Crunchy, refreshing, and packed with flavors, this spicy Asian cucumber salad is the perfect summer side dish! It is easy to make and is ready in 20 minutes.
Like my other Chinese side dishes, such as peanut sauce rice noodles, vegan wontons, and tofu lettuce wraps, this Asian cucumber salad is incredibly versatile. It pairs beautifully with both rice and noodle dishes, adding a fresh kick to any meal.
Incredibly refreshing and full of flavor, this spicy Asian cucumber salad is one I find myself making on repeat during the warmer months. I especially love serving it with Asian-inspired mains like baked teriyaki tofu or vegan Japchae for a light yet satisfying meal!
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💚Why you will love this Asian cucumber salad
- A bright and crisp summer side dish that’s incredibly refreshing
- Quick and fuss-free – ready in just 20 minutes
- Versatile and pairs well with a variety of Asian mains (like my tomato sauce tofu and teriyaki tofu stir-fry)
- Light, healthy, and a fun way to enjoy cucumbers!
🌶️What you will need
- Cucumber – For best results, go with a seedless variety like Japanese, English, or Persian cucumber. I’m using two medium Japanese cucumbers.
- Soy sauce – Swap it with tamari or shoyu if you prefer, and opt for a gluten-free version if needed.
- Rice vinegar – You can also use white vinegar or try Chinese black vinegar for a deeper, more complex flavor.
- Chili oil – This spicy, aromatic oil is what carries the flavor of this dish. I love using Lao Gan Ma chili crisp, but any store-bought or homemade chili oil will do the trick.
- Sugar – A touch of sweetness to balance the flavors. Feel free to use any granulated sweetener or a sugar substitute like erythritol.
- Toppings – Toasted sesame seeds add the perfect nutty crunch. You can also toss in some chopped scallions or chili flakes for extra flavor!
See the recipe card for full information on ingredients and quantities.
🌶️Tip - Adjusting the spice level
If you’re craving extra heat, add a teaspoon of red pepper flakes or gochugaru to dial up the spice. For a milder version, simply reduce the chili oil or use a milder chili oil, like this Mr Bing mild chili oil.
🔪How to make spicy Asian cucumber salad
Step 1: Sweat the cucumbers by adding them to a bowl with salt. Toss until salt is well distributed, then allow to sit for 10-15 minutes. Drain and rinse the cucumber thoroughly.
Step 2: While cucumbers are sweating, combine all ingredients needed to make the sauce.
Step 3: Pour dressing into the cucumber slices. Toss until cucumbers are well coated.
Step 4: Serve and enjoy your spicy Asian cucumber salad!
✅Helpful tips
- Try different cuts for cucumber – Switch things up by making spiral-cuts, smashing with a meat mallet or the flat side of a knife, or slicing the cucumbers on a sharp diagonal for different textures and visual appeal.
- Salt before using – Lightly salting (or “sweating”) the cucumbers helps draw out excess moisture, keeping your salad crisp and preventing it from turning watery.
- Rinse and drain well – After salting, be sure to rinse thoroughly and pat dry to avoid an overly salty salad.
- Let it marinate – If time allows, chill the salad in the fridge for 15–30 minutes before serving to let the flavors meld and the cucumbers soak up all that tasty dressing.
🍛Serving suggestions
I love putting together a Chinese-inspired meal by pairing this spicy Asian cucumber salad with flavorful mains like vegan orange chicken, vegan chop suey, or Szechuan tofu. If I have a bit more time, I’ll often whip up extra sides like rice paper egg rolls or crispy vegan scallion pancakes.
No Chinese-style spread feels complete without a comforting bowl of soup—think tofu vegetable soup or a simple napa cabbage soup. This cucumber salad also makes a refreshing, light snack on warm summer afternoons!
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❄️Storing suggestions
Spicy Asian cucumber salad keeps well in the fridge for 3 to 4 days in an airtight container. The cucumbers will continue to release water and soak up the dressing, becoming even more flavorful as it sits.
Any leftover, watered-down sauce is delicious spooned over rice or noodles for an easy, flavor-packed meal.
However, I do not recommend storing it beyond 4 days, as the cucumbers may start to lose their crunch.
❔Commonly asked questions
If you're using thin-skinned varieties like Japanese, English, or Persian cucumbers, there's no need to peel cucumbers before using them in salads. However, if you're using American cucumbers, it’s best to peel them, as their skin is thicker and more bitter.
Salting the cucumbers before making the salad is key. It helps draw out excess moisture, keeping your cucumber salad crisp and preventing it from turning soggy and watery.
Yes, definitely give them a good rinse and pat dry after salting them. This helps remove any excess salt and keeps the flavor balanced.
Freezing this Asian cucumber salad is not recommended. Cucumbers have a high water content, and once thawed, they tend to become mushy and lose their crunchiness.
🥗More refreshing salad recipe
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📖 Recipe
Spicy Asian Cucumber Salad
Ingredients
- 2 medium Japanese cucumber or English/Persian cucumber (around 450g/16oz)
- 1 teaspoon salt
- 2 cloves garlic minced
Sauce
- 1 tablespoon soy sauce or tamari/shoyu
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 2 teaspoon Chinese chili oil
- 1 teaspoon sesame oil
Instructions
- Add cucumber and salt in a bowl, and toss until the salt is well distributed. Let it sit for 10-15 minutes, then drain and rinse the cucumber thoroughly.
- In a bowl, combine all ingredients needed to make the dressing.
- Pour dressing into cucumber slices, and toss until cucumbers are well coated.
- Serve immediately, or let it sit in the fridge for 15-30 minutes before digging in to allow time for the cucumbers to absorb the flavors.
Notes
- Allowing salad to marinate - If you have time, let the salad sit in the fridge for 15-30 minutes before serving. This allows the cucumber slices to absorb the dressing, yielding a more flavorful salad.
- Adjusting the spice levels - This salad is mild to moderately spicy. To bump up the heat, add a teaspoon of red pepper flakes or gochugaru. For a milder salad, use mild chili oil.
- Storing leftover salad - Leftover cucumber salad can be refrigerated for 3-4 days.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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