A refreshing, spicy-sweet cucumber salad that’s perfect chilled and ready in under 15 minutes. With crunchy cucumbers in a tangy garlic-chili dressing, it’s a zesty, no-cook side for any meal.
Recipe by: @catestrauser
Ingredients
- 3-4 Mini cucumbers, sliced into 1-inch (approx. 2.5 cm) rounds
- 1 tablespoon salt
- 3 tablespoons rice vinegar
- 2 cloves garlic, finely minced or pressed
- 1 teaspoon tamari (or substitute soy sauce)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 1 teaspoon togarashi (optional, for an extra layer of heat)
Instructions
- Prepare the cucumbers
Arrange the sliced cucumbers in a bowl and sprinkle with salt. Refrigerate for 5–10 minutes to draw out excess moisture.
- Make the dressing
In a small mixing bowl, whisk together rice vinegar, garlic, tamari, sugar, sesame oil, and chili oil until the sugar is fully dissolved.
- Combine and serve
Rinse the salted cucumber slices under cold water and pat dry. Toss them gently with the dressing until well coated.
- Plate & garnish
Transfer the tossed cucumbers to a serving dish. If using, sprinkle togarashi over the top for a vibrant, spicy finish. Serve cold and enjoy!
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