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Easy Spicy Asian Cucumber Salad

Spicy Asian cucumber salad recipe with chili crisp and sesame seeds.
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A vibrant, hydrating side dish that transforms cucumbers with a bold, tangy, and spicy dressing. It's a low-calorie, flavor-packed recipe perfect for cutting through rich meals and comes together in under 20 minutes.

Ingredients

Scale
  • 2 large English cucumbers (or 4-5 Persian cucumbers)
  • 1 teaspoon kosher salt
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoons granulated sugar or honey (adjust to taste)
  • 1-2 cloves garlic, finely minced
  • 1-2 teaspoons chili crisp or sambal oelek (adjust for heat)
  • 1 teaspoon freshly grated ginger
  • 1-2 tablespoons toasted sesame seeds
  • 2-3 green onions, thinly sliced
  • Fresh cilantro leaves (optional)

Instructions

  1. Prepare the cucumbers by slicing them into 1/4-inch rounds or peeling into long ribbons. Place in a colander, toss with salt, and let drain for 10-15 minutes to remove excess water.
  2. While cucumbers drain, make the dressing by whisking together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, chili crisp, and grated ginger in a small bowl. Adjust flavors to taste.
  3. After draining, gently squeeze cucumbers in a clean towel to remove remaining moisture. Transfer to a serving bowl.
  4. Pour the dressing over the cucumbers and toss thoroughly to coat. Let the salad rest for at least 5 minutes to allow flavors to meld.
  5. Just before serving, garnish with toasted sesame seeds, sliced green onions, and optional cilantro. Toss once more and serve immediately.

Notes

Do not skip the salting and draining step, as it prevents a watery salad. For make-ahead, store drained cucumbers and dressing separately in the fridge and combine just before serving. Leftovers keep for 1-2 days but will soften.

Nutrition

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