Description
A cool, tangy, and spicy cucumber salad inspired by Bartaco. Featuring crunchy cucumbers, chili-garlic paste, rice vinegar, and sesame — this quick, plant-based dish is perfect for summer cookouts or as a refreshing side.
Ingredients
4–5 Persian or English cucumbers, thinly sliced
2 tbsp rice vinegar
1–2 tsp chili-garlic paste (Sambal Oelek recommended)
1 tsp maple syrup or organic agave
½ tsp sea salt (or to taste)
1 tbsp toasted sesame seeds or pepitas
Optional: chopped cilantro, fresh lime juice, dash of soy sauce
Instructions
1. Wash and slice cucumbers diagonally into thin ovals, about ⅛” thick.
2. In a large bowl, whisk together rice vinegar, chili paste, and maple syrup until combined.
3. Add cucumber slices to the dressing and toss well to coat.
4. Sprinkle with sea salt and let marinate in the fridge for 15–30 minutes for enhanced flavor.
5. Before serving, garnish with sesame seeds or pepitas and optional cilantro.
6. Serve chilled. Best eaten the same day for maximum crunch.
Notes
For extra zing, add lime juice or swap rice vinegar with apple cider vinegar.
Gochujang or chipotle in adobo can be used for a smokier heat.
Pairs well with grain bowls, tacos, or veggie wraps.
Double the recipe to meal prep for the week — keep toppings separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: Approx. 1 cup
- Calories: 60
- Sugar: 2g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: bartaco, cucumber salad, spicy cucumber, summer, vegan, gluten-free, chili-garlic, healthy