Spicy Cucumber Salad 

This Spicy Cucumber Salad is a vibrant and refreshing dish that combines the crispness of cucumbers with a bold, zesty dressing. It's a perfect side dish for any meal, offering a delightful balance of flavors that will awaken your taste buds.

Full Recipe:

Ingredients

For the Salad Base:

• English cucumbers (or Persian cucumbers)

• Salt (for drawing out moisture)

• Toasted sesame seeds

• Green onions, thinly sliced

• Optional: Fresh cilantro, roughly chopped

For the Spicy Dressing:

• Rice vinegar

• Soy sauce (or tamari for a gluten-free option)

• Sugar (or honey for a natural sweetener)

• Chili oil (adjust to your heat preference)

• Sesame oil

• Garlic, minced

• Grated fresh ginger

• Red pepper flakes or Korean chili powder (gochugaru)

Directions

1. Prepare the Cucumbers: Wash and slice the cucumbers into thin rounds. Place them in a colander, sprinkle with salt, and let them sit for about 10 minutes to draw out excess moisture. Afterward, rinse the cucumbers thoroughly and pat them dry with a paper towel.

2. Make the Dressing: In a bowl, combine the rice vinegar, soy sauce, sugar, chili oil, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk the ingredients together until the sugar dissolves and the dressing is well mixed.

3. Assemble the Salad: In a large mixing bowl, toss the prepared cucumbers with the dressing until evenly coated. Add the sliced green onions and optional chopped cilantro, and give the salad a final toss.

4. Serve: Transfer the salad to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for the freshest taste.

Nutritional Information (per serving)

• Calories: Approximately 144 kcal

• Carbohydrates: 12 g

• Protein: 3 g

• Fat: 10 g

• Sodium: 2834 mg

• Potassium: 306 mg

• Fiber: 2 g

• Sugar: 9 g

• Vitamin A: 194 IU

• Vitamin C: 8 mg

• Calcium: 49 mg

• Iron: 1 mg