Spicy Cucumber Salad with Garlic and Vinegar
A refreshing and bold cucumber salad that combines garlic, vinegar, and a little heat for a crunchy side dish perfect for hot days or gatherings.
Ingredients
Main ingredients
- 2 large Cucumbers (Persian or English, or regular) Striped peeled if using regular cucumbers.
- 2 cloves Garlic (fresh, minced) Use one clove if sensitive to raw garlic.
- 2 tablespoons Vinegar (rice, apple cider, or white) White vinegar should be used in smaller amounts.
- 1 tablespoon Soy sauce (or tamari/coconut aminos for gluten-free)
- 1 teaspoon Sesame oil Do not overdo it.
- 1-2 teaspoons Sugar (or honey/maple syrup) Adjust to taste.
- 1/2 teaspoon Salt Helps pull out water from cucumbers.
- 1-2 teaspoons Chili oil or chili crisp Adjust according to your heat preference.
Optional add-ins
- Sesame seeds
- Sliced green onion
- Cilantro
- Crushed peanuts For added texture.
Instructions
Preparation
- Slice the cucumbers into thin rounds or half moons. Smash them lightly if desired.
- If you choose to, sprinkle cucumbers with 1/2 teaspoon salt and let sit for 10-15 minutes before draining.
Making the Dressing
- In a small bowl, mix vinegar, soy sauce, sugar, minced garlic, chili oil, and sesame oil.
Assembling the Salad
- Pour the dressing over the cucumbers and toss well.
- Taste and adjust seasoning if necessary.
- Let the salad sit for 10 minutes to absorb flavors before serving.
Notes
For a more intense flavor, chill the cucumbers before slicing. Store leftovers in an airtight container for up to 24 hours.