Spicy Asian Cucumber Salad
This cool, crispy, and spicy asian cucumber salad is delicious. The flavor-packed side dish recipe is a summer favorite. The fresh & healthy salad is low-calorie, gluten-free, & vegan.
Ingredients
- 3 cups English or Persian Cucumbers medium slices
- ½ cup red onion minced
- ¼ teaspoon salt
Spicy Dressing Ingredients
- 2 tablespoon rice wine vinegar
- 2 tablespoons sesame oil
- ½ tablespoon chili garlic sauce
- 1 teaspoon white sugar
- 1 tablespoon sesame seeds
Instructions
- Wash & dry the cucumbers. Slice into medium-thick rounds. Add to a large mixing bowl.3 cups English or Persian Cucumbers
- Remove the skin from the onion and mince. Add to the mixing bowl with the cucumbers.½ cup red onion
- In a small mixing bowl add the ingredients for the dressing. Whisk to combine.2 tablespoon rice wine vinegar, 2 tablespoons sesame oil, ½ tablespoon chili garlic sauce, 1 teaspoon white sugar
- Pour the dressing and sprinkle the sesame seeds over the cucumber and onions. Using tongs or a spoon, gently toss to coat. Season with salt to taste.1 tablespoon sesame seeds
- Scoop salad into individual salad bowls & serve with chop sticks. Season to taste with salt if needed.
Notes
STORING & MAKE-AHEAD TIPS:
Store the salad for up to 3 days in the refrigerator. The more this salad marinates, the more flavorful it is which makes it a great meal planning idea. This does not freeze well & is not recommended.
TOP TIPS FOR RECIPE SUCCESS:
- Use English or Persian cucumbers - they have less water & hold up better in this marinated salad. Or slice, salt, & drain them in a colander & pat dry with a paper towel to draw out as much moisture as possible before adding the dressing.
Nutrition
Calories: 101kcalCarbohydrates: 7gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 252mgPotassium: 153mgFiber: 1gSugar: 4gVitamin A: 82IUVitamin C: 4mgCalcium: 37mgIron: 1mg
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