Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, spicy asian cucumber salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spicy Asian Cucumber Salad is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Spicy Asian Cucumber Salad is something which I’ve loved my entire life.
Asian Cucumber Salad - healthy cucumber salad with Asian spices. A perfect appetizer for any meals. The key to making a great Asian cucumber salad lies in the dressing.
To begin with this particular recipe, we must prepare a few components. You can cook spicy asian cucumber salad using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy Asian Cucumber Salad:
- Take 6-7 Persian cucumbers
- Make ready 1/4 c rice vinegar
- Make ready 1/2 tsp sea salt
- Take 2 tsp shoyu or tamari
- Get 2 tsp agave syrup or sugar
- Prepare 1 tsp sesame oil
- Prepare 1 clove garlic, crushed
- Take 1 tsp crushed red pepper flakes
- Take 1/2 tsp sriracha sauce, or to taste
Marinated cucumbers tossed with chili flakes, chili oil, and fresh herbs! Random fact about me: I can eat an excessive amount of cucumbers. I definitely eat more than my fair share and have been known to hoard them in my. Cucumbers are tossed with Asian-inspired seasonings and marinated for a great side dish to serve cold.
Steps to make Spicy Asian Cucumber Salad:
- Wash and trim cucumbers. Cut into chunks. Place cucumbers in a bowl.
- Place remainder of ingredients in the bowl.
- Toss ingredients well to combine.
- Top with sesame seeds as a garnish if you wish. Serve.
Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. This spicy cucumber salad contains many of the same ingredients as cucumber kimchi but it isn't fermented, so you can eat it right away. The cucumbers are thinly sliced and coated in a zesty blend of vinegar, sesame, and gochugaru (also known as Korean red pepper powder, which I highly. I'm looking forward to employing some of our bumper cucumber crop on this.
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