15-Minute Spicy Cucumber Salad Recipe
If you’re craving a dish that bursts with refreshing crunch and a fiery kick, look no further than this vibrant 15-Minute Spicy Cucumber Salad. It’s a spectacular balance of cool cucumber slices tossed in a tangy, garlicky, and spicy dressing that wakes up your taste buds without stealing much time from your day. Perfect for warm afternoons, last-minute gatherings, or as a zingy side to your favorite main dish, this salad delivers big flavor with minimal effort.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role. From the crisp texture of cucumbers to the umami punch of soy sauce and the smoky heat of chili crunch, each component adds depth and excitement to every bite.
- Persian cucumbers: These small, thin-skinned cucumbers provide the perfect crunch without overwhelming bitterness.
- Kosher salt: Essential for drawing out moisture and enhancing the natural flavor of the cucumbers.
- Sugar: Just a touch to balance the tang and heat in the dressing.
- Soy sauce (or tamari): Adds a salty, savory depth that enriches the overall flavor.
- Rice vinegar: Brings a delicate tanginess that brightens the entire salad.
- Sesame oil: A small splash packs a nutty aroma and smooth finish.
- Garlic cloves: Grated fresh for pungency and sharpness.
- Chili crunch (or chili oil): The source of the spicy heat and texture that makes the salad unforgettable.
- Green onion: Finely chopped for a mild onion flavor and a pop of green color.
- Sesame seeds: Sprinkled on top for extra crunch and a toasty note.
How to Make 15-Minute Spicy Cucumber Salad
Step 1: Prep the cucumbers
Start by slicing 6 Persian cucumbers into thin rounds. These tender cucumbers are perfect here because they have fewer seeds and a sweeter flavor. Toss the slices in a bowl with 1 teaspoon of kosher salt and let them sit for at least 10 minutes. This step is crucial because it draws out excess water, keeping your salad crisp instead of soggy.
Step 2: Drain the liquid
After the cucumbers have rested, you’ll notice liquid pooling at the bottom of the bowl. Gently drain this off to prevent your salad from becoming watery. The cucumbers should still be juicy but not drenched, ensuring that each bite stays crunchy and fresh.
Step 3: Mix the spicy sauce
In a separate bowl, whisk together ½ teaspoon sugar, 1 tablespoon soy sauce (or tamari for gluten-free), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 grated garlic cloves, and 1 teaspoon chili crunch or chili oil. This mixture creates the bold personality of your salad—an irresistible medley of savory, tangy, nutty, and spicy flavors.
Step 4: Combine and finish
Pour the spicy sauce over the drained cucumbers and toss well to coat every slice. Add 1 finely chopped green onion and sprinkle ½ teaspoon sesame seeds on top, stirring gently to distribute. Your 15-Minute Spicy Cucumber Salad is ready to enjoy immediately, though it benefits from a little chill in the fridge to meld flavors even further.
How to Serve 15-Minute Spicy Cucumber Salad
Garnishes
The simple additions of green onion and toasted sesame seeds are classic, but feel free to elevate your presentation. Fresh cilantro or chopped peanuts can add extra texture and an earthy aroma. A few red pepper flakes sprinkled on top instantly up the heat and make it even more eye-catching.
Side Dishes
This salad pairs beautifully with grilled meats, like chicken or steak, and complements Asian-inspired dishes flawlessly. Try it alongside steamed rice, bao buns, or as a crisp contrast to fried foods like tempura or spring rolls. It also works as a light lunch component, especially when topped with a handful of cooked shrimp or tofu.
Creative Ways to Present
Serve the 15-Minute Spicy Cucumber Salad in individual cups or use cucumber boats for a fun finger food option at your next party. Layer it in a mason jar for a picnic or lunchbox treat, where the sauce stays separate until ready to mix. For a vibrant twist, add thin slices of radish or carrot for extra color and crunch.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad in an airtight container in the refrigerator for up to 4 days. The cucumbers will retain some crunch, but they gradually soften over time as they absorb more sauce. Make sure to give it a quick stir before serving to redistribute the flavors.
Freezing
Because cucumbers have high water content, freezing is not recommended for this salad. It will turn mushy and lose its refreshing texture once thawed.
Reheating
This salad is best served cold or at room temperature. Reheating is unnecessary and not advised, as warmth will diminish the crispness and freshness that make this dish so delightful.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Absolutely! Just be sure to peel and remove the seeds from larger cucumbers to avoid bitterness and excess moisture, which can affect the salad’s texture.
What if I don’t have chili crunch? Can I substitute it?
If you don’t have chili crunch, chili oil is a fine alternative for heat and flavor, though it won’t add the crunchy bits. Alternatively, sprinkle in some crushed red pepper flakes and a dash of garlic powder.
Is this salad gluten-free?
It can be by swapping soy sauce for tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.
Can I make this salad less spicy?
Definitely. Start by using half the amount of chili crunch or chili oil, or omit it entirely for a mild but flavorful cucumber salad.
How long does it take for the salad to be ready to eat?
After you let the salted cucumbers sit for about 10 minutes, mixing in the sauce takes just a couple of minutes. So from start to finish, it’s truly a 15-minute dish.
Final Thoughts
Every time I make the 15-Minute Spicy Cucumber Salad, I’m reminded how quickly something simple can become a favorite. It’s a perfect balance of flavors and textures, offering a cool crunch with an exciting spicy punch. Whether you’re feeding a crowd or just want a refreshing snack, this dish deserves a spot in your regular rotation. Give it a try—you won’t regret it!
Print
15-Minute Spicy Cucumber Salad Recipe
- Total Time: 15 minutes (including resting time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and refreshing 15-minute spicy cucumber salad combining crisp Persian cucumbers with a flavorful mixture of soy sauce, rice vinegar, garlic, and chili oil, topped with green onions and sesame seeds. Perfect as a side dish or a light snack, this salad offers a delightful balance of spicy, tangy, and savory flavors.
Ingredients
Cucumbers
- 6 Persian cucumbers, sliced
- 1 teaspoon kosher salt
- ½ teaspoon sugar
Spicy Sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, grated
- 1 teaspoon chili crunch (or chili oil)
Garnish
- 1 green onion, finely chopped
- ½ teaspoon sesame seeds
Instructions
- Prep the cucumbers: Slice the Persian cucumbers evenly to ensure consistent texture and flavor in every bite.
- Salt and rest: Place the sliced cucumbers and kosher salt in a bowl, toss them thoroughly, and let sit for at least 10 minutes. This process draws out excess moisture, keeping the cucumbers crisp. After resting, drain off the accumulated liquid.
- Make and add spicy sauce: In a separate bowl, combine the soy sauce, rice vinegar, sesame oil, grated garlic, sugar, and chili crunch. Stir well to blend the flavors.
- Combine everything: Pour the spicy sauce over the drained cucumbers and toss to coat evenly. Add the finely chopped green onion and sprinkle with sesame seeds for added flavor and crunch. Mix again to incorporate all ingredients.
- Serve or store: Enjoy the salad immediately for the freshest taste, or refrigerate it in an airtight container for up to 4 days. The flavors will deepen as it rests.
Notes
- For a gluten-free version, substitute soy sauce with tamari.
- Adjust the amount of chili crunch or chili oil to control the spice level to your preference.
- To add more texture, consider adding thinly sliced red onions or chopped cilantro.
- This salad is best consumed within 4 days of preparation for optimal freshness.
- Using Persian cucumbers is preferred for their thin skin and fewer seeds, but English cucumbers can be substituted if necessary.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook, Tossing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: spicy cucumber salad, quick cucumber salad, Asian cucumber salad, easy side dish, vegetarian salad
