Go Back

Spicy Cucumber Salad

This cucumber salad features thinly sliced cucumbers dressed in a tangy vinegar and sesame oil mixture, accented with chili flakes for heat. The salad has a crunchy, crisp texture with a vibrant appearance, blending coolness with subtle spiciness. It's quick to prepare, making it a refreshing side dish for warm weather.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably English or seedless for easier slicing
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes adjust to taste
  • 1 teaspoon salt
  • 1 teaspoon sugar optional, to balance acidity

Equipment

  • Mandoline or sharp knife
  • Mixing bowl
  • Serving dish

Method
 

  1. Use a mandoline or sharp knife to thinly slice the cucumbers into rounds, aiming for even, translucent slices that are about 1/8 inch thick.
  2. Transfer the cucumber slices into a mixing bowl, spreading them out to create an even layer.
  3. In a small bowl, whisk together rice vinegar, sesame oil, chili flakes, salt, and sugar until the sugar dissolves completely and the mixture is fragrant.
  4. Pour the dressing over the sliced cucumbers, ensuring all slices are evenly coated.
  5. Toss gently with tongs or two spoons to evenly distribute the dressing and chili flakes, creating a vibrant, glossy appearance.
  6. Let the salad sit for 5 minutes to allow the flavors to meld and the cucumbers to absorb the tangy dressing, resulting in a crisp, flavorful bite.
  7. Give the salad a final toss, then transfer to a serving dish for immediate enjoyment. Serve chilled for the best crunch and refreshment.

Notes

For extra flavor, sprinkle with toasted sesame seeds or chopped fresh cilantro before serving.