Spicy, Korean inspired cucumber salad is refreshing, tangy and zesty. Easy ingredients and ready in 10 minutes.
Why Make This Spicy Cucumber Salad
This Korean inspired cucumber salad is spicy, easy to throw together and has my Homemade Chili Onion Crunch mixed right into it. It's zesty, tangy and spicy with a hint of sweetness. You can use this dish as an appetizer to my Thai Cashew Chicken or as a side dish to Jalapeño Chicken. The options are endless. It's light, refreshing and is sure to impress your friends and family.
Cucumbers. I like to use small mini cucumbers is I can find them, otherwise english cucumbers work great. I like this type because it makes the salad bit sized while keeping the cucumber shape.
Sesame Oil. This gives such a delicious nutty flavor to the salad. This is in the international aisle at the store and in with the olive oils as well at the grocery store.
Sugar. This ties all the flavors together perfectly.
Soy Sauce. I like to use a dark soy sauce for the ultimate authentic flavor.
Chili Onion Crunch. I suggest making my easy homemade chili onion crunch. You can also use store bought chili onion crunch. This is found in the international aisle at the grocery store.
Fresh Ginger. This adds a beautiful pepper taste that is great with spice and garlic.
All other ingredients needed and measurements are on recipe card.
Steps To Make This Recipe
Step One. Make my Homemade Chili Onion Crunch if using. Set aside in a sealed container.
Step Two. Thinly slice the cucumbers, add to a large bowl and sprinkle with the salt. Set aside for 15 minutes. Mix the sauce together while the cucumbers salt. The salt will pull out extra moisture.
Step Three. Discard the moisture in the bowl from the cucumbers, you can also use a paper towel to soak up the liquid.
Step Four. Add the sauce mix to the bowl with cucumbers. Mix well. Top the Korean style spicy cucumber salad with Chili Onion Crunch and sesame seeds.
I would say this is medium spice level. You can make it spicy by adding extra red pepper flakes. The longer the salad sits and marinates, the spicer it gets as well.
Yes, this is a good meal to prep, it will last for about 2 days in the fridge. The cucumbers won't be as crunch when eaten fresh but the flavor really picks up over night.
Chili Onion Crunch. You can make mine, use store bought or sub garlic chili sauce which is found in the international aisle.
Rice Vinegar. Use red wine vinegar in place if needed.
Red Pepper Flakes. You can use dried bell pepper in place if you are sensitive to spice.
Other Asian Inspired Recipes To Try
Spicy Garlic Cucumber Salad
- bowls for mixing
- 6-7 mini cucumbers about 3-4 cups
- ½ tsp course sea salt
- 3 garlic cloves, minced
- 1½ tsp ginger, minced
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp white granulated sugar
- ½ tsp red pepper flakes *see notes
- ½ tsp white sesame seeds
- 3-5 Tbsp chili onion crunch *see notes
- Make my Homemade Chili Onion Crunch if using. Set aside in a sealed container.
- Thinly slice the cucumbers, add to a large bowl and sprinkle with the salt. Set aside for 15 minutes. Mix the sauce together while the cucumbers salt. The salt will pull out extra moisture.
- Discard the moisture in the bowl from the cucumbers, you can also use a paper towel to soak up the liquid.
- Add the sauce mix to the bowl with cucumbers. Mix well. Top the Korean style spicy cucumber salad with Chili Onion Crunch and sesame seeds.