Spicy Cucumber Salad
This 10-ingredient crunchy cucumber salad requires just minutes of prep and is light, crunchy, refreshing, and packed with well-balanced spicy, tangy, salty, and sweet flavors!
Servings: 4
Calories: 50kcal
Equipment
Ingredients
- 6 mini cucumbers sliced or 3 large regular cucumbers
- ½ teaspoon of salt
- 1 garlic clove minced
- 1 teaspoon of fresh ginger minced
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- ½ teaspoon of sesame oil
- ½ tablespoon of agave or maple syrup
- ½ teaspoon of crushed red pepper flakes
- 1 teaspoon of sesame seeds garnish
- Green onions thinly sliced, garnish
- Crushed red pepper flakes garnish
Instructions
- Wash and slice the cucumbers. Put them in a large bowl and set aside.
- In a small bowl add the salt, garlic, ginger, soy sauce, rice vinegar, sesame oil, agave or maple syrup, and crushed red pepper flakes. Mix well and let it sit for 5 minutes for the flavors to combine.
- Add the dressing to the bowl with the cucumbers and mix well.
- Serve and top with green onions, sesame seeds, and crushed red peppers.
Video
Notes
- Don’t slice the cucumber too thin: Otherwise, it will become soggy/limp faster.
- Prepare the dressing first: This allows all the flavors to meld. We recommend preparing it 1-2 hours ahead if you have time.
- To speed up prep: A mandoline, food chopper, or food processor slicing/shredding disks will speed up the cucumber slicing and help to make perfectly even slices every single time.
- Tweak the dressing: Allow it to sit first for the flavors to meld, then either taste and adjust any ingredients immediately OR assemble this simple cucumber salad first, then taste and adjust before serving.
Nutrition
Calories: 50kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 552mg | Potassium: 349mg | Fiber: 2g | Sugar: 5g | Vitamin A: 267IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
