This spicy cucumber salad is a deliciously tangy and refreshing dish that packs a punch! Thinly sliced cucumbers are tossed in a tangy dressing made with rice vinegar, sesame oil, soy sauce, honey and chili garlic sauce for a spicy kick. The best substitute for chili garlic sauce is sriracha or sambal oelek. In a pinch, red chili flakes will work. The sesame seeds add a nutty crunch that complements the cool and refreshing cucumbers perfectly. This salad is vegan, gluten-free and ready in just a few minutes, making it a quick and easy side dish for any spring meal. Serve it alongside grilled meats or tofu, or enjoy it on its own for a light and healthy lunch.
Servings: 4 servings
Ingredients
- 2 medium English cucumbers or 4-5 Persian cucumbers thinly sliced in about 1/8 inch slices
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili garlic sauce (or to taste) I like the Huy Fong Vietnamese Chili Garlic Sauce
- 1/2 teaspoon honey or to taste
- 1 tablespoon sesame seeds
Instructions
- Slice the cucumbers in very thin slices, about 1/8th of an inch, thick using a very sharp knife or a mandolin. You can salt and then drain the cucumber slices if you want to release some of the moisture.
- In a mixing bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili garlic sauce and honey until well combined. Add the cucumbers to the bowl and toss to coat with the dressing. Let the salad marinate in the dressing for at least 30 minutes in the refrigerator before serving. The longer the salad marinates, the more flavorful it will become. Sprinkle the sesame seeds on the salad when you're ready to serve it.
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[…] Savor the smoky-sweet flavors of Japanese chicken skewers without the grill. Traditionally prepared over an open flame, this oven-baked version captures the same tenderness and depth of flavor with ease. I baked these easy and delicious chicken skewers in the oven at a high temperature instead. High-heat roasting gives the chicken a beautifully caramelized finish without the fuss of grilling. I used boneless, skinless chicken thighs for extra tenderness, though boneless breasts work just as well. The secret is in the sauce—simmer it until it thickly coats the back of a spoon, intensifying its sweet-savory flavor. If you do take these outside to the grill, remember to soak your wooden skewers so they don’t burn. I paired my chicken skewers with basmati rice and a spicy cucumber salad. (https://zestforcooking.com/2023/05/18/spicy-sesame-cucumber-salad/) […]