A tangy, refreshing, crisp and spicy cucumber salad that comes together within minutes. Serve it as a salad side dish with other main course meals.
Ingredient Notes
- Cucumber — English, dark green cucumbers are most suited for this recipe. The dark peel is left on the cucumber, which adds to the aesthetics.
- Ginger — Freshly grated ginger root.
- Lime Juice — Freshly pressed Lime juice. You may use lemon juice too, instead of lime juice. I prefer lime because of the flavor combo, and lime is more common is Asia than lemon.
- Oil — I use a vegetable soil such as sunflower oil. You can use other neutral flavored oil such as grape seed oil, canola oil, or soybean oil. If you want to add more flavor, try peanut oil. I recommend not saving on high-quality oils (because of your well-being and flavor), and the best choice are cold-pressed oils.
- Red Pepper Flakes
- Sesame Seeds — I like combining black and white sesame seeds. They taste slightly different, but not all that much. It's for the looks.
- Salt, to taste
Process Overview
Step 1
Slice Cucumbers fine.
Step 2
Prepare the dressing by combining finely grated ginger with lime juice and oil.
Step 3
Pour dressing over sliced cucumbers in a bowl, top with the red chili pepper flakes, sesame seeds and salt.
Mix it all well and serve cooled.
📖 Recipe
Spicy Asian Cucumber Salad Recipe
Ingredients
- 1 Medium English Cucumber
- 2 Teaspoon Ginger Fresh finely grated
- Juice of ½ lime
- 2 Tablespoon Oil
- 1 Tablespoon Red Chili Pepper Flakes
- 1 Tablespoon Sesame Seeds Black and White
- Salt to taste
Instructions
- Rinse your cucumber really well because the skin won't be peeled. Cut off the cucumber ends and discard. Slice cucumber into thin slices and place into a mixing bowl.1 Medium English Cucumber
- To prepare the dressing, grate the ginger fine and place into a small mixing bowl. Add to that the freshly squeezed lime juice and oil.2 Teaspoon Ginger Fresh, Juice of ½ lime, 2 Tablespoon Oil
- Combine the dressing ingredients and pour dressing over the sliced cucumbers.
- Top the cucumber with red chili pepper flakes, sesame seeds and salt. Mix it all well.1 Tablespoon Red Chili Pepper Flakes, 1 Tablespoon Sesame Seeds, Salt
- Serve up cooled or at room temperature.
Equipment
- 2 Mixing Bowl Small and a Large
- Ginger Grater
Nutrition
Serving
I make this salad when the temperatures start to rise again. That means, I mostly prep it in spring and in the summer.
A crunchy cooling cucumber beats the heat and turned into this spicy salad, it is well-dressed, to be served with your preferred main course meals.
At home, we love the Asian cucumber salad with Asian themed foods such as fried rice and fried chicken or with noodles. Or a simple clear soup such as the Japanese mushroom onion soup work great with this salad.
Storing
Keep your salad to cool in the refrigerator, as it tastes much better when cooled.
In fact, I recommend keeping the salad in an airtight container in your fridge to marinate with the dressing. The cucumber will get infused with the spicy flavors.
That said, don't keep the salad more than 2 days in your fridge. The cucumbers will lose their crisp texture and when that happens the salad won't be that exciting anymore.
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