Spicy Asian Cucumber Salad
Crunchy spiral cucumbers tossed in a tangy, spicy Asian dressing with garlic, sesame, and soy sauce. A refreshing and quick appetizer or side dish.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6–8 cucumbers (servings)
- Category: Appetizer, Side Dish
- Method: No-Cook, Tossed Salad
- Cuisine: Korean-Inspired, Asian
- Diet: Vegan
Ingredients
6–8 Persian cucumbers
2 tbsp salt
2 garlic cloves, minced
1 green onion, thinly sliced
2 tbsp soy sauce
2 tbsp rice vinegar
1/2 tbsp sesame oil
1 tsp gochugaru (Korean chili flakes)
1 tsp brown sugar
1 tsp sesame seeds
Instructions
Place chopsticks on both sides of each cucumber. Slice diagonally (45° cuts), then rotate and slice straight (90° cuts) to create a spiral shape.
Place cucumbers in a bowl, add salt, and massage well. Let sit for 15–20 minutes to draw out moisture.
Mince garlic and slice green onion while cucumbers rest.
Quickly rinse cucumbers to remove salt, then drain and pat dry thoroughly.
Add garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds.
Mix and massage everything together until evenly coated.
Serve immediately for best crunch and flavor.
Notes
Salting is important for extra crisp cucumbers.
Do not skip drying after rinsing to avoid watery dressing.
Adjust gochugaru for more or less heat.
Best eaten fresh for maximum crunch.
Can be chilled for 10–15 minutes for a colder salad.
Find it online: https://allrecipesmade.com/spicy-asian-cucumber-salad/
