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–+ servings
Spicy Asian Cucumber Salad

Spicy Asian Cucumber Salad: Refreshing Crunch for Summer Fun

This Spicy Asian Cucumber Salad offers a refreshing crunch perfect for summer gatherings.
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Prep Time 15 minutes
Salting Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Mini or Persian Cucumbers English cucumbers can substitute
  • 2 medium Green Onions Finely sliced
  • 1 tablespoon Sesame Seeds For topping
For the Dressing
  • 1/4 cup Low-Sodium Soy Sauce Tamari or coconut aminos for gluten-free
  • 2 tablespoons Rice Vinegar White wine vinegar as substitute
  • 1 tablespoon Sesame Oil Essential for flavor
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for vegan
  • 2 cloves Garlic Minced
  • 1/2 teaspoon Crushed Red Chili Flakes Adjust for heat preference

Equipment

  • mixing bowl
  • Whisk
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Wash cucumbers under cold water, pat dry, and cut into thin slices or accordion cuts.
  2. Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for about 10 minutes.
  3. In another bowl, whisk together soy sauce, rice vinegar, sesame oil, sweetener, minced garlic, and chili flakes.
  4. Pour dressing over cucumbers, toss gently, and add green onions and sesame seeds.
  5. Serve immediately or store in an airtight container for up to 4 days.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 2gFat: 3gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Enjoy fresh for the best quality. The flavors meld beautifully when stored but are most vibrant when served immediately.

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