Spicy Cucumber Salad
A crunchy cucumber salad that is light, refreshing, and packed with well-balanced spicy, tangy, salty, and sweet flavors.
10 min4veganCucumbersplant-basedKorean-inspiredAsiansaladside dishgluten-free optionsummerno-cook
What you need
- 6 whole mini cucumbers
- 3 whole large regular cucumbers (alternative)
- 1 teaspoon salt
- 2 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon agave or maple syrup
- 1 teaspoon crushed red pepper flakes
- green onions (for topping)
- sesame seeds (for topping)
- crushed red peppers (for topping)
How to make it
- Wash and slice the cucumbers. Put them in a large bowl and set aside.
- In a small bowl add the salt, garlic, ginger, soy sauce, rice vinegar, sesame oil, agave or maple syrup, and crushed red pepper flakes. Mix well and let it sit for 5 minutes for the flavors to combine.
- Add the dressing to the bowl with the cucumbers and mix well.
- Serve and top with green onions, sesame seeds, and crushed red peppers.
Adapted from plantbasedonabudget.com