why make this recipe

Spicy Asian Cucumber Salad is a perfect blend of flavors that can brighten up any meal. It is crunchy, refreshing, and has just the right amount of spice. This salad is not only easy to make but also a great way to enjoy cucumbers in a unique way. The combination of salty, sweet, and spicy creates a delightful experience for your taste buds. Plus, it’s a fantastic side dish that pairs well with many Asian meals.

how to make Spicy Asian Cucumber Salad

Ingredients:

• 6-8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tbsp gochugaru (Korean chili flakes)
• 1 tsp brown sugar
• 1 tsp sesame seeds

Directions:

1. Start by placing a chopstick on either side of the cucumber. Make 45-degree slices into it; the chopsticks will help you avoid slicing all the way through.
2. Next, rotate the cucumber and make straight 90-degree cuts through it. You should end up with a spiral shape!
3. Add all the spiral cucumbers to a bowl and sprinkle with salt. The salt helps draw out moisture from the cucumbers. Massage the salt into the slices and let them sit for 15-20 minutes.
4. Meanwhile, mince the garlic and thinly slice the green onion.
5. Rinse the salt off the cucumbers quickly and drain. It may sound counterintuitive, but rinsing them quickly prevents them from reabsorbing too much water. Pat the cucumbers dry with a paper towel.
6. Now, add the minced garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Massage everything well into the cucumbers.
7. Enjoy your salad right away while it’s still crunchy!

how to serve Spicy Asian Cucumber Salad

This salad can be served as a side dish alongside grilled meats, rice dishes, or as a light snack on its own. It looks great on any plate and adds a pop of color and flavor. You can also garnish it with extra sesame seeds or chopped green onions for a nice presentation.

how to store Spicy Asian Cucumber Salad

If you have leftovers, store them in an airtight container in the refrigerator. The salad can stay fresh for up to 2 days, but it’s best enjoyed the same day for maximum crunchiness. The cucumbers may become slightly softer over time, but the flavors will still be delicious.

tips to make Spicy Asian Cucumber Salad

• If you want a spicier version, feel free to add more gochugaru to your taste.
• Try using different types of cucumbers like English cucumbers or even pickling cucumbers for varied textures.
• Adjust the salt and sugar according to your preference. Taste as you go!

variation

You can add cherry tomatoes or bell peppers for extra color and flavor. Mixing in some cilantro or mint can add a fresh twist as well.

FAQs

Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes, you can use regular cucumbers; just peel them if the skin is thick.

Q: How can I make this salad less spicy?
A: Reduce the amount of gochugaru you use to decrease the heat level.

Q: Is this salad vegan?
A: Yes, Spicy Asian Cucumber Salad is completely vegan, as it contains no animal products.

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Spicy Asian Cucumber Salad

A crunchy and refreshing salad that combines salty, sweet, and spicy flavors, making it a perfect side dish for any Asian meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad, Side Dish

Cuisine Asian, Korean

Servings 4 servings

Calories 120 kcal

Ingredients

  

Main Ingredients

• 6-8 pieces Persian cucumbers Can substitute with English or pickling cucumbers.
• 2 tbsp salt Helps draw out moisture from cucumbers.
• 2 cloves minced garlic
• 1 pieces green onion Thinly sliced.
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• 1 tbsp gochugaru (Korean chili flakes) Adjust for spiciness.
• 1 tsp brown sugar Balance the flavors.
• 1 tsp sesame seeds For garnish.

Instructions

 

Preparation

• Place a chopstick on either side of the cucumber and make 45-degree slices into it to avoid slicing all the way through.
• Rotate the cucumber and make straight 90-degree cuts to create a spiral shape.
• Add the spiral cucumbers to a bowl, sprinkle with salt, and massage it into the slices. Let them sit for 15-20 minutes.
• Meanwhile, mince the garlic and thinly slice the green onion.
• Quickly rinse the salt off the cucumbers and drain. Pat them dry with a paper towel.
• Add the minced garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Mix well.

Serving

• Serve immediately while the salad is still crunchy, as a side dish or light snack.
• Garnish with extra sesame seeds or chopped green onions for a nice presentation.

Notes

If using regular cucumbers, peel them if the skin is thick. Adjust salt and sugar to taste. For less spiciness, reduce gochugaru.

Keyword Cucumber Salad, Easy Recipe, Healthy Side Dish, Spicy Salad, Vegetarian Salad