Spicy Cucumber Salad Recipe
So, Here’s Why I Can’t Stop Making This Spicy Cucumber Salad
Alright, confession time: I never used to get cucumbers. Like, they seemed boring—green water, right? But then, last summer, my neighbor dropped off about a bucket of them (her garden exploded, in a good way). I took a chance and threw together this spicy cucumber salad on a whim. It was a total fridge-clear-out situation. Little did I know it’d become my favorite quick bite, especially when I want something crunchy and zingy without turning on the oven. Now I make it whenever I’m in a hurry, or when I’ve got that nagging feeling I should eat something green. My kid calls it “cucumber crack”—which, ok, maybe not the best name, but you get the idea.
Why You’ll Love This Salad (or, At Least, Why I Do)
I make this when my fridge is basically empty except for cucumbers and random sauces. My family goes crazy for it because it’s spicy and cool at the same time (my husband swears it helps his sinuses, but honestly, I think he just likes an excuse to eat it straight from the mixing bowl). Oh, and you don’t need fancy stuff—most of it’s pantry basics. Sometimes the slicing takes longer than I want, but I put on a podcast and just zone out. Plus, cleanup is a breeze. No sad, soggy leftovers either because it’s usually all gone by dinner.
What You’ll Need (and What I Mess With)
- 3 large cucumbers (any kind, really; English or Persian are nice, but I honestly use whatever’s on sale, or even the giant ones from the neighbor’s garden)
- 1–2 teaspoons chili flakes (Korean gochugaru is my fave, but I’ve used plain red pepper flakes or even a dash of hot sauce in a pinch)
- 2 tablespoons rice vinegar (apple cider vinegar totally works too—my grandmother used regular white vinegar and never complained)
- 1 tablespoon soy sauce (or tamari for a gluten-free version; coconut aminos if you’re that person)
- 1 teaspoon sugar (sometimes I swap with honey, but sugar dissolves faster)
- 2 teaspoons toasted sesame oil (don’t skip this, unless you’re out, then just use olive oil—honestly, it’s still good)
- 2 cloves garlic, minced (or, when I’m very lazy, a good shake of garlic powder, but fresh is so much better)
- 1–2 scallions, sliced thin (optional, but I think it looks pretty)
- Sesame seeds for garnish (black, white, whatever’s in the cupboard)
- Pinch of salt
Alright, Let’s Get Mixing: Directions
- Slice those cucumbers. I like to cut them in half lengthwise, scoop out some seeds if they look watery, and then slice into half moons. Sometimes I get fancy and do thin rounds (not often). If you’ve got a mandoline, now’s its time to shine. Or just use a knife—it’s not that deep.
- Salt ’em. Toss cucumbers in a colander with a solid pinch of salt, let them sit for about 10 minutes. This draws out extra water; skip if you’re in a rush but it does keep things crunchier. I usually use this time to clean up the garlic mess I made.
- Mix up the dressing. In a big bowl, whisk together vinegar, soy sauce, sugar, sesame oil, chili flakes, and garlic. (This is where I sneak a taste—sometimes I add a splash more vinegar if it feels too heavy, or a bit of sugar if my mouth’s on fire.)
- Pat cucumbers dry, then toss. Give those cucumbers a quick pat with a towel or paper towel—don’t be precious, just get most of the water off. Dump them into the bowl with the dressing. Add scallions if you’ve got them, and toss everything together. It should look glossy and smell amazing. Don’t worry if it seems watery—cucumbers just do that.
- Let it sit (but not too long). I usually let it hang out for 5–10 minutes for the flavors to meld. Or, honestly, I eat a forkful immediately. Sprinkle with sesame seeds before serving.
Stuff I’ve Learned the Hard Way (Notes)
- Once I forgot to salt the cucumbers and it was fine, but the salad was more watery by the end. Not a dealbreaker, just a heads-up.
- The garlic really does make a difference. But if you use jarred garlic in oil, it tastes kinda funky.
