Vegan Spicy Cucumber Salad Recipe
This spicy cucumber salad strikes the perfect balance between cool, crunchy cucumbers and a bold, garlicky maple-soy dressing with just the right amount of heat. Light yet packed with flavor, this refreshing side dish pairs beautifully with hearty meals or stands alone as a satisfying snack. If you love bold flavors, this easy, no-cook recipe lets you customize the spice level to make it as mild or fiery as you like!
Ingredients
- 4-5 persian cucumbers
- 1 tsp salt more to salt
- 2 tablespoons rice wine vinegar
- 2 tsp maple syrup
- 1 tsp avocado oil or neutral oil
- 2 teaspoons sesame oil
- 2 tsp tamari or soy sauce (if not gluten free)
- 3 cloves garlic finely minced or grated
- 1 tsp chili flakes more to taste
- Optional to season
- ground Sze Chuan peppercorns
- Korean gochugaru pepper flakes
- Japanese togarashi spice
Instructions
- Cut your cucumbers lengthwise into 1/4 inch thick planks. Add to a bowl and liberally sprinkle with salt. Toss and allow to sit for about 10 minutes.
- After 10 minutes, rinse cucumbers and pat dry with a kitchen towel. Transfer the planks into a large container and prepare your marinade.
- To make marinade, whisk together all remaining ingredients and adjust to taste. Pour over your cucumber planks, cover and shake to coat then let sit in the fridge for about 15 minutes. Enjoy cold!
Notes
- Feel free to cut your cucumbers into any fun shape you like. Some people like to smash pieces of cucumber for texture and it allows the seasoning to penetrate. Also, it’s just fun to smash cucumbers sometimes.
- If you want to up the heat level, finish with a sprinkle of red pepper flakes or a drizzle of chili garlic sauce or chili oil before serving.
- You can also use a mandolin or speed peeler to create thin ribbons, then roll them into bite sized pieces. Feel free to get creative!