Irresistibly Fresh Spicy Cucumber Salad in Just 5 Minutes

This Spicy Cucumber Salad is a vibrant and refreshing dish that bursts with flavor and can be prepared in just 5 minutes.

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Course: Salads

Cuisine: Asian

Keyword: Gluten-Free Salad, Healthy Snack, Quick Salad, refreshing appetizer, Spicy Cucumber Salad, vegan salad

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 48kcal

Equipment

large bowl
Small Bowl
Whisk

Ingredients

For the Salad

4 cups Mini or Persian Cucumbers or English cucumbers
2 tablespoons Green Onion sliced, both white and green parts
1 tablespoon Sesame Seeds optional, for garnish

For the Dressing

3 tablespoons Low-Sodium Soy Sauce or Tamari/Coconut Aminos
2 tablespoons Rice Vinegar or White Wine Vinegar
1 tablespoon Sesame Oil or chili oil if allergic
1 tablespoon Honey or Maple Syrup for vegan option
2 cloves Garlic minced
1 teaspoon Crushed Red Pepper Flakes to taste

Instructions

Preparation

Wash the mini or Persian cucumbers thoroughly and cut off the ends. For a fun twist, create spiral cuts using chopsticks or slice them thinly if using English cucumbers. Place them in a large bowl to soak up all the delicious flavor.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and crushed red pepper flakes. Adjust the seasoning to your taste.
Pour the dressing over the cucumbers and gently mix it all together. Garnish with sliced green onions and sesame seeds. Serve immediately for the freshest taste!

Notes

Lightly salt the cucumbers before combining with the dressing to maintain crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition