Spicy Cucumber Salad
This asian-inspired Spicy Cucumber Salad features simple ingredients and is ready in less than 15 minutes!
Ingredients
- 2 english cucumbers sliced
- 1 ½ teaspoons salt *optional
Dressing:
- 3 tablespoons soy sauce gluten-free or tamari if needed
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2-3 teaspoons chili garlic sauce
- 1 garlic clove grated
- Pepper to taste (just a few cracks)
Topping:
- 1-2 teaspoons sesame seeds optional
Instructions
- Slice the cucumbers into thin slices, and place them in a large bowl. Sprinkle with 1 ½ teaspoons of salt and stir to combine. Set aside for 5-10 minutes.
- Drain off the excess water, and rinse the cucumber slices under cold running water.
- Spread the cucumbers out on several layers of paper towels (or a clean kitchen towel) and cover the tops with more paper towel (or another kitchen towel). Press gently to absorb excess water.
- Place the cucumbers in a large bowl.
- Prepare the dressing. Add the soy sauce, toasted sesame oil, honey, chili garlic sauce, garlic, and pepper to a small glass bowl or measuring cup. Whisk until the honey dissolves and it’s well combined.
- Pour the dressing over the cucumbers, and stir gently to coat them evenly.
- Sprinkle with sesame seeds (if using), and stir gently once again.
- Serve immediately for the best results.
Notes
Yield: 4-6 servings
*Without salting and draining: If you’re making this salad to eat right away and don’t mind a lot of liquid in the bowl, you can omit the salting and draining of the cucumbers. I have tried it this way, and it’s still yummy - but much better with the added step if you have time. If you plan on having leftovers, I recommend that you salt and drain the cucumbers, as the extra water will make your salad extra soggy.
Storage: This salad is best when prepared and eaten within about 1-2 hours. The longer you wait, the more liquid draws from the cucumbers, and it can become soggy. Leftovers are still good for 1-2 days, but will have a softer texture.
Refrigerate leftovers in an airtight storage container for 1-2 days.
Half batch: This makes enough for 4-6 servings. If you’re serving just 1-3 people, cut the recipe in half and just use one cucumber.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1752mg | Potassium: 257mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg