Spicy Cucumber Salad

J. White Harris


This is my version of a salad that was served at an event I attended while living on the island of Guam. It has become a favorite for our table especially during the summer when there is an abundance of cucumbers from the garden. In addition to being a delicious salad, it makes a great topping for hot dogs and sandwiches. Makes my mouth water just thinking about it.


★★★★★ 1 vote

30 Min
No-Cook or Other


  • SALAD:

  • 2
    seedless cucumbers, peeled
  • 1/2 medium
    onion, thinly sliced
  • 2 small
    carrots, shredded
  • 6
    green onions, sliced thinly
  • 1 medium
    tomato, chopped
  • 1/3 c
    pickled ginger, shredded
  • 2 can(s)
    (4 oz) each pimentos, chopped

  • 2 Tbsp
    rice vinegar
  • 1 large
    lemon, juice of
  • 1/2 Tbsp
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 2 Tbsp
    juice from a jar of kimchee
  • 2 Tbsp
    extra virgin olive oil
  • 1/2 tsp
    celery seed

How to Make Spicy Cucumber Salad


  1. Peel the cucumbers, cut them in half lengthwise, and slice thinly. Salt the cucumber slices and let them drain about 15 minutes in a colander.
  2. In a small mixing bowl, add all of the dressing ingredients, and mix together.
  3. Shake off moisture from the cucumbers and put into a large bowl. Add the other salad ingredients and mix together.
  4. Give the dressing another mix with a whisk and pour over the salad. Give this a final mix to incorporate everything together. Refrigerate until ready to serve.

Printable Recipe Card

About Spicy Cucumber Salad

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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