Spicy Indonesian Cucumber Salad
6-ingredient Indonesian cucumber salad is vegan and oil-free with a spicy lime and sambal Oelek dressing for an easy, 10-minute side salad.
Servings: 4
Calories: 28kcal
Ingredients
- 1 large cucumber
- 1 small red chili thinly sliced
- 3 -4 medium green onions white parts thinly sliced
- ¼ cup lime juice
- 1-2 teaspoon sambal oelek or another chili paste
- 2 teaspoon. maple syrup
Instructions
- Cut the cucumber in half and slice each half lengthwise. Use a small spoon to remove the seeds and mushy middle. Then slice into thin half circles and add them to a small salad bowl.
- Prep the red chili and green onions (scallions). Add them to the cucumbers.
- Combine lime juice, Sambal Oelek, and maple syrup in a small bowl.
- Add the dressing to the cucumber and mix well.
- Serve immediately or allow the cucumber to marinate.
Notes
- Sambal Oelek is very spicy. Add 1 teaspoon to start and more if you want it spicier.
- Cucumber salad is best eaten within 1 day of making it. Store it in an airtight container in the refrigerator and plan to eat it the next day.
- Cucumber peels are nutritious and safe to eat. Rinse or lightly scrub them if they are garden fresh. Dry them with a paper towel or dry them in a colander. If your cucumbers have been coated with wax, then you should peel them.
- Look for bottles of Sambal Oelek amongst the condiments with other chili sauces. If you can't find it in the grocery store, it's available in Asian markets or online.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 32mg | Potassium: 198mg | Fiber: 1g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 27mg | Calcium: 27mg | Iron: 1mg