Spicy Cucumber Salad

This Spicy Asian Cucumber Salad is the perfect side dish for your next picnic or potluck. It's light and refreshing, with a kick of heat from the sriracha sauce

5 from 2 votes

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Course: Salad

Cuisine: asian

Keyword: Cucumber Salad

Prep Time: 20

Total Time: 20

Servings:

Calories: 54kcal

Author: Sophie Viau

Equipment

1 large Bowl
1 rolling dough or flat object

Ingredients

Salad

3 English cucumbers or any crisp cucumber with a thin skin
2 tablespoons sesame seeds toasted
¼ cup fresh cilantro chopped

Dressing

1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder or 1 garlic clove
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
½ teaspoon sriracha sauce or 1 teaspoon of red pepper flakes

Instructions

Wash the cucumber under cold water and place them on the cutting board, cut half lengthwise. Skin side up, pound the cucumber with a flat object or a rolling dough. Don’t put too much pressure, just enough so that the cucumber cracks a little. This will help the cucumber to absorb more dressing for the best flavor.
In a small pan, dry roast the sesame seeds over medium heat until lightly browned and fragrant, stirring often. Remove from heat and let cool. Add to the salad bowl
With a sharp knife, cut the cucumber into 1-inch slices.
Add the cucumber to a medium bowl with sesame seeds and chopped fresh cilantro.
In a small bowl, mix the dressing ingredients, and pour the dressing over the cucumber. Gently mix everything until the cucumber are well coated with the sauce.
Serve cold and eat it with a pair of chopsticks if desired!
You can also let the salad rest in the fridge for 30 minutes to let the flavors develop even more if desired.

Notes

You can store the smashed cucumber salad in the fridge for up to 2 days. Store it in an airtight container for maximum freshness. You may want to remove the excess water if you are going to eat it the next day.

Nutrition