Looking for a refreshing yet spicy dish that packs a punch? This Spicy Cucumber Salad combines crunchy cucumbers with a flavorful chili oil kick and the richness of garlic, soy sauce, and black vinegar. Whether you are an Asian cuisine enthusiast or just looking for a quick and satisfying side dish, this recipe is a must-try! Read on to explore how this easy-to-make salad brings bold flavors to your table.
Introduction to Spicy Cucumber Salad
Spicy Cucumber Salad, rooted in Chinese cuisine, is known for its balance of cooling cucumbers and spicy chili oil. This salad is often served as an appetizer or side dish at restaurants, but now, with this simple recipe, you can recreate it in your kitchen in just a few minutes. The combination of soy sauce, black vinegar, and sesame oil gives the dish a unique tangy, umami flavor, while the cucumbers keep it light and refreshing.
Feel free to pair this with your favorite Asian dishes like Cheesy Zucchini Breadsticks or as a side for any main course.
Ingredients for Spicy Cucumber Salad
Here’s what you’ll need for this zesty salad:
- 280g Japanese cucumbers (about 2 cucumbers)
- 3/4 tsp salt
For the Dressing/Sauce:
- 1 tsp sugar
- 3 cloves garlic, minced
- 1/2 to 1 tbsp light soy sauce (regular soy sauce works, too)
- 2 tsp sesame oil
- 1 tsp sesame seeds
- 1/2-1 tbsp black vinegar (Chinkiang vinegar preferred)
- 2 tsp chili garlic sauce or chili oil (adjust to your spice tolerance)
Optional Substitutions:
- You can substitute rice vinegar for black vinegar if unavailable.
- For a gluten-free option, use tamari instead of soy sauce.
- Swap sesame oil for olive oil if you’re allergic to sesame.
How to Make Spicy Cucumber Salad – Step by Step
Step1: Prepare the Cucumbers
- Cut the ends off the cucumbers and place them on a chopping board.
- Smash the cucumbers with a rolling pin or the flat side of a cleaver to split them. Then, slice them into 1-inch pieces.
- Place the cucumber slices in a strainer with a bowl underneath. Sprinkle with salt and mix well. Let them sit for at least 15 minutes to drain excess water.
Step2: Make the Sauce/Dressing
- In a bowl, mix the garlic, sugar, soy sauce, sesame oil, sesame seeds, vinegar, and chili garlic sauce.
- Taste and adjust seasoning based on preference.
Step3: Mix and Marinate
- After 15 minutes, discard the cucumber’s excess water. Add the cucumbers to the sauce and mix until well coated.
- Let the salad chill in the refrigerator for at least 30 minutes for the flavors to meld together.
For the best results, serve chilled as a side dish to meals like Smoky BBQ Chicken Jalapeño Pizza or enjoy it as a snack on its own.
Helpful Tips for Spicy Cucumber Salad
- Chill the salad: This dish tastes better when served cold, so refrigerate it before serving.
- Adjust the heat: If you prefer a milder taste, reduce the amount of chili oil or skip the chili garlic sauce entirely.
- Customize the flavors: Add a dash of lime juice or honey to create your own unique version of this salad.
Cooking Tips for the Best Spicy Cucumber Salad
- Use Japanese cucumbers: They have a crisp texture and fewer seeds, making them ideal for this salad. You can also use Persian cucumbers if Japanese cucumbers are unavailable.
- Smashing the cucumbers: This technique helps them absorb more flavors, enhancing the dish’s overall taste.
- Let it sit: While it can be enjoyed immediately, allowing the cucumbers to sit for a while helps intensify the flavors.
Serving Suggestions for Spicy Cucumber Salad
This salad pairs beautifully with many main courses, including grilled meats, noodles, or rice dishes. It’s a fantastic companion to Asian-inspired Scallion Chicken Stir Fry and goes great with a cold glass of iced green tea for a refreshing meal.
