Spicy Sesame Cucumber Salad

$- 2 large cucumbers, thinly sliced - 1 tablespoon kosher salt - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon soy sauce - 1 teaspoon chili garlic sauce (or to taste) - 1 tablespoon honey or agave syrup - 1 tablespoon toasted sesame seeds - 2 green onions, finely sliced - Fresh cilantro leaves, for garnish You can swap cucumbers for zucchini if you want a different taste. Use tamari instead of soy sauce for a gluten-free option. If you want it sweeter, swap honey for maple syrup. Adjust the chili garlic sauce based on your spice level. Cucumbers are the main star in this salad. They provide a fresh crunch. Kosher salt helps draw out moisture, keeping the salad crisp. Sesame oil adds a rich, nutty flavor. Rice vinegar gives a tangy taste. Soy sauce brings umami depth. Chili garlic sauce adds heat and flavor, while honey or agave syrup balances it out. Toasted sesame seeds add a lovely crunch, and green onions provide brightness. Lastly, fresh cilantro brings a herbaceous flair that elevates the dish. {{ingredient_image_2}} Start by slicing the cucumbers thinly. This helps them absorb the flavors well. Place the slices in a large bowl. Sprinkle the kosher salt over them. Let the cucumbers rest for 15 minutes. This step draws out excess water, making the salad crisp. After 15 minutes, you will see water at the bottom of the bowl. Carefully drain this water. Use a paper towel to pat the cucumbers dry. This extra step keeps your salad fresh and crunchy. In a small bowl, mix the sesame oil, rice vinegar, soy sauce, chili garlic sauce, and honey or agave syrup. Use a whisk to blend these ingredients well. This dressing adds a great kick to your salad. If you like it spicier, you can add more chili garlic sauce. Always taste the dressing before adding it to the cucumbers. Drizzle the dressing over the cucumbers in the large bowl. Toss the cucumbers gently to coat them evenly. Next, add the toasted sesame seeds and green onions. Toss again to combine everything without damaging the cucumbers. For the best flavor, let the salad sit in the fridge for 10 minutes. This helps the flavors meld together. When ready, serve the salad in bowls. Top with fresh cilantro leaves for a pop of color and taste. Enjoy this crunchy and tasty dish! To make your salad spicier, use more chili garlic sauce. Start with one teaspoon. Taste, then add more if you want heat. If it’s too spicy, add more cucumbers or honey to balance it out. To keep your salad crisp, always salt the cucumbers first. Let them sit for 15 minutes. This draws out excess water. After that, drain and pat them dry. This step is key for a crunchy bite. Marinate the salad for just 10 minutes. This allows the flavors to blend well. Don't let it sit too long, or the cucumbers will soften. Toss the salad gently to avoid bruising. Enjoy the bright, fresh taste! Pro Tips Use Persian Cucumbers: Persian cucumbers are smaller, thinner-skinned, and less bitter than regular cucumbers, making them perfect for salads. Adjust Spice Levels: If you're sensitive to heat, start with a smaller amount of chili garlic sauce and gradually increase it to your taste. Marinate for Best Flavor: Letting the salad sit for at least 10 minutes before serving enhances the flavors, making it even more delicious. Garnish with Fresh Herbs: Cilantro adds freshness, but you can also try mint or basil for a different flavor profile. {{image_4}} You can make this salad heartier by adding protein. Grilled chicken or shrimp works well. Tofu is a great choice for a vegetarian option. Simply cube the tofu and pan-fry until golden. Add the protein right before serving for a fresh taste. If you want to change the dressing, try using peanut sauce instead. It adds a rich, nutty flavor. You can also mix lime juice with sesame oil for a zesty twist. Experimenting with different dressings keeps the salad exciting and new. In summer, add ripe cherry tomatoes for a burst of sweetness. In fall, consider sliced radishes for extra crunch. You can also toss in bell peppers for color and flavor. Seasonal ingredients keep your salad fresh and vibrant all year round. To keep your Spicy Sesame Cucumber Salad fresh, store it in an airtight container. This helps lock in flavor and crispness. Make sure to use a container that fits snugly. If you have extra dressing, store it separately. This way, you can add it just before serving. When stored properly, your salad will last about 2 to 3 days in the fridge. You may notice the cucumbers get softer over time. To enjoy the best texture, eat it within the first couple of days. If it starts to look watery, it’s best to toss it. I do not recommend freezing this salad. The cucumbers lose their crispness when frozen. The texture will change once thawed, making it less enjoyable. Instead, make just enough for your meals and savor it fresh! Yes, you can use other types of cucumbers. Persian or English cucumbers work well. They are crisp and have fewer seeds. If you use regular cucumbers, just peel them. You want a good crunch in your salad. Yes, this salad is gluten-free. Just use gluten-free soy sauce. Most brands offer a gluten-free option. This way, you can enjoy the flavors without worry. You can serve this salad with many dishes. It pairs well with grilled chicken or fish. Try it with rice or noodles for a full meal. It also makes a great side for BBQs or picnics. Enjoy it with friends and family! This blog post covered how to make a tasty Spicy Sesame Cucumber Salad. We began with a detailed list of ingredients, including substitutes and key components. Next, we explored step-by-step instructions to prepare the salad, mix the dressing, and combine everything for the best flavor. I shared helpful tips to adjust spice levels and keep the salad crisp. We also discussed variations for extra protein and seasonal touches. Lastly, I provided storage tips to keep leftovers fresh. Try making this salad at home. It's easy, flavorful, and perfect for any meal.$

A refreshing and spicy cucumber salad with a sesame dressing.

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Prep Time 10

Cook Time 5

Total Time 35

Course Appetizer

Cuisine Asian

Servings 4

Calories 150 kcal

Ingredients

2 large cucumbers, thinly sliced
1 tablespoon kosher salt
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon chili garlic sauce
1 tablespoon honey or agave syrup
1 tablespoon toasted sesame seeds
2 green onions finely sliced
to taste fresh cilantro leaves, for garnish

Instructions

Begin by placing the thinly sliced cucumbers in a large mixing bowl. Evenly sprinkle the kosher salt over the cucumbers and let them rest for about 15 minutes.
After the 15 minutes are up, carefully drain the excess water from the cucumbers, and gently pat them dry using a paper towel.
In a separate small bowl, combine the sesame oil, rice vinegar, soy sauce, chili garlic sauce, and honey or agave syrup. Whisk these ingredients thoroughly until well blended.
Drizzle the dressing over the cucumbers, ensuring to coat them evenly. Toss the cucumbers gently with the dressing until fully covered.
Sprinkle in the toasted sesame seeds and finely sliced green onions. Toss again gently to incorporate them without bruising the cucumbers.
Let the salad marinate in the refrigerator for about 10 minutes before serving.
Dish out the salad into bowls, garnishing generously with fresh cilantro leaves.

Notes

Let the salad marinate for 10 minutes for better flavor.

Keyword cucumber salad, sesame dressing, spicy salad