Spicy Pickled Cucumber Salad

This is a simple, yet refreshing, summer asian salad that really hits the spot on a hot day.  It is a great pot-luck dish and picnic dish. I am addicted to this salad and always look forward to picking cucumbers out of the garden to use to make this salad.  I like to use small cucumbers since they tend to be less bitter than the large ones.  If you don’t have access to small cucumbers you can peel large cucumbers to remove some of the bitter skin.

Spicy Pickled Cucumber Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print


1 tbsp red chili flakes

4 cloves garlic

2 tsp organic raw honey

2 tbsp clam sauce

2 limes, juiced

2 tbsp garlic and cilantro infused vinegar (see recipe)

4 small cucumbers, julienned

3 french radishes, julienned

8 grape tomatoes, sliced in half

2 tbsp peanuts, minced

cilantro for garnish


Add all of the above ingredients except the cucumbers, radishes and tomatoes in a small mixing bowl and stir to combine. 

Add the cucumbers, radishes, and tomatoes and stir to coat with the liquid ingredients.

Cover with plastic wrap and chill until ready to serve.

Garnish with cilantro.

We recommend you add our special Infused Vinegar to this salad.

I have been really intrigued by Infused oils and vinegar and it is fairly easy to do.  It does last for at a couple of months.  Infused oil and vinegar could be used for marinades and for salad dressings.  You can infuse your vinegar with any herbs and spices you like, but this recipe uses just a few ingredients to get a multi-purpose result.

Infused White Rice Vinegar


3/4 c of white rice vinegar

2 tbsp of cilantro chopped

5 cloves of garlic diced very fine


In a small sauce pan heat the vinegar with the garlic, and cilantro. Do not bring it to a boiling point.  Turn off the heat and let it steep like a bag of tea in hot water.  Keep it in the pan for at least 4 hours.  Drain and refrigerate in an air tight container.  Use when needed.

The garlic and cilantro in this recipe creates interesting flavors that are excellent for various Asian cuisines.

We hope you enjoy this salad!

This recipe forms the appetizer for July’s Paired Wine Dinner.

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