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Spicy Cucumber and Pepper Salad

This salad features crisp cucumber slices combined with fiery sliced peppers, tossed in a tangy acid wash. The dish has a crunchy texture with vibrant colors, showcasing the contrast between cool cucumbers and spicy peppers, finished with a refreshing, zesty dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium cucumbers preferably firm and fresh
  • 2 red red chili peppers seeded for less heat, or leave seeds for more spice
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon soy sauce for added umami
  • 1 teaspoon honey balances acidity and heat
  • 1 teaspoon Sesame oil for aroma and flavor
  • 1 pinch salt to taste

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Tongs or Spoon

Method
 

  1. Start by washing the cucumbers and peppers thoroughly. Slice the cucumbers into thin rounds, about 1/8 inch thick, and set aside in a large mixing bowl.
  2. Remove the stems from the chili peppers, then thinly slice them into rings, including some seeds for extra spice if desired. Add the sliced peppers to the bowl with the cucumbers.
  3. In a small bowl, whisk together the lime juice, soy sauce, honey, and sesame oil until well combined. This creates a bright, tangy dressing that complements the vegetables’ crunch.
  4. Pour the dressing over the cucumber and pepper mixture and toss gently with tongs or a spoon until all the slices are evenly coated.
  5. Season the salad with a pinch of salt and give it a final toss. Let it sit for about 2 minutes to allow the flavors to meld and the cucumbers to soak up some of the dressing.
  6. Serve the spicy cucumber and pepper salad immediately, optionally garnished with additional chili slices or sesame seeds for visual appeal.

Notes

For extra crunch, chill the salad in the refrigerator for 10 minutes before serving. Adjust the amount of chili to suit your heat preference.