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Spicy Cucumber Salad

This cucumber salad is made by slicing fresh cucumbers and tossing them with chili, vinegar, sesame oil, garlic, and salt to create a crunchy, tangy dish. The ingredients are marinated briefly to develop bold flavors, resulting in a vibrant, refreshingly spicy salad with a crisp texture and glossy appearance.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers sliced thinly
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon chili flakes adjust to taste
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 0.5 teaspoon salt

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon

Method
 

  1. Thinly slice the cucumbers lengthwise using a sharp knife or mandoline until they are evenly thin, revealing their glossy, translucent surface.
  2. Place the sliced cucumbers into a mixing bowl, spreading them out evenly to prepare for seasoning.
  3. In a small bowl, whisk together rice vinegar, chili flakes, sesame oil, minced garlic, and salt until well combined—this will be your flavorful dressing.
  4. Pour the dressing over the cucumber slices, then toss gently with a spoon to coat all pieces evenly, and watch as they become glistening with flavor.
  5. Let the salad sit for about 5 minutes to allow the flavors to meld, during which the cucumbers will absorb the tangy and spicy notes, with the edges slightly curling and intensifying in color.
  6. Give the salad a quick toss again before serving to redistribute the dressing, ensuring every crunch is packed with flavor and the oil adds a shiny finish.

Notes

Adjust chili flakes for spice preference. For extra crunch, sprinkle chopped peanuts or fresh herbs like cilantro before serving.