Spicy Cucumber Salad
- Jun 30, 2023
- 3 min read
Updated: May 17
My Spicy Cucumber Salad is a flavour bomb in a bite. The mellow and cool cucumber is coated in a good dose of tamari, rice vinegar and sesame oil, a spoonful of garlic and ginger, and spicy Sriracha, bringing so much umami to this dish. Green onions are added to the mix, imparting a mild and slightly sweet onion flavour. The salad is topped off with toasted sesame seeds which give this salad a nutty flavour profile and a little crunch.
Whether you enjoy this salad as a side dish or a light main, you really can't go wrong! With just a few ingredients and 5 minutes of active prep time, you’ll have yourself a satisfying and flavourful salad. It couldn’t be easier to make! So, let me show you how it's done. Grab a spoon and come and cook with me!
For more fun and exciting cucumber recipes, try my Cucumber Gazpacho, Cucumber Salmon Bites, Homemade Tzatziki Sauce and Refreshing Quinoa Salad recipes!
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 - 35 minutes (includes 0 - 30 minutes of inactive time) (See Notes below)
Serves: 2 - 4
Ingredients:
2 large English cucumbers, rinsed and pat dry
¾ tsp kosher salt
2 Tbsp seasoned rice vinegar
1 ½ Tbsp gluten-free tamari (See Notes below)
1 tsp sesame oil
1 tsp honey
½ - 1 tsp Sriracha, to taste
1 clove of garlic, peeled and minced
½ tsp fresh ginger, peeled and minced
2 green onions, thinly sliced
2 tsp toasted sesame seeds (See Notes below)
Instructions:
Using a sharp knife, cut each of the cucumbers in half lengthwise. Then, cut them into ½ inch pieces.
Place the sliced cucumbers into a large bowl, season with ¾ tsp salt and toss until combined. Set the cucumbers aside for at least 30 minutes to draw out any excess moisture. Then, drain the cucumbers using a colander, discarding the resulting cucumber juice.
To a medium salad bowl, add the rice vinegar, tamari, honey, sesame oil, Sriracha, garlic and ginger and whisk until fully incorporated.
Toss in the cucumbers and green onions and mix until combined. Garnish with toasted sesame seeds and serve and enjoy!
Notes:
Skipping Some Prep: If you're looking for a salad that comes together in minutes, where waiting isn't an option and one that can be eaten right away, simply skip Step 1 through 2. Given that salt is not being used to draw out excess moisture, reduce the salt used in this recipe to taste or salt to taste, specifically ¼ - ½ tsp or to taste.
A Splash of Soy: If you don’t have gluten-free tamari in your pantry and you aren’t worried about eating gluten, simply substitute it for soy sauce on a 1:1 basis.
Raw versus Toasted: Toasting the sesame seeds adds incremental depth of flavour and a little crunch. I’m talking maximum nuttiness and smokiness! To toast the sesame seeds, add them to a small skillet set over medium heat and cook for 2 ½ - 3 minutes or until golden in colour, slightly toasted and aromatic. To halt the cooking process, transfer the toasted sesame seeds into a small, heatproof bowl and set aside to slightly cool. If you’re pressed for time or you prefer a milder and earthier taste, then skip the toasting step and garnish with raw sesame seeds.
