When summer gets into late August, all that’s left in the garden are tomatoes and cucumbers. And guess what? I’m not complaining. There is nothing like a crisp, refreshing cucumber salad made with cucumbers you just pulled from the vine. This Spicy Asian Cucumber Salad makes a weekly appearance around here. It’s quick, easy, healthy and packed with flavor.
What’s in this Spicy Asian Cucumber Salad
Here is what you’ll need to create this simple, crunchy side dish:
Any type of cucumber will work in this recipe. We’re going to take the skins off and the seeds out and make cute half moon shapes before we toss them with the dressing.
I think 2 jalapeños give this salad just the right amount of heat, but you may prefer more or less. I also like to sprinkle some red pepper flakes on top for extra color and a bit more heat. Adjust the heat level to your own preference.
We’re only going to use 1 teaspoon of sugar for 4-5 cucumbers, just to balance the acidity of the rice vinegar. So you can still count this as a very low sugar, low carb recipe.
What goes with Asian cucumber salad?
The answer is, almost anything! Serve this Spicy Asian Cucumber Salad as a low carb side dish for meats, chicken and fish. Add it to Asian-style rice bowls, or even scoop it up with gluten free rice crackers for a low fat snack.
How long does cucumber salad last in the fridge?
Because of the high water content of cucumbers, this salad will not keep for very long in the fridge before becoming soggy. It’s best to make it the same day you plan on serving it. And since it takes less than 15 minutes to whip up, making it fresh will fit into a busy weeknight schedule pretty easily.
If you make this Spicy Asian Cucumber Salad, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
Spicy Asian Cucumber Salad with Garlic & Ginger
- Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut into slices. Place cucumbers in a colander while you make the dressing.
- Remove stems from jalapeño peppers and cut into thin slices. Set aside.
- In a large bowl, whisk vinegar, garlic, ginger and sugar. Whisking constantly, slowly pour in the vegetable and sesame oils until incorporated.
- Add the cucumbers and jalapeños to the bowl and toss until coated. Garnish with red pepper flakes and sesame seeds.