Spicy Cucumber Salad
This cucumber salad features thinly sliced cucumbers combined with chili, garlic, and a tangy dressing, resulting in a crisp, refreshing dish with a fiery kick. The cucumbers retain their crunch and vibrant appearance, contrasting heat with cool freshness for a lively texture and bold flavor.
Equipment
- Sharp knife
- Mixing bowl
- Mandoline slicer or vegetable peeler
Ingredients
- 2 cups cucumbers thinly sliced
- 2 cloves garlic minced
- 1 red chili red chili pepper finely chopped or crushed, adjust for heat
- 2 tablespoons soy sauce for umami depth
- 1 tablespoon rice vinegar adds tanginess
- 1 teaspoon sesame oil for nuttiness
- 1 teaspoon sugar to balance flavors
- Salt to taste salt
Instructions
- Start by thinly slicing the cucumbers using a mandoline or a sharp knife, aiming for even, delicate slices. Place the sliced cucumbers into a large mixing bowl.
- Add the minced garlic and finely chopped red chili to the bowl, allowing their aromas to mingle with the fresh cucumber slices.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and a pinch of salt until the sugar dissolves completely.
- Pour the dressing over the cucumbers and toss everything together gently, making sure the slices are evenly coated with the flavorful mixture.
- Let the salad sit for at least 5 minutes to allow the flavors to meld and the cucumbers to absorb the tangy, spicy dressing.
- Give the salad a quick toss once more before serving to freshen the mixture. Serve immediately for best crunch and flavor.
Notes
Adjust the amount of chili to control spiciness. For extra crunch, refrigerate the salad for 10-15 minutes before serving. This salad pairs well with grilled meats or spicy tofu.