Recipe courtesy of Curtis Aikens

Asian-Style Cucumber Spears

  • Total: 4 hr
  • Prep: 4 hr
  • Yield: 6 servings
Save Recipe


2 pounds Kirby cucumbers, rinsed

1 tablespoon kosher salt


3 tablespoons Asiansesame oil

1/2 teaspoon red pepper flakes

3 quarter-size pieces fresh ginger, peeled and minced fine

8 cloves garlic, peeled and thily sliced

1/3 cup rice or cider vinegar

2 tablespoons honey


Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl.

Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.

Quick Sweet-and-Sour Pickle Spears

Asian-Style Cucumber Spears

Thai-Style Turkey Burgers with Pickled Cucumbers

Southeast Asian Style Turkey Burgers with Pickled Cucumbers

👩‍🍳 What's Cooking