Spicy Cucumber Salad

Name: Spicy Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Persian cucumbers, smashed; 1 tsp kosher salt; 2 garlic cloves, minced; 1 tbsp soy sauce; 1 tbsp black vinegar; 2 tbsp chili oil; 1 tsp sesame oil; 1/2 tsp granulated sugar

Crisp smashed cucumbers tossed in a savory garlic and chili oil dressing for a cool, spicy side dish.

15 minEasyServes 470 cal/serving

ChineseSaladNo-CookVeganVegetarianLow CarbDairy-FreeNut-FreeEgg-FreePork-FreeCorn-Free

Ingredients

1 lb Persian cucumbers, smashed
1 tsp kosher salt
2 garlic cloves, minced
1 tbsp soy sauce
1 tbsp black vinegar
2 tbsp chili oil
1 tsp sesame oil
1/2 tsp granulated sugar

Instructions

1

Place 1 lb smashed Persian cucumbers on a cutting board, smash with a rolling pin, and slice into bite-sized pieces.
2

Toss cucumber pieces with 1 tsp kosher salt in a colander and let drain for 15 minutes.
3

In a bowl, whisk together 2 minced garlic cloves, 1 tbsp soy sauce, 1 tbsp black vinegar, 2 tbsp chili oil, 1 tsp sesame oil, and 1/2 tsp granulated sugar.
4

Pat cucumber dry with paper towels, toss with the dressing, and serve immediately.

Questions

Can I make Spicy Cucumber Salad gluten-free?

Yes. The gluten in this entry is 1 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Spicy Cucumber Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Spicy Cucumber Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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