Asian Spicy Cucumber Salad
A refreshing and spicy cucumber salad featuring a tangy sesame-chili dressing, perfect for busy weeknights or as a side for grilled proteins.
Ingredients
Main Ingredients
- 3 medium English cucumbers, thinly sliced for elegant, crisp rounds
- 1 teaspoon kosher salt to draw out excess water and intensify flavor
- 2 tablespoons rice vinegar for bright acidity
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 teaspoon sesame oil toasted for nutty aroma
- 1 tablespoon chili oil or gochujang diluted with water adjust for heat preference
- 1 tablespoon honey or maple syrup to balance spiciness
- 2 cloves garlic, finely minced for punchy savory notes
- 1 teaspoon grated ginger for warm complexity
- 2 tablespoons chopped cilantro and/or scallions for a fresh herbal finish
- 1 tablespoon toasted sesame seeds for crunch
- optional thinly sliced red onion or a handful of shredded carrot for color and sweetness
Instructions
Preparation
- Lay cucumber slices in a bowl, sprinkle with kosher salt, and toss. Let sit for 10 minutes, then gently squeeze or drain excess liquid.
- In a small bowl, whisk rice vinegar, soy sauce, sesame oil, chili oil (or diluted gochujang), honey, minced garlic, and grated ginger until glossy and smooth.
- Pour the dressing over the drained cucumbers and toss until every slice is coated. Adjust seasoning to taste, adding more vinegar, honey, or chili oil as desired.
- Stir in chopped cilantro and scallions, then sprinkle with toasted sesame seeds.
- For the best flavor and texture, refrigerate for 10-15 minutes before serving.
Notes
For extra spice, add crushed red pepper flakes or Sriracha. To make creamy, stir in Greek yogurt or tahini. Store in an airtight container for up to 3 days; best enjoyed within 24-48 hours.