Crisp & Spicy Cucumber Salad Recipe
Crisp & Spicy Cucumber Salad Recipe photo by Taste of Home

Crisp & Spicy Cucumber Salad Recipe

Read Reviews
5 11 11
Publisher Photo
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! — Alivia Dockery, Parker, Colorado
TOTAL TIME: Prep: 25 min. + marinating
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating
MAKES: 6 servings


  • 2 small English cucumbers, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large sweet red pepper, julienned
  • 1/2 medium red onion, thinly sliced
  • 2 green onions, sliced
  • 1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
  • 1/3 cup sugar
  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 1 teaspoon each salt, garlic powder and pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon reduced-sodium soy sauce
  • 1 small garlic clove, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 1/4 teaspoon cayenne pepper, optional
  • Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

Nutritional Facts

3/4 cup (calculated without toppings) : 96 calories, 1g fat (trace saturated fat), 0mg cholesterol, 51mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 2g protein Diabetic Exchanges:1 starch, 1 vegetabl


  1. In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight.
  2. Serve with a slotted spoon. Top as desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Crisp & Spicy Cucumber Salad in Taste of Home June/July 2013

Reviews for Crisp & Spicy Cucumber Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 31, 2015

"This is such a great, fresh side. I love to serve this along side Asian-inspired dishes."

Reviewed Aug. 14, 2015

"made without the jalepenos but was still too hot for my taste. Otherwise delicious and will make again. love the variety of veggies in this salad. Very colorful presentation."

Reviewed Oct. 1, 2014

"Delicious. I served this on individual lettuce leaves. I used Champagne vinegar, and added 2 TBS of sweet chili sauce instead of the soy sauce. I chose chopped peanuts for my topping. Thank you, Alivia, for this tasty recipe."

Reviewed Mar. 12, 2014

"Very attractive salad! Cool and crisp taste in spite of the spice! Definitely a keeper."

Reviewed Mar. 2, 2014

"Made this for a lunch party and everyone raved about it."

Loading Image