Smacked Spicy Cucumber Salad without soy sauce is tantalizingly juicy. The cucumbers are smacked to release their natural juices then tossed through a sweet chili and garlic dressing without any oil. This naturally vegan salad is well balanced and a perfect side.
This website receives a commission/fee for each purchase bought through the affiliate links on this website
🥒What is Spicy Cucumber Salad?
Spicy Cucumber Salad is a fresh and crunchy dish that combines the crispness of cucumbers with the heat of chili and the tanginess of vinegar.
This dish is popular in Asian cuisine, particularly in Southeast Asia where it is often served as a side dish or as a refreshing palate cleanser.
This recipe is without soy sauce and oil
😋Why You'll Love this Recipe
- Perfect for a vegan or plant-based diet
- Quick and easy to prepare
- Fresh and crunchy texture, spicy and tangy flavor without any oil
- Can be served as a side dish
- Dietary friendly - vegan, gluten free, soy free, oil free, dairy free, nut free and low fat
🥒Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Cucumbers provide the crunchy texture that is essential to this dish. Use firm and fresh cucumbers for the best result. If the cucumbers being used contain hard seeds, scoop these out prior to chopping.
Tip: Using a cleaver (affiliate link) makes smacking a cucumber easier.
Chili adds a spicy kick to the dish. Use fresh or dried chili depending on your preference. I have used dried flakes in these photos.
Rice wine vinegar adds tanginess to the dish and balances out the heat from the chili. Other types of vinegar such as apple cider vinegar or white wine vinegar can be used, however this will alter the flavor.
Maple Syrup balances out the tanginess of the vinegar and enhances the overall flavor of the dish.
Fresh garlic cloves adds a pungent and fragrant flavoring. For texture, smack the garlic cloves and roughly chop, otherwise using a garlic press (affiliate link) is fine.
Tamari sauce is an alternative to soy sauce and adds saltiness to this dish which enhances the overall flavor. It doesnt contain any soy and can be found at major supermarkets, health stores or bought online here (affiliate link).
Sesame seeds will be toasted to release their natural oils and boost the nutty flavors.
Red chili flakes is the spicy component of this salad. Feel free to add as much as you like.
🥒How to Make Spicy Cucumber Salad
Step 1 - With a knife smack the cucumbers until the insides feel like they have started to fall apart, then quarter and slice at an angle.
Step 2 - Over medium heat, add sesame seeds to a dry fry pan and stir them until they are golden. Add them to the cucumber.
Step 3 - Mix together the chili, rice wine vinegar, maple syrup, crushed garlic, and tamari sauce in a separate bowl. Pour the sauce over the cucumbers and mix well.
Step 4 -Chill the cucumber salad in the refrigerator for at least 15 minutes before serving to help infuse the flavors.
Tip: Refrigerating for longer will help the flavours to meld, toss before serving.
Here are five complementing foods to enjoy with this spicy cucumber salad:
- Tossed with cooked noodles such as soba, rice, or glass
- Tofu - try this lemongrass chili tofu - some of the ingredients can easily be swapped
- With brown rice mixed with silken tofu (this is a quick meal I like to have for a desk lunch - you might need to adjust the dressing to accomodate for the additional ingredients)
- Cooked vegetables such as these miso flavored Japanese style silverbeet
The spicy cucumber salad will last in the refrigerator for up to three days if stored in an airtight container. The longer it sits, the juicier it will become.
Yes, you can use other types of vinegar such as apple cider vinegar or white wine vinegar in this recipe. However it is important to note the flavor will differ between the type used.
English cucumbers (aka telegraph) or Persian cucumbers (aka Lebanese) as they have a thin skin and a crisp texture. These varieties are also usually seedless, making them ideal. If your cucumbers contain hard seeds, scoop these out before chopping.
If you want to add some additional flavor or texture to the dish, try tossing in some green onions, red onions, or shredded red cabbage.
🥗 Related Recipes
You will also like this carrot cucumber salad or this glass noodle salad.
For a bowl filled with a variety of foods, try this rice vermicelli buddha bowl.
You might also like these healthy Asian brussels sprouts made without oil.
Otherwise another bright and refreshing salad is my orange and fennel salad.
Did you enjoy making this vegan recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk.
Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.
Smacked Spicy Cucumber Salad Without Soy Sauce
- 2 medium Cucumbers see notes
- 1 large Garlic clove crushed
- 1 tablespoon Rice wine vinegar
- 1 tablespoon Sesame seeds
- 1 tablespoon Maple syrup
- 1 teaspoon Chili flakes
- 1 tablespoon Tamari sauce
- With a knife smack the cucumbers until the insides feel like they have started to fall apart, then quarter and slice at an angle.2 medium Cucumbers
- Over medium heat, add sesame seeds to a fry pan and stir them until they are golden. Add them to the cucumber.1 tablespoon Sesame seeds
- Mix together the chili, rice wine vinegar, maple syrup, garlic, and tamari suace in a separate bowl.1 large Garlic clove, 1 tablespoon Rice wine vinegar, 1 tablespoon Maple syrup, 1 teaspoon Chili flakes, 1 tablespoon Tamari sauce
- Pour the sauce over the cucumbers and mix well.Chill the cucumber salad in the refrigerator for at least 15 minutes before serving.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
Leave a Reply