If you’re craving a salad that bursts with bold flavors, crisp textures, and a delightful spicy kick, this Spicy Asian Cucumber Salad Recipe will quickly become your new favorite. It blends fresh, crunchy cucumbers with the fiery heat of chili crisp and the nutty aroma of toasted sesame oil, all balanced perfectly by tangy rice vinegar and savory soy sauce. Whether served as a refreshing side or a light snack, this salad delivers an exciting punch of Asian-inspired flavors with every bite, making it an absolute must-try for anyone who loves vibrant, flavorful dishes.
Ingredients You’ll Need
This Spicy Asian Cucumber Salad Recipe comes together with just a handful of simple ingredients, each carefully chosen to add unique taste, texture, and color. You’ll love how these staples combine to create a dish that’s much greater than the sum of its parts.
- 4 cucumbers: Use about 20cm (8 inches) each for the perfect balance of crispness and bite.
- 3/4 tsp cooking or kosher salt: Draws out moisture from cucumbers to keep the salad wonderfully crunchy.
- 1 eschalot (shallot), halved and very thinly sliced: Adds subtle sweetness and depth that enhances every forkful.
- 1 cup green onion, green part only, finely sliced: Brings a fresh, mild onion flavor and bright green color.
- 2 tbsp plus more chili crisp: The star of the show, this crispy chili oil gives the salad its signature spicy crunch.
- 2 tsp white sesame seeds, toasted: Adds toasty nuttiness and a lovely little crunch contrast.
- 1 1/2 tbsp rice vinegar: Offers the perfect acidic punch to balance the heat and richness.
- 2 tsp soy sauce, all-purpose or light: Infuses umami and saltiness that tie all the flavors together beautifully.
- 2 tsp toasted sesame oil: Brings aromatic warmth that rounds out the salad’s flavor profile.
How to Make Spicy Asian Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by washing your cucumbers and slicing them into thin rounds, about 1/4 inch thick. Toss them lightly with the salt and let sit for 10 minutes to draw out excess water. This step ensures your salad won’t be soggy and keeps every bite refreshingly crisp.
Step 2: Mix the Dressing
While the cucumbers are resting, whisk together the rice vinegar, soy sauce, toasted sesame oil, and chili crisp in a bowl. This combination creates a vibrant, spicy, tangy base that brings the salad to life with every mouthful.
Step 3: Combine Vegetables and Dressing
Drain any liquid released from the cucumbers and gently squeeze to remove extra moisture. Add sliced eschalots, green onions, and toasted sesame seeds to the cucumbers, then pour the dressing over the top. Toss everything carefully until well combined, making sure each cucumber slice is coated in that irresistible spicy goodness.
Step 4: Let the Flavors Marinate
For best results, allow the salad to rest for at least 10 to 15 minutes at room temperature or chill it slightly before serving. This resting phase lets the flavors meld together perfectly, giving you a punchy, flavorful salad that’s light and refreshing.
How to Serve Spicy Asian Cucumber Salad Recipe
Garnishes
For an extra pop of texture and flavor, sprinkle additional toasted sesame seeds or a few fresh cilantro leaves on top just before serving. A drizzle of extra chili crisp adds bold heat and looks stunning against the crisp green cucumbers.
Side Dishes
This Spicy Asian Cucumber Salad Recipe pairs wonderfully with grilled meats like chicken, beef, or pork, making it a fabulous side for any barbecue or weeknight dinner. It also works perfectly alongside steamed rice or noodle dishes to brighten up the meal.
Creative Ways to Present
For a fun twist, serve the salad in small individual bowls or on a large platter for sharing. Adding crunchy roasted peanuts or thinly sliced fresh red chilies on top can enhance both the presentation and the flavor, giving your guests something exciting to enjoy.
Make Ahead and Storage
Storing Leftovers
Your Spicy Asian Cucumber Salad Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind cucumbers may release more moisture over time, so give the salad a gentle toss before serving again.
