Spicy Asian Cucumber Salad

Spicy Asian Cucumber Salad

This Spicy Asian Cucumber Salad is easy to make ahead of time. Make the day before serving and it will keep for up to one week in the refrigerator. Spicy Asian Cucumbers are delicious served with appetizers and makes an especially tasty side dish salad.

Step by Step process for making Spicy Asian Cucumber Salad

  • Wash cucumbers and towel dry.
  • Peel off the skins in a ribbon pattern, lengthwise.
  • Cut in half lengthwise and remove the seeds.
  • Cut cucumber halves into 1/4 to 1/2 inch piece slices. Slice them on an angle in the shape of a half-moon.
  • Place slices in a medium-size bowl. Sprinkle with salt and let stand over night, covered in the refrigerator.

Second step to preparation

  • Drain off all excess liquid from the cucumbers. Place cucumbers in a clean medium-size bowl.
  • Slice garlic cloves into thin slivers. Set aside.
  • Chop 4 dried red chili peppers into small pieces with seeds.
  • Add garlic slices and dried red chili peppers to cucumbers and mix well.
  • Heat sesame oil in a small saucepan over high heat until oil begins to smoke. Pour over cucumber slices.
  • Heat rice vinegar in a small saucepan on high heat until it boils. Pour over cucumbers.
  • Add sugar to cucumbers and mix well. Cover and refrigerate for 4 hours before serving. Check spice level after 2 hours, add additional sugar if necessary to reduce the spicy heat.
  • With slotted spoon remove cucumbers, garlic and peppers from liquid, place them in serving bowl. Serve cold.
  • May be refrigerated up to 1 week. Makes 1 1/2 to 2 cups.

This flavorful salad pairs well with these tasty dishes from our this site:

Spicy Asian Cucumber Salad
Print Recipe
5 from 7 votes

Spicy Asian Cucumber Salad

This Spicy Asian Cucumber Salad is easy to make and have on hand ahead of time. Make the day before serving, it will keep for up to a week in the refrigerator. Spicy Asian Cucumbers are a delicious appetizer and make an especially good side dish.

Prep Time1 d 30 mins
Total Time1 d 30 mins
Course: Salad
Cuisine: Asian
Servings: 6
Calories: 52kcal
Author: Jayne Harter

Equipment

  • Bowl, sauce pan

Ingredients

  • 3 large Cucumbers
  • 4 tsp salt
  • 3 to 4 dried red chili peppers
  • 3 cloves garlic
  • cup sesame seed oil
  • ½ cup rice vinegar or white vinegar
  • cup sugar

Instructions

  • Wash Cucumbers and towel dry
  • Peel cucumber lengthwise into ribbon strips. Cut in half lengthwise and remove seeds.
  • Cut in 1/4 to 1/2 inch pieces, sliced on an angle in a half moon shape.
  • Place in a medium size bowl. Sprinkle with the salt and let stand over night, cover and refrigerate.
  • Drain off excess liquid from the cucumbers. Place cucumbers in clean medium size bowl.
  • Take garlic cloves and slice them into thin slivers. Set aside.
  • Chop the 4 dried red chili peppers into small pieces.
  • Add garlic slices and dried red chili peppers to cucumbers and mix well.
  • Heat sesame oil in a small sauce pan over high heat until oil begins to smoke. Pour over cucumber slices.
  • Heat rice vinegar in small sauce pan on high heat until it boils. Pour over cucumbers.
  • Add sugar and mix well. Cover and let stand for 4 hours before serve. Check for spice level after 2 hours, add additional sugar if necessary to reduce spicy heat.
  • With slotted spoon remove cucumbers, garlic and peppers from liquid, place them in serving bowl. Serve cold.
  • May be refrigerated up to 1 week. Makes 1 1/2 to 2 cups.

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