Nutritional Information (per serving)
Calories: 79 kcal
Carbs: 6g
Fat: 4g
Protein: 2g
Fiber: 1g
Storage and Leftovers for Spicy Cucumber Salad
- Storing: Keep the salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier.
- Reheating: No need to reheat! This salad is best served cold, straight from the fridge.
Frequently Asked Questions (FAQs) for Spicy Cucumber Salad
1. Can I use English cucumbers instead of Japanese cucumbers?
Yes, but they tend to be more watery. You may want to remove some seeds to avoid excess liquid.
2. Is this salad vegan-friendly?
Absolutely! This recipe is 100% vegan and can be adjusted further for different dietary needs.
3. Can I prepare this dish ahead of time?
Yes, the salad can be made a day ahead and stored in the fridge, making it perfect for meal prep.
4. How spicy is this salad?
The spice level is customizable. If you prefer mild heat, reduce the amount of chili garlic sauce or chili oil.
Related Recipes for Spicy Food Lovers
- Grinder Salad Guide: This bold and flavorful salad is perfect for those who love hearty dishes with a spicy kick.
- Hawaiian Pineapple Carrot Muffins: Try these muffins for a sweet and tangy snack after a spicy meal.
Conclusion
In just 15 minutes, you can prepare this delicious and refreshing Spicy Cucumber Salad. Whether as a side dish or a snack, it’s the perfect balance of cool cucumbers and bold, spicy flavors. Give it a try and let us know how you liked it! Feel free to share your variations in the comments or tag us on social media.
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Spicy Cucumber Salad Recipe – Easy, Flavorful, & Refreshing
Description
Looking for a refreshing yet spicy dish that packs a punch? This Spicy Cucumber Salad combines crunchy cucumbers with a flavorful chili oil kick and the richness of garlic, soy sauce, and black vinegar. Whether you are an Asian cuisine enthusiast or just looking for a quick and satisfying side dish, this recipe is a must-try! Read on to explore how this easy-to-make salad brings bold flavors to your table.
Ingredients
- 280g Japanese cucumbers (about 2 cucumbers)
- 3/4 tsp salt
For the Dressing/Sauce:
- 1 tsp sugar
- 3 cloves garlic, minced
- 1/2 to 1 tbsp light soy sauce (regular soy sauce works, too)
- 2 tsp sesame oil
- 1 tsp sesame seeds
- 1/2–1 tbsp black vinegar (Chinkiang vinegar preferred)
- 2 tsp chili garlic sauce or chili oil (adjust to your spice tolerance)
Optional Substitutions:
- You can substitute rice vinegar for black vinegar if unavailable.
- For a gluten-free option, use tamari instead of soy sauce.
- Swap sesame oil for olive oil if you’re allergic to sesame.
Instructions
Step 1: Prepare the Cucumbers
- Cut the ends off the cucumbers and place them on a chopping board.
- Smash the cucumbers with a rolling pin or the flat side of a cleaver to split them. Then, slice them into 1-inch pieces.
- Place the cucumber slices in a strainer with a bowl underneath. Sprinkle with salt and mix well. Let them sit for at least 15 minutes to drain excess water.
Step 2: Make the Sauce/Dressing
- In a bowl, mix the garlic, sugar, soy sauce, sesame oil, sesame seeds, vinegar, and chili garlic sauce.
- Taste and adjust seasoning based on preference.
Step 3: Mix and Marinate
- After 15 minutes, discard the cucumber’s excess water. Add the cucumbers to the sauce and mix until well coated.
- Let the salad chill in the refrigerator for at least 30 minutes for the flavors to meld together.
For the best results, serve chilled as a side dish to meals like Smoky BBQ Chicken Jalapeño Pizza or enjoy it as a snack on its own.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill the salad: This dish tastes better when served cold, so refrigerate it before serving.
- Adjust the heat: If you prefer a milder taste, reduce the amount of chili oil or skip the chili garlic sauce entirely.
- Customize the flavors: Add a dash of lime juice or honey to create your own unique version of this salad.
