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A serving spoon scoops some Asian spicy cucumber salad from a white bowl on a countertop. A small bowl of red pepper flakes sits off to the side.
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5 from 8 votes

Asian Spicy Cucumber Salad

This Asian Spicy Cucumber Salad combines crisp cucumbers with flavorful dressing. A quick salting step helps the cucumbers stay crunchy while preventing the dressing from becoming watered down, creating a fresh side dish that's balanced, flavorful, and easy to make.
Prep Time10 minutes
marinating15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

  • bowls for mixing

Ingredients

  • 6-7 mini cucumbers about 3-4 cups, English cucumber will also work.
  • 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 Dried red bell pepper flakes will also work for less spice.
  • ½ tsp white sesame seeds (optional)
  • Chili onion crunch or chili oil (optional)

Instructions

  • Optional: 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. The salt pulls out extra moisture*
  • Meanwhile, mix the remaining ingredients together to make the sauce.
  • Discard the salty moisture in the bowl from the cucumbers, you can also use a paper towel to soak up the liquid. Lay the cucumbers on a paper towel and dab up the moisture.
  • Add the sauce to the bowl with cucumbers. Mix well. Top the cucumber salad with Chili Onion Crunch or sesame seeds, if desired. 

Notes

    • Cucumber choice: Persian cucumbers are my first choice for their crisp texture and fewer seeds, but English cucumbers work just as well.
    • Don't skip the salting step: Salting the cucumbers draws out excess moisture so the dressing stays flavorful and the cucumbers stay crisp.
    • Adjust the heat: Reduce the red pepper flakes for a milder salad or add chili crisp before serving for extra spice and crunch.
    • Best served fresh: This salad is at its crispest the day it's made. Leftovers can be stored in the refrigerator for up to 2 days, though the cucumbers will soften over time.

Nutrition

Serving: 0.75cup | Calories: 77kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 807mg | Potassium: 649mg | Fiber: 3g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 1mg