If you’ve cooked a few Zaza’s Kitchen recipes, you know I’m all about putting spicy twists on classic favorites. Here’s my version of a classic cucumber salad. Inspired by bar taco’s, I spiced it up Zaza style with sesame oil (which is completely optional and can be replaced with olive oil), crushed red pepper, and fresh garlic. This recipe is seriously so easily (I know I say that about every recipe, but this one is seriously beginner; it has two steps, like!?!) and pairs nicely with a grilled shrimp dish, grilled chicken, or would go nicely with a mixed greens salad. Spice it up your own way by adding some thinly sliced red onions, fresh basil, feta, or whatever else you see fit. You can also remove the skin with a vegetable peeler if that floats your boat, too. Happy cooking foodies!
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4 servings
Vegetable peeler (optional)
Medium mixing bowl
2 medium-large cucumbers, quartered (yields 4 cups)
1 1/2 - 2 tsp red pepper flakes
2 tbsp sesame oil or extra virgin olive oil
¼ c rice wine vinegar
½ tsp kosher salt
1 tsp freshly minced garlic
1 tsp granulated sugar
Combine: Combine all ingredients in mixing bowl and combine using spoon.
Cool: Refrigerate for about 15 minutes before serving.