Name: Easy & Quick Spicy Asian Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 6 mini cucumbers or Persian cucumbers; 2 teaspoons salt (for draining water); 1 tablespoon regular soy sauce; 2 cloves garlic, minced; 1 tablespoon rice vinegar or white vinegar; 1 tablespoon Chinese chili oil; 1 tablespoon white granulated sugar; 1 teaspoon sesame oil; 1 teaspoon sesame seeds; 2 tablespoons green onion, finely sliced

Jump to Recipe· 4.3 from 235 reviews

If you’re craving a vibrant, refreshing dish that packs a punch, this Easy & Quick Spicy Asian Cucumber Salad Recipe is exactly what you need. It’s crisp, tangy, and beautifully balanced with the perfect amount of heat and umami from soy sauce and chili oil. Every bite bursts with bold flavors, brightened by fresh green onions and toasted sesame seeds, making it an irresistible side that complements any meal. Best of all, it comes together in just minutes, proving that fantastic flavor doesn’t have to be complicated or time-consuming.

Ingredients You’ll Need

The image shows a white round plate with eight small clear glass bowls arranged on it, each containing different ingredients: a dark brown sauce, an orange-red chili oil with flakes, a light brown liquid, white granulated salt, small white grains, light brown sesame seeds, minced garlic, and a clear liquid. To the left of the plate, there is a small clear glass bowl filled with chopped green onions. Below the plate, six fresh dark green cucumbers are arranged on a white marbled surface. The scene is brightly lit with soft shadows, and the focus is on the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this salad is a breeze. Each component plays a crucial role in elevating the dish: the cucumbers offer crispness, the soy sauce and vinegar deliver depth and tang, while the chili oil and garlic provide that signature spicy kick. Here’s what you’ll need to whip up this flavorful delight:

6 Mini cucumbers or Persian cucumbers: Their small size and tender skin make them perfect for crunch and quick preparation without peeling.
2 teaspoons Salt to drain water: Essential for drawing out excess moisture to keep the salad crisp.
1 tablespoon Regular soy sauce: Adds a savory, salty umami foundation to the dressing.
2 cloves Garlic minced: Fresh garlic amps up the aroma and heat in the salad.
1 tablespoon Rice vinegar or white vinegar: Brings a pleasant sharpness that brightens every bite.
1 tablespoon Chinese chili oil: The heart of the spice, this oil adds warmth and a lovely red hue.
1 tablespoon White granulated sugar: Balances the acidity and heat with a hint of sweetness.
1 teaspoon Sesame oil: Provides a nutty fragrance that brings all flavors together.
1 teaspoon Sesame seeds: Sprinkle on top for a toasty crunch and visual appeal.
2 tablespoons Green onion finely sliced: Adds fresh, mild onion notes and a pop of color.

How to Make Easy & Quick Spicy Asian Cucumber Salad Recipe

Step 1: Prepare the Cucumbers

Start by washing your cucumbers thoroughly and trimming off the ends. For that signature spiral effect in your salad, place one cucumber between two chopsticks and make thin diagonal cuts on the top side, then flip and repeat on the other side. Slice the cucumber into halves and repeat with each cucumber. This technique isn’t just pretty to look at—it helps each piece soak up more dressing for even better flavor.

Step 2: Salt and Rinse the Cucumbers

Sprinkle the cucumbers evenly with salt and gently massage them for a minute or two. This pulls out excess moisture, which keeps the salad refreshingly crisp instead of soggy. Let them rest for 5 minutes—no longer than 10, or they’ll get mushy. After resting, rinse the cucumbers thoroughly in cold water multiple times to remove all the salt, then drain and set aside.

Step 3: Mix the Dressing

Combine soy sauce, minced garlic, rice vinegar, Chinese chili oil, sugar, and sesame oil in a small bowl. Stir until the sugar dissolves and the mixture becomes a smooth, spicy-sweet sauce. This dressing is the soul of the salad, marrying savory and spicy flavors with a delicate tang and sweetness.

Step 4: Toss and Serve

Pour the dressing over the drained cucumbers and toss gently to coat every piece. Finish by stirring in the finely sliced green onions and sprinkling sesame seeds on top. Your Easy & Quick Spicy Asian Cucumber Salad Recipe is now ready to delight with crunch and bold, layered flavor in every bite!

How to Serve Easy & Quick Spicy Asian Cucumber Salad Recipe

A close-up of a sharp knife slicing a small, dark green cucumber into a round slice on a light wooden cutting board with visible grain patterns. Two light wooden chopsticks lay parallel under the cucumber, stabilizing it while the knife cuts. The scene shows the texture of the knife blade and the crispness of the cucumber slice, with natural lighting highlighting the colors and surfaces. The background is blurred, focusing attention on the cutting action. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like cilantro or a few extra green onions can add a vibrant finish, while a pinch of toasted sesame seeds makes the salad irresistibly nutty. A light drizzle of extra chili oil can also amp up the heat if you’re feeling adventurous.

Side Dishes

This salad shines when paired with simple grilled meats, steamed dumplings, or a bowl of hot, fluffy rice. It’s the perfect palate cleanser amidst richer dishes, offering a crisp, spicy contrast that wakes up your taste buds.

Creative Ways to Present

For a fun twist, serve this salad in individual small bowls or cucumber cups for parties and gatherings. You can also layer it on a bed of chilled glass noodles for a refreshing noodle salad that still holds on to that signature kick.

Make Ahead and Storage

Storing Leftovers

Place the salad in an airtight container and store it in the refrigerator. It’s best enjoyed within 1 to 2 days, as the cucumbers will start to soften and lose their crunch over time.

Freezing

This salad isn’t suitable for freezing because cucumbers have high water content and will become soggy after thawing, which affects both texture and flavor.

Reheating

Since this salad is best served cold and fresh, reheating is not recommended. Instead, prepare just enough for your meal or enjoy leftovers chilled straight from the fridge.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Absolutely! Just peel the skin if it’s thick or waxy, and remove the seeds if they’re large and watery. Persian cucumbers are preferred for their thin skin and crunch, but regular cucumbers work well too.

How spicy is this salad?

The chili oil gives the salad a noticeable but balanced heat. You can adjust the level of spiciness by adding more or less chili oil depending on your personal preference.

Is this salad vegan and gluten-free?

It’s vegan, yes! For gluten-free, make sure to use tamari or a gluten-free soy sauce instead of regular soy sauce.

Can I prepare this salad ahead of time for a party?

You can prep the cucumbers and dressing separately a few hours in advance, but toss them together just before serving to maintain the best texture and flavor.

What can I substitute if I don’t have Chinese chili oil?

Try using a mix of chili flakes with a mild oil like vegetable or sesame oil as a quick substitute. Just keep in mind that homemade versions might not have the exact same smoky, aromatic profile.

Final Thoughts

This Easy & Quick Spicy Asian Cucumber Salad Recipe has quickly become one of my absolute favorite no-fuss dishes to brighten up any meal. Its effortless preparation and vibrant flavors make it a perfect everyday go-to or a party pleaser. I can’t wait for you to try it and discover your new favorite spicy, crunchy side!

Easy & Quick Spicy Asian Cucumber Salad Recipe

Ingredients You’ll Need