Spicy Cucumber Salad

The Crispy Chef

This refreshing yet fiery cucumber salad combines crisp cucumbers with chili oil, gochugaru, garlic, and sesame for the ultimate balance of cool and heat. Perfect as a side dish or palate cleanser, it’s quick, addictive, and endlessly versatile.

Print Recipe Pin Recipe

Prep Time 15

Total Time 45

Course Salad, Side Dish

Cuisine Asian-Inspired

Servings servings

Calories 95 kcal

Equipment

Mixing bowl
Whisk
Knife
Cutting board
Paper towels

Ingredients

2 large English cucumbers, thinly sliced
2 tbsp rice vinegar
1 tbsp sesame oil
1 tsp chili oil (adjust to taste)
1 tsp sugar
1/2 tsp salt
1 tsp gochugaru (Korean chili flakes) or red pepper flakes
2 cloves garlic, minced
1 tbsp toasted sesame seeds
2 green onions, thinly sliced

Instructions

Salt the cucumber slices and let them sit for 15 minutes to draw out excess water.
Whisk together the rice vinegar, sesame oil, chili oil, sugar, and minced garlic until the sugar dissolves completely.
Rinse the cucumbers well and pat dry with paper towels.
Toss the cucumbers with the dressing, gochugaru, sesame seeds, and green onions until well coated.
Let the salad marinate for at least 30 minutes before serving to allow flavors to meld.

Notes

Salt the cucumbers first to avoid a watery salad. Letting it marinate for 30 minutes deepens the flavors. Garnish with sesame seeds and green onions just before serving for the best texture. Keeps well up to 3 days in the fridge. Try variations: add soy sauce for Korean banchan style, lime juice and mint for Thai heat, or feta and white wine vinegar for a Mediterranean twist.

Nutrition

Calories: 95kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 320mgPotassium: 320mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Keyword Asian salad, cucumber side dish, easy summer salad, spicy cucumber salad

Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!