Spicy Cucumber Salad Recipe

Prepare cucumbers

Wash and dry the cucumbers. Using a mandoline or sharp knife, slice cucumbers very thin (about 1/8 inch). If cucumbers have large seeds, halve lengthwise and remove seeds with a spoon before slicing. Place slices in a large mixing bowl.

Salt and drain (optional but recommended)

Sprinkle 1/2 teaspoon salt evenly over cucumber slices and toss gently. Let sit for 10 minutes to draw out excess water. After 10 minutes, tilt bowl and gently press or blot cucumbers with paper towel to remove released liquid. This keeps the dressing from getting diluted.

Add aromatics and vegetables

Add the thinly sliced shallot, julienned carrot, chopped cilantro, and sliced fresh chili (if using) to the cucumbers. Toss gently to combine.

Finish salad

When dressing is ready, pour it over the cucumbers and vegetables. Toss until everything is evenly coated. Taste and adjust seasoning with additional salt, lime juice, or chili if desired. Sprinkle toasted sesame seeds over the top before serving.

In a small bowl or jar, combine rice vinegar, soy sauce, honey (or sugar), lime juice, grated ginger, minced garlic, red pepper flakes, and sriracha (if using). Whisk or shake until honey dissolves.

Slowly whisk in sesame oil and neutral oil to emulsify the dressing. Add salt and black pepper, taste, and adjust balance: more honey for sweetness, more vinegar or lime for acidity, or more sriracha/red pepper flakes for heat.

Let the dressing sit for 5 minutes at room temperature to allow flavors to meld before tossing with the salad. If made ahead, refrigerate up to 24 hours and bring to room temperature before using.