Zesty Spicy Cucumber Salad That Refreshes Your Taste Buds

This Spicy Cucumber Salad is quick, vegan, and gluten-free, perfect for an unforgettable side dish experience.

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Prep Time 5

Marination Time 30

Total Time 35

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Mini or Persian Cucumbers Substitute with English cucumbers if preferred.
2 stalks Green Onion Use both white and green parts.
1 tablespoon Sesame Seeds Optional garnish.

For the Dressing

3 tablespoons Low-Sodium Soy Sauce Use Tamari or Coconut Aminos for gluten-free.
2 tablespoons Rice Vinegar Or substitute with White Wine Vinegar.
1 tablespoon Sesame Oil Can omit if allergic, substitute with chili oil for spice.
1 tablespoon Honey Use Maple Syrup for vegan version.
2 cloves Garlic Minced.
1 teaspoon Crushed Red Pepper Flakes Adjust according to spice preference.

Equipment

mixing bowl
whisk
Knife
cutting board

Method

Step-by-Step Instructions

Wash and dry the cucumbers. Cut off ends and slice into desired shapes.
In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red pepper flakes until combined.
Pour the dressing over the cucumbers and toss to coat. Sprinkle chopped green onions and sesame seeds on top.
Let the salad sit for 10-30 minutes to marinate.
Serve chilled or at room temperature, and enjoy fresh.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

Lightly salting cucumbers before mixing enhances crunchiness. Leftovers can be stored for up to 4 days in an airtight container.

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