Vegan Fresh Spicy Cucumber Salad
Crisp, cool cucumber meets a bold, punchy dressing in this refreshing salad that comes together in under 30 minutes and serves four. Salting the cucumbers first draws out excess moisture so every slice stays satisfyingly snappy rather than watery, which makes a real difference in the final texture. The dressing is where things get exciting — rice vinegar and soy sauce lay down a tangy, savory base, while chili oil and red pepper flakes bring a slow, building heat that keeps you going back for another forkful. Toasted sesame oil and a touch of sugar round everything out, and a handful of scallions and sesame seeds add freshness and a little crunch on top. Every single ingredient in this dish is naturally plant-based, so there's no swapping or substituting required — it's just straightforwardly delicious without any compromise. Optional fresh ginger adds a bright, aromatic kick if you have it on hand, but the salad holds its own without it. Serve it right away for maximum crunch, or let it chill for a few minutes to let the flavors meld even further.
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Learn more →Ingredients
4 servings
- 1 ½ lb english cucumbers (about 2 medium), thinly sliced into rounds
- 1 tsp kosher salt
- 3 scallions, thinly sliced
- 1 tbsp sesame seeds
For the dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp chili oil
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 2 cloves garlic, finely minced
- ½ tsp red pepper flakes
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10–15 minutes, until the cucumbers have released some of their liquid. Drain off the liquid and pat the cucumbers dry with paper towels.
- 2
In a small bowl, whisk together the rice vinegar, soy sauce, chili oil, sesame oil, sugar, garlic, red pepper flakes, and ginger, if using, until the sugar is fully dissolved.
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