Asian Spicy Cucumber Salad
Super crunchy and packed full of flavor, this Asian spicy cucumber salad makes for a great refreshing vegan side dish to try this summer.
When I have some extra cucumbers lying in my refrigerator, I almost always find myself putting this salad together. It's either this or my all-time favorite spicy pineapple and cucumber salad.
Inspired by the viral TikTok recipe, I decided to do my own take on this cucumber salad recipe, and I had to say, this one really knocked my socks off! This cucumber salad with Asian flavors is a great recipe to put together if you like spicy food and are looking for an easy recipe to make with just some pantry essentials.
Teamed up with a simple Asian-style soup like Napa cabbage soup or Tom Yum Gai, this salad can be a great side dish that needs minimal effort to put together.
Quick Look: Asian Spicy Cucumber Salad
- 🔪 Prep time: 10 minutes, plus 30 minutes chilling
- 🍳 Cook time: None
- 🍽️ Servings: 2 servings
- 🥣 Main ingredients: Cucumbers, garlic, gochugaru, sesame oil, soy sauce and vinegar
- ➡️ Method: Mix dressing → chop → toss → chill
- ⭐ Difficulty: Easy
- 🥢 Best served with: Rice bowls, noodles or grilled dishes
Jump to:
- Quick Look: Asian Spicy Cucumber Salad
- What's So Great About the Recipe?
- Ingredients For the Asian Spicy Cucumber Salad Recipe
- Substitutions
- Variations
- How to Make the Spicy Asian Cucumber Salad
- 💭Top Tip
- How to Store the Leftovers
- Tips & Tricks to Nail the Recipe
- How to Serve the Spicy Cucumber Salad
- Recipe FAQs
- More Salad Recipes
- Asian Spicy Cucumber Salad
What's So Great About the Recipe?
What I love the most about this crunchy and spicy cucumber salad recipe is the fact that it pairs so well with almost any other main dish. The salad has bold flavors, which means I could pair it with any subtle-tasting meal, or any Asian-inspired rice or noodle dish I’m putting together. And of course, you can adjust the spice level to your liking.
It is perfect for the warmer months of the year, and comes together super quick too- just like my easy Kachumber salad.
Ingredients For the Asian Spicy Cucumber Salad Recipe
This spicy cucumber salad features some simple ingredients that you probably already have in your kitchen.
Persian cucumbers: I would highly recommend using English cucumbers or Persian cucumbers for this recipe. You don’t need to peel the skin, which gives them a nice crunchy texture that you totally want for this recipe, and they’re less watery than other varieties too.
Spring onion: Freshly chopped green onions are another absolute must, because they lend so much flavor to the salad, and bring a touch of freshness too.
Garlic: Chopped garlic really elevates this salad to the next level. The little bits and pieces of pungent garlic complement the rather bland cucumbers.
Sesame seeds: Sesame seeds lend the salad a beautiful zippy crunch and a bit of texture too. For some extra flavor, you can use toasted sesame seeds.
Soy sauce: I’ve used dark soy sauce, but you can stick to using low sodium or light soy sauce if you want to. This just adds a nice bit of umami flavor to the salad.
Vinegar: Vinegar brings some tanginess to the salad. I used white vinegar, but you could also choose to use lime juice, balsamic vinegar, rice vinegar, or apple cider vinegar instead.
Cilantro: Chopped cilantro can brighten up the salad and lend it some extra freshness. You can use chives or Thai basil too!
Gochugaru: Gochugaru is dried Korean red chili, sold as flakes or powder. It adds color and heat. Gochujang is a fermented chili paste, so using it will change the sweetness, saltiness and texture of the dressing.
Chili flakes: Just a pinch of red pepper flakes or Korean chili flakes can add some flaky, peppery deliciousness to the salad.
Sesame oil: Toasted sesame oil gives the dressing a nutty aroma. A small amount adds plenty of flavor.
Sugar: A bit of sugar really helps tie all the flavors together, and keeps the salad from being overly spicy. Use brown sugar if you want a deeper flavor.
See recipe card for quantities.
Substitutions
- If you’re looking to make a gluten-free version of this salad, swap the soy sauce for tamari or gluten-free soy sauce.
- If you don’t have the sesame seeds or are looking for another crunchy addition to this salad, consider roasted and crushed peanuts. That's actually exactly what I did when I was making my Thai crunchy cucumber salad.
- If you don’t want to use sugar to sweeten the dressing for this salad, you can add a dash of honey or some maple syrup instead. Choose maple syrup to keep the salad vegan.
- Remember to adjust the amount of salt in the dressing before you pour it over the assembled salad. Ingredients like soy sauce already have quite a bit of salt added in.
- Don’t have Gochugaru? Use any simple chili garlic sauce instead.
Variations
- While I made this spicy Asian cucumber salad with diced cucumbers, you can also choose to cut the cucumbers into slices if you want to. Just remember to slice the cucumber into thin strips.
- To get the perfect thin slices, you can use a mandolin slicer.
- Another great version you can try out is a nice Chinese smashed cucumber salad.
