This easy Asian Spicy Cucumber Salad is the perfect balance of heat, salt, acid, and sweetness. It is crispy, refreshing, and a great snack, side dish, or garnish. And it only takes 10 minutes to make!
This asian cucumber salad is inspired by one of my favorite restaurants, Din Tai Fung. It is not a copycat recipe, but has similar Asian flavors.
If you are looking for a salad with more veggies, try my Asian Cabbage Salad with Peanut Dressing.
Table of Contents
Why You’ll Love This Recipe
- Spicy – The chili oil gives this salad a bit of a kick and you can add extra chili flakes for more spice on top.
- Balanced – The dressing is sweet from the sugar, tangy from the vinegar, and salty from the soy sauce.
- Easy – It only takes about 10 minutes to make this recipe.
- Light – This recipe is mostly veggies so it is super refreshing. Perfect for spring and summer!
- Healthy – This salad is dairy-free, vegan, and can be made gluten free. Be sure to check your specific ingredient labels.
- Versatile – Serve this as a snack, side dish, or a garnish.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
If you are out of chili oil, read about some of The Best Substitutes for Chili Oil.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Spicy Cucumber Salad
Quick Overview
- Toss cucumber with salt.
- Make dressing.
- Rinse and remove water.
- Toss and enjoy!
Step by Step Instructions
Be sure to remove as much salt and water from the cucumber so the salad is not too salty or watery.
Step 1: In a medium bowl, toss the cucumber and salt. Let them sit for 5-10 minutes, while you prepare the dressing.
Step 2: In a large bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, chili oil, chives, garlic, ginger, sugar, and sesame seeds. Set aside.
Step 3: Rinse the cucumbers well 2-3 times to remove ALL of the salt.
Step 4: Strain the cucumber to remove any excess water.
Step 5: Pat dry with a paper towel.
Step 6: Pour the cucumber into the bowl with the dressing and toss well. Garnish with extra red chili flakes for extra heat.
Recipe Serving Suggestions
This salad can be eaten on its own as a snack or a side, but I love to use it as almost a “salsa” on top of hot dishes or rice bowls to add freshness. Here are some of my favorite dishes to serve it on:
- Easy Ground Chicken Lettuce Wraps
- Air Fryer Orange Chicken
- Marinated Chicken Stir Fry
- Hunan Shrimp
- Teriyaki Salmon in the Air Fryer
- Crispy Air Fryer Teriyaki Chicken Thighs
Expert Tips & Variations
- Don’t soak the cucumber for too long. They will break down and lose texture if soaked with the salt for more than 10 minutes.
- Rinse off salt. Be sure to rinse the cucumbers a few times to completely remove the salt or the salad will be way too salty. This step is very important.
- Remove water. Tossing the cucumbers with salt will help draw out excess water so that when they are tossed with the dressing the salad does not get watery. After the cucumbers are rinsed, be sure to strain them and pat them dry with a paper towel.
- Add chili flakes on top. If you like a lot of spice, garnish the salad with extra red chili flakes. If you can get your hands on Korean chili flakes, use those. They can be found at most Asian grocery stores.
Recipe FAQs
No. The peel adds texture. There is no need to remove it unless you do not like it.
More Side Dish Recipes
Shop my Amazon Storefront!
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Spicy Cucumber Salad
Ingredients
- 1 pound mini cucumbers, sliced
- 1 teaspoon Morton kosher salt*
Dressing
- 2 Tablespoon rice vinegar
- 1 Tablespoon soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
- 2 teaspoons spicy chili oil or gochujang
- 1 Tablespoons finely chopped chives
- 4 cloves garlic, finely minced
- 1 teaspoon fresh grated ginger
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon sesame seeds
Instructions
- In a medium bowl, toss the cucumber and salt. Let them sit for 5-10 minutes, while you prepare the dressing.
- In a large bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, chili oil, chives, garlic, ginger, sugar, and sesame seeds. Set aside.
- Rinse the cucumbers well 2-3 times to remove ALL of the salt.
- Strain the cucumber to remove any excess water.
- Pat dry with a paper towel.
- Pour the cucumber into the bowl with the dressing and toss well. Garnish with extra red chili flakes for extra heat.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Don’t soak the cucumber for too long. They will break down and lose texture if soaked with the salt for more than 10 minutes.
- Rinse off salt. Be sure to rinse the cucumbers a few times to completely remove the salt or the salad will be way too salty. This step is very important.
- Remove water. Tossing the cucumbers with salt will help draw out excess water so that when they are tossed with the dressing the salad does not get watery. After the cucumbers are rinsed, be sure to strain them and pat them dry with a paper towel.
- Add chili flakes on top. If you like a lot of spice, garnish the salad with extra red chili flakes. If you can get your hands on Korean chili flakes, use those. They can be found at most Asian grocery stores.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
