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Sweet & Spicy Cucumber Salad

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Sweet & Spicy Cucumber Salad


Spicy Cucumber Salad with Peanuts - Chew Nibble Nosh

 Earlier this week, I shared a recipe with you for some homemade Vietnamese Summer Rolls.  This is the salad I served alongside them.  Even if you’re not making Summer Rolls for dinner any time soon, this salad is light and fresh, and perfect for warm summer days.

I start by prepping my cucumbers.  It’s a simple salad, but the cucumbers needs some time to hang out with some salt, so that some of their excess moisture pulls away.  I peeled and sliced up 1 1/2 lbs. of cucumbers and tossed them with some kosher salt.  Then, they hung out in a colander in the sink to drain for about an hour.

Spicy Cucumber Salad with Peanuts 1 - Chew Nibble Nosh

While they were draining, I got my dressing together.  I combined some rice vinegar, water, sugar, and crushed red pepper in a small saucepan.  I brought the mixture to a boil, let it reduce down a bit, and then let it cool completely.

Spicy Cucumber Salad with Peanuts 2 - Chew Nibble Nosh

Once the dressing was cool, I added some minced red onion.

Just before it was time to serve up the salad, I laid the cucumber slices out on a few sheets of paper towels, covered them with some more, and let them sit for about five minutes.  Then, back into the colander they went for a quick salt rinse off and then I patted them dry with more paper towels.

The cucumbers seem labor intensive, but salting them this way makes them nice and crisp.

I tossed the cucumbers with the cooled dressing, sprinkled them with some peanuts (which you could easily leave out, if you need to) and we were ready to eat!

Spicy Cucumber Salad with Peanuts - Chew Nibble Nosh


Adapted from Cooking Light

Sweet & Spicy Cucumber Salad
Recipe Type: Salad
Cuisine: Asian
Author: Adapted from Cooking Light
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 1/2 lbs. cucumber, peeled, halved lengthwise, and thinly sliced (about 4 cups)
  • 2 tsp. kosher salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 3 Tbsp. sugar
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbsp. minced red onion
  • 1 Tbsp. chopped peanuts (optional)
  1. Place the cucumbers in a colander. Sprinkle the slices with salt, and toss well. Let the cucumbers drain for 1 hour. When finished draining, lay them out over several layers of paper towels. Top with more paper towels and press down gently. Allow to rest for 5 minutes. Rinse them off once more, and pat dry with paper towels.
  2. Combine the vinegar, water, sugar, and red pepper flakes in a small saucepan. Bring the mixture to a boil, and allow to cook until reduced down to about 1/3 cup. (About 10 minutes.) Remove the mixture from the heat and allow to cool completely.
  3. Once it’s cool, add the minced red onion.
  4. Combine the cucumbers with the cooled dressing, sprinkle with peanuts if you desire, and serve.
  5. ENJOY!

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