Name: Spicy Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 8 mini or Persian cucumbers; 1 green onion, ends trimmed and finely sliced; Sesame seeds, for garnish; 1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free); 1 ½ tbsp rice vinegar or white wine vinegar; 1 tsp sesame oil; 1 tbsp honey or maple syrup; 2 large garlic cloves, minced; 1 tsp crushed or whole red chili flakes

Introduction

This Spicy Cucumber Salad is a refreshing, crisp side dish with a perfect balance of heat and tang. It’s quick to prepare and packed with flavor, making it an ideal complement to any meal.

A white plate is filled with two layers of cucumber slices; the bottom layer has thicker, bright green sliced cucumbers with a bumpy texture, while the top layer consists of thinner cucumber slices mixed with light green, sliced scallions. The cucumber is coated lightly with a dark, glossy sauce that pools at the bottom of the plate. Toasted sesame seeds are sprinkled evenly across the cucumbers, adding a hint of texture and a touch of cream color. A pair of chopsticks holds a stack of three cucumber slices on the right side of the plate. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 mini or Persian cucumbers
1 green onion (ends trimmed and finely sliced)
Sesame seeds
1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos for gluten-free)
1 ½ tbsp rice vinegar or white wine vinegar
1 tsp sesame oil
1 tbsp honey or maple syrup
2 large garlic cloves (minced)
1 tsp crushed or whole red chili flakes

Instructions

Step 1: Wash the cucumbers and slice them into thin rounds. Place the slices in a bowl.
Step 2: In a separate small bowl, whisk together soy sauce, vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined.
Step 3: Pour the dressing over the cucumber slices and toss to coat evenly.
Step 4: Add the sliced green onion and sprinkle sesame seeds on top for garnish.
Step 5: Let the salad sit for at least 10 minutes to allow flavors to meld before serving chilled or at room temperature.

Tips & Variations

For extra crunch, lightly toast the sesame seeds before sprinkling them on the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be served cold or at room temperature after storage. Avoid storing it too long as the cucumbers may become soggy.

How to Serve

A white bowl filled with thick, uneven slices of bright green cucumber, some sliced with a textured edge and others smooth, resting in a layer of dark brown sauce. Scattered over the cucumber are small white sesame seeds and thinly sliced light green scallions. Two light brown wooden chopsticks are holding a couple of cucumber slices above the bowl. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of mini or Persian cucumbers?

Yes, you can slice regular cucumbers thinly, but peeling and deseeding them may help prevent excess moisture and bitterness.

How spicy is this salad?

The heat mainly comes from the red chili flakes. You can adjust the amount to suit your preferred spice level or omit them for a milder flavor.

Spicy Cucumber Salad Recipe

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★★★★★

4.5 from 142 reviews

A refreshing and zesty Spicy Cucumber Salad featuring crisp Persian cucumbers tossed in a savory and slightly sweet dressing with a hint of heat from red chili flakes. Perfect as a light side dish or appetizer, this salad combines the crunch of fresh cucumbers with the nutty flavor of sesame and the tanginess of vinegar, making it a vibrant addition to any meal.

Author: Tara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

Salad

8 mini or Persian cucumbers
1 green onion, ends trimmed and finely sliced
Sesame seeds, for garnish

Dressing

1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
1 ½ tbsp rice vinegar or white wine vinegar
1 tsp sesame oil
1 tbsp honey or maple syrup
2 large garlic cloves, minced
1 tsp crushed or whole red chili flakes

Instructions

Prepare the Cucumbers: Rinse the mini or Persian cucumbers thoroughly. Slice them into thin rounds or half-moons depending on your preference for bite size.
Make the Dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and red chili flakes until well combined.
Combine Salad Ingredients: In a large mixing bowl, add the sliced cucumbers and finely sliced green onion. Pour the prepared dressing over the salad.
Toss and Garnish: Toss everything gently but thoroughly so the cucumbers and onions are evenly coated with the dressing. Sprinkle sesame seeds on top as a garnish.
Chill and Serve: For best flavor, refrigerate the salad for at least 15-20 minutes before serving to let the flavors meld and the cucumbers absorb the spicy, tangy dressing. Serve chilled.

Notes

Use tamari or coconut aminos instead of soy sauce to keep this salad gluten-free.
Adjust the amount of red chili flakes depending on your desired spice level.
Maple syrup can be used as a vegan alternative to honey.
Optional: add a pinch of toasted sesame seeds for extra crunch and aroma.
This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Spicy Cucumber Salad, Asian Cucumber Salad, Gluten Free Salad, Quick Salad Recipe, Healthy Side Dish, No Cook Salad