Spicy Asian Cucumber Salad

Looks like a cucumber salad, but a secret ingredient makes this spicy, Asian-inspired dish an absolute flavor explosion you won't want to miss.

asian cucumber salad recipe

Prepare to have your taste buds tantalized by a vibrant Asian cucumber salad—with a surprising twist!

This isn't your average salad; it's a flavorful explosion of fresh ingredients and a shockingly delicious secret that will have you craving more.

Ingredients

ingredient reading instructions only

Alright, let's explore into the ingredients we're gonna need for this tasty Spicy Asian Cucumber Salad! First, grab about five small-to-medium zucchinis – think around 6 to 7 inches long. Slice 'em in half lengthwise: they're the star.

Next, you'll need a tablespoon of canola oil…or any plain oil you've got. How about ¾ teaspoon of cooking or kosher salt? Sounds good!

Don't forget ¼ cup of those store-bought crispy fried shallots – you know, the Asian pantry staple that I could eat by the handful! And just one green onion stalk, finely sliced? Easy peasy. This salad, like an Asian side salad, is also great with the addition of crunchy toppings like toasted sesame seeds!

For our spicy sauce, another tablespoon of canola oil will do the trick. Three cloves of minced garlic – cause garlic makes everything better. Finally, we need a tablespoon each of sambal oelak (or sriracha, if you're feeling wild!), sesame oil, soy sauce, and two tablespoons of mirin (honey works in a pinch!).

Preparation Instructions

follow the preparation instructions

Now that we have all our ingredients prepped and ready to go – let's get cooking! First, I want you to toss those zucchini halves in a bowl with one tablespoon of canola oil. Next, sprinkle them with ¾ teaspoon of salt – don't be shy! Make sure they're coated nicely. This recipe offers a quick and easy side, so be sure to keep an eye on the time as you work.

Alright, now, heat up a large non-stick pan over medium-high heat – we're going for that sizzle! Place half the zucchini cut-side down, and let's sear them for 3 to 4 minutes. We want a beautiful golden crust forming. Turn them over and cook the skin side for about 3 minutes.

Time for sauce! Cool the pan slightly, then return to medium heat, and add another tablespoon of oil! Sauté one tablespoon of minced garlic until light golden. Add the remaining sauce ingredients and simmer for about 30 seconds – it's gonna get syrupy and amazing!

Serve the zucchini, drizzle that incredible sauce, pile on ¼ cup of crispy fried shallots, and sprinkle with sliced green onions. Eat immediately and enjoy!

Recipe Notes

recipe specific instructions detail

For excellent results, it's best to take the time to review these notes before beginning!

First off, small to medium cucumbers, about six to seven inches long, work best. Don't want them too big, or they won't cook evenly. I usually sear them just until they're tender-crisp – not mushy! If you prefer yours softer, you can definitely finish them in the oven.

Crispy fried shallots add a satisfying crunch! They're salty, oily, and crispy – seriously, what's not to love? Sambal oelak – it's a chilli paste that isn't too hot and makes the sauce amazing. Sriracha works too.

Light or all-purpose soy sauce, please! Dark soy sauce is too intense; it'll totally overpower the dish. So watch out!

Mirin, a sweet Japanese cooking wine, adds depth. If you're skipping alcohol, honey's a good sub. Leftovers? They're good for about two days in the fridge.

Nutritional Information

food composition and facts

Speaking of what makes this recipe great, let's peek at the nutritional side – because who doesn't want the yummy details?! Each serving packs about 143 calories – not bad at all!

Now, let's talk macros. You're looking at 12 grams of carbs, 3 grams of protein (gotta get those gains!), and 10 grams of fat. There's even a bit of fiber–2 grams to be exact–to keep you feeling full and happy.

I will point out the sodium: 642 mg per serving. Maybe go light on the salt if you're watching your intake. Potassium's good, though – 538 mg!

And those vitamins? 36 mg of Vitamin C—hello, immune boost! With calcium at 36 mg and iron at 1 mg to round things out. Pretty good for a quick cucumber salad, right? I think so!

Short Recipe Version

Spicy Asian Zucchini Salad

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 2

Ingredients:

  • 2 medium zucchini, halved
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 2 tbsp fried shallots

Instructions:

  1. Slice zucchini halves thinly.
  2. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes.
  3. Toss zucchini with the sauce.
  4. Top with fried shallots.

Nutrition (per serving, estimated):

  • Calories: 150
  • Protein: 5g
  • Fat: 10g
  • Carbohydrates: 10g