Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Cucumber Salad with Sesame and Garlic

Spicy Cucumber Salad with Sesame and Garlic

  • Author: Mary
  • Total Time: 20 minutes (including marinating)
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Spicy Cucumber Salad with Sesame and Garlic is a refreshing and crisp dish combining cooling cucumbers with bold garlic and toasted sesame flavors, all balanced by a spicy, tangy dressing. Perfect as a quick snack, side dish, or light meal, this easy-to-make salad offers a delightful crunch and a vibrant flavor profile that wakes up your taste buds.

Ingredients

Scale

Salad Base

  • 2 large English cucumbers, thinly sliced (rounds or half-moons)
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Dressing

  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red chili flakes (adjust to taste)

Instructions

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Slice them thinly into rounds or half-moons based on your preference. For extra crunch, keep the skin on or peel if desired. Lightly sprinkle the cucumber slices with salt and let them sit for 10 minutes to draw out excess moisture and achieve a crisp texture.
  2. Mix the Dressing: In a bowl, combine the minced garlic, soy sauce, sesame oil, rice vinegar, and red chili flakes. Whisk the ingredients together until you have a smooth, balanced dressing that’s spicy, tangy, and nutty.
  3. Toss the Salad: Drain the liquid released from the cucumbers after salting. Pour the dressing over the cucumbers and gently toss to coat evenly. Add the chopped green onions and toasted sesame seeds, folding them into the salad.
  4. Let Flavors Marinate: Allow the salad to sit for at least 10-15 minutes before serving. This resting time helps the flavors meld beautifully and lets the cucumbers soak up the spicy garlic dressing.

Notes

  • Use English cucumbers for less seeds and water, ideal for crisp salads.
  • Toast sesame seeds in a dry pan for a few minutes to boost flavor and aroma.
  • Taste and adjust the soy sauce and rice vinegar to balance saltiness and acidity.
  • Use fresh garlic minced finely to maximize pungent flavor.
  • Chill the salad before serving for a refreshing and harmonious taste experience.
  • Reduce or omit red chili flakes for a milder salad.
  • Add fresh herbs like cilantro or mint to personalize the salad.
  • Include additional crunchy vegetables like sliced radishes or bell peppers for texture variety.
  • For a vegan and gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Add protein such as tofu cubes or toasted nuts to make it a heartier meal.
  • Store leftover salad in an airtight container in the refrigerator; best consumed within one day.
  • Do not freeze the salad as cucumbers lose their texture and become watery.
  • Reheat is not recommended; serve cold or at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 70
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 5g
  • Saturated Fat: 0.7g
  • Unsaturated Fat: 4.3g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1.5g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: spicy cucumber salad, sesame garlic salad, Asian cucumber salad, gluten-free salad, quick cucumber recipe, healthy side dish

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://marysplate.com/spicy-cucumber-salad-with-sesame-and-garlic/