Spicy Asian Cucumber Salad Recipe
User Reviews
5
Spicy Asian Cucumber Salad Recipe
Description
The Spicy Asian Cucumber Salad Recipe features thinly sliced cocktail cucumbers that are salted and rested to draw out moisture, preserving a crisp bite. The dressing blends rice vinegar, soy sauce, toasted sesame oil, honey, sriracha, and finely minced fresh ginger, creating a balance of tangy, sweet, and spicy flavors. Diced red onion adds a mild sharpness, while chopped roasted salted cashews give a savory crunch. Tossing the cucumbers with the dressing and adding the nuts and onion just before serving keeps the textures distinct. This salad offers a refreshing, crunchy dish suitable as a cold side or appetizer.
The preparation involves a short resting time after salting the cucumbers, requiring minimal active effort but allowing time for draining excess liquid. Patting the cucumbers dry with paper towels maintains firmness. The simple whisked dressing can be adjusted to taste if desired. The nuts and onions are added last to preserve their texture.
Salad can be stored in an airtight container in the refrigerator for up to two days, though cucumbers will soften after that time. It is best served fresh for optimal crunchiness and flavor contrast.
Ingredients
- 1 pound cocktail cucumbers cut into ¼-inch slices
- ¾ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons sesame oil toasted
- 2 teaspoons honey
- 1 teaspoon sriracha
- ¼ teaspoon ginger finely minced, fresh
- ¼ cup red onion diced
- ¼ cup cashews roasted and salted, chopped
Instructions
- Add sliced cucumbers to a large bowl and sprinkle with salt. Let sit for at least 15 minutes. Pat dry with a paper towel every few minutes to remove excess liquid.
- Meanwhile, in a medium-sized bowl whisk together the rice vinegar, soy sauce, sesame oil, honey, sriracha, and ginger.
- Pour the dressing over the cucumbers and toss until well coated. Add diced red onion and chopped cashews. Toss to combine.
Notes
- After salting, pat cucumbers dry every few minutes to maintain their crunchy texture.
- Add cashews and red onion just before serving to keep them crisp.
- Store the salad in an airtight container in the fridge for up to 2 days; cucumbers will soften if kept longer.
- Do not freeze this salad as cucumbers lose texture when thawed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 380mg | 16% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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