Spicy Cucumber Salad with Kick

5 from 6 votes
Prep Time 20 minutes
Rest Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 12 kcal


For the dressing:

  • 4 g Salt
  • 0,5 Pear, firm, juicy
  • 0,5 Hot peppers, red, long, mild
  • 1 smaller Chilli, green, fresh or frozen
  • 2 small Onions, little ones, red ones
  • 2 medium sized Cloves of garlic, fresh
  • 3 tbsp Rice wine vinegar, milder, more Chinese
  • 2 tbsp Spring roll sauce ala Sanur Beach, (see note)
  • 2 tbsp Orange juice
  • 2 tbsp Dill, fresh
  • 1 pinch Thyme
  • 1 pinch Oregano
  • 3 tbsp Salad oil

To taste:

  • Salt and pepper, black, freshly ground

To garnish:

  • Flowers and leaves
  • 2 small Sprigs of dill
  • Honey Roasted Peanuts


  • Wash the cucumber, cap both ends, peel and cut into slices with a cucumber slicer. Add salt and let it steep for about 5 minutes. Drain the salt water.
  • Peel and core half a pear and slice it with a cucumber slicer. Add this to the cucumber slices. Wash the chilli and cut it crosswise into thin slices. Leave the grains and discard the stem. Cut approx. 20 - 30 wafer-thin slices from the bottom of the washed peppers and mix them with the chilli into the cucumber and pear mixture.
  • Cut the onions into slices, squeeze the garlic in a bowl, mix in the vinegar, the onion slices and the remaining ingredients well with a spoon. Season to taste with salt and pepper. Let it steep for 5 minutes, then mix gently again.
  • Place in serving bowls, garnish and serve as a side dish. Good Appetite!


Serving: 100gCalories: 12kcalCarbohydrates: 1.8gProtein: 0.6gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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