Spicy Pickled Cucumber Salad

Spicy Pickled Cucumber Salad

As I reached for my bowl, the promise of a refreshing and zesty dish awaited me. The Spicy Pickled Cucumber Salad is one of those recipes that brings a delightful kick to your table with minimal effort. I adore how quickly this salad comes together, making it a staple in my kitchen. It’s a great way to enjoy the vibrant flavors of Korean cuisine without spending hours in the kitchen. For me, this Spicy Pickled Cucumber Salad isn’t just a side dish; it’s a burst of flavor that brightens any meal.

The Prep and Process

The magic begins with fresh cucumbers, and slicing them thinly is key to achieving the perfect texture. Once seasoned with sea salt, they sit to draw out excess moisture. This simple step is crucial for keeping the cucumbers crisp and ready to absorb all the delicious flavors. As the cucumbers rest, I mix the spicy dressing—crushed red pepper flakes, green onions, minced garlic, rice vinegar, and a touch of sugar. The toasted sesame seeds and sesame oil add a nutty depth that ties everything together. This step is always a joy for me; watching the ingredients meld into a vibrant dressing is like seeing a culinary masterpiece come to life.

Combining and Serving

After the cucumbers are properly drained, they join the spicy dressing for a gentle toss. The colors of the red pepper flakes and green onions against the crisp cucumber slices make the dish as pleasing to the eyes as it is to the palate. I always taste and adjust the seasoning, ensuring each bite is perfectly balanced. Whether served immediately or after a short chill in the refrigerator, the Spicy Pickled Cucumber Salad is an irresistible treat. It’s the perfect balance of spicy, tangy, and sweet that leaves everyone reaching for seconds.

A Versatile Delight

This Spicy Pickled Cucumber Salad is versatile enough to complement a wide range of dishes. I love serving it alongside grilled meats or as a refreshing side for a spicy main course. It’s an easy, healthy addition to any meal and brings a touch of Korean flair to my everyday cooking. For those who enjoy a bit of customization, adding thinly sliced radishes or a splash of soy sauce can enhance the flavor even more. This salad is not only a favorite of mine but has also become a cherished recipe among friends and family.

Chef’s Notes- Spicy Pickled Cucumber Salad

• Slicing Cucumbers: Ensure cucumbers are sliced thinly (about 1/8 to 1/4 inch thick) for a crisp texture and to absorb the flavors better. If you have a mandoline, it can help achieve uniform slices.
• Salting and Draining: Letting the cucumbers sit with sea salt helps draw out excess moisture, keeping the salad crisp. After draining, gently pat the cucumbers dry to avoid excess moisture without bruising them.
• Adjusting Heat: If you prefer a milder salad, start with less crushed red pepper flakes and add more to taste. Conversely, if you like more heat, increase the amount of flakes or add a pinch of cayenne pepper.
• Flavor Enhancements: For an extra layer of flavor, consider adding a splash of soy sauce or fish sauce to the dressing. This can enhance the umami flavor of the salad.
• Additional Crunch: Adding thinly sliced radishes or carrots can provide extra texture and a burst of color, making the salad even more vibrant and interesting.

Spicy Pickled Cucumber Salad

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

35

kcal

Resting Time

5

minutes

Total time

15

minutes

Dive into the vibrant flavors of this Spicy Pickled Cucumber Salad! This quick and easy recipe is perfect for adding a zesty kick to your meals. With just a handful of ingredients, you can create a refreshing side dish that’s both healthy and delicious. Inspired by traditional Korean cuisine, this salad is sure to become a favorite in your kitchen. Perfect for weekday meals or weekend brunches!

Ingredients

• Cucumbers

• 2 Kirby pickling cucumbers or 1 large English cucumber

• 1 tsp sea salt

• 1 tbsp crushed red pepper flakes (use less for milder heat)

• 1 tbsp finely chopped green onions

• 1/2 tsp minced fresh garlic

• 1 tsp rice vinegar

• 1/2 tsp granulated sugar

• 1 tsp toasted sesame seeds

• 1 tsp sesame oil

• Alternative Ingredients:

• Cucumbers: Zucchini or radishes for a different texture

• Sea Salt: Kosher salt or Himalayan pink salt

• Crushed Red Pepper Flakes: Paprika for less heat or cayenne pepper (for more heat)

• Green Onions: Chives or shallots

• Rice Vinegar: Apple cider vinegar or white wine vinegar

• Granulated Sugar: Honey or agave syrup for a natural sweetener

• Sesame Seeds: Poppy seeds or sunflower seeds for a different crunch

• Sesame Oil: Olive oil or avocado oil

Directions

• Preparing Cucumbers – Thinly slice the cucumbers into rounds about 1/8 to 1/4-inch thick. Place them in a mixing bowl and sprinkle with sea salt. Gently toss to coat and let sit for about 15 minutes to draw out excess moisture.
• Draining Cucumbers – After resting, drain the cucumbers but avoid squeezing them to prevent bruising. This step ensures the cucumbers remain crisp.
• Mixing Ingredients – In a separate bowl, combine the crushed red pepper flakes, chopped green onions, minced garlic, rice vinegar, granulated sugar, toasted sesame seeds, and sesame oil. Mix well to create the dressing.
• Combining Salad – Add the drained cucumbers to the dressing mixture and toss gently to coat evenly. Taste and adjust seasoning if needed.
• Serving – Serve immediately or refrigerate for up to an hour to allow flavors to meld.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 35kcal
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 250mg
• Potassium: 100mg
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g
• Protein: 1g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 2mg
• Iron: 2mg

FAQs- Spicy Pickled Cucumber Salad

Can I use regular cucumbers instead of pickling cucumbers?

Yes, you can use regular cucumbers, but pickling cucumbers or English cucumbers are preferred for their crunchiness and thinner skin. If using regular cucumbers, you may want to peel them to avoid a bitter taste.

How long can I store the salad?

The salad can be stored in the refrigerator for up to an hour before serving. It’s best enjoyed fresh, as the cucumbers can become too soft if left for too long.

What can I substitute for rice vinegar?

You can substitute rice vinegar with apple cider vinegar or white wine vinegar. Each will slightly alter the flavor, but they will still work well in the recipe.

Is there a way to reduce the salt content?

To reduce salt, use less sea salt during the initial salting step, and consider using low-sodium soy sauce or omitting any additional salt in the dressing.

Can I make this salad ahead of time?

While the salad is best enjoyed fresh, you can prepare the cucumbers and dressing separately in advance. Combine them just before serving to maintain the crispness of the cucumbers.