Best 18 Spicy Cucumber Salad Recipes

CRISP & SPICY CUCUMBER SALAD

Steps:

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

SPICY CUCUMBER SALAD

Steps:

• Peel cucumbers and cut them lengthwise. Scrape out seeds with small spoon, leaving hollow shells. Cut cucumbers crosswise into 1/4 inch strips. Combine soy sauce, vinegar, sugar, sesame seed oil, hot sauce, salt and pepper in a small bowl and mix well. Add cucumber and toss to coat each slice. Chill before serving.

SPICY TOMATO, PEPPER, CUCUMBER, MINT, AND PARSLEY SALAD

Steps:

• Salad:
• Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.
• Dressing:
• To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

CUCUMBER SALAD WITH SPICY ASIAN DRESSING

Steps:

• Toss together all ingredients.

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE

Steps:

• For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
• For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
• To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

SPICY TOMATO, CUCUMBER, AND WATERMELON SALAD RECIPE BY TASTY

Steps:

• Cut the watermelon in half crosswise, then cut off the rind. Slice the flesh into ½-inch-thick half-moons, then cut the half-moons into 2-inch triangles.
• Transfer the watermelon to a large bowl and toss with the lime juice. Set aside for 5 minutes to soak.
• Remove the watermelon from the bowl with the lime juice and arrange in a single layer on a serving platter. Top with the grape tomatoes, avocados, and cucumber, then drizzle with the Simple Truth™ Rosemary Balsamic Salad Dressing.
• Scatter the jalapeño slices on top of the salad, then sprinkle with the flaky salt, pistachios, basil, and chives.
• Enjoy!

SPICY THAI CUCUMBER SALAD

Steps:

• Place sliced cucumber on a platter.
• Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved.
• Remove from heat and allow to cool.
• Place shallots and chili pepper in vinegar mixture and stir.
• Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro.
• Don't be concerned about the strong smell when heating the vinegar.

SPICY KOREAN CUCUMBER SALAD

Steps:

• Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
• Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
• Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
• Press cucumber slices with paper towel or cheesecloth to remove water.
• Put cucumbers in bowl and stir so they become coated.
• Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
• To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
• This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

SPICY THAI CUCUMBER SALAD

Steps:

• Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
• Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
• Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
• Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

SWEET SPICY CUCUMBER SALAD

Steps:

• Place cucumbers, onion and minced jalapenos in a large bowl.
• In a seperate bowl, whisk together all remaining ingredients; pour over cucumber mixture and toss well to coat.
• Chill at least 3 hours before serving.

SALTY-SWEET SALMON WITH GINGER AND SPICY CUCUMBER SALAD

Steps:

• Make the preserved ginger: The day before, whisk together the fish sauce, rice-wine vinegar and sugar, then add the ginger. Make sure it is covered by the liquid.
• Combine the honey, soy sauce, garlic, ketchup and 1/4 cup water. Marinate the salmon in this for 2 hours, turning after 1 hour.
• Meanwhile, prepare the cucumber salad: Bring the vinegar to a boil. Add the sugar, salt, togarashi and ginger. Return to a boil, then let cool to room temperature. Put the cucumbers in a nonreactive container and cover with the vinegar mixture. Let sit at least one hour before serving.
• Preheat grill to low. Arrange salmon on a hinged grill basket, then cook, basting occasionally with the marinade, over a low flame for 5 minutes per side, or until just flaky. (Or broil, skin side down, 6 inches from the flame for 4 minutes, baste, then turn and broil for 2 minutes.) To serve, use a slotted spoon to place the cucumber salad on each of 4 plates. Lay the salmon next to the salad and serve topped with preserved ginger.

SPICY BEAN AND CUCUMBER SALAD

Steps:

• Mix all ingredients.
• Cover and refrigerate about 2 hours or until chilled.

SWEET & SPICY CUCUMBER SALAD

Steps:

• 1. In a large bowl, combine cucumbers, garlic, mint leaves, and red pepper flakes. Toss in the bowl to distribute evenly. NOTE: Sometimes I stripe-peel my cucumbers, using a potato peeler. This means that I leave strips of skin for more texture.
• 2. Add rice wine vinegar. Toss again.
• 3. Cover bowl and place in the refrigerator for at least 1 hour. (I place mine in a large plastic storage bag until serving time.)

SPICY EGG CUCUMBER SALAD

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir red bell pepper, jalapeno pepper, and garlic in the hot oil until fragrant, 2 to 3 minutes. Remove skillet from heat.
• Mix eggs and balsamic vinegar into jalapeno pepper mixture until egg yolks break; return skillet to medium heat. Cook and stir until eggs are scrambled and set, about 5 minutes.
• Place cucumber in a large bowl; top with egg mixture, green onions, and oregano. Whisk chile-garlic sauce and liquid aminos together in a bowl; pour mixture over eggs. Toss to evenly coat.

SWEET AND SPICY CUCUMBER SALAD

Steps:

• I use a potato peeler on the cucumber leaving stripes of the skin for some color. Cut cucumber in half then cut into 1/4 inch slices. Set aside Use a blender or hand blender and combine the vinegar,sugar,ginger,garlic, sesame oil,half the red pepper flakes until well combined and smooth then slowly add the oil as you blend to create a good emulsion. Add reserved pepper flakes and pour over cucumbers (I usually place them in a plastic bag to marinate) chill for at least 1 hour before serving

SPICY CUCUMBER SALAD WITH PEANUTS

Steps:

• Place the cucumber slices in a colander; sprinkle with salt. Toss well. Drain 1 hour.
• Place cucumber slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Rinse and pat dry.
• Note: Salting the cucumber removes moisture so they'll be more crisp in the salad.
• Combine vinegar, water, sugar, and pepper in a small saucepan. Bring to a boil. Reduce heat; cook until reduced to 1/3 cup (about 10 minutes). Remove from heat; cool. Stir in onion.
• Combine cucumbers and vinegar reduction in a medium bowl; toss well. Sprinkle with peanuts.

SPICY CUCUMBER SALAD

Steps:

• Cut cucumbers in half lengthwise and remove seeds.
• Slice the cucumbers thinly
• Place cucumbers, onions and chillies in a bowl
• Combine remaining ingredients (except the peanuts) and drizzle over the salad
• Toss well, (at this point you may place the salad in the fridge for an hour or so but I like to finish it and serve at once)
• Garnish with the peanuts & serve.

SPICY THAI CUCUMBER SALAD

Steps:

• Peel the cucumber and slice paper thin.
• Slice the onion paper thin.
• Make the dressing with the rest of the ingredients.
• Toss the veggies with the dressing.
• Set in the fridge to marinate.
• I find that this salad improves with age as the cucumbers and onion soak up the flavors from the dressing, however if you slice your veggies thin enough, it's good enough to eat right away.