Looking for a simple side dish that’s cool, crunchy, and packed with flavor? This Spicy Cucumber Salad is a go-to favorite in our house when the weather heats up or we need something quick to pair with takeout, grilled chicken, or even a hearty rice bowl.
It’s light, fresh, and ridiculously easy to make.
If you’re growing cucumbers in your garden (the gift that keeps on giving) or just grabbed a few from the farmers market, this is the perfect way to use them. And the best part? It tastes like something you’d get at a restaurant, but it’s made right at home in minutes.
Why You’ll Love This Recipe
- Fast and Easy – You can have this salad ready in under 30 minutes, start to finish.
- Full of Flavor – This salad is refreshing, but it’s also salty, spicy, slightly sweet, and tangy.
- Garden-Friendly – It’s a great way to use up extra cucumbers.
- Customizable – Adjust the heat, garlic, and sweetness to fit your taste.
- Perfect for Busy Nights – Prep it ahead or whip it up while the main dish cooks.
Kari’s Notes
Table of Contents
Spicy Cucumber Salad Ingredients
- Cucumbers – I like to use Persian cucumbers because they’re small, crunchy, and you don’t need to peel them. You’ll need about 3 cups once they’re sliced.
- Kosher Salt – Salt helps draw moisture out of the cucumbers so they stay nice and crunchy.
- Toasted Sesame Oil – Adds a rich, nutty flavor that ties the dressing together.
- Soy Sauce – Soy sauce adds a little salty flavor. We rinse off the salt added above, so you can use regular soy sauce. (You can also use coconut aminos, but if you do, you’ll want to add a little salt.)
- Sugar – Sugar balances out the heat and vinegar; you can add more if it’s too spicy.
- Rice Vinegar – Adds brightness and a little tang.
- Chili Oil – The chili oil I use when I make this recipe is from a local international grocery store. It’s basically a liquid fire infusion, but the cucumbers aren’t actually that hot – especially when eaten with other things. If you make your own chili oil, you may need to add more.
- Sesame Seeds – They are optional, but we love the taste and the texture!
- Garlic – Also optional, but the flavor the garlic adds is so delicious.
This is just a quick overview of the ingredients that you’ll need for the best spicy Asian cucumber salad. As always, the full measurements and printable instructions are in the recipe card at the bottom of the post.
Recipe Tip
If you’re using mini cucumbers, you might want to add one or two extra to get enough slices. You can use any garden variety of cucumbers if you’re looking for an easy cucumber salad recipe – just make sure you have about 3 cups of cucumber slices. Scoop out the seeds if you have any large cucumbers or peel any that have tough skin.
How to Make Spicy Cucumber Salad
- Prep the Cucumbers – Rinse the cucumbers, then slice them on a diagonal into ovals about ¼ inch (0.6cm) thick. About the thickness of an iPhone.
- Salt the Cucumbers – Spread the cucumbers out in a shallow bowl or baking dish and toss them with kosher salt. Try to get salt on all of the cucumbers. Refrigerate for at least 20 minutes to draw out the excess water.
- Rinse and Dry – Next, drain the liquid, rinse the cucumbers, and pat them dry with a clean towel.
- Dress the Salad – In a large bowl, toss the cucumbers with the sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic. Toss until well-coated. (You can also do that TikTok thing where you shake everything in a takeout container, but I don’t really like smashed cucumbers, so I prefer to gently toss them.)
- Let it Sit (optional but worth it) – You can serve the salad right away, but it tastes even better if it sits for 20 to 30 minutes so the flavors can meld.
Substitutions and Variations
- Use Different Cucumbers – Persian or mini cucumbers work best, but English cucumbers are a good substitute. Just scoop out the seeds if they’re large.
- Vinegar Swap – If you don’t have rice vinegar, try white wine vinegar.
- No Chili Oil? Use red pepper flakes, sriracha, or make your own. I’ve also added Aleppo pepper or gochugaru.
- Garlic-free Version – If raw garlic isn’t your thing, leave it out or try a tiny pinch of garlic powder.
Friendly reminder: There’s no one right way to make a cucumber salad! Taste and tweak as you go… this recipe is very forgiving.
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Storage
This salad is best eaten the same day, while the cucumbers are still crisp and crunchy, but you can store leftovers in an airtight container in the fridge for up to 3 days.
The cucumbers might get a little watery if they sit for a day or two, but tossing them in the dressing usually brings them back to life.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Easy Spicy Cucumber Salad (Asian Inspired)
Ingredients
- 5-7 Persian cucumbers use more if they are small; you want about 3 cups once they are sliced
- 1 teaspoon kosher salt
- ½ tablespoon toasted sesame oil
- ¾ tablespoon soy sauce
- 3/4-1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/2-1 tablespoon chili oil
- ½ tablespoon sesame seeds
- 1/2-1 tablespoon garlic minced (2-3 cloves)
Instructions
- Rinse the cucumbers, then slice them at an angle into ovals, not circles. The thickness is a personal preference, but I aim for about 1/4 inch (0.6cm) or a little less than the thickness of a phone.5-7 Persian cucumbers
- Place the sliced cucumbers in a long, flat bowl (I use a Pyrex storage container) and sprinkle with salt. Toss to coat all of the cucumbers in salt.1 teaspoon kosher salt
- Refrigerate for at least 20 minutes to draw excess water out of the cucumbers.
- Drain the water and rinse the cucumbers, then pat them dry with a towel.
- Add the dry cucumbers to a bowl, then add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.1/2 tablespoon toasted sesame oil, 3/4 tablespoon soy sauce, 3/4-1 tablespoon sugar, 1 tablespoon rice vinegar, 1/2-1 tablespoon chili oil, 1/2 tablespoon sesame seeds, 1/2-1 tablespoon garlic
- Toss until everything is well combined and serve. The flavor will be even better if the salad sits for 20-30 minutes, but you can eat it right away.
- Enjoy!
Notes
Storage
This salad is best eaten the same day, but you can store leftovers in an airtight container in the fridge for up to 3 days. The cucumbers might get a little watery as they sit, but tossing them in the dressing usually brings them back to life.Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
What to Serve with a Spicy Asian Cucumber Salad
This spicy Asian-inspired cucumber salad is super versatile. It’s great alongside grilled meats, seafood, or anything rich and savory. The cool crunch helps balance bolder flavors, and the salad is so easy to make.
Try serving it with:
- Grilled chicken, beef, or pork
- Crockpot Pulled Pork or BBQ Chicken Sandwiches
- Korean BBQ
You can also toss leftovers into a rice bowl with a soft-boiled egg and some leftover meat and veggies. It’s a great way to clean out the fridge and make a yummy lunch.
For a quick meal, I like to serve it with air-fryer salmon, white rice, sautéed green beans, and seaweed salad (I like to use Bachan’s Japanese barbecue sauce).
I air fry the salmon at 400°F for 7-9 minutes, depending on the thickness of the salmon. I cook the rice in my Instant Pot, then toss it with a little rice wine vinegar.
I sauté the green beans with garlic, onions, and the same BBQ sauce, then serve it all in a bowl with some seaweed salad and a little spicy mayo made from a mix of Kewpie mayonnaise and Sriracha or make Yum Yum sauce.
