Description
Cool cucumber slices dance with fiery jalapeños in this spicy cucumber salad, creating a zesty Korean-inspired side dish. Crisp vegetables mingle with a tangy dressing, delivering a perfect balance of heat and refreshment that will tantalize your palate.
Ingredients
Scale
Vegetables and Herbs:
- 2 large cucumbers (or 4 mini cucumbers), thinly sliced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon grated ginger (optional, for extra flavor)
Seasonings and Spices:
- ½ teaspoon salt (for sweating the cucumbers)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon honey (or maple syrup for vegan)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon gochugaru (Korean chili flakes, optional for extra heat)
Garnish:
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Carefully slice cucumbers into delicate, translucent half-moons using a sharp chef’s knife, ensuring uniform thickness for consistent texture.
- Transfer cucumber slices into a fine-mesh strainer positioned over a sink, generously dust with salt, and gently tumble to distribute seasoning evenly.
- Allow cucumbers to rest for 10-12 minutes, permitting natural moisture to drain and intensify the vegetable’s crisp profile.
- Thoroughly blot cucumber slices with clean kitchen towels or paper towels, removing excess liquid to prevent diluting the eventual dressing.
- Whisk together tangy rice vinegar, fiery chili flakes, fragrant sesame oil, and a hint of honey to create a vibrant, multi-dimensional dressing that complements the cucumber’s fresh character.
- Gently fold the drained cucumber slices into the zesty dressing, ensuring each piece is elegantly coated with the spicy-sweet marinade.
- Garnish the salad with finely chopped cilantro and toasted sesame seeds for an additional layer of aromatic complexity and textural intrigue.
- Chill the cucumber salad for 15-20 minutes before serving to allow flavors to meld and intensify, creating a refreshing and provocative side dish.
Notes
- Remove excess moisture from cucumbers by salting and draining to prevent a watery salad that loses its crisp texture.
- Use an English cucumber or Persian cucumbers for a sweeter, seedless option that provides a more delicate crunch.
- Consider adding pickled red onions or radish slices for extra color, flavor complexity, and nutritional boost.
- Adjust spice levels by reducing chili flakes or swapping with mild paprika for those with sensitive palates or serving children.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 45
- Sugar: 3g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg