Refreshing Spicy Cucumber Salad for Hot Summer Days

A vegan, gluten-free Spicy Cucumber Salad that combines crisp cucumbers and zesty dressing for a refreshing side dish.

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Prep Time 5

Marination Time 30

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 48

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2-3 mini or Persian Cucumbers Thinly sliced or spiralized
2-3 Green Onions Use both white and green parts
1-2 tablespoons Sesame Seeds Optional for garnish

For the Dressing

3 tablespoons Soy Sauce Or coconut aminos for gluten-free
2 tablespoons Rice Vinegar Or white wine vinegar
1 tablespoon Sesame Oil Or chili oil for extra heat
1 tablespoon Honey or Maple Syrup For sweetness
2 cloves Garlic Fresh minced
a pinch Crushed Red Pepper Flakes Adjust to taste

Equipment

Mixing bowl
Whisk
Salad Tongs

Method

Step-by-Step Instructions for Spicy Cucumber Salad

Wash and dry 2-3 mini or Persian cucumbers thoroughly. Cut off the ends, then spiral slice them. Halve for easy eating and place them in a mixing bowl.
In a medium bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey or maple syrup, 2 minced garlic cloves, and a pinch of crushed red pepper flakes.
Pour the dressing over the cucumbers in the bowl. Toss gently to coat.
Chop 2-3 green onions and sprinkle them over the salad. Optionally, add 1-2 tablespoons of sesame seeds for garnish.
Serve immediately or let the salad marinate in the refrigerator for 30 minutes for deeper flavors.

Nutrition

Serving: 1servingCalories: 48kcalCarbohydrates: 10gProtein: 1gFat: 2gSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For extra crunch, lightly salt the cucumbers before mixing with dressing. This salad is best served fresh but can be stored in an airtight container for up to 4 days in the refrigerator.

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