spicy cucumber salad
Discover how to make a zesty spicy cucumber salad that's perfect for summer picnics and BBQs. This refreshing dish combines crisp cucumbers with Asian-inspired flavors in minutes
Equipment
- 1 Mixing Bowl Large enough to hold all ingredients
- Cutting Board For slicing cucumbers and other ingredients
- 1 Knife Sharp for thin cucumber slices
- 1 Mandoline slicer For uniform, thin cucumber slices (optional)
Ingredients
- 5 medium cucumbers (English or Persian) Thinly sliced
- 1 tbsp salt For removing excess moisture
- 1 clove garlic Minced
- 1 tsp gochujang or chili oil Adjust based on desired spice level
- 1 tbsp sesame oil For a nutty flavor
- 2 tbsp rice vinegar For tanginess
- 1 tbsp soy sauce Adds umami flavor
- 1 tbsp sesame seeds Adds crunch and garnish
- 1 tbsp brown sugar For balancing flavors
- 1 medium green onion Sliced for garnish and flavor
Instructions
Slice the Cucumbers
- Thinly slice 5 medium cucumbers (English or Persian) using a knife or mandoline slicer for even slices
Salt the Cucumbers
- Place the cucumber slices in a large bowl and sprinkle 1 tablespoon of salt over them. Let them sit for 10 minutes to release excess water
Prepare the Dressing
- In a separate bowl, combine 1 clove of minced garlic, 1 teaspoon of gochujang (or chili oil), 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sesame seeds, and 1 tablespoon of brown sugar. Stir well to mix
Rinse and Dry Cucumbers
- Rinse the salted cucumbers under cold water to remove excess salt. Pat them dry with a paper towel or kitchen cloth
Combine and Toss
- Add the dried cucumber slices to the dressing. Toss well to ensure each slice is evenly coated
Garnish and Serve
- Sprinkle sliced green onions on top for garnish and extra flavor. Serve immediately or chill for a few minutes before serving for a refreshing taste