Description
Cool Korean-inspired spicy cucumber salad delivers a crisp, zesty punch of flavor that dances across your palate. Chilled cucumber slices mingle with fiery gochugaru and tangy rice vinegar, creating a refreshing side dish that you’ll crave again and again.
Ingredients
Scale
Cucumbers:
- 3 medium cucumbers
Peppers:
- 1 red chili pepper
- 1 jalapeño pepper
Dressing:
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp red pepper flakes
Garnish:
- 2 tbsp chopped cilantro
- 1 tbsp toasted sesame seeds
Optional:
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Thoroughly wash cucumbers and pat dry with paper towels, ensuring no excess moisture remains.
- Slice cucumbers diagonally into thin, elegant crescent-shaped pieces, creating uniform and visually appealing cuts.
- Carefully remove seeds from red chili and jalapeño peppers, then mince them finely to release their intense, vibrant flavors.
- In a separate mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey until the dressing achieves a smooth, glossy consistency.
- Sprinkle red pepper flakes into the dressing, stirring to distribute the spicy elements evenly throughout the liquid mixture.
- Gently fold cucumber slices into the prepared dressing, ensuring each piece is generously coated and absorbing the tangy, spicy marinade.
- Allow the salad to rest for 10-15 minutes at room temperature, enabling the cucumbers to absorb the complex flavor profile.
- Just before serving, garnish with freshly chopped cilantro and toasted sesame seeds to add texture and aromatic depth.
- Season with optional salt and black pepper to enhance the overall taste, adjusting according to personal preference.
- Serve chilled or at room temperature as a refreshing, zesty side dish with an electrifying kick of heat.
Notes
- Remove cucumber seeds if you prefer a less watery texture, helping the dressing cling better to the slices.
- Toast sesame seeds briefly in a dry pan to enhance their nutty flavor and release aromatic oils before sprinkling.
- Adjust spice levels by reducing or increasing chili peppers and red pepper flakes to suit different heat tolerances.
- For a low-carb version, replace honey with a sugar-free sweetener like stevia or monk fruit to maintain the dressing’s balance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snacks
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 85
- Sugar: 7g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg