Description

A refreshing, crisp, and zesty cucumber salad with a spicy kick, perfect as a light side dish or a cooling snack. It combines tangy, sweet, and spicy flavors with crunchy cucumbers and fresh herbs.

Ingredients

2 large cucumbers

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon honey or agave syrup

1 teaspoon red pepper flakes (adjust to taste)

1/2 teaspoon grated ginger

1 tablespoon sesame seeds

1/4 cup fresh cilantro, chopped

Salt to taste

Optional: 1 tablespoon chopped green onions

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Instructions

Slice the cucumbers into thin rounds or half-moons, depending on preference.
In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or agave), red pepper flakes, and grated ginger until well combined.
Add the cucumbers to the bowl and toss until evenly coated with the dressing.
Let the cucumbers sit for 10–15 minutes to absorb the flavors, stirring occasionally.
Before serving, sprinkle with sesame seeds, cilantro, and optional green onions.
Add a pinch of salt to taste and serve chilled.

Notes

Can be made a few hours ahead; add sesame seeds and herbs before serving.

Use English or Persian cucumbers for best texture.

Swap soy sauce with tamari or coconut aminos for a gluten-free version.

Adjust spice level by reducing or omitting red pepper flakes.

Variations include adding carrots, radishes, chili oil, crushed peanuts, cashews, or fresh herbs like Thai basil or mint.

Store leftovers in the fridge up to 2 days; stir before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 50
Sugar: 3g
Sodium: 250mg
Fat: 2g
Saturated Fat: 0g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg