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Creamy Spicy Asian Cucumber Salad

Creamy spicy Asian cucumber salad in a white bowl with chili crisp
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This vibrant salad is a perfect balance of cool, crisp cucumber with a rich, creamy, and gently spicy dressing. The key technique of salting and draining the cucumbers ensures a concentrated flavor and satisfying crunch without a watery dressing. It comes together in just minutes for a craveable side dish.

Ingredients

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  • 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup mayonnaise (full-fat recommended)
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1-2 teaspoons chili crisp or sambal oelek
  • 1 teaspoon granulated sugar
  • 1 small garlic clove, finely minced or grated
  • 1 tablespoon toasted sesame seeds
  • 1-2 green onions, thinly sliced
  • Fresh cilantro leaves (optional)

Instructions

  1. Prepare and salt the cucumbers. Thinly slice cucumbers and place in a colander. Toss thoroughly with kosher salt. Let sit for 10 minutes to draw out excess water.
  2. Make the dressing. While cucumbers drain, whisk together mayonnaise, rice vinegar, soy sauce, sesame oil, chili crisp, sugar, and minced garlic in a large mixing bowl.
  3. Rinse and dry. Rinse the salted cucumber slices under cold water to remove excess salt. Pat them very dry with a clean kitchen towel or paper towels.
  4. Combine and toss. Add the dried cucumber slices to the bowl with the dressing. Toss until every slice is evenly coated.
  5. Garnish and serve. Transfer salad to a serving dish. Sprinkle with toasted sesame seeds, green onions, and optional cilantro. Serve immediately or chill briefly.

Notes

Do not skip the salting and draining step, as it prevents a watery salad. For best texture, combine cucumbers and dressing just before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition

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