Spicy Asian Cucumber Salad
Okay, Let Me Tell You About This Salad…
I think I first made this Spicy Asian Cucumber Salad after one too many lackluster lunches—those ones where you look in the fridge and it’s basically just condiments and maybe a sad carrot (why do I always have half a carrot left? But I digress). My friend Kim showed me her family’s version one summer—we’d just come back from the park, sunburned and hungry, and she just threw this whole thing together in, like, five minutes. I was instantly hooked. Nowadays, I pretty much always have cucumbers in the drawer, and sometimes I make this salad just for myself and then eat it straight out of the bowl while pretending I’m only going to have a small serving. Who am I kidding?
Why You’ll Love This Salad (Honestly, Who Wouldn’t?)
I make this when I want something that really wakes up my tastebuds. My family goes crazy for this because it’s tangy, spicy, and just a little bit sweet (plus, if you go heavy on the chili, you can guarantee no one’s just picking out the cucumbers and leaving the rest). Also, when I’m feeling lazy or, you know, actual cooking sounds like a chore, this is basically a no-cook miracle. The only time I mildly regret it is when I get a little carried away with the garlic—sorry, coworkers. But seriously, if you need to bring something to a potluck in a pinch, this is it.
What You’ll Need (Plus My Usual Swaps)
- 2-3 medium cucumbers (English cukes are nice, but regular ones work fine—and sometimes I use baby cucumbers if they’re on sale)
- 1-2 teaspoons salt
- 2 tablespoons rice vinegar (I’ve tried apple cider vinegar, not bad in a pinch)
- 1 tablespoon soy sauce (low-sodium or tamari for gluten-free—my grandmother always insisted on Kikkoman, but honestly any version works)
- 1-2 teaspoons sesame oil (or just a splash if you don’t love sesame)
- 1 tablespoon sugar or honey (I use brown sugar if that’s what’s in the cupboard, it’s all good)
- 2-3 cloves garlic, minced (sometimes I cheat and use the stuff from a jar—don’t tell Kim)
- 1-2 teaspoons chili flakes or a squirt of Sriracha (or, honestly, whatever hot sauce you like, I once used gochujang, wasn’t mad about it)
- Optional: handful of chopped cilantro, toasted sesame seeds, or thinly sliced scallions
How I Actually Make It (With a Few Detours)
- First, wash and dry your cucumbers, then slice them up however you like—thin rounds, or sometimes I whack them into chunky wedges if I’m feeling rustic. I’ve even smashed them with the side of a knife (careful, it’s weirdly satisfying but can get messy!).
- Toss the slices in a bowl with the salt. Let them sit for about 10-15 minutes—this helps draw out water and makes them extra crisp. Or, if you’re in a rush, just skip ahead, honestly it’s still good, just a bit less crunchy.
- While the cucumbers are sweating it out, mix up your dressing: rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili flakes. Stir until the sugar dissolves. This is where I usually sneak a taste—and sometimes add a bit more chili if I’m feeling bold.
- Drain off any liquid from the cucumbers (I usually just tilt the bowl over the sink and hope for the best) and pat them a little with a clean tea towel—don’t stress if you’re in a hurry, just shake off the extra water.
- Pour the dressing over the cucumbers, toss to coat. Add any of those optional bits—cilantro, sesame seeds, scallions. Give it another taste. At this point, I almost always add a bit more vinegar, but that’s just me.
- You can eat it right away, but I think this tastes even better after sitting for 20-30 minutes in the fridge. Actually, sometimes I forget it’s there and then discover it at dinner, which is a real treat.
Notes from My Kitchen Experiments
- I once tried using regular white vinegar by mistake—not ideal, but still edible if you add a pinch more sugar.
- If you leave it overnight, the cucumbers get extra pickly and punchy, which I totally love (but my partner thinks it’s too strong—so, you know, do what works for you).
- Sometimes I skip the sugar entirely for a sharper flavor. It’s not for everyone, but it’s oddly refreshing when you’re sweating through August.
Stuff I’ve Tried (Some Worked, Some… Not So Much)
- I once tossed in some thinly sliced radishes—adds great color and a bit of bite.
- Using zucchini instead of cucumber? Ehh, not my favorite. Gets mushy fast. Maybe don’t do that unless you’re desperate.
- Swapped honey for sugar once when I ran out—actually, I find it works better if you warm it up first so it blends in.
Equipment You’ll Need (Or Not)
A sharp knife is handy, but honestly I’ve used a butter knife in a pinch (not recommended, but it works if you’re desperate). If you’ve got a mandoline, use it for lovely thin slices, but if not, just slice carefully and call it rustic. Mixing bowls, a spoon—nothing fancy, promise.
Keeping It Fresh (If It Lasts That Long)
Store any leftovers in an airtight container in the fridge—it’ll keep for a couple days, though honestly, in my house it never lasts more than a day! The flavors get a bit more intense by day two, which I personally think is fab.
How I Like to Serve It Up
I love this piled high next to grilled chicken or even with a big bowl of steamed rice for lunch. Sometimes I put out a big platter at BBQs, and people always ask for the recipe. My cousin dips crispy spring rolls in the leftover dressing, which is kind of genius if you ask me.
What I’ve Learned the Hard Way (Pro Tips from My Mistakes)
- I once tried rushing the salting step and regretted it because the salad ended up watery—so, if you have time, let the salt do its thing.
- Don’t go overboard with garlic unless you want to scare off vampires (or, you know, coworkers the next day).
- Taste the dressing before dumping it all in—sometimes I get overconfident, and then have to dig around to fish out chili flakes, which is a pain.
Real Questions People Have Asked Me (And My Real Answers)
- Can I make this ahead of time? Yep, though the cucumbers get softer as they sit. Personally, I like it best after a couple hours, but it’s tasty right away too.
- What if I don’t like spice? Just skip the chili or use less. Or swap in a mild hot sauce, if that makes sense? The salad’s still zingy because of the vinegar.
- Is it vegan? Sure is—as long as you use sugar or agave, not honey (if that matters to you).
- What kind of cucumbers work best? Honestly, whatever’s on sale. I’ve even used weird bumpy ones from the farmer’s market, and they’re great.
- Where can I find good soy sauce? I like to order from H Mart or grab some from Silk Road Spices because their selection’s wild—nothing wrong with picking up the grocery store brand, though!
Oh, and by the way—if you ever find yourself with extra cucumbers, try making this smashed cucumber salad too. Different vibe, but just as addictive.
Ingredients
- 2 large English cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
-
1Wash and thinly slice the cucumbers. Place them in a large bowl and sprinkle with salt. Toss to coat and let sit for 10 minutes to draw out excess moisture.
-
2While the cucumbers rest, in a small bowl whisk together rice vinegar, soy sauce, sesame oil, chili oil, sugar, and minced garlic until the sugar dissolves.
-
3Drain any liquid from the cucumbers and gently pat them dry with a paper towel.
-
4Pour the dressing over the cucumbers and toss well to combine.
-
5Garnish with toasted sesame seeds and sliced green onions. Serve immediately or chill for 15 minutes for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
