Spicy Asian Cucumber Salad – Quick & Refreshing Recipe

Craving something light, zesty, and with a kick? This Spicy Asian Cucumber Salad is your perfect answer! Ready in minutes, it’s a wonderfully refreshing side dish that brings a vibrant burst of flavor to any meal. Say goodbye to boring salads and hello to your new favorite quick recipe!

Ingredients

• 2 large English cucumbers (or 4-5 Persian cucumbers)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1-2 teaspoons chili garlic sauce (or sriracha, to taste)
• 1 teaspoon granulated sugar
• 1 clove garlic, minced
• 1/2 teaspoon toasted sesame seeds, plus more for garnish
• Pinch of red pepper flakes (optional, for extra heat)

Instructions

1. Wash and trim the ends of the cucumbers. You can peel them if desired, or leave the skin on for extra crunch and nutrients. For a rustic texture, gently smash cucumbers with the side of a knife then roughly chop.
2. Slice the cucumbers into thin rounds, half-moons, or roughly chop if smashed, and place them in a medium bowl.
3. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, minced garlic, and red pepper flakes (if using) until the sugar is dissolved.
4. Pour the dressing over the cucumbers and toss gently to ensure all pieces are coated.
5. Stir in the 1/2 teaspoon of toasted sesame seeds.
6. For best results, cover the bowl and refrigerate the salad for at least 15-30 minutes to allow the flavors to meld.
7. Before serving, give it another quick toss and garnish with additional toasted sesame seeds. Serve chilled.