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–+ servings

Asian Spicy Cucumber Salad

Ultra crunchy and super refreshing, this Asian spicy cucumber salad makes for an excellent summer side dish.
5 from 3 votes
Enozia Vakil
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Asian
Servings 2 servings
Calories 71 kcal

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.

Notes

If you’re looking to make a gluten-free version of this salad, swap the soy sauce for tamari or gluten-free soy sauce.
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. 
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.
While cucumber is the hero ingredient in this dish, you can always add in more veggies of your choice to add more nutrition and healthy goodness to the salad.
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. 
To get the best flavor, let the cucumbers marinate in the dressing for at least 30 minutes in the refrigerator before you serve. 

Nutrition

Serving: 2ServingsCalories: 71kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 198mgPotassium: 359mgFiber: 2gSugar: 5gVitamin A: 728IUVitamin C: 7mgCalcium: 57mgIron: 1mg
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