Light, refreshing, and full of bold flavors, this Spicy Asian Cucumber Salad is the perfect side dish for any meal. Crisp cucumber slices are tossed in a tangy, sweet, and spicy dressing, then topped with crunchy cashews for added texture. This easy-to-make salad pairs well with grilled meats, stir-fries, or even as a standalone snack. Ready in just 15 minutes, it’s a great way to bring vibrant Asian-inspired flavors to your table.
Ingredients:
- 1 pound cocktail cucumbers, cut into ¼-inch slices
- ¾ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha (adjust to desired spice level)
- ¼ teaspoon finely minced fresh ginger
- ¼ cup diced red onion
- ¼ cup chopped roasted and salted cashews
Instructions:
- Prep the Cucumbers : Place the sliced cucumbers in a mixing bowl and sprinkle with salt. Toss to coat evenly and let them sit for 10 minutes. This step helps draw out excess moisture, keeping the salad crisp. After 10 minutes, drain any liquid from the cucumbers and gently pat them dry with a paper towel.
- Make the Dressing : In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, sriracha, and minced fresh ginger until well combined.
- Assemble the Salad : Add the diced red onion and prepared dressing to the bowl with the cucumbers. Toss everything together to ensure the cucumbers are evenly coated with the flavorful dressing.
- Add the Crunch : Just before serving, sprinkle the chopped roasted and salted cashews on top of the salad for a delightful crunch.
- Serve : Transfer the salad to a serving dish and garnish with additional cashews, if desired. Serve immediately for the freshest flavor.
Conclusion:
This Spicy Asian Cucumber Salad with Cashew Crunch is a quick, healthy, and vibrant dish that’s bursting with flavor. The combination of crisp cucumbers, zesty dressing, and crunchy cashews makes it a versatile addition to any meal. Whether you serve it alongside grilled chicken or enjoy it as a light snack, this salad is guaranteed to impress!
Spicy Asian Cucumber Salad with Cashew Crunch
Ingredients
- 1 pound cocktail cucumbers cut into ¼-inch slices
- ¾ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free option
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon sriracha adjust to desired spice level
- ¼ teaspoon finely minced fresh ginger
- ¼ cup diced red onion
- ¼ cup chopped roasted and salted cashews
Instructions
- Prep the Cucumbers : Place the sliced cucumbers in a mixing bowl and sprinkle with salt. Toss to coat evenly and let them sit for 10 minutes. This step helps draw out excess moisture, keeping the salad crisp. After 10 minutes, drain any liquid from the cucumbers and gently pat them dry with a paper towel.
- Make the Dressing : In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey, sriracha, and minced fresh ginger until well combined.
- Assemble the Salad : Add the diced red onion and prepared dressing to the bowl with the cucumbers. Toss everything together to ensure the cucumbers are evenly coated with the flavorful dressing.
- Add the Crunch : Just before serving, sprinkle the chopped roasted and salted cashews on top of the salad for a delightful crunch.
- Serve : Transfer the salad to a serving dish and garnish with additional cashews, if desired. Serve immediately for the freshest flavor.