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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
  • 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


  • 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.

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Average Rating:
  • cjeffreys
    May 16, 2020

    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.

  • 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.

  • Suzanne
    Feb 8, 2019

    No comment left

  • Ruffshse
    May 6, 2018

    No comment left

  • 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


  • mamarey
    Jul 11, 2016

    No comment left

  • 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.