Crisp & Spicy Cucumber Salad
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida
Ingredients
- 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
- MARINADE:
- 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
Reviews
This is a favorite for my husband and me. It is a great light side dish for almost any meal. My husband is not a veggie guy, but he loves this crisp salad.
Awesome salad! I made this as shown with the addition of several thinly sliced radishes. As a previous reviewer noted, the vegetables release a lot of liquid so the water in the marinade isn’t necessary if the salad is made a few hours ahead of time.
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This is such a great, fresh side. I love to serve this along side Asian-inspired dishes. I've also found if you let it sit overnight, you don't need the water in the marinade. The vegetables will release enough of their own juices.
No major changes to this one- I had prepped veggies for another dish, so whatever form they were in, that's how I used them- my red onion was diced, my carrots were matchstick, etc. The title says it all on this one- crisp, spicy. I'll also add light and refreshing. It was a great side to burgers, a perfect summer lunch topped with some grilled chicken.
Delicious!!!
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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.
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.