Are you getting excited for summer? It won’t be long before we’re reaching for recipes to use all those cucumbers from our green thumb-ers or farmer’s market hoarding sessions. I want to give us, that’s you and me, a jumpstart on a super easy, Thai-inspired, recipe idea. It’s my Hot Sweet Cucumber Salad…and it rocks! Oh, and trust me, there will be more cucumber recipes coming your way.
HOT SWEET CUCUMBER SALAD
My mouth waters every time I even think about this number. The cucumbers are sliced crazy-thin with a mandoline slicer. Without this tool, I would never take the time to cut cucumbers this thin…even with the sharpest chef knife.
*NOTE: I own, love, and recommend this mandoline slicer. If you purchase through this affiliate link provided, I receive a commission for referring you (at no extra cost). Please let me know if you have questions. And thanks!
What makes this cucumber salad hot and sweet?
We get some “hot” from adding fresh, minced jalapeño peppers to the salad. Side note…ever notice how the heat in these guys never seems to be consistent? It’s true, so proceed with caution when adding them. We also get savory flavors from the black sesame seeds and cilantro, which also adds a nice color contrast.
Then, we get some more hot from the vinaigrette by adding red chili peppers to it. Btw, this hat trick (adding dried peppers to liquid to infuse the flavor) is in the recipe instructions. Now, about that sweet…that comes in with the smoky, agave nectar. You could always substitute honey, or maple syrup, or raw sugar, but I love the agave for this recipe.
Another note about the vinaigrette. I used avocado oil instead of my usual olive oil for this recipe. I do this because avocado oil has a milder flavor and lends more to the Asian flavor profile.
Here are the ingredients you need for Hot Sweet Cucumber Salad:
- serrano pepper
- avocado oil
- rice vinegar
- agave nectar
- black sesame seeds
- red chili pepper flakes
- salt and pepper
Wanna turn this Thai-inspired recipe into a delish, Mexican side dish? Just replace the rice vinegar in the recipe with lime juice and take out the sesame seeds. Seriously, it’s that simple! You know, crossing ingredients over multiple recipes is one of my signature moves here at TKG, right? It’s how we save money and time in the kitchen and I like to pass that on to you!
OK, let me know if you have any questions about this recipe…and by all means, tag me over on the Insta @thekitchengirl #tkgrecipe #eatnreal if you make this one. Let me know if you made it Thai or Mexican!
For more of my Asian-inspired recipes, check these out:
Cheers to cucumber season on the way…and always to our health!
About my recipes: MORE plant, LESS animal...that's my jam.
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