Description
This Spicy Cucumber Salad is a refreshing and flavorful dish featuring crisp mini or Persian cucumbers tossed in a tangy and spicy dressing made with soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes. Perfect as a light side dish or accompaniment to grilled meats and seafood, it offers a delightful mix of crunchy textures and bold flavors.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- 1 teaspoon sesame seeds
The Dressing:
- 1 ½ tablespoon low-sodium soy sauce, tamari or coconut aminos (if gluten free)
- 1 ½ tablespoon 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, dry, and cut the ends off the cucumbers. Place a cucumber between two chopsticks, then cut thin diagonal slices at a 45° angle on the top without cutting all the way through. Flip the cucumber over and make 90° angle cuts to create a spiral effect. Cut the spiraled cucumbers in half and add them to a large mixing bowl. Alternatively, thinly slice the cucumbers on a mandolin if preferred.
- Make the Dressing: In a small bowl, whisk together low-sodium soy sauce (or tamari/coconut aminos), rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and red chili flakes. Taste and adjust seasonings to your preference.
- Assemble the Salad: Pour the dressing over the cucumbers and gently toss to coat, making sure not to break the cucumbers. Garnish with sliced green onion and sesame seeds. Serve immediately and enjoy!
Notes
- If you want to make accordion cucumbers, use mini or Persian cucumbers, but you can substitute with an English cucumber sliced into bite-sized pieces if needed.
- For extra crunch and texture, add ½ cup of chopped almonds, cashews, or peanuts.
- Serve the salad on a bed of chopped romaine, spinach, Boston lettuce, or iceberg to add volume.
- This spicy cucumber salad pairs well with grilled chicken, air fryer boneless chicken thighs, Asian chicken meatballs, furikake salmon bowls, and other grilled or air-fried seafood dishes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg
