Description
This Spicy Cucumber Salad is a refreshing and flavorful dish perfect for a light side or appetizer. Featuring crisp cucumbers tossed with red onion, fresh cilantro, and mint, all dressed in a tangy, spicy blend of rice vinegar, soy sauce, sesame oil, and Sriracha. It’s simple to prepare, vibrant in flavor, and ideal for cooling down warm days.
Ingredients
Scale
Vegetables and Herbs
- 1 English cucumber, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon salt
Instructions
- Combine the Vegetables and Herbs: In a large bowl, mix together the thinly sliced cucumber, red onion, chopped fresh cilantro, and fresh mint until well distributed.
- Prepare the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, Sriracha sauce, and salt until the dressing is smooth and fully combined.
- Toss Salad with Dressing: Pour the prepared dressing over the cucumber and herb mixture. Toss gently to ensure all the ingredients are evenly coated with the spicy, tangy dressing.
- Chill before Serving: Refrigerate the salad for at least 30 minutes, allowing the flavors to meld and the cucumber to absorb the dressing. Serve cold for best taste and refreshment.
Notes
- For extra crunch, add thinly sliced radishes or toasted sesame seeds before serving.
- Adjust the Sriracha quantity to control the heat level to your preference.
- This salad is best served chilled, so plan to refrigerate before serving.
- Use a sharp knife or mandoline for thin, even cucumber slices.
- Gluten-free soy sauce can be substituted for a gluten-free version.
