Description
A refreshing and zesty Spicy Cucumber Salad featuring thinly sliced cucumbers, red onion, and fresh herbs tossed in a tangy and spicy Asian-inspired dressing. Perfect as a light appetizer or side dish for warm weather meals.
Ingredients
Scale
Vegetables and Herbs
- 1 English cucumber, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon salt
Instructions
- Prepare the vegetables: In a large bowl, combine the thinly sliced cucumber, red onion, chopped cilantro, and chopped mint to form the base of the salad.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, Sriracha sauce, and salt until well blended.
- Toss the salad: Pour the prepared dressing over the cucumber mixture and gently toss everything together to ensure all ingredients are evenly coated with the flavorful dressing.
- Chill before serving: Refrigerate the salad for at least 30 minutes to allow the flavors to meld and the cucumbers to absorb the dressing, enhancing the taste and texture.
Notes
- For best flavor, allow the salad to chill for 1 hour if possible.
- Adjust the amount of Sriracha sauce to control the spice level.
- This salad is best served cold and consumed within 1-2 days for freshness.
- Add toasted sesame seeds for extra crunch and flavor if desired.
- Gluten-free soy sauce can be used to make the dish gluten-free.
