Asian-Style Spicy Cucumber Salad (Recipe for Printing)
Crunchy cucumbers in a tangy garlic-soy dressing with sesame and chili - ready in just 5 minutes for a light, flavorful side.
# What You’ll Need:
→ The Salad
01 -
8 mini or Persian cucumbers
02 -
1 green onion, ends trimmed and finely sliced
03 -
Sesame seeds
→ The Dressing
04 -
1 ½ tablespoon low-sodium soy sauce, tamari or coconut aminos (if gluten free)
05 -
1 ½ tablespoon rice vinegar or white wine vinegar
06 -
1 teaspoon sesame oil
07 -
1 tablespoon honey or maple syrup
08 -
2 large garlic cloves, minced
09 -
1 teaspoon crushed or full red chili flakes
# Steps to Prepare:
01 -
Wash, dry, and cut the ends off the cucumbers. Place each cucumber between two chopsticks. Cut the cucumber at a 45° angle, making thin diagonal slices on the top (the chopstick will prevent you from cutting all the way through). Flip the cucumber over and make 90° angle cuts. Cut the spiraled cucumbers in half, then add them to a large mixing bowl. Alternatively, thinly slice the cucumbers on a mandolin.
02 -
In a small bowl, whisk together all dressing ingredients. Taste and adjust the seasonings to your preference.
03 -
Pour dressing over cucumbers and mix gently to prevent breaking. Garnish with green onion and sesame seeds.
# Helpful Advice:
01 -
For best results, use mini or Persian cucumbers for accordion-style cutting; English cucumber can be used but simply cut into bite-sized pieces.
02 -
Add 1/2 cup of chopped almonds, cashews, or peanuts for extra crunch.
03 -
Serve on a bed of chopped romaine, spinach, Boston lettuce, or iceberg for added volume.
04 -
Pairs well with grilled chicken, air fryer chicken dishes, Asian-style meatballs, salmon, or tilapia.
05 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.