Spicy Cucumber Salad Recipe

Course: Side Dish, Vegetable

Cuisine: Asian American

Keyword: Asian Cucumber Salad, Spicy Cucumber Salad

Prep Time: 10

Servings: servings

Calories: 98kcal

Author: Colleen Kennedy

Spicy Cucumber Salad is crisp and refreshing. Asian cucumber salad is a create side dish or topping to beef bowls, sandwiches, salads etc.

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Ingredients

6 mini cucumbers
Three fingered pinch of kosher salt more or less to your taste
1 TBS sesame oil
½ TBS rice wine vinegar
1 TBS chili crisp

Instructions

Clean your cucumbers and slice them longways in half. Slice them again longways in half giving your 4 long pieces. Then slice into small chunks (like triangle).
place cucumber chunks into a bowl. Sprinkle with salt, add the sesame oil, rice wine vinegar and chili crisp and toss to combine.
Serve right away or store in the refrigerator until serving. Best serves chilled in my opinion.

Notes

This spicy cucumber salad is best served cold. So if you are making it and serving it immediately, be sure your cucumbers have been chilling in the refrigerator.

This keeps well overnight in a sealed jar/container.

See Variations for add in ideas. Make this your own by what you choose to add in.

Sizes of cucumbers will vary. Add as much or as little of each ingredient until you get your desired flavor. Typically I don't measure when making this and add a splash of this and that.

Nutrition