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.
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.
Notes
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.
