Spicy Cucumber Salad: A Flavor-Packed Crunchy Side!
A spicy, crunchy side that brings serious flavor energy!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Salad
- Method: No-cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 4 mini cucumbers, quartered lengthwise
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp crushed red pepper flakes (or to taste)
- 1 tbsp toasted sesame seeds
- 1 handful fresh cilantro leaves
- Optional: chili oil drizzle for extra heat
Instructions
- Chop & Prep: Cut cucumbers into spears and place in a bowl.
- Mix the Bang Sauce: In a separate bowl, combine soy sauce, vinegar, sesame oil, sugar, garlic, and red pepper flakes.
- Toss & Chill: Pour the sauce over cucumbers, toss well, and chill for 10–15 minutes.
- Garnish It Right: Sprinkle sesame seeds and cilantro on top.
- Optional Heat Boost: Add a drizzle of chili oil for extra heat.
Notes
- Adjust red pepper flakes to taste for desired spiciness.
- Can be served as a side dish or appetizer.
- Best enjoyed fresh but can be stored in the fridge for a day.
Nutrition
- Serving Size: 1 serving
- Calories: ~90
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg