Spicy Cucumber Salad
This Spicy Cucumber Salad is a quick, no-cook dish bursting with bold flavor. Fresh, crunchy cucumbers meet a tangy, garlicky, chili-infused dressing perfect for clean eating or a light, spicy side.
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Calories: 144kcal
Servings: 3
Equipment
- Sharp Knife
- Small whisk or spoon (for mixing dressing)
- Serving plate or bowl
Ingredients
- 6 Mini cucumbers or Persian cucumbers
- 2 teaspoon Salt to drain water
Dressing:
- 1 tablespoon Regular soy sauce
- 2 cloves Garlic minced
- 1 tablespoon Rice vinegar or white vinegar
- 1 tablespoon Chinese chili oil
- 1 tablespoon white granulated sugar
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds
- 2 tablespoon green onion finely sliced
Instructions
- Wash and slice the mini cucumbers into bite-sized rounds or diagonals.
- Sprinkle them with salt and let sit for 5 minutes to draw out excess moisture.
- Meanwhile, in a small bowl, mix soy sauce, rice vinegar, chili oil, minced garlic, sugar, and sesame oil.
- Pat dry the cucumbers gently and discard any water released.
- Toss cucumbers with the prepared dressing until evenly coated.
- Garnish with sesame seeds and finely chopped green onions.
- Chill for 10 minutes if desired, for better flavor absorption.
- Serve immediately as a refreshing, spicy side.
Nutrition
Calories: 144kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2834mg | Potassium: 306mg | Fiber: 2g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg