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Crisp Spicy Asian Cucumber Salad

Crisp spicy Asian cucumber salad with sesame dressing and fresh cilantro.
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This is a refreshing, no-cook salad perfect for hot summer days. It features crunchy cucumbers in a sweet, tangy, and spicy dressing with fresh herbs and sesame seeds. It's a simple, vibrant side dish that comes together in minutes.

Ingredients

Scale
  • 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons toasted sesame seeds
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons chili crisp or sambal oelek
  • 1 clove garlic, finely minced
  • 1 teaspoon freshly grated ginger

Instructions

  1. Prepare the cucumbers. Slice them thinly, about 1/8-inch thick. For extra crispness, optionally salt the slices, let sit for 10 minutes, then rinse and pat dry.
  2. Make the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, chili crisp, garlic, and ginger until well combined.
  3. Combine salad ingredients. In a large bowl, toss the sliced cucumbers, red onion, and most of the cilantro.
  4. Dress and finish. Pour the dressing over the cucumber mixture and toss gently to coat. Transfer to a serving dish and sprinkle with the remaining cilantro and the toasted sesame seeds.
  5. For best flavor, let the salad chill in the refrigerator for 15-30 minutes before serving to allow the flavors to meld.

Notes

For a less spicy version, reduce the chili crisp. The salad holds well in the fridge for 1-2 days, though cucumbers will soften. Store dressing and cucumbers separately for meal prep to maintain maximum crunch.

Nutrition

Find it online: https://www.stacksipsnack.com/crisp-spicy-asian-cucumber-salad/