- If you double the dressing, the leftovers are actually great on cold noodles (I only figured this out after making too much one day).
- And oh—don’t dress too early if you want max crunch; it gets a bit soft if left for hours.
Happy Accidents and Not-So-Great Ideas (Variations)
- I’ve tried tossing in thin-sliced radishes—tasty, and the color pops!
- Once I grated a carrot in (mostly because it was wilting in the veg drawer). That worked well, actually.
- Tried adding fresh mint: honestly, didn’t love it. Overpowered everything. Cilantro or basil is way better if you want herbs.
- For extra heat, a squirt of Sriracha or a few drops of chili oil does wonders. But don’t go nuts unless you like it fiery.
- Swapped in lemon juice once when I was out of vinegar—it worked, but I missed the tang.
Equipment (And My Lazy Shortcuts)
I use a big mixing bowl, a chef’s knife, and sometimes a mandoline slicer (if I’m feeling fancy, which is rare). If you have neither, just chop as best you can—honestly, a butter knife will do in a pinch (just don’t tell any food snobs). Also, a colander for salting, but if not, a clean dish towel works fine for draining. See, no need for a lot of gadgets!
How Long Does It Last? (Storage)
It keeps in the fridge, covered, for a day or two—though honestly, in my house it never lasts more than a day! The longer it sits, the more it mellows, so sometimes I think this tastes better the next day. Just give it a good stir before serving. If it seems watery, you can drain off the extra liquid, or just spoon it over rice (yum).
Serving: How I Like It (and My Family’s Weird Traditions)
We serve it as a side with grilled chicken or fish, or just pile it on top of rice for lunch. My kid likes it on toast (I know, but it’s actually good). Sometimes, if I’m feeling extra, I bring it to potlucks in a big bowl with extra sesame seeds on top and pretend I spent hours making it.
Lessons Learned: My Pro Tips (And Oopsies)
- I once tried rushing the salting step and regretted it because the cucumbers were swimming in liquid half an hour later. Just give it those 10 minutes.
- Don’t go nuts with the chili flakes unless you know your crowd. I added an extra spoonful once and nobody could taste anything else. Oops.
- If you use pre-ground pepper instead of chili flakes, it really changes the vibe—not in a good way, I think.
FAQ: What Folks Ask Me (Or, What I Imagine They Would)
- Can I make this less spicy? Yup! Just use less chili or skip it. Or, add a little more sugar to balance things out.
- What if I don’t have rice vinegar? Apple cider vinegar works, or even lemon juice in a pinch. Not quite the same, but still good.
- Can I prep cucumbers ahead? You can slice and salt them a few hours in advance, just keep them in the fridge. But don’t add the dressing until you’re ready to eat, or they’ll get soggy.
- Is this vegan? Sure is (as long as you use regular sugar, since some processed stuff isn’t strictly vegan—but honestly, I never worry about that).
- Where did you learn this? Honestly, a combo of internet deep-diving and throwing stuff together. I like this Serious Eats guide for inspiration, and sometimes peek at Just One Cookbook for ideas.
- Can I double the recipe? Definitely, but make sure your bowl is big enough. I once tried to make a triple batch and ended up with cucumber slices all over the floor… long story.
And if you’re still reading, here’s a random tip: don’t try to slice cucumbers while holding your phone in the other hand (voice-to-text is not your friend in the kitchen, trust me). Anyway, hope you give this a try! Let me know if you come up with any wilder combos—I’m always looking for ways to keep things interesting, especially when cucumber season hits peak madness.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
Instructions
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1Place the sliced cucumbers in a large bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes to draw out excess water.
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2In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil, sugar, minced garlic, and red pepper flakes until the sugar dissolves.
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3Drain any excess liquid from the cucumbers and gently pat them dry with a paper towel.
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4Pour the spicy dressing over the cucumbers and toss until evenly coated.
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5Garnish with chopped cilantro and toasted sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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