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Spicy Cucumber Salad

This cucumber salad is prepared by thinly slicing fresh cucumbers and marinating them briefly in a tangy, spicy dressing made with soy sauce, rice vinegar, and chili. The final dish features crisp, chilled cucumber slices coated in a flavorful, slightly slick dressing, delivering a refreshing and zesty texture with vibrant 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 preferably English or seedless
  • 2 tablespoons soy sauce low sodium recommended
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon chili flakes adjust to heat preference
  • 1 teaspoon granulated sugar to balance acidity
  • 1 tablespoon sesame oil optional for aroma
  • 1 clove garlic minced

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons
  • Serving platter

Method
 

  1. Wash the cucumbers thoroughly and then thinly slice them crosswise with a sharp knife, creating delicate, even rounds.
  2. In a small mixing bowl, whisk together soy sauce, rice vinegar, chili flakes, sugar, sesame oil, and minced garlic until the sugar dissolves completely and the mixture is fragrant.
  3. Place the sliced cucumbers in a large bowl and pour the dressing over them, tossing gently to coat all the slices evenly.
  4. Let the cucumbers marinate for about 5 minutes at room temperature, allowing the flavors to meld and the cucumbers to soften slightly while remaining crisp.
  5. Give the mixture a final toss to redistribute the dressing, then transfer the salad to a serving platter or individual bowls.
  6. Sprinkle additional chili flakes or chopped herbs if desired, and serve immediately to enjoy its refreshing crunch and vibrant flavors.

Notes

Adjust chili flakes to taste for desired spice level. For a less tangy flavor, reduce the vinegar slightly. Can be refrigerated for up to 2 hours for enhanced flavor but best enjoyed fresh.