Name: Spicy Asian Cucumber Salad
Prep time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 English cucumbers or 4 Persian cucumbers, thinly sliced; 1 tsp salt (for draining cucumbers); 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 2 cloves garlic, minced; 1/2 tsp red pepper flakes or 1 tsp chili oil; 1 tsp sugar or honey; 2 green onions, sliced; 1 tsp sesame seeds (optional)

Spicy Asian Cucumber Salad is one of my favorite refreshing side dishes—cool, crisp cucumbers tossed in a bold, tangy, and spicy dressing that hits all the right notes. It’s quick to prepare, bursting with flavor, and pairs perfectly with grilled meats, rice bowls, or even on its own as a light snack.

Why You’ll Love This Recipe

I love how this salad comes together in minutes and delivers such bold flavor with minimal effort. The cucumbers stay crunchy and fresh, while the spicy, garlicky dressing makes each bite pop. It’s light, healthy, and the perfect balance of heat, acidity, and sweetness. I make it all year long, but especially during warm weather when I want something cool and vibrant.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English cucumbers or Persian cucumbers
Rice vinegar
Soy sauce
Sesame oil
Garlic, minced
Red pepper flakes or chili oil
Sugar or honey
Salt
Green onions, sliced
Sesame seeds (optional)

directions

I slice the cucumbers thinly—either into rounds or half-moons—and place them in a colander. I sprinkle them with salt and let them sit for 10–15 minutes to draw out excess moisture.
While the cucumbers rest, I whisk together rice vinegar, soy sauce, sesame oil, garlic, red pepper flakes, and a touch of sugar or honey in a bowl.
I pat the cucumbers dry with paper towels and transfer them to a mixing bowl.
I pour the dressing over the cucumbers and toss to coat evenly.
I garnish with sliced green onions and sesame seeds, then chill the salad for about 15 minutes before serving for maximum flavor.

Servings and timing

This recipe makes about 4 servings. It takes just 10 minutes to prep, plus a little time for salting and chilling. I usually have it ready to eat in 30 minutes or less.

Variations

Sometimes I add shredded carrots or thinly sliced red bell peppers for more color and crunch. I’ve also swapped red pepper flakes for gochugaru or sriracha for different types of heat. For a heartier version, I toss in cooked edamame or tofu cubes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften slightly over time but still taste great. I don’t reheat this dish—it’s meant to be served chilled or at room temperature.

FAQs

Can I use regular cucumbers?

Yes, but I peel them and remove the seeds for a better texture. I prefer English or Persian cucumbers because they’re thinner-skinned and less watery.

How spicy is this salad?

It has a gentle kick, but I adjust the heat by using more or less red pepper flakes or chili oil based on my taste.

Can I make it ahead of time?

Yes, I often make it a few hours ahead so the flavors can develop. I just keep it chilled and give it a quick stir before serving.

What does salting the cucumbers do?

Salting helps draw out water so the salad stays crisp and doesn’t get soggy. I always recommend this step for the best texture.

Can I use a mandoline slicer?

Absolutely. I use a mandoline when I want super thin, uniform slices—it makes the salad even more refreshing.

Conclusion

Spicy Asian Cucumber Salad is my go-to for something crisp, flavorful, and fast. It’s simple to make, easy to customize, and always brings a refreshing burst of flavor to any meal. Whether I’m serving it alongside grilled chicken or enjoying it straight from the bowl, it never disappoints.