Spicy Asian Cucumber Salad with Sesame & Chili

Whenever I want something crisp, bold, and packed with flavor—but still light and healthy—this Spicy Asian Cucumber Salad always hits the spot.

It’s one of those go-to sides I whip up when I’m craving a spicy-sour punch that wakes up my taste buds.

With crunchy cucumbers, toasty sesame oil, tangy rice vinegar, and a hit of chili flakes, it’s ridiculously easy to make and addictively good.

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Recipe Highlights

This salad is a flavor bomb disguised as a simple side dish. It’s quick, crunchy, and full of savory, spicy, and tangy notes that complement just about any Asian-inspired meal.

The cucumbers soak up the dressing, becoming deliciously marinated yet still crisp. It’s a great make-ahead dish and can be customized for your ideal spice level.

• Bold flavor with minimal ingredients
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• Ready in 15 minutes or less
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• Naturally vegan and gluten-free
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• Perfect balance of spice, acidity, and umami
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• Ideal for BBQs, rice bowls, or noodle dishes

Refreshing Ingredients for a Crisp Salad

This Spicy Asian Cucumber Salad features thinly sliced English cucumbers, which are the star of the dish. Their crisp texture provides a refreshing contrast to the tangy dressing.

The dressing is a delightful blend of rice vinegar, toasted sesame oil, and low-sodium soy sauce or tamari. This combination creates a perfect balance of flavors that enhances the natural taste of the cucumbers.

Minced garlic adds depth, while red chili flakes introduce a spicy kick. A touch of sugar and salt rounds out the flavors, making each bite a burst of deliciousness.

• Cucumbers: Use English or Persian cucumbers for thin skins and crisp texture. Sliced thin or smashed for better flavor absorption.
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• Rice Vinegar: Brings a bright tang and balances the heat.
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• Sesame Oil: Toasted sesame oil adds depth and a nutty aroma.
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• Soy Sauce or Tamari: Adds umami and saltiness.
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• Chili Flakes: Adjust to your spice preference. Korean gochugaru or red pepper flakes both work.
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• Garlic: A single clove minced finely adds sharpness and depth.
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• Sugar: A touch of sweetness rounds out the acidity.
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• Sesame Seeds: Optional, but adds great texture and appearance.

How to Make My Spicy Asian Cucumber Salad

1. Prepare the cucumbers: Wash and slice cucumbers into thin rounds or half-moons. For smashed cucumber style, cut into chunks and press with a knife until they split.
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2. Salt and drain (optional): Sprinkle cucumbers with salt and let sit 10 minutes, then pat dry to remove excess moisture.
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3. Make the dressing: In a bowl, whisk together rice vinegar, sesame oil, soy sauce, garlic, chili flakes, and sugar.
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4. Toss the salad: Combine cucumbers with dressing in a large bowl and toss to coat evenly.
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5. Chill and garnish: Refrigerate for 10–30 minutes before serving. Sprinkle with sesame seeds and chopped scallions if desired.

Preparation Made Simple

Preparing this salad is quick and straightforward. Start by thinly slicing the English cucumbers and placing them in a large bowl. The thin slices allow for maximum flavor absorption from the dressing.

Next, whisk together the rice vinegar, toasted sesame oil, low-sodium soy sauce or tamari, minced garlic, red chili flakes, sugar, and salt in a separate bowl. This dressing not only coats the cucumbers but also infuses them with a zesty flavor.

Once the dressing is ready, pour it over the cucumbers and toss gently to ensure every slice is evenly coated. This simple technique enhances the overall taste of the salad.

Garnishing for Visual Appeal

The final touch to this vibrant salad is the garnish. Sprinkle toasted sesame seeds and chopped scallions over the top for added texture and flavor.

The sesame seeds provide a nutty crunch, while the scallions add a fresh, green element. Together, they create a visually appealing dish that is as delightful to look at as it is to eat.

Serving Suggestions

Let the salad sit for about 5-10 minutes before serving. This allows the flavors to meld beautifully, resulting in a more cohesive taste experience.

This salad can be served as a side dish or as a light main course. Its vibrant colors and refreshing flavors make it a perfect addition to any meal, especially during warmer weather.

Serve this salad alongside grilled meats like Korean BBQ, teriyaki chicken, or seared tofu. It pairs perfectly with noodle bowls, rice dishes, dumplings, or spicy ramen.

Also makes a refreshing contrast to rich or fried foods.

Nutrition and Health Benefits

This Spicy Asian Cucumber Salad is not only delicious but also nutritious. With only 80 calories per serving, it is a light option that fits well into various dietary plans.

Rich in vitamins and minerals, cucumbers are hydrating and low in calories, making them an excellent choice for a healthy lifestyle. The addition of sesame seeds provides healthy fats, while the garlic and scallions contribute beneficial nutrients.

Final Thoughts on a Quick Dish

Creating this Spicy Asian Cucumber Salad is a breeze, taking only about 15 minutes from start to finish. Its combination of flavors and textures makes it a standout dish that is sure to impress.

Whether you’re looking for a refreshing side or a light meal, this salad is a fantastic option. Enjoy the vibrant colors and delicious flavors that come together in this simple yet satisfying dish.

Tips for the Best Spicy Asian Cucumber Salad

Salting the cucumbers beforehand helps reduce moisture and prevents a watery salad. Always use toasted sesame oil for maximum flavor.

If you prefer it milder, reduce the chili flakes or use sweet chili sauce. Letting the salad marinate for at least 10 minutes improves the flavor.

Storage of Leftovers

Store in an airtight container in the fridge for up to 2 days. Best enjoyed chilled. The cucumbers will continue to soften over time, but still taste great.