Spicy Cucumber Ribbon Salad

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Cool cucumber ribbons, a spicy gochujang dressing, fresh ginger, garlic, and a splash of rice vinegar make this salad hard to stop eating. The hot oil brings out the flavor of the chili, sesame, and aromatics, while the cucumbers stay crisp and refreshing underneath it all.

This spicy cucumber ribbon salad comes together quickly, but it tastes far more interesting than a basic cucumber side dish. It is savory, tangy, lightly sweet, and just fiery enough to keep you reaching back for another bite.

Ingredients

• 2 cucumbers
• 1 spring onion, thinly sliced
• 1 tablespoon gochujang
• 1 tablespoon mild chili flakes, optional
• 1 teaspoon brown sugar, optional
• 1 tablespoon grated fresh ginger
• 1 garlic clove, finely grated
• 1 tablespoon sesame seeds
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 5 tablespoons olive oil, sunflower oil, or another neutral oil
• A handful of fresh cilantro, roughly chopped
• Extra chili flakes, to taste

Instructions

1. Prepare the cucumbers.
   Trim the ends from the cucumbers, then use a vegetable peeler to slice them lengthwise into thin ribbons. Set aside.
2. Make the dressing base.
   In a large heat-safe bowl, combine the spring onion, gochujang, chili flakes, brown sugar, ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
3. Heat the oil.
   Warm the oil in a small saucepan over medium heat until hot and shimmering, but not smoking.
4. Pour over the seasonings.
   Carefully pour the hot oil over the dressing mixture. It should sizzle as it hits the garlic, ginger, and chili flakes. Stir until the gochujang is completely blended into the dressing.
5. Add the cucumbers.
   Add the cucumber ribbons to the bowl and gently toss until evenly coated.
6. Rest and serve.
   Let the salad sit for 5–10 minutes, then finish with chopped cilantro and extra chili flakes, if desired.

Love this spicy cucumber salad? Save the image below to your Pinterest board so you can find the recipe the next time you’re craving something fresh, crunchy, and full of flavor.

Tips for the Best Cucumber Ribbon Salad

• Use firm cucumbers with smooth skin. English or Persian cucumbers work especially well because they contain fewer seeds and release less water.
• Stop peeling when you reach the soft, watery center. The ribbons will hold their shape better and the salad will not become diluted as quickly.
• Make sure the oil is hot enough to sizzle when it touches the garlic, ginger, and chili flakes, but do not let it smoke.
• Use a neutral oil such as sunflower, avocado, or vegetable oil if you do not want the stronger flavor of olive oil.
• Gochujang and soy sauce are both salty, so taste the finished dressing before adding any extra salt.
• Toss the cucumber ribbons gently to keep them from tearing.
• For a milder salad, leave out the additional chili flakes. For more heat, add them gradually after tasting.

Storage

This salad is best served shortly after it is made, while the cucumber ribbons are still crisp. Store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers will release more liquid as they sit, so toss the salad again before serving.

Make Ahead

The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Let it come closer to room temperature before adding the cucumber ribbons. Prepare and mix in the cucumbers shortly before serving for the best texture.

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