Spicy Cucumber Salad

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Chopsticks holding cucumber slices with sesame seeds and green onions over a bowl of cucumber salad.

Spicy cucumber salad comes together in under 10 minutes with crisp cucumbers and bold chili crisp.

Course Appetizer, Salad, Side Dish

Cuisine Asian

Keyword Spicy Cucumber Salad

Prep Time 10

Total Time 10

Servings servings

Calories 47kcal

Author Ksenia Prints

Equipment

Cutting Board
Sharp Knife
Mixing Bowl large and small
whisk or fork
Colander
Measuring spoons
Serving bowl

Ingredients

Salad

3 regular cucumbers
2 teaspoons kosher salt

Dressing

1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon brown sugar
½ teaspoon garlic powder
2 teaspoons chili crisp oil
1 teaspoon sesame oil toasted

For Serving

1 bunch green onions thinly sliced
2 teaspoons white sesame seeds

Instructions

Prepare the cucumbers

Slice the cucumbers into ¼-inch rounds and place them in a large bowl.

Salt the cucumbers

Sprinkle with kosher salt and toss until evenly coated. Let them rest for 5 minutes so they release excess moisture while staying crunchy.

Mix the dressing

In a small bowl, whisk together the rice vinegar, soy sauce, brown sugar, garlic powder, chili crisp oil, and toasted sesame oil until the sugar has fully dissolved.

Rinse and dry

Rinse the cucumbers under cold water, drain well, and pat dry with a clean kitchen towel or paper towels to remove excess moisture.

Dress the salad

Pour the dressing over the cucumbers and toss until every slice is lightly coated.

Finish and serve

Transfer to a serving bowl, sprinkle with sliced green onions and sesame seeds, and serve immediately or within a few hours while the cucumbers are still crisp.

Nutrition