Asian Spicy Cucumber Salad
A refreshing and spicy cucumber salad that balances heat and freshness, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 2 large large cucumbers Persian or English cucumbers work best; thin-skinned and crisp.
- 1 teaspoon salt To draw out excess water and concentrate flavor.
- 2 tablespoons rice vinegar Bright, mild acidity.
- 1 tablespoon soy sauce Adds savory umami; use tamari for gluten-free.
- 1 tablespoon sesame oil Toasted for depth; swap for avocado oil if needed.
- 1 tablespoon honey or maple syrup Balances the heat and acidity.
- 1–2 teaspoons chili oil or crushed red pepper flakes Adjust to your heat preference.
- 1 clove garlic, finely minced Fragrant and grounding.
- 1 teaspoon grated ginger Fresh zing.
- 2 tablespoons chopped cilantro or mint For an herbal lift.
- 2 tablespoons toasted sesame seeds Nutty crunch.
Optional Add-ins
- to taste thinly sliced red onion For added flavor.
- to taste shredded carrot For added color and sweetness.
- to taste edamame For added protein.
- to taste cubed tofu For a vegan protein option.
Instructions
Preparation
- Slice the cucumbers thinly on a mandoline or with a sharp knife. Toss with 1 teaspoon salt in a colander and let them sit for 5 minutes to release excess water. Pat dry with paper towels.
Make the Dressing
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili oil or red pepper flakes. Taste and adjust for sweetness or heat.
Combine
- Place cucumbers in a large mixing bowl. Pour the dressing over them and toss until every slice is glossy and coated.
Add Herbs and Seeds
- Fold in chopped cilantro or mint and sprinkle toasted sesame seeds over the top. If using red onion or carrot, add them now for color and crunch.
Chill or Serve
- For best texture, let the salad sit in the fridge for 10–15 minutes to marry the flavors. Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well because cucumbers become watery when thawed. For best texture, dress only half the cucumbers, reserving the rest undressed for mixing before serving.