Ingredients
Scale
- 6–7 mini cucumbers (about 3–4 cups), or English cucumbers
- ½ tsp coarse sea salt
- 3 garlic cloves, minced
- 1½ tsp ginger, minced
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp white granulated sugar
- ½ tsp red pepper flakes (or dried red bell pepper flakes for less spice)
- ½ tsp white sesame seeds
- 3–5 Tbsp chili onion crunch (or substitute with garlic chili sauce)
Instructions
- Thinly slice the cucumbers and add them to a large bowl. Sprinkle with salt and let sit for 15 minutes to draw out excess moisture.
- Prepare the chili onion crunch if using homemade or opt for store-bought.
- Mix the sauce ingredients (soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes).
- Discard the excess moisture from the cucumbers and pour the sauce over the cucumbers. Toss to coat.
- Top with chili onion crunch and sesame seeds. Serve fresh for the best taste.
Notes
- Use Persian or English cucumbers for their thin skin and minimal seeds.
- Serve freshly made for the crunchiest texture. The cucumbers release water over time, diluting the dressing.
- Adjust spiciness by adding or reducing red pepper flakes. You can serve chili onion crunch on the side for customizable heat.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Korean-inspired
Nutrition
- Calories: 77 kcal
- Sugar: 7g
- Sodium: 807mg
- Fat: 2g
- Protein: 4g
Keywords: #SpicyCucumberSalad #FreshAndSpicy #SummerSalad #HealthyEating #KoreanInspired #FoodieFavorites #CucumberLovers