Description
A vibrant, spicy-tangy salad with spiral-cut cucumbers marinated in a bold blend of soy sauce, rice vinegar, chili oil, and sesame oil. Packed with flavor and perfect for summer meals, it balances sweet, salty, and spicy notes with a satisfying crunch.
Ingredients
5 medium cucumbers
3 tsp granulated white sugar
2 tsp sesame seeds
1 tsp crushed garlic
2–3 tbsp chopped green onion
1 1/2 tbsp soy sauce
3 tsp rice vinegar
3 tsp chili oil
1 tsp sesame oil
3 tsp salt
Instructions
Gather all ingredients
In a bowl, combine sugar, sesame seeds, garlic, and green onion
Add soy sauce, rice vinegar, salt, chili oil, and sesame oil
Toss cucumbers in the marinade until evenly coated
Let marinate for 25 minutes before serving
Notes
Use tamari for gluten-free version
Chili oil can be replaced with sambal oelek or chili flakes in oil
Omit sesame seeds for nut-free version
Store leftovers in an airtight container for up to 2 days
- Prep Time: 25
- Category: Breakfast
- Method: Marinating
- Cuisine: Asian