Spicy Cucumber Salad
Cooling cucumber meets spicy sriracha for a delightful and refreshing summertime snack! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
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Equipment
- Blender or Food Processor
Ingredients
- 2 cucumbers*
- 2 green onions*
- 1 clove garlic*
- 2 peppers* of your choice
- peanut or vegetable oil enough to coat skillet
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 tsp honey* or brown sugar
- 1 tsp sriracha
- 1 tsp paprika
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp cayenne more or less, according to heat preference
- 1 tbsp sesame seeds
Instructions
- First wash your produce. Slice your cucumbers as thinly as you can (slices or ribbons are both great). Mince your green onions and garlic. Cut the peppers into larger slices.
- Heat a skillet to medium heat and add the oil. Cook garlic in prepared skillet until fragrant, then add peppers. Sauté until softened about 5 minutes.
- In a small bowl combine the soy sauce, rice vinegar, sriracha, spices, sugar, and salt.
- Add the cooked peppers and soy sauce mix into a blender or food processor. Puree until a paste forms.
- In a large bowl place sliced cucumbers and green onions. Add the pepper paste and toss gently until cucumber is fully coated. Serve cold, topped with sesame seeds, and enjoy!
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Notes
Adapted from: pickledplum.com
Nutrition
Calories: 21kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 361mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 185IUVitamin C: 19mgCalcium: 19mgIron: 1mg