Spicy Cucumber Salad
A refreshing and vibrant salad combining crunchy cucumbers with savory and spicy flavors, perfect for any occasion.
Ingredients
Salad Ingredients
- 8 pieces Mini or Persian Cucumbers Fresh and crunchy are key!
- 1 piece Green Onion Ends trimmed and finely sliced for garnish.
- 1.5 tablespoons Low-sodium Soy Sauce Tamari or coconut aminos for gluten-free.
- 1.5 tablespoons Rice Vinegar or White Wine Vinegar For a tangy kick.
- 1 teaspoon Sesame Oil Adds depth and richness.
- 1 tablespoon Honey or Maple Syrup To balance the spice.
- 2 large cloves Garlic Minced for flavor.
- 1 teaspoon Crushed or Full Red Chili Flakes Adjust the spice level to taste.
Garnishes
- a handful Sesame Seeds For nutty flavor and crunch.
Instructions
Preparation
- Clear your countertop and gather all your ingredients.
- Wash and dry the mini or Persian cucumbers and trim off the ends.
- Cut cucumbers in accordion style to create thin diagonal slices at a 45° angle, then make 90° cuts for spirals.
- Slice the green onion finely.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes.
- In a large bowl, add the sliced cucumbers and pour the dressing over them, tossing gently.
- Garnish with sliced green onion and sesame seeds.
Serving
- Serve immediately for the best crunch, or let it sit for a few minutes to meld flavors.
Notes
For best storage, keep in an airtight container in the refrigerator for up to 2 days. Avoid freezing cucumbers.