Spicy Soy‑Marinated Cucumber Salad with Sesame and Pine Nuts

A refreshing and bold side dish of crisp cucumber slices marinated in a spicy soy sauce dressing, studded with toasted pine nuts and sesame for extra texture and flavor.

Why You’ll Love This Recipe

• Quick and easy — no cooking required

• Crisp, cool cucumbers offset the spicy, savory marinade

• Pine nuts and sesame seeds add crunch and nuttiness

• Works well as a side dish or light appetizer

• Vegan, gluten‑adaptable, and perfect for warm weather or to balance richer mains

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cucumbers (Persian, English, or Korean) — sliced into rounds or half‑moons

• Soy sauce (or tamari for gluten‑free)

• Rice vinegar or apple cider vinegar

• Sesame oil (toasted)

• Garlic (minced)

• Red pepper flakes or chili paste (adjust to taste)

• Sugar, honey, or other sweetener (optional)

• Pine nuts (toasted)

• Sesame seeds (toasted)

• Green onion or chives (sliced)

• Salt & pepper

Directions

1. Slice cucumbers to your desired thickness (¼‑inch or thinner works well).

2. In a bowl, whisk together soy sauce, vinegar, sesame oil, minced garlic, chili flakes (or paste), and a small amount of sweetener if using.

3. Toss the cucumber slices in the marinade until evenly coated. Let them sit for 10–15 minutes to absorb flavors.

4. Meanwhile, toast pine nuts and sesame seeds in a dry skillet over low heat until golden and aromatic.

5. Just before serving, sprinkle the toasted pine nuts and sesame seeds over the marinated cucumbers. Add sliced green onion for freshness.

6. Serve chilled or at room temperature.

Servings and timing

Serves: 2‑4 (as a side)
Prep time: 10 minutes
Marinating time: 10–15 minutes
Total time: ~25 minutes

Variations

• Use thinly sliced red onion or radish for added crunch and color

• Replace pine nuts with chopped almonds, walnuts, or cashews

• Add chopped fresh mint, basil, or cilantro for extra freshness

• Substitute a bit of tamari or coconut aminos for soy sauce (gluten‑free variant)

• Add a splash of lime juice for brightness or more acidity

Storage / Reheating

• Store in an airtight container in the refrigerator for up to 1–2 days.

• The cucumbers may release liquid over time; drain excess before serving.

• Best served chilled or at room temperature. Do not reheat.

FAQs

What kind of cucumbers are best?

Use cucumbers with thin skin and few seeds (Persian, English, or Korean) so the texture stays crisp.

Can I skip the marinating step?

You can toss and serve immediately, but allowing time for the flavors to meld improves taste.

Will it be very spicy?

The heat depends on your chili flakes or paste—reduce or omit for a milder version.

Can I make this ahead of time?

Yes, but do the nut topping just before serving to maintain crunch.

Is this dish vegan?

Yes, naturally vegan and plant-based.

Can I double the recipe?

Yes. Just maintain the same ratio of marinade to cucumber for balance.

Will the nuts stay crunchy?

They’ll be best if added just before serving; they may soften over time in the marinade.

Can I add protein?

Yes—cubed tofu, shredded chicken, or even cooked beans can turn it into a light main.

What dishes pair well with this salad?

Grilled meats, rice bowls, stir-fries, or noodles.

How to reduce liquid?

Drain cucumbers after marinating or press them lightly before serving.

Conclusion

Spicy soy‑marinated cucumber salad with sesame and pine nuts is a vibrant, crunchy, and flavor‑packed side dish that’s easy to prepare and offers a refreshing contrast to richer mains. The combination of heat, nuttiness, and umami makes it addictive and versatile across many cuisines.

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