Spicy Cucumber Salad

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Spicy Cucumber Salad, fresh Cucumber, soy sauce,to create a perfect summer or fall salad.
This salad adding color and nutrition to your family lunch or dinner table so easy,and besr flavor-packed side dish or light main meal that comes together in just 10 minutes.

Spicy Cucumber Salad

You know what’s wild, Well, I used to think cucumbers were boring because they just felt like salad fillers,But then this spicy cucumber salad happened and everything changed.It all started on a brutally hot afternoon when I was sweating just from looking at the stove so cooking anything was a hard no.

I rummaged through the fridge then I spotted a couple cucumbers so I thought maybe we could make something work,A little chili oil here and a splash of vinegar there and boom Yummy and happened.

Spicy Cucumber Salad

The whole bowl before dinner even started and oops it was that good
Have you tried spicing up your cucumbers before!

If not then you’re definitely in for a treat because it’s fresh and it’s fiery and it’s stupid easy to throw together.
So grab your cucumbers and let’s make something that’ll seriously wake up your taste buds.

Ingredients :

  • 2 large cucumbers
  • 2 tablespoons rice vinegar or white vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1–2 teaspoons red chili flakes adjust to your spice level
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds
  • Optional: 1 chopped green onion
  • Pinch of salt
Spicy Cucumber Salad

How to Make Spicy Cucumber Salad

Step 1

The first thing you need to do is wash the cucumbers and slice them into thin circles or half-moons, depending on your preference. If the cucumbers have thick skin, you can peel them first.

Step 2

Then place the cucumbers in a bowl. Add a pinch of salt and let them sit for 5-10 minutes. This helps remove excess water so the salad doesn’t become watery.

Step 3

Now, mix the dressing. In a small bowl, stir together the vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili flakes until well blended. Drain and dry the cucumbers. After salting, gently squeeze the cucumbers or pat them with a paper towel to remove excess liquid.

Spicy Cucumber Salad

Step 4

Now, mix and pour the dressing over the cucumbers, tossing well until all pieces are evenly coated. Add the toppings. Sprinkle with sesame seeds and green onions, if using. Finally, chill and serve. Let them refrigerate for at least 10 minutes before serving to allow the flavors to absorb.

Kitchen Equipment Needed :

To make these yummy Spicy Cucumber Salad you’ll only need a few basic kitchen tools

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Measuring spoons
  • Spoon for mixing
  • Vegetable peeler optional, for peeling cucumbers

Tips for Making the Best Spicy Cucumber Salad

Use seedless cucumbers like English or Persian for better crunch.

Slice thinly so the dressing can soak in nicely.

Adjust spice level by adding or reducing chili flakes.

Spicy Cucumber Salad

What to Eat with Spicy Cucumber Salad ??

Honestly, I love eating this salad with grilled meat, chicken, and Shrimp. I also like it with fruit juice or a cold drink. After finishing these meals, I like to finish them with some dessert, such as cake or muffins

Looking for more simple salad recipes to try ? Here are a few of our favorites:

FAQ’S

How spicy is this salad ?

The spice level is totally up to you. You can use more or less chili flakes to adjust the heat.

Can I use regular cucumbers instead of English or Persian ?

Yes, but regular cucumbers have more seeds and thicker skin. Peel and deseed them for better texture.

What if I don’t have sesame oil ?

You can use olive oil or skip it altogether, though sesame oil adds a unique, nutty flavor.

Can I use garlic powder instead of fresh garlic ?

Yes, though fresh garlic adds a stronger flavor. Use about 1/4 teaspoon of garlic powder as a substitute.

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Spicy Cucumber Salad

Spicy Cucumber Salad

Recipe by LorieCourse: Side Dish, AppetizersCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

00

minutes
Calories

60

kcal
Total time

10

minutes

A quick and refreshing cucumber salad with a spicy kick, flavored with garlic, vinegar, and chili flakes. It’s crunchy, tangy, and perfect as a side dish or snack.

Ingredients

  • 2 large cucumbers

  • 2 tablespoons rice vinegar or white vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sugar

  • 1–2 teaspoons red chili flakes adjust to your spice level

  • 1 clove garlic, minced

  • 1 tablespoon toasted sesame seeds

  • Optional: 1 chopped green onion

  • Pinch of salt

Directions

  • The first thing you need to do is wash the cucumbers and slice them into thin circles or half-moons, depending on your preference. If the cucumbers have thick skin, you can peel them first.
  • Then place the cucumbers in a bowl. Add a pinch of salt and let them sit for 5-10 minutes. This helps remove excess water so the salad doesn't become watery.
  • Now, mix the dressing. In a small bowl, stir together the vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili flakes until well blended. Drain and dry the cucumbers. After salting, gently squeeze the cucumbers or pat them with a paper towel to remove excess liquid.
  • Now, mix and pour the dressing over the cucumbers, tossing well until all pieces are evenly coated. Add the toppings. Sprinkle with sesame seeds and green onions, if using. Finally, chill and serve. Let them refrigerate for at least 10 minutes before serving to allow the flavors to absorb.

Notes

  • Slice cucumbers thinly and evenly to help them soak up the dressing faster and more evenly.
  • Chill the salad before serving for at least 10–30 minutes it helps the flavors blend and enhances the crispness.
  • Add chopped fresh herbs like cilantro, mint, or Thai basil for extra freshness and color.
  • Top with crushed peanuts or crispy onions for an extra crunch.
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Lorie

Lorie

Hi there! I’m Lorie the voice, cook, and heart behind Thebrunchingmama.com A former teacher turned full-time blogger and proud mama, I’m embracing this delicious new chapter one recipe at a time!

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