Description
This Asian-inspired Spicy Cucumber Salad by Tati Chermayeff is light, fresh, and packed with flavor. Perfect as a 5-minute side dish, appetizer, or snack!
Ingredients
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds, for garnish
- Dressing:
- 1 ½ tbsp low-sodium soy sauce, tamari, or coconut aminos
- 1 ½ tbsp rice vinegar or white wine vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 garlic cloves, minced
- 1 tsp crushed or whole red chili flakes
Instructions
- Prepare the accordion cucumbers: wash, dry, and trim ends. Cut diagonal slices over chopsticks to create the accordion effect. Cut spiraled cucumbers in half and add to a mixing bowl.
- Make the dressing: whisk together soy sauce, vinegar, sesame oil, honey, garlic, and chili flakes. Taste and adjust seasonings.
- Assemble the salad: pour dressing over cucumbers and gently mix to avoid breaking them.
- Garnish with sliced green onion and sesame seeds. Serve immediately.
Notes
- Optional: use English cucumber sliced into bite-sized pieces if mini cucumbers are unavailable.
- Add ½ cup chopped almonds, cashews, or peanuts for crunch.
- Serve on a bed of lettuce (romaine, spinach, Boston, or iceberg) for extra volume.
- Pairs well with grilled chicken, air fryer chicken, Asian meatballs, or seafood bowls.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Appetizer
- Method: No Cook
- Cuisine: Asian