- If you have a little extra time and love spicy food, you can also make cucumber noodles using a spiralizer, and top the noodles with the spicy sauce.
- I also like to add a dash of Chinese black vinegar to this Asian cucumber salad recipe.
- To bring some extra tanginess into the salad, you can add some tamarind paste.
- For extra savory flavor, you can add a little fish sauce to the dressing. This variation is not vegan or vegetarian.
How to Make the Spicy Asian Cucumber Salad
Ready to make this spicy cucumber salad? Here's how you need to do it.
Step 1: In a small bowl, combine Gochugaru, sesame oil, sesame seeds, sugar, chili flakes, cilantro, vinegar, soy sauce, and chopped garlic.
Step 2: Add the chopped spring onions and stir well. Taste the dressing and adjust the heat before adding the cucumbers.
Step 3: Rinse the cucumbers and cut them into small wedges using a sharp knife. If salting the cucumbers to draw out moisture, drain them and pat them dry before adding the dressing.
Step 4: Combine everything in a large bowl and let it sit in the refrigerator for 30 minutes, covered in cling wrap.
Step 5: Toss again to redistribute the dressing, top with sesame seeds and serve chilled.
💭Top Tip
To make the cucumbers soak up all those spicy flavors, you can also consider scoring them with a fork before cutting them.
How to Store the Leftovers
Just like most other salads, this Asian spicy cucumber salad tastes best on the day you make it. If you have some leftovers, you can always store them for up to 2 days in an airtight container in the fridge.
The cucumbers release water as they sit, so the salad gradually loses its crunch. Freezing is not recommended for texture. For advance prep, keep the cucumbers and dressing refrigerated separately, then toss and chill before serving.
Tips & Tricks to Nail the Recipe
- While cucumber is the hero ingredient in this dish, you can always add more veggies of your choice to add more nutrition and healthy goodness to the salad.
- Carrots, bell peppers, and red cabbage taste wonderful when put together and tossed in this delicious spicy dressing. You can julienne them or cut them into small pieces.
- I love the idea of adding some bean sprouts to the cucumber dish too. This really helps make them crunchy and nutritious- a lot of Asian recipes call for it to be added in.
- If you want the salad to have a protein punch, you can add pan-fried tofu or cooked shrimp to it too!
- To get the best flavor, let the cucumbers marinate in the dressing for at least 30 minutes in the refrigerator before you serve.
- Once you get it out of the refrigerator, give it a quick mix again to redistribute the seasonings and dressing.
How to Serve the Spicy Cucumber Salad
This sweet and spicy Asian cucumber salad is best served with your Asian recipes and culinary creations. Here are a few good ideas to get you inspired.
With a Grilled Meat
This refreshing salad can be an excellent side dish or appetizer to serve with any of your grilled meats and summer main dishes. Salmon, chicken, and shrimp are all great proteins you can pair the salad with. I love serving it with my scallion oil chicken.
On a Rice Bowl
I like to serve it with my honey sriracha shrimp rice bowl, a side of Teriyaki cauliflower and with a topping of some spicy red pepper flakes for some extra flavor.
With Noodles
This delicious Asian salad can also liven up any simple noodle dish and lend it some more deliciousness. Serve it with your soba or udon noodles to make it a complete meal.
Inside a Sandwich or Wrap
Drain off excess dressing before adding leftover cucumber salad to a sandwich or wrap, so the bread does not become soggy.
Recipe FAQs
If you don’t have Gochugaru, you can use any red chili paste or hot oil as an alternative. I like to use my crunchy chili crisp, but you can also use some Sriracha if nothing else works for you.
You can! Just remember that you will need to peel these cucumbers first before using them. If you can get your hands on some mini cucumbers or Japanese cucumbers, you can use them too.
To do this, you’ll need to place one cucumber between two chopsticks and make diagonal cuts on the entire surface. Then, flip the cucumber and do the same on the other side too. Make sure you don’t cut all the way to the other end. You’ve just ended up with the perfect TikTok-inspired spiral cucumber.
It is best to draw water from the cucumbers before you use them to make this spicy salad. To do this, you’ll need to salt and rinse the cucumbers, but if you’re on a time crunch skipping this step is always an option.
More Salad Recipes
Looking for other recipes like this? Try these:
If you tried this Asian spicy cucumber salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Asian Spicy Cucumber Salad
Ingredients
- 400 gms Persian cucumber
- 1 stalk spring onion finely chopped
- 3-4 cloves garlic finely chopped
- 1 teaspoon sesame seeds
- ½ teaspoon sugar
- ½ teaspoon chili flakes
- 1 teaspoon vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru
- 1 sprig cilantro chopped for garnish
Instructions
- In a small bowl, combine Gochugaru, sesame oil, sesame seeds, sugar, chili flakes, cilantro, vinegar, soy sauce and chopped garlic.
- Now add in the chopped spring onions and mix everything well.
- Cut the Persian cucumbers in small wedges using a sharp knife.
- Combine everything in a large bowl and let it sit in the refrigerator for 30 minutes, covered in cling wrap. Top with a sprinkle of sesame seeds and serve.
