Have you ever looked in your fridge and wanted something super refreshing, crunchy, and packed with flavor? Something that isn’t heavy but still totally satisfying? If you are nodding your head, then you have come to the right place. We are about to make the most amazing Spicy Cucumber Salad you have ever tried.
This isn’t your average, boring garden salad. Oh no. This is a vibrant, zesty dish that wakes up your taste buds and pairs beautifully with almost any meal. It is one of those fantastic Cucumber Recipes that is both incredibly simple and surprisingly delicious. Let’s get started!
Jump To:
Why You’ll Love This Recipe
Honestly, what is not to love? First off, this salad is incredibly fast to make. We are talking minutes from start to finish. It is the perfect solution for a busy week night when you need a tasty side dish without any hassle.
The flavor is just out of this world. You get the cool, crisp crunch from the cucumbers, a tangy punch from the rice vinegar, a nutty depth from sesame oil, and a pleasant kick of heat. It is a perfect balance that keeps you coming back for another bite.
It is also super versatile. This dish is one of the best Asian Side Dishes. It goes great with grilled chicken, barbecue, rice bowls, or even just as a light snack on its own. It is a fantastic example of a Korean Cucumber Side Dish that complements so many main courses.
Plus, this recipe is naturally Gluten Free Dairy Free. This makes it a wonderful choice for anyone with dietary restrictions. It is a truly Healthy Cucumber Salad that is light, hydrating, and good for you. It is also a great option for Healthy Meal Prep to have on hand.
Ingredients
The beauty of this Asian Cucumber Salad is in its simplicity. You do not need a long list of fancy ingredients. Everything here is easy to find at your local grocery store.
- 2 English or Persian cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoon sesame oil
- 1 to 2 teaspoons chili oil or red pepper flakes
- 1 teaspoon sugar or honey
- 1 clove garlic, finely minced
- 1 tablespoon soy sauce (optional)
- 1 tablespoon toasted sesame seeds
A quick word on the cucumbers. I really recommend using English or Persian varieties. They have thinner skin and fewer seeds, which gives you a better crunch and less watery texture. No need to peel them!
For the heat, you have control. Chili oil gives a wonderful flavor and color, but red pepper flakes work just as well. Start with a smaller amount and add more if you like things extra spicy.
Step-By-Step Instructions
Making this Cucumber Salad is as easy as one, two, three. Let’s walk through it together. It is one of my favorite Cucumber Recipes Salad because of how quickly it comes together.
Step 1: Prepare The Cucumbers
First, wash your cucumbers well. Slice them into thin rounds. You can also slice them into half rounds if you prefer. A mandoline slicer can help you get perfectly even slices, but a sharp knife works just fine.
Place the sliced cucumbers in a bowl and sprinkle them with one teaspoon of salt. Give them a gentle toss to coat. Let them sit for about 10 minutes. You will notice water starting to pool at the bottom of the bowl. This step is key! It draws out excess water, ensuring your salad stays super crunchy.
After 10 minutes, gently squeeze the cucumbers to remove the extra water and then drain it all away. Don’t be too rough, just a light press is all you need.
Step 2: Whisk Together The Dressing
While the cucumbers are resting, you can make the dressing. In a small bowl, combine the rice vinegar, sesame oil, chili oil or flakes, sugar, and minced garlic. If you are using soy sauce, add it in now.
Whisk everything together until the sugar is dissolved and the dressing is well combined. Give it a taste. Want it sweeter? Add a touch more sugar. Need more kick? Add more chili. This is your dressing, so make it perfect for you.
Step 3: Combine And Toss Gently
Now it is time to bring it all together. Pour the delicious dressing over your drained cucumbers. Use a spoon or tongs to gently toss everything until each slice of cucumber is evenly coated in that flavorful dressing.
You want to be gentle here to avoid bruising the cucumbers. The goal is to keep them as crisp and fresh as possible. This is what makes it such a great Korean Cucumber Salad.
Step 4: Garnish And Serve
Sprinkle the toasted sesame seeds over the top. This adds a lovely nutty flavor and a bit of extra texture. Your Spicy Cucumber Salad is now ready to serve! It is best when it is chilled or slightly cool.
