Spicy Cucumber Salad Delight
A crisp, tangy, and spicy cucumber salad tossed with rice vinegar, sesame oil, and red pepper flakes—ready in minutes and perfect as a refreshing side.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup cucumber Persian or English, thinly sliced
- 0.25 cup rice vinegar
- 1 tbsp soy sauce low-sodium
- 1 tbsp sesame oil toasted
- 2 tsp granulated sugar
- 1 tsp garlic minced
- 0.5 tsp red pepper flakes
- 0.5 tsp kosher salt
- 0.5 cup scallions thinly sliced
- 1 tbsp sesame seeds toasted
- 0.25 cup cilantro chopped, optional
- 1 tsp chili oil optional, for extra heat
Instructions
Preparation Steps
- Add the sliced cucumbers to a large bowl, sprinkle with the kosher salt, toss, and let sit for 10 minutes to draw out excess moisture. Drain any liquid and gently pat the cucumbers dry with paper towels.
- In a small bowl, whisk together rice vinegar, soy sauce, granulated sugar, sesame oil, minced garlic, and red pepper flakes until the sugar dissolves.
- Add the scallions to the cucumbers and pour the dressing over the top. Toss until everything is evenly coated.
- Let the salad rest for 5 minutes to allow flavors to meld. Taste and adjust seasoning or heat to preference.
- Top with sesame seeds and cilantro. If you like extra heat, drizzle with chili oil.
- Serve immediately or chill for up to 30 minutes for a crisper, cooler salad.
Notes
For best crunch, salt and drain the cucumbers as directed. This salad keeps well for up to 2 days in the refrigerator; toss before serving. Adjust red pepper flakes and chili oil to your heat preference.