Spicy Cucumber Salad
A quick and refreshing spicy cucumber salad with rice vinegar, chili oil, sesame, and scallions. Crisp, tangy, and perfect as a side or light starter.
Ingredients
Main
- 2 large English cucumbers or 4 Persian cucumbers, thinly sliced
- 1 tsp kosher salt for draining
Dressing
- 3 tbsp rice vinegar
- 1 tbsp soy sauce or tamari
- 1 tbsp sugar or honey
- 1 tbsp sesame oil
- 2 tbsp neutral oil for chili oil
- 1 tsp red pepper flakes or 1 tablespoon gochugaru
- 1 clove garlic minced (optional)
- Juice of half a lime optional
Finish & Garnish
- 1 small shallot thinly sliced
- 2 scallions thinly sliced
- 1 tbsp toasted sesame seeds
- Chopped cilantro or mint, optional
Instructions
- Thinly slice cucumbers and place in a colander. Sprinkle with 1 teaspoon kosher salt, toss, and let sit for 10 minutes. Pat dry to remove excess moisture.
- Warm 2 tablespoons neutral oil in a small pan, add red pepper flakes, stir for 20–30 seconds, then remove from heat and let cool slightly.
- Combine rice vinegar, soy sauce, sugar, sesame oil, garlic, lime juice (if using), and the prepared chili oil. Whisk until sugar dissolves.
- Combine drained cucumbers, shallot, and scallions in a bowl. Pour dressing over and toss to coat evenly.
- Garnish with toasted sesame seeds and chopped herbs. Serve immediately or chill for 15–30 minutes for deeper flavor.
Notes
- To keep cucumbers crisp for meal prep, store dressing separately and toss just before serving.
- Swap half the soy sauce for fish sauce for more umami, or add yogurt for a creamy version.
- Adjust heat with more or less chili oil depending on preference.
Nutrition
Calories: 85kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 420mgSugar: 3g
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