Description
This Valentine Easy Spicy Cucumber Salad is not just a salad; it’s a celebration of fresh flavors perfected with Persian cucumbers and a balance of spice and sweetness. Ideal for a quick dinner or festive gatherings, it promises a delightful crunch and vibrant taste.
Ingredients
Scale
- 1 pound Persian cucumbers
- 2 teaspoons kosher salt
- 2 garlic cloves
- 1 teaspoon chili oil
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 2–4 tablespoons warm water
- Optional garnish: Red Fresno pepper slices
- Optional garnish: Toasted sesame seeds
Instructions
- Slice the Persian cucumbers into ¾-inch thick pieces and toss with kosher salt in a colander; let sweat for 30 minutes to 2 hours.
- In a small bowl, combine sliced garlic with chili oil and sesame oil, rubbing them together for flavor. Add soy sauce, rice vinegar, sugar, and 2 tablespoons warm water; stir until dissolved.
- After sweating, rinse cucumbers under cold water, pat dry with paper towels.
- In a mixing bowl, toss cucumbers with the prepared dressing until well-coated.
- Garnish with sliced Fresno peppers and toasted sesame seeds before serving.
Notes
The salad is best enjoyed fresh; it can be stored at room temperature for up to 30 minutes.
For longer storage, keep in an airtight container in the fridge for up to 2 days, noting that the texture may soften.
Adjust the sweetness and spice levels of the dressing to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 2g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg