Description
This Spicy Asian Cucumber Salad is a refreshing and easy-to-make side dish packed with bold flavors. Thinly sliced cucumbers are drenched in a tangy and spicy dressing made with rice vinegar, soy sauce, sesame oil, and chili garlic sauce, complemented by fresh garlic, ginger, and toasted sesame seeds. Perfectly chilled, this salad is a crisp, light, and healthy addition to any meal or a flavorful snack.
Ingredients
Scale
Salad Ingredients
- 4 large cucumbers (English or Persian), thinly sliced
- 1/4 cup chopped green onions
- 2 tablespoons sesame seeds, toasted
- 1/4 cup chopped cilantro (optional)
- Pinch of red pepper flakes (optional, for extra heat)
- Salt to taste
Dressing Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce (adjust to your spice preference)
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 inch ginger, grated
Instructions
- Prepare Cucumbers: Wash cucumbers thoroughly. Thinly slice them to about 1/8 inch thickness. Place the slices in a colander, sprinkle with 1 teaspoon of salt, and toss to coat evenly. Let the cucumbers drain for at least 30 minutes, up to 1 hour, pressing down with a plate and weight if desired to remove excess water. Rinse the cucumbers well to remove excess salt and squeeze out any remaining moisture.
- Make the Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, chili garlic sauce, and honey or maple syrup. Add the minced garlic and grated ginger, then whisk until fully combined. Taste the dressing and adjust the seasoning to suit your preferences by adding more honey for sweetness, chili garlic sauce or red pepper flakes for extra spice, or salt as needed.
- Toss the Salad: In a large bowl, gently combine the drained and dried cucumber slices with the prepared dressing. Add the chopped green onions, toasted sesame seeds, and cilantro if using. Gently toss all ingredients together to ensure even coating without bruising the cucumbers.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled as a flavorful side dish, a topping for rice bowls or sandwiches, or enjoy as a fresh, spicy snack.
Notes
- Use English or Persian cucumbers for a crisp texture without too many seeds.
- Adjust chili garlic sauce and red pepper flakes according to your heat preference.
- To keep the salad gluten-free, ensure the soy sauce is gluten-free or use tamari.
- For a vegan version, use maple syrup instead of honey.
- Toast sesame seeds lightly over medium heat until fragrant for the best flavor.
- Drain cucumbers well to prevent the salad from becoming watery.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Spicy Asian cucumber salad, easy cucumber salad, Asian side dish, no-cook cucumber salad, sesame cucumber salad
