Spicy Asian Cucumber Salad – Quick & Refreshing Recipe

Craving something vibrant, crunchy, and packed with flavor? This Spicy Asian Cucumber Salad is your new go-to side dish! It’s incredibly quick to prepare, offering a refreshing burst of spice and tang that complements almost any meal.

Ingredients

• 2 large English cucumbers or 4 Persian cucumbers
• 1 tsp salt (for purging cucumbers)
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1-2 tsp chili garlic sauce (adjust to your spice preference)
• 1/2 tsp sugar
• 1/4 tsp fresh ginger, grated (optional)
• 1 tbsp chopped fresh cilantro, for garnish (optional)
• 1 tsp toasted sesame seeds, for garnish (optional)

Instructions

1. Wash and pat dry the cucumbers. You can peel them partially or leave the skin on for extra crunch and nutrients.
2. Slice the cucumbers into thin rounds, half-moons, or smash them lightly and then chop into bite-sized pieces for a more rustic texture that absorbs dressing better.
3. Place the sliced cucumbers in a colander and sprinkle with 1 tsp salt. Let them sit for 15-20 minutes to draw out excess water, which helps keep the salad crunchy and prevents it from becoming watery.
4. While the cucumbers are purging, prepare the dressing. In a small bowl, combine the minced garlic, rice vinegar, soy sauce, sesame oil, chili garlic sauce, sugar, and grated ginger (if using). Whisk well until the sugar is dissolved.
5. After 15-20 minutes, gently squeeze the cucumbers to remove as much liquid as possible. You can blot them dry with a paper towel for extra crispness.
6. Transfer the drained cucumbers to a serving bowl.
7. Pour the prepared dressing over the cucumbers and toss gently to ensure all pieces are well coated.
8. For best flavor, let the salad chill in the refrigerator for at least 15-20 minutes before serving, allowing the flavors to meld. Toss again before serving.
9. Garnish with fresh cilantro and toasted sesame seeds, if desired, and serve immediately.
10. This salad is best enjoyed fresh on the day it’s made.