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Spicy Cucumber Waste-Not Salad

This dish is a crunchy salad made from cucumber peels and seeds, tossed with a spicy garlic chili dressing. The preparation involves chopping, mixing, and marinating the cucumber scraps, resulting in a tangy, fiery side with a crisp texture and vibrant appearance.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Fusion
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cucumber peels and seeds leftover scraps from peeling and seed removal
  • 2 cloves garlic minced
  • 1 red chili fresh red chili finely chopped
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • optional salt to taste

Equipment

  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Spoon

Method
 

  1. Start by finely chopping the cucumber peels and seeds into small, uniform pieces to ensure even flavor and texture.
  2. Combine the cucumber bits in a mixing bowl with minced garlic and chopped chili for an aromatic base.
  3. In a small jar or bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves completely, creating a spicy, tangy dressing.
  4. Pour the dressing over the cucumber mixture and toss well to coat all pieces evenly, releasing vibrant aromas.
  5. Let the salad sit for about 5 minutes to allow flavors to meld and the cucumber to absorb the spicy dressing, making it crisp and flavorful.
  6. Give the salad one final toss, taste and adjust salt or chili if desired, then serve immediately for maximum crunch and zing.

Notes

Use cucumber scraps to reduce waste and maximize flavor. Adjust the chili amount for spice preference.