You can let it rest for a few minutes for the flavors to meld, but it is also fantastic right away. The crunch is just incredible.
How To Store Leftovers
If you happen to have any leftovers, which is rare in my house, storing them is simple. Just place the salad in an airtight container and pop it in the refrigerator.
Here is the thing, this salad is truly at its best on the day it is made. The cucumbers will have the most satisfying crunch. It will still be tasty the next day, but it will lose some of that crispness as it sits in the dressing. I recommend enjoying it within 24 hours for the best experience.
Tips
Want to make your salad even better? I have got a few tricks up my sleeve. These little adjustments can make a big difference and help you customize the dish to your liking.
For extra flavor, try adding some thinly sliced red onion or shallots. They add a nice, sharp bite that complements the cool cucumber. A bit of shredded carrot can also add a touch of sweetness and color.
If you love fresh herbs, a sprinkle of chopped cilantro or green onions at the end can brighten up the whole dish. It adds another layer of freshness that is absolutely wonderful.
Don’t have rice vinegar? White wine vinegar is a great substitute. Apple cider vinegar can also work in a pinch, though it will have a slightly fruitier taste. The goal is a mild vinegar that does not overpower the other ingredients.
Toasting your own sesame seeds is easy and adds so much flavor. Just place them in a dry skillet over medium heat for a few minutes, stirring often, until they are fragrant and lightly golden. Watch them closely because they can burn fast!
Conclusion
And there you have it! A simple, delicious, and incredibly refreshing Spicy Cucumber Salad. This recipe proves that you do not need a lot of time or complicated steps to create something full of flavor. It is the perfect side dish for any occasion.
Whether you are looking for new Asian Side Dishes or just want a healthy and easy salad, this one is a winner. It is a fantastic Korean Cucumber Side Dish that will have everyone asking for the recipe. So go ahead, give it a try and enjoy every crunchy bite!
FAQ
Can I Use Regular Garden Cucumbers?
You absolutely can! If you are using regular garden cucumbers, I suggest peeling them first as their skin can be thick and waxy. Also, slice them in half lengthwise and use a spoon to scoop out the seeds before slicing. This will prevent your salad from becoming too watery.
How Can I Make This Salad Less Spicy?
Making it less spicy is very easy. Simply reduce the amount of chili oil or red pepper flakes. You can start with just a quarter teaspoon or even omit it completely. The salad will still be delicious and flavorful from the garlic, sesame oil, and vinegar.
Is This Recipe Good For Healthy Meal Prep?
Yes, this is great for Healthy Meal Prep with one small change. For the best results, slice the cucumbers and store them in one container. Mix the dressing and store it in a separate, small container. When you are ready to eat, just drain any excess water from the cucumbers and toss them with the dressing. This keeps them extra crunchy.
What Dishes Pair Well With This Salad?
This salad is an amazing companion to so many meals. It is fantastic with grilled meats like chicken, steak, or pork. It is also a perfect side for Asian inspired dishes like teriyaki salmon, beef and broccoli, or noodle bowls. It provides a cool, refreshing contrast to richer or spicier main courses.
Spicy Cucumber Salad
A quick, refreshing, and flavorful spicy cucumber salad that’s perfect for busy weeknights. This gluten-free and dairy-free dish is simple to make and pairs well with any meal.
Requirements
Ingredients
Instructions
- Wash cucumbers and slice thinly. Place in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out water. Gently squeeze out excess water and drain.
- In a small bowl, whisk together rice vinegar, sesame oil, chili oil, sugar, minced garlic, and optional soy sauce until sugar is dissolved.
- Pour the dressing over the drained cucumbers and toss gently to coat.
- Sprinkle with toasted sesame seeds and serve chilled.
Notes
For best results, use English or Persian cucumbers as they have thinner skins and fewer seeds.
Adjust the chili oil or red pepper flakes to your preferred spice level.
Toasting sesame seeds enhances their nutty flavor. Simply toast in a dry skillet over medium heat until fragrant and lightly golden.
If you don’t have rice vinegar, white wine vinegar or apple cider vinegar can be used as substitutes.
Nutrition
Calories
Sugar
Fat
Carbs
