Original Post: https://www.evolvingtable.com/asian-cucumber-salad/
Spicy Asian Cucumber Salad Recipe
This Spicy Asian Cucumber Salad is the perfect mix of cool and crisp with a kick of heat! Sliced cucumbers and crunchy cashews are tossed in a zesty dressing made with soy sauce, sesame oil, rice vinegar, and chili garlic.
Servings: 6 servings
Ingredients
- 1 pound cocktail cucumbers cut into ¼-inch slices
- ¾ teaspoon salt
- 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
- ¼ cup diced red onion
- ¼ cup chopped roasted and salted cashews
Instructions
- Add sliced cucumbers to a large bowl and sprinkle with salt. Let sit for at least 15 minutes. Pat dry with a paper towel every few minutes to remove excess liquid.1 pound cocktail cucumbers
- Meanwhile, in a medium-sized bowl whisk together the rice vinegar, soy sauce, sesame oil, honey, sriracha, and ginger.¾ teaspoon salt, 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
- Pour the dressing over the cucumbers and toss until well coated. Add diced red onion and chopped cashews. Toss to combine.¼ cup diced red onion, ¼ cup chopped roasted and salted cashews
Video
Notes
- Salt Trick. Sprinkling with salt removes a lot of the unwanted liquid from the cucumbers.
- Keep it crunchy. Add the nuts and onions just before serving to ensure crunchy goodness in every bite.
- Storage. Keep them in an airtight container in the fridge for up to 2 days. The cucumbers will become soft and mushy after this time. Do not freeze
Nutrition
Calories: 71kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 380mg | Potassium: 162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
