Spicy Cucumber Salad
A bold, crunchy, spicy cucumber salad that comes together in minutes and brings serious flavor with minimal effort. Perfect for hot days, lazy lunches, or anytime you need something refreshing with a kick.
Equipment
- Sharp knife
- Cutting board
- Mixing bowls at least 2
- Garlic press or microplane optional but fun
- Rolling pin or spoon for smashing those cukes
Ingredients
- 3 Persian cucumbers or 1 English cucumber — the crunch is non-negotiable babe
- 1 teaspoon salt — for that cucumber spa treatment
- 1 tablespoon rice vinegar — tangy queen you’ll love her
- 1 tablespoon soy sauce — adds that deep umami base
- 1 teaspoon sesame oil — trust me this smell = instant serotonin
- 1 tablespoon chili crisp or chili oil — here’s where the magic happens
- 1 clove garlic minced — you already know garlic is never optional
- Sesame seeds + green onions for topping — because cute matters
Instructions
Smack the Cucumbers Like You’re Mad at ’Em
- Okay not literally mad… but give those cucumbers a rough chop or even a light smash with a rolling pin. It gives them more surface area to soak up all the spicy, garlicky goodness. I once got too excited and pulverized mine into a pulp—don’t do that. Just firm-but-gentle smashing. Like cucumbers… but make it drama.
Salt. Wait. Drain.
- Toss your cucumbers with the salt in a bowl, let them chill (literally) for 10 minutes. They’ll start sweating like me in August. Drain that salty water—it’s not the vibe.
Whisk It Real Good
- In a separate bowl, mix together the rice vinegar, soy sauce, sesame oil, chili oil, and garlic. Smell it. Taste it. Try not to drink it.
Toss It Like You Mean It
- Pour that liquid gold over your cucumbers and give it a good toss. Add the sesame seeds and green onions and toss again. You want everything coated and glistening.
Chill Out, Babe
- If you’ve got 15 minutes to spare, pop it in the fridge. It gets better as it sits. Like wine. Like you.
Notes
- Persian cucumbers give the best crunch, but English works great too—just deseed if watery.
- Chili crisp brings heat + umami. If you don't have it, chili flakes in hot oil will do the job.
- This salad can totally transform into a meal with soba noodles or tofu tossed in.
- Make ahead? Yes, just keep the garnish (green onions, sesame seeds) separate until serving.
- Don’t skip the draining step after salting—nobody likes soggy salad.
- Optional extras: honey for sweetness, crushed peanuts for crunch, lime juice for zing.