Spicy Cucumber Salad
This spicy cucumber salad is a quick Asian-inspired cucumber salad recipe that balances cool, crisp cucumbers with tangy rice vinegar and the bold heat of chili crisp oil. The soy sauce adds savory umami flavor, while sesame seeds provide a subtle nutty finish.
Servings 2 servings
Calories 43kcal
Ingredients
- 1 large seedless cucumber thinly sliced
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon chili crisp oil or less if you don’t like spicy
- 1 teaspoon soy sauce
- 1 teaspoon black sesame seeds
Instructions
- Thinly slice the cucumber into rounds. In a medium bowl, combine the sliced cucumber, rice vinegar, chili crisp oil, soy sauce, and sesame seeds. Toss until the cucumbers are evenly coated in the dressing.
- Serve immediately, or refrigerate for 10–15 minutes to allow the flavors to develop before serving.
Notes
Chili crisp oil can vary in heat depending on the brand. Start with 1 teaspoon if you prefer mild spice, then add more to taste.
Serve chilled. The salad tastes most refreshing when slightly cold.
Store leftover spicy cucumber salad in an airtight container in the refrigerator for 2–3 days for the best crunchy texture. It can be stored for up to 1 week, but the cucumbers will soften as they absorb the dressing.
Makes 2-3 servings
Nutrition
Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 589mg | Potassium: 232mg | Fiber: 1g | Sugar: 4g | Vitamin A: 158IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
