Savory Asian Cucumber Salad with a Spicy Twist

Try this Asian Cucumber Salad with a Spicy Twist for a refreshing dish that's gluten-free and bursting with flavor.

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Prep Time 15

Marination Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

3 medium English Cucumbers Use English cucumbers for the best texture and crunch.
1 tablespoon Granulated White Sugar Balances savory flavors; honey or agave can also sweeten naturally.
1 tablespoon Sesame Seeds Optional but enhances dish's authenticity.
2 cloves Garlic (crushed) Fresh garlic works best but garlic powder can substitute if needed.
2 tablespoons Green Onion (chopped) Adds freshness; chives can be used for a milder taste.

For the Dressing

3 tablespoons Soy Sauce Substitute with coconut aminos for a gluten-free option.
2 tablespoons Rice Vinegar Apple cider vinegar is a good alternative.
1 tablespoon Chinese Chili Oil Adjust to taste or use Sriracha if preferred.
1 tablespoon Sesame Oil Essential for an authentic flavor.
1 teaspoon Salt Use sea or kosher salt to avoid bitterness.

Equipment

Mixing Bowl
Sharp Knife
cutting board
Chopsticks

Method

Step-by-Step Instructions

Begin by gathering all the ingredients for the Asian Cucumber Salad.
In a medium mixing bowl, combine the granulated white sugar, sesame seeds, crushed garlic, and chopped green onions. Stir in the soy sauce (or coconut aminos), rice vinegar, Chinese chili oil, and sesame oil. Mix until the sugar is dissolved.
Prepare the cucumbers by cutting off both ends. Use chopsticks to create diagonal cuts down their length for an accordion effect.
After making the accordion cuts, rotate the cucumbers and make straight cuts across the width to keep the pieces attached.
Transfer the cucumber spirals to a bowl, sprinkle with salt, and massage gently. Let them sit for 8-10 minutes, then rinse under cold water.
Drain the cucumbers, pat them dry, and pour the dressing over them. Toss gently to coat, and let marinate in the fridge for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Enjoy within four days; avoid freezing to maintain the cucumbers' crunchiness.

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