Spicy Asian Cucumber Salad

I’m currently working in Southern California and have discovered Xiao Long Bao, savory soup dumplings with a delicious yummy broth hidden inside various meat or veggie fillings. These dumplings are amazing! They are typically served with a side of fresh slivered ginger, vinegar, soy sauce and chile oil to customize your dim sum feast. 

In my dumpling quest, I have become addicted to a crisp cumcumber salad appetizer. This recipe is my version of this cool and crunchy simple veggie dish. As you may have gathered from my recipes, I like it spicy. If you don’t, just cut back on the chile paste. If you like it super hot, add more chile paste. Happy eating in 2017 my virtual friends. 🍴😊

Peace & Java 

Prep Time: 10 min       Marinating Time: 30 min

Total Time: 40 minutes    Serving Size: 1 cup

Servings: 4                           Difficulty:  Easy Peasy

Yield: about 4 cups            SP: 1 

3 tablespoons rice wine vinegar

1 tablespoon fresh grated ginger

1 tablespoon red chile paste

1 tablespoon fresh lime juice

2 teaspoons lime zest

1 teaspoon sesame oil

1 clove garlic, minced

4 small Persian cucumbers, sliced into 1 inch rounds

sea salt, optional 


1. Whisk all ingredients, except cucumbers to make dressing in a medium bowl.

2. Add cucumbers rounds to dressing. Toss well to coat. Marinate 30 minutes to 1 hour.

3. Serve with a sprinkle of sea salt if desired. 


I like to create a stripe effect using a vegetable peeler before slicing my cucumbers. 


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