Spicy Asian Cucumber Salad
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Spicy Asian Cucumber Salad is anything but ordinary. Crunchy slices of cucumber soak up a zesty blend of soy sauce, rice vinegar, sesame oil, ginger, and a fiery kick of chili, creating the perfect balance of refreshing and spicy! Great on the side with Asian Pork Chops or Asian Beef Skewers!
Why This Recipe is a Keeper!
This Spicy Asian Cucumber Salad recipe is one you’ll crave whenever you need a lively pop of flavor in minutes. It’s spicy, irresistibly crunchy, and ideal as a side dish with your favorite Asian-inspired meal.
This Asian Cucumber Salad recipe is:
- Bold yet refreshing! Cool, crisp cucumbers pair perfectly with a tangy, spicy dressing.
- Quick and easy! Ready in about 30 minutes.
- Versatile! Pairs perfectly with your favorite Asian-inspired recipes!
- Good for you! Low in calories and oil, packed with flavor, and full of fresh ingredients.
- Prep-ahead friendly!
Whether you’re hosting an Asian-inspired dinner or want something cool and crisp on a hot summer day, this salad delivers big flavor with minimal effort. One bite, and it’s sure to become a go-to favorite in your recipe rotation!
How to Make SPICY ASIAN CUCUMBER SALAD:
Recipe Ingredients:
Here’s everything you’ll need to make this Asian cucumber salad recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Cucumbers: I used eight Persian cucumbers. These small, slender cucumbers have tender skin and very few seeds. They’re often sold in packs as “mini” cucumbers. Typically, I remove some of the skin, but with Persian cucumbers, it’s not necessary and the skin left on helps keep the cucumbers crunchy. If you prefer or can’t find Persian cucumbers, you can substitute three medium English cucumbers for the Persian (about two pounds of either).
- Rice Vinegar: Rice vinegar is milder and less acidic than distilled white vinegar or those derived from anything grape-based. Use plain, unseasoned rice vinegar. Seasoned rice vinegar has added sugar and salt.
- Fresno Chiles: This chile is slightly spicier than a jalapeno and adds a lovely pop of color. If you do not want the heat, use a thinly sliced sweet mini red bell pepper.
- Chili Crisp/Crunch: This trendy condiment is sold under different names due to branding and trademarks. It’s a blend of fried chili peppers, spices, and aromatics in oil. My preference is Momofuku Chili Crunch. You can use chili sauce such as Huy Fong in place of the chili crunch.
- Peanuts: If a peanut allergy exists, substitute sesame seeds.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Place sliced cucumbers in a bowl (or colander) and toss with 1 teaspoon salt. Let drain for 10 to 15 minutes while mixing up the dressing. Drain off the liquid and pat dry.
- In a mixing bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, lime juice, ginger, garlic, and chile crisp until smooth.
- Toss the cucumbers with scallions, Fresno chile, peanuts, and the dressing in a large bowl until well coated.
- Add a pinch more salt or a splash of vinegar, lime juice, or honey if needed, to balance the flavors. Garnish with additional chopped peanuts if desired.
Chef Tips and Tricks:
- Choose the right cucumbers for this Asian Cucumber Salad. Persian cucumbers (also called mini cucumbers) or English cucumbers are best because they have thin skins and fewer seeds. Kirby cucumbers are too seedy.
- The cucumbers only need a quick salting to keep the dressing from getting watery—15 minutes is adequate. Any longer, and they lose their crunch. I did it right in the mixing bowl to avoid dirtying a colander. Then, pat dry with paper towels before adding the other salad ingredients.
- Balance the heat by adjusting the chili crunch and Fresno chiles to your taste.
- When serving this Asian Spicy Cucumber Salad recipe, scoop from the bottom up as the dressing is not thickened with anything and doesn’t “coat” the cucumbers so it doesn’t settle in the bottom.
Recipe FAQs:
Yes, to a point. You can slice and salt the cucumbers, peppers, and scallions and mix the salad dressing 24 hours in advance. Refrigerate until ready to serve. When ready to serve, drain any excess water from the cucumbers, add the remaining ingredients, stir, and serve.
Vegetables such as shredded carrots or cabbage make great additions. Thai basil or cilantro can add a Thai twist.
Serve with:
- Gochujang Chicken Thighs
- Korean Braised Short Ribs Recipe
- Asian Chicken Meatballs
- Spicy Asian Pork Cabbage Rolls
More great CUCUMBER recipes you’ll love!
Get all my side salad recipes at Side Salad Recipes – From A Chef’s Kitchen.
Spicy Asian Cucumber Salad
Ingredients
- 8 Persian cucumbers, (2 to 2 1/2 pounds) sliced or 3 medium English cucumbers, sliced
- 1/3 cup unseasoned rice vinegar, plus more to taste if desired
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice, plus more if needed
- 2 teaspoons minced ginger
- 3 cloves garlic, minced
- 1-2 teaspoons chile crisp, or chile garlic sauce, to taste and tolerance
- 1 1/2 teaspoons salt, to taste and if needed
- 2 bunches small scallions, white and tender green part only, sliced diagonally
- 1 Fresno chile, thinly sliced
- 1/2 cup coarsely chopped peanuts, plus more for garnish
Instructions
- Place sliced cucumbers in a colander and toss with 1 teaspoon salt. Let drain for 10-15 minutes while mixing up the dressing. Drain off the liquid and pat dry.
- In a mixing bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, lime juice, ginger, garlic, and chile crisp until smooth.
- Toss the cucumbers with scallions, Fresno chile, peanuts, and the dressing in a large bowl until well coated.
- Add a pinch more salt or a splash of vinegar or lime juice, if needed, to balance the flavors.
- Garnish with additional chopped peanuts if desired.
Notes
- If you prefer or can’t find Persian cucumbers, you can substitute three medium English cucumbers for the Persian (about two pounds of either).
- If you do not want the heat from the Fresno chile, use a thinly sliced sweet mini red bell pepper.
- You can use chili sauce such as Huy Fong instead of the chili crunch.
- If a peanut allergy exists, substitute sesame seeds.
- Salt cucumbers for 10-15 minutes to prevent watery dressing, then pat dry.
- Adjust chili crunch and Fresno chiles to control heat.
- Stir from the bottom when serving so dressing is evenly distributed.
- You can slice and salt the cucumbers, peppers, and scallions and mix the salad dressing 24 hours in advance. Refrigerate until ready to serve.
- When ready to serve, drain any excess water from the cucumbers, add the remaining ingredients, stir, and serve.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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