Spicy Cucumber Salad
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There’s something about a cucumber salad that feels instantly refreshing.
Cool, crisp cucumbers. A little heat. A little tang. That perfect balance between light and bold.
This version uses our Baklouti Pepper Olive Oil, and that’s what makes it special. Instead of adding more red pepper flakes for heat, the olive oil brings a smooth, steady warmth that builds gently without taking over.
Champagne White Wine Vinegar keeps it bright. A splash of soy and sesame oil adds depth. And just a touch of honey softens the edges so everything feels balanced.
Let it rest in the refrigerator for a bit — that’s when the magic happens. The cucumbers soak in the flavor, the heat settles in, and every bite becomes just a little more delicious.
It’s perfect alongside grilled chicken, salmon, or even tucked into a rice bowl.
Crisp. Bright. A little spicy.
Exactly what a good side dish should be.
Spicy Cucumber Salad
Rated 5.0 stars by 1 users
A crisp and refreshing cucumber salad tossed with Baklouti Pepper Olive Oil, Champagne White Wine Vinegar, Toasted Sesame Oil, and soy for a bright, lightly spicy side dish.
Ingredients
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2 large cucumbers, thinly sliced
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2 green onions, finely sliced
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2 Tbsp Baklouti Pepper Olive Oil
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1½ Tbsp Champagne White Wine Vinegar
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1 tsp Toasted Sesame Oil
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1 tsp soy sauce
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1 Tbsp sesame seeds, toasted
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1 tsp red pepper flakes (adjust to taste)
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1 tsp Franklin Raw Honey or maple syrup (optional)
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Salt and freshly ground black pepper, to taste
Directions
Thinly slice the cucumbers and place them in a large bowl.
Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture. Drain and pat dry with paper towels.
In a small bowl, whisk together Baklouti Pepper Olive Oil, Champagne White Wine Vinegar, Toasted Sesame Oil, soy sauce, honey (if using), red pepper flakes, and a pinch of salt and pepper.
Pour the dressing over the cucumbers and toss to coat evenly.
Stir in the green onions and toasted sesame seeds. Taste and adjust seasoning if needed.
Refrigerate for at least 15–20 minutes to allow the flavors to meld.
Serve chilled.
Recipe Note
Tracey’s Notes
- Baklouti Olive Oil gives warmth without overpowering the fresh cucumbers.
- Salting the cucumbers first keeps the salad crisp and prevents it from becoming watery.
- This is even better the next day once the flavors fully develop.