Ingredients
Scale
- 3 large cucumbers, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1–2 fresh red chili peppers, thinly sliced (adjust for heat level)
- 1 teaspoon honey or sugar (optional, for balance)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Start by washing the cucumbers thoroughly. Thinly slice the cucumbers using a high-quality slicer for perfect, even slices. Place the sliced cucumbers in a large mixing bowl.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, minced garlic, sliced chili peppers, and honey or sugar if using. Mix until well combined.
- Pour the dressing over the sliced cucumbers and toss well to coat evenly. Let it sit for at least 10 minutes to allow flavors to meld. For best results, refrigerate for 30 minutes for a chilled, refreshing spicy cucumber salad.
- Sprinkle toasted sesame seeds and chopped cilantro on top just before serving. Serve as a side dish with grilled meats or Asian-inspired dishes.
Notes
- Chill the salad for at least 30 minutes before serving for the best flavor experience.
- Adjust the spice level by adding more or fewer chili slices based on your heat preference.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add extra lime juice or vinegar before serving again for added freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Raw
- Cuisine: Asian-Inspired
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 70 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg