Spicy Asian Cucumber Salad

A plate of cucumber salad served with chopsticks with sesame seeds and chili flakes beside.

5 from 1 vote

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.

Prep Time10

Rest time10

Total Time20

Course: Appetizer, Side Dish

Cuisine: Chinese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 74kcal

Author: Meesha

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

Helpful tips

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.

Nutrition