Description
This Spicy Cucumber Salad is a refreshing and vibrant side dish featuring crisp mini or Persian cucumbers with a zesty, sweet, and spicy dressing made from soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes. Perfectly garnished with green onions and sesame seeds, this salad offers a delightful mix of flavors and textures that complement a variety of main dishes.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds, for garnish
The Dressing:
- 1 ½ tablespoons low-sodium soy sauce, tamari, or coconut aminos (for gluten free)
- 1 ½ tablespoons rice vinegar or white wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 large garlic cloves, minced
- 1 teaspoon crushed or full red chili flakes
Instructions
- Prepare the Accordion Cucumbers: Wash and dry the cucumbers, then cut off the ends. Place one cucumber between two chopsticks and make thin diagonal cuts at a 45° angle on the top without cutting all the way through, using the chopsticks as a guide. Flip the cucumber and make cuts at a 90° angle. Avoid cutting straight across or at 45° again to achieve the spiral effect. Cut the spiraled cucumbers in half and transfer them to a large mixing bowl. Alternatively, you can thinly slice the cucumbers using a mandoline.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined. Taste and adjust seasoning to preference.
- Assemble the Salad: Pour the dressing over the prepared cucumbers and gently mix to coat without breaking the cucumbers. Garnish with finely sliced green onion and a sprinkle of sesame seeds. Serve immediately and enjoy!
Notes
- English Cucumber Alternative: For accordion cucumbers, mini or Persian cucumbers are best, but you can use English cucumbers sliced or chopped into bite-sized pieces instead.
- Add Nuts for Crunch: Incorporate ½ cup chopped almonds, cashews, or peanuts for extra texture.
- Add Lettuce: Serve the salad on a bed of chopped romaine, spinach, Boston lettuce, or iceberg to add volume.
- Serving Suggestions: Pairs well with grilled chicken, air fryer boneless chicken thighs, Asian chicken meatballs, air fryer teriyaki chicken, or seafood like furikake salmon bowls, air fryer tilapia, or air fryer teriyaki salmon bites.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 70
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg
