Spicy Cucumber Salad

This Spicy Cucumber Salad is a simple recipe that can be used as an easy appetizer, side salad, or afternoon snack. It's a fun spin on a Korean cucumber side dish and will absolutely wow your taste buds!

Course Appetizer, Salad, Side Dish

Cuisine American, Asian

Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Resting Time 15

Total Time 25

Servings servings

Calories 24kcal

Author Alana Lieberman

Cost $10

Equipment

Mixing bowl

Ingredients

3 cups sliced mini seedless cucumbers (about 7 cucumbers) *cut cucumbers about ½-inch thick so they don't get soggy
¾ teaspoon finely minced garlic (about 1 garlic clove)
½ teaspoon kosher salt
1 tablespoon rice vinegar
1 tablespoon granulated sugar
½ tablespoon low sodium soy sauce
½ teaspoon gochujang
½ teaspoon toasted sesame oil
½ tablespoon toasted sesame seeds
crushed red pepper flakes, for garnish

Instructions

Place cucumbers, garlic, and salt in a medium bowl. Stir to combine. Let sit for 10 minutes.
In a small bowl, whisk together rice vinegar, sugar, soy sauce, gochujang, and sesame oil until smooth and combined.
Drain any juices from the bowl with the cucumbers. Pour dressing on top and stir to coat the cucumbers. Let cucumbers sit in the dressing for at least 5 minutes before serving.
Serve chilled or room temperature, topped with toasted sesame seeds and red pepper flakes.

Notes

Serve this salad shortly after making it, since the cucumbers can start to get soggy quickly.
Check out this tutorial on how to cut cucumbers for helpful tips.

Nutrition