Crisp & Spicy Cucumber Salad

Name: Crisp & Spicy Cucumber Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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

Directions

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.
Serve with a slotted spoon. Top as desired.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as THAI CUCUMBER SALAD in Taste of Home June/July 2013

Reviews

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Average Rating:

Jann

Jul 1, 2019

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.
rwippel

Oct 1, 2017

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.
JMartinelli13

Sep 3, 2017

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.
waynepat

Sep 19, 2016

Delicious!!!
mollymay4

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.
Orbs

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.
annrms

Mar 12, 2014

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

Mar 2, 2014

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

Aug 13, 2013

Very refreshing. Loved the sweet asian inspired dressing. I added some grape tomatoes to it and omitted the onion. Will keep this for next summer's cook outs.
pconrad2009

Jul 22, 2013

unique blend of flavors. refreshing and crisp. hint of hotness with cayenne and jalapenos