why make this recipe
Spicy Cucumber Salad is a refreshing and zesty dish that adds a burst of flavor to any meal. It combines the crunchiness of cucumbers with a delectable spicy sauce. This salad is not only easy to make but also healthy, making it a fantastic choice for a light appetizer or a side dish. The blend of spices and condiments brings a delightful kick that can wake up your taste buds.
how to make Spicy Cucumber Salad
Ingredients:
- 280 g Japanese cucumbers (I used 2)
- 3/4 tsp salt
- 1 tsp sugar
- 3 cloves garlic (minced)
- 1/2 to 1 tbsp light soy sauce (regular soy sauce is okay too)
- 2 tsp sesame oil
- 1 tsp sesame seeds
- 1/2-1 tbsp black vinegar or Chinkiang vinegar (see notes)
- 2 tsp chili garlic sauce or chili oil (adjust to your desired spice)
Directions:
- Cut the ends off of each cucumber. Place both cucumbers on a chopping board, then smack them a few times with a rolling pin or the flat blade of a cleaver to split them. If you want to avoid cucumber seeds flying all over your kitchen counter, you can cover the cucumber with some plastic or cling wrap.
- Afterwards, slice each cucumber into 1-inch thick slices.
- Place the cucumber in a strainer with a bowl underneath. Sprinkle the cucumbers with salt and mix well. Set the cucumber aside for at least 15 minutes to release the excess liquid. You can opt to rinse the cucumbers under running water two or three times to wash off the salt or set them aside and add them directly to the sauce if you want saltier cucumbers.
- Discard the liquid from the cucumber.
how to serve Spicy Cucumber Salad
Serve this Spicy Cucumber Salad chilled. It makes a great addition to rice dishes, grilled meats, or as a refreshing snack. You can garnish it with extra sesame seeds or a sprinkle of chopped scallions for added flavor and color.
how to store Spicy Cucumber Salad
You can store any leftover Spicy Cucumber Salad in an airtight container in the refrigerator. It’s best enjoyed within a couple of days while the cucumbers are still crunchy.
tips to make Spicy Cucumber Salad
- Adjust the spiciness of the salad by altering the amount of chili garlic sauce or chili oil you use.
- For a fresh twist, add other vegetables like shredded carrots or bell peppers.
- If you love extra flavor, let the salad sit for a little longer, allowing the flavors to blend before serving.
variation
You can try adding sliced radishes or even some fresh herbs like cilantro for a different taste. For a vegan option, simply skip any non-vegan sauces.
FAQs
1. Can I use regular cucumbers instead of Japanese cucumbers?
Yes, you can use regular cucumbers, but you may need to remove the seeds and peel them if they are too thick.
2. Is this salad suitable for meal prep?
Yes, this salad can be prepared in advance. Just keep it stored in the refrigerator until you’re ready to serve.
3. Can I omit the sugar?
You can omit the sugar if you prefer a saltier dish, but adding some sweetness helps balance the flavors.
Spicy Cucumber Salad
Ingredients
Main ingredients
- 280 g Japanese cucumbers (I used 2)
- 3/4 tsp salt
- 1 tsp sugar
- 3 cloves garlic (minced)
- 1/2-1 tbsp light soy sauce (regular soy sauce is okay too)
- 2 tsp sesame oil
- 1 tsp sesame seeds
- 1/2-1 tbsp black vinegar or Chinkiang vinegar (see notes)
- 2 tsp chili garlic sauce or chili oil (adjust to your desired spice)
Instructions
Preparation
- Cut the ends off of each cucumber. Smack them a few times with a rolling pin or the flat blade of a cleaver to split them.
- Slice each cucumber into 1-inch thick slices.
- Place the cucumber in a strainer with a bowl underneath. Sprinkle with salt and mix well. Set aside for at least 15 minutes to release the excess liquid.
- Discard the liquid from the cucumber.
Serving
- Serve chilled. Garnish with extra sesame seeds or a sprinkle of chopped scallions.