Spicy Cucumber and Red Onion Salad

  • Yield: 6 to 8 servings
  • Prep: 10 mins
  • Cook: 0 mins


2 English (hothouse) cucumbers, peeled, halved lengthwise, seeded and cut into 1/4-inch-thick diagonal slices
2teaspoons kosher salt
1cup rice vinegar
1/3cup 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).

Nutritional Info *per serving

  • Glycemic Load 7.61
  • Calories 80
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 620mg
  • Potassium 150mg
  • Carbohydrate 20g
  • Fiber 1g
  • Sugars 14g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 35%
  • Calcium 2%
  • Iron 4%