Spicy Cucumber and Red Onion Salad

Kitchen Tested
  • Yield 6 to 8 servings
  • Prep 10 mins
  • Cook 0 mins

Sweet and salty accompaniment for Asian foods.


2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4-inch-thick diagonal slices
2 teaspoons kosher salt
1 cup rice vinegar
1/3 cup sugar
1 red onion, sliced into thin wedges
1 to 2 Thai chiles, stemmed, halved lengthwise, seeded and thinly sliced crosswise


  1. In a large sieve set over a bowl, toss cucumber with salt and drain for 1 hour.
  2. Meanwhile, in another bowl, whisk together rice vinegar and sugar until sugar is dissolved. Transfer to a gallon-size zip-top plastic bag. Add drained cucumbers, onion and chiles. Squeezing out air, seal bag; shake to coat pieces evenly. Let stand at room temperature for 1 hour before serving or refrigerate for up to 1 week.

Reprinted with permission from Corinne Trang’s The Asian Grill (Chronicle Books, 2006).



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