Spicy Asian Cucumber Salad Recipe
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.
- 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
Find it online: https://www.cheftara.com/spicy-asian-cucumber-salad-recipe/
