Craving a side dish that’s bursting with flavor but ready in minutes? This Spicy Asian Cucumber Salad is your new go-to! It’s incredibly refreshing, perfectly crunchy, and has just the right amount of kick to wake up your taste buds. Let’s make this simple, healthy, and addictive salad!
Ingredients
• 0.25 cup / 60 ml** rice wine vinegar
• 1 tsp / 4 g** granulated sugar
• 1 tsp / 5 g** jalapeño pepper, finely chopped
• 1 large cucumber**, approx. **11 oz / 310 g
• 0.5 tsp / 2.5 ml** sesame oil, or to taste
Instructions
1. **Prepare the dressing:** In a small bowl, whisk together the rice wine vinegar, sugar, and chopped jalapeño until the sugar dissolves completely.
2. **Process the cucumber:** Peel the cucumber, slice it in half lengthwise, and use a small spoon to scrape out and discard the seeds. This is key for a crisp, not watery, salad.
3. **Slice the cucumber:** Place the seeded cucumber halves flat-side down and slice them very thinly into half-moons, about 0.1 inch / 3 mm thick.
4. **Combine and season:** Transfer the sliced cucumbers to a serving bowl. Pour the dressing over them, drizzle with sesame oil, and toss gently to coat every slice.
5. **Marinate and serve:** Let the salad marinate in the refrigerator for at least 10 minutes to let the flavors meld. Toss again just before serving for the best taste and texture.
Nutritional Information
• Calories:** 21 kcal
• Total Fat:** 1g
• Total Carbohydrates:** 4g
• Dietary Fiber:** 0.5g
• Sugars:** 2g
• Protein:** 0g
• Sodium:** 2mg
Pro Tips
• Chef’s
• Choose the Right Cucumber:** For thinner skins and fewer seeds, use English or Persian cucumbers. You can even leave the skin on for extra color and texture.
• Use a Mandoline:** For perfectly uniform, thin slices that absorb the dressing evenly, a mandoline slicer is your best friend.
• Don’t Skip Deseeding:** Removing the watery seeds is the key to preventing a soggy salad. This step ensures maximum crunch!
• Adjust the Heat:** The jalapeño adds a fresh kick. For a smokier heat, try adding a pinch of red pepper flakes or a dash of chili crisp to the dressing.
FAQ
Q: How can I add protein to make this a complete vegetarian meal
A: To transform this side dish into a light vegetarian meal, toss in some edamame, shelled chickpeas, or baked tofu. A sprinkle of toasted sesame seeds also adds a bit of protein and a lovely nutty flavor.
Q: Is this Asian cucumber salad recipe vegan
A: Yes, this recipe is naturally vegan as written. All ingredients—cucumber, rice wine vinegar, sugar, jalapeño, and sesame oil—are plant-based, making it a perfect choice for a vegan diet.
Q: How long does this vegetarian cucumber salad last in the fridge
A: For the best crunch, this salad is best enjoyed within a few hours. However, you can store it in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time but will still be flavorful.
Q: What can I serve with this spicy cucumber salad
A: This versatile vegetarian salad pairs wonderfully with grilled tofu, vegetable stir-fries, spring rolls, or as a refreshing counterpoint to spicy noodle dishes like vegetarian Dan Dan noodles or a simple bowl of steamed rice.
