Spicy and light – a tasty barbecue side.
There’s an Asian flair to this spicy cucumber salad provided by the light coating of rice vinegar, sesame oil, and soy sauce. And it’s brought to spicy life by a sprinkle of crushed red pepper or cayenne powder. It may look unassuming, but there’s a lot of flavor here. It works either as an appetizer or side, and we love pairing it as a complementary dish against savory barbecue. As different as the flavors are, they just work together.
- Slice the cucumbers thin, place them in a bowl, then sprinkle the cucumbers with salt and let them sit for 30 minutes. Water will draw out of the cucumbers. Remove the water from the bowl.
- Combine the garlic, rice vinegar, soy sauce, chili paste, crushed red pepper (or cayenne powder), sugar, and sesame oil. Pour over the cucumbers and toss the cucumbers to coat.
- Sprinkle a small amount of either crushed red pepper or cayenne pepper powder on top and serve.