Spicy Asian Cucumber Salad Recipe-Quick Refreshing
Craving something bright, zesty, and with a kick? This Spicy Asian Cucumber Salad is your answer! In just minutes, you can whip up a truly refreshing side dish that perfectly balances cool cucumber with a vibrant, fiery dressing, making it an ideal companion to any meal or a light snack on its own. It’s incredibly easy to make and bursting with flavor!
Ingredients
- 1 lb English or Persian cucumbers
- 2 cloves garlic, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp granulated sugar (or sweetener of choice)
- 1/2 – 1 tsp chili garlic sauce or red pepper flakes (adjust to taste)
- 1 tbsp toasted sesame seeds, for garnish (optional)
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Wash the cucumbers thoroughly. For a traditional ‘smashed’ cucumber salad, place cucumbers on a cutting board and firmly smash them with the flat side of a chef’s knife or a rolling pin until they crack open. Alternatively, slice them into thin rounds or half-moons.
- If smashing, roughly chop the smashed cucumbers into bite-sized pieces. If slicing, you can leave them as rounds or half-moons. For extra crunch and to remove excess water, you can lightly salt the cucumbers and let them sit for 10-15 minutes, then drain and pat dry.
- In a medium bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and chili garlic sauce (or red pepper flakes) until the sugar is dissolved and all ingredients are well combined.
- Add the prepared cucumbers to the dressing bowl. Toss gently to ensure all cucumber pieces are evenly coated with the dressing.
- For best flavor, cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld and the cucumbers to chill.
- Before serving, give the salad another quick toss. Garnish with toasted sesame seeds and fresh cilantro, if desired. Serve chilled and enjoy this quick, refreshing, and spicy treat!
