Spicy Asian Cucumbers

Spicy Asian Cucumbers

13
JOSIE 27

"This is one of my favorite ways to prepare cucumbers. Very different from the traditional way."
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Ingredients

2 h 15 m servings 75 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1393 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
  2. Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.

Reviews

13
  1. 18 Ratings

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Most helpful positive review

We loved it! I didn't have sesame oil so I just used a bit of olive oil and some sesame seeds. I also added a lot more rice vinegar, maybe about 1/4 cup, and water , 1/4 cup, to the mix so tha...

Most helpful critical review

This was okay, husband didn't care for it.

We loved it! I didn't have sesame oil so I just used a bit of olive oil and some sesame seeds. I also added a lot more rice vinegar, maybe about 1/4 cup, and water , 1/4 cup, to the mix so tha...

These are delish. We frequent a Korean Mandu joint here in DC where they serve a cucumber kimchi dish that tastes just like this. Thanks for the recipe. Love it!

loved this.. used only 1/3 of the sugar.. didn't have chili oil so i added a teaspoon of chili sauce.. used regular white vinegar since i didn't have the rice vinegar.. doubled the garlic and cr...

I used English cucumbers to make it more firm. Held up several days.

Very good! Substituted white vinegar for rice vinegar, otherwise made as written.

We have a ton of cucumbers from the garden so I am always on the lookout for recipes. This is the very best yet. I made no changes and the salad was perfect, even picky teenagers ate it up!

Thank you for sharing this. Officially my favorite way of making anything with cucumbers.

I absolutely love the sauce. I have made this many times now, sometimes it's with cucumbers and sometimes with shredded tofu skin. Both of which is very delicious. I did find that if I were t...

everyone loves them