Summer 2024

Spicy Cucumber Salad with Chilli Sea Salt

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Serving: 4 as a side dish

Prep Time: 15 minutes

Cook Time: no cook time

Spicy Cucumber Salad


6 baby/ Persian cucumbers

1 tbsp sesame oil

1 tsp soy sauce

1 tsp rice vinegar

1 tsp crispy chilli oil

1 tsp honey

1 tsp Maldon Chilli Sea Salt

1 tsp toasted sesame seeds

Small handful of coriander leaves


Spicy cucumber salad is a quick and easy dish that bursts with flavour, making it the perfect addition to any summer feast. This vibrant dish features baby cucumbers, also known as Persian cucumbers, sliced Hasselback style into delightful spirals. We tossed them in a mouth-watering mix of sesame oil, soy sauce, rice vinegar, crispy chilli oil, and a touch of honey for sweetness achieving the perfect balance between sweet and spicy. A pinch of Maldon Chilli Sea Salt adds a fiery kick, while a sprinkle of sesame seeds provides a nutty crunch. Finished with a handful of fresh coriander, this vibrant salad is sure to impress.

Here is how to make a spicy cucumber salad

  1. Start by cutting the cucumbers into spirals. In a similar method to Hasselback potatoes, place your cucumber between two chopsticks on your board, then use your knife to make small cuts all the way down in one direction. Next, turn the cucumber over and repeat the cuts again but in the other direction.
  2. Alternatively, if you don’t want to spiralise the cucumbers like this, you can cut the cucumbers into a rough chucks.
  3. Into a bowl, mix the sesame oil, soy sauce, rice vinegar, crispy chilli oil, honey, Maldon Chilli Sea Salt and toasted sesame seeds. Then toss the cucumbers throughout so they are evenly coated.
  4. Set aside for them to absorb the flavours and oils for a minimum of 10 minutes before serving.
  5. Scatter over the coriander leaves and serve.
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