Spicy Cucumber Salad Recipe & Video
Hey everyone! Today, I’m super excited to share with you my new favorite snack: Spicy Cucumber Salad. This refreshing salad is crunchy, spicy, and packed with umami goodness. As a fan of quick and easy recipes, this Asian at home dish is perfect for any occasion. Whether you’re looking for a tasty side dish or a light snack, this spicy cucumber salad is sure to become a staple in your kitchen.
Ingredients You’ll Need
Before we dive into the steps, let’s talk about what you’ll need for this spicy cucumber salad:
- 1/2 tbsp soy sauce (Kikoman Organic)
- 1/2 tbsp yondu (vegetable umami)
- 1/2 tbsp shiro dashi (Japanese soup base sauce)
- 1 tbsp lao gan ma or my chili oil
- 1 tbsp mirin
- 1 tbsp rice vinegar, white vinegar, or black vinegar
- 1 tbsp sesame seeds
- A pinch of black pepper
- 1 clove of garlic, grated or finely chopped
- 1 English cucumber, sliced into 1/2” thick
- Chili threads or fried shallot/garlic for garnish (optional)
How to Make Spicy Cucumber Salad
Step 1: Prepare the Sauce
First, combine soy sauce, yondu, shiro dashi, lao gan ma, mirin, rice vinegar, sesame seeds, black pepper, and garlic in a mixing bowl. Mix well and set aside. This sauce is the heart of our spicy cucumber salad, bringing all those delicious flavors together.
Step 2: Prepare the Cucumber
Slice the English cucumber into 1/2” thick pieces. It is best to prepare the cucumber just before serving to ensure it stays nice and crunchy.
Step 3: Combine and Garnish
Pour the prepared sauce over the sliced cucumber. Garnish with chili threads or fried shallots for an extra touch of flavor and visual appeal. And that’s it! Your spicy cucumber salad is ready to enjoy.
Why You’ll Love This Spicy Cucumber Salad
This spicy cucumber salad is perfect for summer. Cucumbers are incredibly hydrating, containing a high water content that helps keep you cool and refreshed. Plus, the combination of soy sauce, yondu, and shiro dashi adds a depth of flavor that makes this dish truly special. If you prefer a milder version, you can substitute lao gan ma with sesame oil.
Tips for Making it Ahead
You can make the sauce in a larger batch and store it in the refrigerator for up to a week. When you’re ready to enjoy, just slice the cucumber and pour the sauce over it. This method is convenient and ensures the cucumber retains its crunchy texture.
Additionally, this sauce is delicious with other vegetables, silken tofu, or even as a salad dressing. If you don’t have both yondu and shiro dashi, using just one will still give you a fantastic flavor. For those who enjoy a bit of DIY, you can check out my chili oil recipe here.
There You Have It!
Spicy Cucumber Salad is a delightful and easy recipe that you can whip up in no time. It’s perfect for adding a refreshing and flavorful touch to any meal. So, give it a try, and let me know how you like it in the comments below. Don’t forget to check out the video for a step-by-step guide. Happy cooking, and enjoy your spicy cucumber salad!
Spicy Cucumber Salad
- Total Time: 5 mins
- Yield: 2 1x
Description
This is my new favorite cucumber salad! It’s crunch, spicy, savory, and packed with umami! You can make the sauce beforehand, but pouring it over the cucumber right before serving to retain its crunch texture is best. This is a great side dish or a snack!
Ingredients
- 1/2 tbsp soy sauce (Kikoman Organic)
- 1/2 tbsp yondu (vegetable umami)
- 1/2 tbsp shiro dashi (Japanese soup base sauce)
- 1 tbsp lao gan ma or my chili oil
- 1 tbsp mirin
- 1 tbsp rice vinegar, white vinegar, or black vinegar
- 1 tbsp sesame seeds
- A pinch of black pepper
- 1 clove of garlic, grated or finely chopped
- 1 English cucumber, sliced into 1/2” thick
- Chili threads or fried shallot/garlic for garnish (optional)
Instructions
- Combine soy sauce, yondu, shiro dashi, lao gan ma, mirin, rice vinegar, sesame seeds, black pepper, and garlic in a mixing bowl. Mix well and set aside.
- Pour the sauce over the sliced cucumber and garnish with chili threads or fried shallots. Enjoy!
Notes
- You can make this sauce in a larger batch and store it in the refrigerator. (It will last 10 days in the fridge) When needed, just slice the cucumber and pour the sauce over it. This method is not only easy but also very convenient.
- The sauce is also delicious with other vegetables, silken tofu, or as a salad dressing.
- Having both yondu and shiro dashi will give you the best flavor, but using just one will still be delicious. Yondu and shiro dashi can be substituted for each other.
- Prep Time: 5 mins
This spicy cucumber salad brings the best of Korean cooking to your home. Whether you’re a seasoned cook or a beginner, this quick and easy recipe is sure to impress.
