Name: Spicy Asian Cucumber Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 2 medium Japanese cucumbers (or English/Persian cucumbers, around 450g/16oz); 1 teaspoon salt; 2 cloves garlic, minced; 1 tablespoon soy sauce (or tamari/shoyu); 1 tablespoon sugar; 1 tablespoon rice vinegar; 2 teaspoons Chinese chili oil; 1 teaspoon sesame oil

Introduction

This Spicy Asian Cucumber Salad is a refreshing and tangy side dish with a perfect balance of heat and sweetness. Crisp cucumbers are tossed in a flavorful dressing featuring garlic, soy sauce, and chili oil, making it a great appetizer or accompaniment to your favorite meals.

A white bowl filled with two layers of sliced cucumber rounds, each piece bright green with darker green edges, soaking in a light brown sauce that pools at the bottom. The cucumber slices are sprinkled generously with red chili flakes and a mix of black and white sesame seeds, adding texture and color contrast. Two black chopsticks with tan handles decorated with red flower designs rest on the side of the bowl. Nearby, two small white dishes hold more sesame seeds and red chili flakes, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium Japanese cucumbers (or English/Persian cucumbers, around 450g/16oz)
1 teaspoon salt
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari/shoyu)
1 tablespoon sugar
1 tablespoon rice vinegar
2 teaspoons Chinese chili oil
1 teaspoon sesame oil

Instructions

Step 1: Slice the cucumbers thinly and place them in a bowl. Sprinkle with salt and toss well. Let them sit for 10-15 minutes to draw out excess water.
Step 2: While the cucumbers rest, combine minced garlic, soy sauce, sugar, rice vinegar, Chinese chili oil, and sesame oil in a separate bowl. Stir until the sugar dissolves.
Step 3: After the cucumbers have released water, gently squeeze them to remove any remaining liquid. Transfer the cucumbers to the dressing and toss to coat evenly.
Step 4: Let the salad marinate for at least 10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

For extra crunch, add toasted sesame seeds or crushed peanuts before serving.
Adjust the amount of chili oil to control the heat level according to your taste.
If you prefer less salty, reduce soy sauce or substitute with low-sodium soy sauce.
Adding finely chopped fresh herbs like cilantro or mint can brighten the flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more water over time, so give the salad a quick toss before serving again. It is best enjoyed fresh as the texture softens after longer storage.

How to Serve

A white bowl filled with thinly sliced cucumber rounds soaked in a light brown sauce, each cucumber slice topped with red chili flakes and black and white sesame seeds, creating a colorful speckled effect. Two wooden chopsticks with black tips and decorative red accents rest on the bowl's edge. Nearby, two small white dishes hold extra sesame seeds and red chili flakes 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 other types of cucumbers?

Yes, English or Persian cucumbers work well as substitutes. Just ensure they are firm and fresh for the best texture.

Is this salad spicy?

Yes, the Chinese chili oil adds a pleasant heat, but you can adjust the amount to make it milder or spicier based on your preference.

Spicy Asian Cucumber Salad Recipe

Print Recipe

★★★★★

5 from 111 reviews

This Spicy Asian Cucumber Salad is a quick, vibrant, and refreshing dish featuring crunchy cucumbers tossed in a flavorful dressing of soy sauce, garlic, chili oil, and sesame oil. Perfect as a side or appetizer, it balances heat, tang, and a touch of sweetness for a delightful bite.

Author: Tara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Vegan

Ingredients

Scale

Vegetables

2 medium Japanese cucumbers (or English/Persian cucumbers, around 450g/16oz)

Seasonings and Sauces

1 teaspoon salt
2 cloves garlic, minced
1 tablespoon soy sauce (or tamari/shoyu)
1 tablespoon sugar
1 tablespoon rice vinegar
2 teaspoons Chinese chili oil
1 teaspoon sesame oil

Instructions

Prepare the cucumbers: Rinse and dry the cucumbers, then slice them thinly or cut them into bite-sized pieces according to your preference.
Salt the cucumbers: Place the sliced cucumbers in a bowl and sprinkle with 1 teaspoon of salt. Toss well to coat and let them sit for about 10-15 minutes. This helps to draw out excess moisture and enhances their crunchiness.
Drain excess water: After resting, gently squeeze or drain the cucumbers to remove the released water. This step prevents the salad from becoming soggy.
Prepare the dressing: In a small bowl, combine minced garlic, soy sauce, sugar, rice vinegar, Chinese chili oil, and sesame oil. Stir thoroughly until the sugar dissolves and the ingredients are well mixed.
Toss the salad: Pour the dressing over the drained cucumbers and toss until every piece is evenly coated with the flavorful mixture.
Chill and serve: For best flavor, refrigerate the salad for at least 10-20 minutes before serving. Enjoy chilled as a refreshing appetizer or side dish.

Notes

Use Japanese cucumbers for a sweeter, thinner-skinned option; English or Persian cucumbers work well as alternatives.
Adjust the amount of chili oil to control the spice level to your preference.
For a gluten-free version, substitute soy sauce with tamari or gluten-free shoyu.
Stir the dressing well to ensure sugar fully dissolves, enhancing flavor balance.
This salad can be prepared ahead and stored covered in the refrigerator for up to 1 day for best freshness.

Keywords: Spicy Asian cucumber salad, cucumber side dish, easy cucumber salad, vegan cucumber recipe, Asian salad with chili oil