Spicy Cucumber Salad
Spicy cucumber salad is a simple yet tasty salad to accompany any Asian meal. With two simple ingredients and a simple oil-free dressing, you will love this tangy slightly spicy salad.
Servings: 4 servings
Calories: 32kcal
Equipment
Ingredients
- 1 English cucumber cut lengthwise, deseeded and cut into thin slices
- 1 bunch green onions sliced thin
Dressing
- 1 Tablespoon soy sauce or Tamari
- 2 Tablespoons rice vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon chili sauce
- Sesame seeds optional
Instructions
- Cut an English cucumber lengthwise and remove the seeds using a spoon down the length of the cucumber.
- Slice thin.
- Cut green onions thinly and add to cucumber.
- Combine dressing ingredients.
- Whisk together, but keep separate until right before serving.
- Dress salad and sprinkle with sesame seeds.
Notes
English Cucumbers
- These are longer and more narrow than Slicer cucumbers.
- Most of the time they are not waxed and, instead, wrapped in plastic.
- Their seeds are much smaller and easier to eat so they do not require de-seeding.
- The taste is less bitter than slicers, milder, and almost sweet.
- The skin is thinner and edible.
- They're sometimes labeled for sale as “seedless” or “burpless”
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 271mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.4mg