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Crisp & Spicy Cucumber Salad

4.9 | 18 Reviews
Total Time:Prep: 25 min. + marinating

Recipe by Alivia Dockery, Jensen Beach, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 28, 2023

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Crisp & Spicy Cucumber Salad

Contest Winner
4.9 | 18 Reviews Add your review
Yield:6 servings
Prep:25 min
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Ingredients

  • 2 small English cucumbers, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large sweet red pepper, julienned
  • 1/2 medium red onion, thinly sliced
  • 2 green onions, sliced
  • 1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
  • marinade:
    • 1/3 cup sugar
    • 1/3 cup rice vinegar
    • 1/3 cup water
    • 1 teaspoon each salt, garlic powder and pepper
    • 1 teaspoon sesame oil
    • 1 teaspoon reduced-sodium soy sauce
    • 1 small garlic clove, minced
    • 1/2 teaspoon minced fresh gingerroot
    • 1/4 teaspoon cayenne pepper, optional
    • Optional toppings: Minced fresh cilantro, chopped peanuts and additional sliced green onion
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Directions

  1. In a large bowl, combine the first 6 ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight.
  2. Serve with a slotted spoon. Top as desired.

Nutrition Facts

3/4 cup (calculated without toppings): 96 calories, 1g fat (0 saturated fat), 0 cholesterol, 51mg sodium, 22g carbohydrate (16g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable.