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–+ servings
Spicy Cucumber Salad

Spicy Cucumber Salad That’s Refreshingly Easy to Make

This Spicy Cucumber Salad is a quick, healthy option that's vibrant and versatile.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 60
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 mini Cucumbers or Persian Cucumbers
  • 2 stalks Green Onion chopped, include both white and green parts
  • 1 tablespoon Sesame Seeds optional for garnish
For the Dressing
  • 1/4 cup Low-Sodium Soy Sauce can substitute with tamari or coconut aminos
  • 2 tablespoons Rice Vinegar can also use white wine vinegar
  • 1 tablespoon Sesame Oil or substitute with chili oil if allergic
  • 1 tablespoon Honey or Maple Syrup omit for sugar-free
  • 2 cloves Garlic fresh, minced
  • 1 pinch Crushed Red Pepper Flakes for spice

Equipment

  • mixing bowl
  • Whisk
  • tongs
  • Mandoline

Method
 

Step-By-Step Instructions
  1. Wash and dry the mini cucumbers, trim the ends, and slice or spiral cut them as preferred.
  2. Whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red pepper flakes in a bowl to create the dressing.
  3. Pour the dressing over the cucumbers and toss gently until evenly coated.
  4. Garnish with chopped green onions and sesame seeds, serve immediately or let marinate in the fridge for up to 30 minutes.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

For best results, lightly salt cucumbers before dressing to enhance flavor and maintain texture.

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