Spicy Cucumber Salad
This spicy cucumber salad is a quick, refreshing side dish featuring crisp cucumbers tossed in a zesty, garlicky, and spicy dressing. Ready in under 15 minutes, it’s perfect for summer meals, barbecues, or as a punchy topping for rice bowls and tacos.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Asian
Ingredients
- 2 large cucumbers (about 1 lb / 500g), English or Persian preferred
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar (or honey/agave for natural sweetener)
- 2 cloves fresh garlic, minced
- 1/2 to 1 teaspoon red pepper flakes (to taste)
- 1 tablespoon chili oil (optional, for extra heat)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons fresh cilantro or mint, chopped
- 1 green onion, thinly sliced
Instructions
- Wash and dry the cucumbers. If using English or Persian cucumbers, keep the skin on; peel regular cucumbers if the skin is thick. Slice thinly (about 1/8-inch).
- Place cucumber slices in a colander and sprinkle with salt. Toss gently and let sit for 10 minutes to draw out excess water.
- In a small bowl or jar, combine rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, and red pepper flakes. Add chili oil if desired. Whisk or shake until sugar dissolves. Taste and adjust seasoning.
- After 10 minutes, gently squeeze the salted cucumbers to remove excess liquid. Pat dry with paper towels if needed and transfer to a clean mixing bowl.
- Pour the spicy dressing over the cucumbers and toss well to coat. Let the salad sit for 5-10 minutes to allow flavors to meld.
- Garnish with toasted sesame seeds, chopped cilantro or mint, and sliced green onion. Toss again and transfer to a serving platter or bowl.
- Taste and adjust seasoning just before serving. Serve chilled or at cool room temperature.
Notes
For best crunch, always salt and drain the cucumbers before dressing. Adjust spice to taste by varying the amount of red pepper flakes and chili oil. Salad is best eaten within 1-2 days. For extra crunch, chill cucumbers and serving bowl before assembling. Swap in tamari or coconut aminos for gluten-free, and use a plant-based sweetener for vegan. Add radishes, carrots, or herbs for variations.
Nutrition
- Serving Size: About 1 cup
- Calories: 60
- Sugar: 2
- Sodium: 280
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: spicy cucumber salad, Asian cucumber salad, vegan, gluten-free, quick side dish, summer salad, healthy salad, meal prep, easy salad, chili cucumber salad