Description
This Spicy Asian Cucumber Salad is a refreshing and flavorful dish that combines crisp cocktail cucumbers with a tangy, sweet, and spicy dressing. Enhanced with minced fresh ginger, red onion, and crunchy roasted cashews, this salad offers a perfect balance of textures and vibrant flavors in just 15 minutes, making it an ideal light side dish or appetizer.
Ingredients
Scale
Cucumber Salad
- 1 pound cocktail cucumbers, cut into ¼-inch slices
- ¾ teaspoon salt
Vinaigrette Dressing
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or Tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha
- ¼ teaspoon finely minced fresh ginger
Toppings
- ¼ cup diced red onion
- ¼ cup chopped roasted and salted cashews
Instructions
- Prepare Cucumbers: Add the sliced cucumbers to a large bowl and sprinkle evenly with salt. Let the cucumbers sit for at least 15 minutes to draw out excess moisture. During this time, pat the cucumbers dry with a paper towel every few minutes to remove the liquid, which helps keep the salad crisp.
- Make the Vinaigrette: While the cucumbers are resting, combine the rice vinegar, soy sauce (or Tamari), toasted sesame oil, honey, sriracha, and finely minced fresh ginger in a medium-sized bowl. Whisk the ingredients together thoroughly until well blended and smooth.
- Toss the Salad: Once the cucumbers are well-drained, pour the prepared vinaigrette over them and toss gently to coat all slices evenly with the dressing. Add the diced red onion and chopped roasted cashews to the bowl, then toss again carefully to mix all ingredients without bruising the cucumbers.
Notes
- For a gluten-free option, use Tamari instead of soy sauce.
- Adjust the sriracha quantity to control the spice level according to your preference.
- Toast cashews at home for an even fresher, crunchier texture if desired.
- Serve chilled for the best flavor and texture.
- This salad is best consumed within 1-2 days of preparation to maintain cucumber crispness.
