
  2. In a bowl, mix soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red pepper flakes. Whisk to blend.
  3. Pour the dressing over cucumbers in a mixing bowl. Toss gently, coating them without breaking.
  4. Top with sliced green onions and sesame seeds. Serve immediately.
  5. For enhanced flavor, let the salad marinate for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 45mgIron: 1mg

Notes

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

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