Spicy Cucumber Salad
A refreshing and zesty salad that combines crunchy cucumbers with a spicy sauce, perfect as an appetizer or a side dish.
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.
Notes
Adjust spiciness by altering the amount of chili garlic sauce or chili oil. Add shredded carrots or bell peppers for a fresh twist. Letting the salad sit allows flavors to blend.