Spicy Asian Cucumbers Recipe - Allrecipes.com
Spicy Asian Cucumbers Recipe
  • READY IN hrs

Spicy Asian Cucumbers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    2 hrs 15 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2012

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 that the cucumbers were slightly swimming. I put them in the fridge for an hour or so. Very yummy and my guests loved them as well.

 
Most Helpful Critical Review
Sep 26, 2013

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

 
Aug 28, 2012

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!

 
Feb 17, 2013

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 crushed it instead of slicing.. marinated for an hour and a half.. and it was awesome.. ty so much for the recipe

 
Apr 14, 2014

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

 
Aug 22, 2013

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

 
Nov 12, 2014

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 to follow the recipe, it would be too salty for me, so I basically only put in half of the called for salt. I also found that it is not a good idea to soak the cucumbers in the dressing over night, as they get very soggy and the whole thing gets very watery. I don't sprinkle salt on the cucumbers either, as I found that makes them give off water even more, causing them to become soggy. When I make it with cucumbers I basically dip the cucumbers in the dressing or I pour the dressing over them right before I eat them.

 
Nov 04, 2013

everyone loves them

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 1393 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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