Why You’ll Love Sweet and Sour Cucumbers Recipe
This recipe comes together in just 10 minutes with simple ingredients and almost no prep work. The cucumbers stay crisp while soaking up a bold mix of rice vinegar, soy sauce, sesame oil, garlic, chili paste, and sweetener.
It is light, flavorful, naturally refreshing, and easy to adjust depending on how sweet, spicy, or garlicky you like it. It also works well as a make-ahead side because the flavor gets even better after chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 English cucumber, halved lengthwise and sliced
1 clove garlic, minced
1 tablespoon plus 1 teaspoon unseasoned rice vinegar
1 tablespoon gluten free soy sauce
1 teaspoon chili paste
2 teaspoons toasted sesame oil
2 teaspoons granular sweetener
Salt, to taste
Toasted sesame seeds, for garnish
Crispy garlic chili oil, optional for garnish
Directions
Add the sliced cucumber to a mixing bowl.
Add the minced garlic, rice vinegar, gluten free soy sauce, chili paste, toasted sesame oil, granular sweetener, and salt.
Toss everything together until the cucumber slices are evenly coated.
Cover and refrigerate for a few hours to allow the cucumbers to marinate and absorb the flavor.
Before serving, toss again and garnish with toasted sesame seeds. Add crispy garlic chili oil if desired.
Servings and timing
Servings: 2 servings
Prep time: 10 minutes
Chill time: A few hours
Total time: About 10 minutes, plus marinating time
Variations
For extra heat, add more chili paste or a drizzle of crispy garlic chili oil.
For a milder version, reduce the chili paste or leave out the chili oil garnish.
For added crunch, mix in thinly sliced red onion, shredded carrots, or chopped scallions.
For a brighter flavor, add a squeeze of fresh lime juice before serving.
For a slightly sweeter salad, add a little more granular sweetener to balance the vinegar and chili paste.
Storage/Reheating
Store Sweet and Sour Cucumbers in an airtight container in the refrigerator for up to 2 days.
The cucumbers will soften the longer they sit, but the flavor will continue to develop. Toss before serving to redistribute the dressing.
This recipe is served cold and should not be reheated.
FAQs
Can I make Sweet and Sour Cucumbers ahead of time?
Yes. This recipe is great made ahead because the cucumbers taste better after they marinate for a few hours.
Do I have to peel the cucumber?
No. English cucumbers have thin, tender skin, so peeling is not necessary.
Can I use regular cucumber instead of English cucumber?
Yes. You can use regular cucumber, but you may want to peel it and remove some of the seeds if the skin is thick or the center is watery.
How spicy is this recipe?
It has a mild to medium spice level from the chili paste. You can adjust the amount to your taste.
Can I make this recipe without soy sauce?
Yes. You can use tamari or coconut aminos instead, depending on your preference.
Is this recipe gluten free?
It can be gluten free as long as you use gluten free soy sauce or tamari.
How long should the cucumbers marinate?
A few hours is best for deeper flavor, but you can serve them right away if needed.
Can I add protein to this cucumber salad?
Yes. It pairs well with grilled chicken, shrimp, tofu, or salmon.
Why are my cucumbers watery?
Cucumbers naturally release water as they sit. Toss the salad before serving, or drain off a little excess liquid if preferred.
Can I double this recipe?
Yes. Simply double all ingredients to make 4 servings.
Conclusion
Sweet and Sour Cucumbers are crisp, tangy, savory, and slightly spicy with just the right touch of sweetness. They are quick to prepare, easy to customize, and perfect as a refreshing side dish for many meals.
