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.
Servings: 12 servings
Calories: 21kcal
Equipment
- Blender or Food Processor
Ingredients
- 2 cucumbers*
- 2 green onions*
- 1 clove garlic*
- 2 bell peppers* or pepper of 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!
Video
Notes
Adapted from: pickledplum.com
Nutrition
Calories: 21kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg