Oh how I dream about this cucumber salad. And before you ask, no that is not dramatic. I seriously love this cucumber salad that much. I don’t know why I don’t make this every week and eat it alongside every meal. It is sweet, spicy, savory, crunchy, it is EVERYTHING TO ME!
There is a place in Charlotte, NC called Optimist Hall. This is the mecca for food lovers, and for a picky crowd. There is something for everyone, as it is a food hall with so many options! There is a stall that I frequent called The Dumpling Lady, and they have a spicy cucumber salad on the menu which I always order. When you are plowing dumplings into your mouth, you need that fresh side of cucumbers to calm you down (well at least calm ME down). I knew I had to recreate this, and dare I say this recipe is better.
The great thing about this recipe is that it all comes together in a mason jar. I love a recipe where I can make, and store the food in the same container. Dishes are my main enemy in the kitchen, so the less dirty dishes the better. (Even though my husband does 95% of my dishes for me!)
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Why You Should Make This Cucumber Salad:
How to Make This Cucumber Salad
Please see recipe card at the bottom of this post for the full recipe details.
- Cut the cucumbers. Slice them into coins, your preferred thickness. Place all of the slices on a plate, and sprinkle salt. This will draw out the moisture, and yield a crunchier salad.
- Rinse. After they have released their water, rinse them and pat dry.
- Prep the sauce. In a mason jar, add sesame oil, garlic, chili oil, sugar, rice vinegar, and soy sauce. Whisk well until combined.
- Add the cucumbers. Add cucumbers to the mason jar and add the lid. Give it a gentle shake to coat the cucumbers.
- Serve and enjoy! Plate up and try not to eat the whole batch in one sitting!
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Spicy Cucumber Salad
Ingredients
Method
- Start by slicing your cucumber to your preferred size. I usually do about ½ inch thick coins. Spread the cucumbers in an even layer on a plate, and sprinkle of salt. Place the cucumbers in the fridge for 15-20 minutes. This draws out moisture from the cucumber and yields a crunchier cucumber!
- Meanwhile, make the sauce. In a mason jar add in sesame oil, garlic, chili oil, sugar, rice vinegar, and soy sauce. Add the lid on the jar and give this a good shake until everything is combined.
- When the cucumbers have released water, rinse them off and pat dry with a paper towel. Add the cucumbers to the mason jar, add the lid, and give a gentle shake.
- Once the cucumbers are coated, serve and enjoy! Feel free to add sesame seeds or furikake seasoning for added flavor and texture.
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