I have gardened for many years now and every Spring I look forward to getting my hands back in the dirt! One of the easiest vegetables you can often find growing in my yard is cucumbers. They’re the perfect, refreshing side dish on warm days, especially in this Asian cucumber salad.
Vegetables don’t have to be boring when covered in a flavorful (and healthy!) sauce. Some of my kids’ favorite vegetable dipping sauces include homemade ranch dressing or French onion dip. This recipe offers another option to get kids (and adults) excited about eating their vegetables.
Hot Cucumber Salad Recipe
The ingredients are very simple and the recipe only requires 10 minutes of hands-on time in total. You may have seen viral spicy cucumber salad 3, but this version has a more complex flavor. However, it only takes a few minutes to mix the sauce.
Coconut aminos or soy sauce add a nice umami flavor, raw honey adds sweetness and minerals, and chopped nuts add addictiveness. The rice vinegar helps cut through the earthiness and sweetness of the honey to balance the mix. And there’s the added flavor of parsley, garlic, and black pepper.
The spice in this spicy cucumber salad comes from red chili flakes that add a nice heat. If your family doesn’t like it as a spice (or at all), then reduce or eliminate them. Does it really like spicy? Feel free to add more! Just make sure you taste it first before adding more and adjust the taste.
Preparing pickles
I usually chop up my vegetables in a food processor and call it a day, but this Asian cucumber salad has an extra step. By sprinkling the pieces with some salt first and patting them dry reduces any extra moisture. Cucumbers are usually watery and when added to a salad like this they can be really watery. It’s a simple step that allows the pickles to really soak up all that delicious sauce.
Here’s how to do it!
Hot Asian Cucumber Salad Recipe
This delicious Asian cucumber salad recipe is a spicy, salty, and refreshing side dish. Packed with flavor and nutrition it’s a summer staple!
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Place the sliced cucumbers in a single layer on clean kitchen or paper towels. Sprinkle evenly with ½ teaspoon of salt and let sit for 10 minutes to remove excess moisture.
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Rinse the salted cucumber slices under cold water, then pat dry with paper towels. This step keeps the sauce from getting watery and ensures the best flavor absorption.
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In a medium bowl, whisk together the coconut aminos, rice vinegar, organic peanut butter, raw honey, garlic, dried red chilies, ground black pepper, and fresh parsley until smooth and thoroughly combined.
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Add the dried cucumber slices to the peanut sauce and toss until each slice is well coated. Transfer to a serving plate and garnish with chopped peanuts.
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Serve immediately or chill for up to 1 hour.
Nutrition Facts
Hot Asian Cucumber Salad Recipe
Price per serving (1 serving)
Calories 204
Calories from Fat 117
% Daily Value*
Oil 13 g20%
Saturated Fat 2g13%
Polyunsaturated fat 4g
Monounsaturated fat 6g
Sodium 479 mg21%
Potassium 434 mg12%
Carbohydrates 17 g6%
Fiber 3g13%
Sugar 8g9%
Proteins 8g16%
Vitamin A 476 IU10%
Vitamin C 7 mg8%
Calcium 56 mg6%
An instrument 2 mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Adjust the spice level to your liking by adding more or less chili flakes
Shelf Life and Storage
This is one of those recipes that tastes even better the longer you wait. You can eat this recipe immediately or you can let the sauce soak in the cucumbers for an hour first to marry the flavors. Store any leftovers in a covered container in the refrigerator for up to 1 week.
Unless you like soft nuts, save these as a garnish before serving.
More Salad Addictions You Can Eat
Here are some of my recipes full of green salads that I love to eat when the weather starts to warm.
What are some of your favorite easy and healthy meals? Leave a comment and let us know!