Freezing
Because this salad relies on fresh cucumbers and crisp textures, freezing is not recommended. The cucumbers would become watery and mushy after thawing, losing the salad’s signature crunch.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is unnecessary. Just bring it out from the fridge a few minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I use other types of cucumbers for this salad?
Absolutely! English cucumbers or Persian cucumbers work great since they have fewer seeds and thinner skins, contributing to a more delicate texture.
What can I substitute for chili crisp if I don’t have it?
If chili crisp isn’t available, try using a mix of chili oil with a sprinkle of fried garlic or shallots to mimic the flavor and texture. Adding a touch of chili flakes also helps boost the heat.
Is this salad gluten-free?
It can be, as long as you use gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free, making it a great option for those avoiding gluten.
Can I adjust the spiciness level?
Definitely! The chili crisp can be added in smaller or larger amounts depending on your preferred heat level. You can also remove the seeds from the chili crisp to tone down the spice.
How long does this salad keep its crunch?
It stays crisp for about 1 to 2 days when refrigerated properly. Beyond that, the cucumbers start to soften, so it’s best enjoyed fresh for maximum crunch.
Final Thoughts
This Spicy Asian Cucumber Salad Recipe is an absolute joy to make and eat, whether you’re craving a quick snack or a vibrant side dish that elevates any meal. Its perfect balance of spicy, tangy, and nutty flavors combined with refreshing crunch will have you reaching for more every time. Don’t hesitate to give it a try—you might just find your new go-to salad that everyone in your circle will rave about!
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Spicy Asian Cucumber Salad Recipe
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Total Time: 7 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
This vibrant Spicy Asian Cucumber Salad is a refreshing and flavorful side dish featuring crisp cucumbers tossed with a zesty dressing made from chilli crisp, sesame oil, soy sauce, and rice vinegar. Garnished with toasted sesame seeds and fresh herbs, it offers a perfect balance of heat, tang, and crunch that complements a variety of meals.
Ingredients
Main Ingredients
- 4 cucumbers (~20cm/8″ each, scale up or down for size)
- 3/4 tsp cooking or kosher salt
- 1 eschalot (French onion), halved and very thinly sliced
- 1 cup green onions (green parts only), finely sliced (about 1 large or 2 small stems)
Dressing & Garnish
- 2 tbsp chilli crisp (crispy chilli oil, Laoganma brand recommended)
- 2 tsp toasted white sesame seeds (reserve some for topping)
- 1 1/2 tbsp rice vinegar (can substitute any clear vinegar)
- 2 tsp soy sauce (all-purpose or light soy sauce)
- 2 tsp toasted sesame oil (brown sesame oil preferred, not the lighter yellow kind)
Instructions
- Prepare the Cucumbers: Wash and dry the cucumbers, then slice them thinly into rounds or half-moons depending on preference. Place the sliced cucumbers in a large bowl and sprinkle with 3/4 teaspoon of kosher or cooking salt. Toss gently to coat, then set aside for about 5-7 minutes to draw out excess moisture, which helps to keep the salad crisp.
- Make the Dressing and Combine: In a separate small bowl, mix together 2 tablespoons of chilli crisp, 1 1/2 tablespoons rice vinegar, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil until well combined. Add the thinly sliced eschalot and green onions to the cucumbers, then pour the dressing over. Toss everything gently but thoroughly to coat all the pieces evenly. Sprinkle toasted white sesame seeds on top and give a final light toss before serving.
Notes
- Note 1: Adjust the number of cucumbers according to their size or how many servings you want to make.
- Note 2: Eshalot (French onion) can be substituted with a regular shallot if unavailable.
- Note 3: Chilli crisp adds both heat and crunch—Laoganma brand is highly recommended for authentic flavor.
- Note 4: Use all-purpose or light soy sauce according to your taste preferences; light soy sauce is less salty.
