This asian-inspired Spicy Cucumber Salad features simple ingredients and is ready in less than 15 minutes! It's the perfect companion for salmon, pork, rice, or anywhere you need a spicy kick.
Cucumbers are such an underrated vegetable, and I'm going to prove it to you with this spicy cucumber salad recipe!
Featuring seasoned cucumber and a honey-soy dressing, this savory side dish is anything but basic. Packed with flavor, yet surprisingly light, it's the perfect companion for just about any main course.
But best of all? It's ready in just 15 minutes, which means it's perfect for those weeknight dinners that are desperately calling for some veggies and a little color. In fact, that's why I developed this recipe!
My favorite way to pair it is with a crispy salmon fillet and rice, but I've also served it with our favorite inside out egg roll, and countless others. I've also enjoyed it as a light lunch paired with a protein shake (weird, I know - but it works!).
Why You'll Love It
- A refreshing side dish. Crisp cucumbers paired with a spicy dressing makes for the ultimate light, yet flavor-packed salad.
- Hello umami! This simple side dish is savory, but has plenty of balance, thanks to the sweetness of honey and the spicy kick of chili garlic sauce.
- Pairs great with a variety of dishes. Whether you're looking for something to serve with salmon and rice, a quick stir fry, or crispy fried pork, this simple salad is a sure-winner.
- Healthy. Packed with fresh cucumbers and high-flavor ingredients, this spicy cucumber salad is the perfect way to sneak in some extra veggies.
You Will Need:
- Cucumbers: Any style of cucumber works well for this recipe, and we used english cucumbers because they are easy to find.
- Persian cucumbers - which have a firm flesh and thin skin - are an even better option. If you have access to them, I recommend using those instead (use 3-4 in place of 2 english style)
- The best option is Korean cucumbers, but those are very hard to find unless you have access to Asian grocery stores or markets.
- Chili garlic sauce: This is a popular and inexpensive condiment that is easy to find in the sauce aisle of most grocery stores. It's made from chili, salt, and garlic, and the most popular brand is Huy Fong. If preferred, you could use chili crisp oil.
- Soy sauce: Use whatever brand you like best! Both reduced sodium and conventional work well. You can use gluten-free soy sauce, tamari, or coconut aminos if you prefer.
- Sesame oil: This is a key ingredient and adds a delicious sesame flavor. Toasted sesame oil is what I use and recommend, but regular sesame oil will do in a pinch.
- Honey: This adds a yummy sweetness, providing balance to the soy and garlic dressing.
- Garlic: One clove is finely grated and stirred into the dressing for a fresh garlic flavor.
- Salt: This is used to salt the cucumbers, which draws excess water from their flesh. This is an optional step, but prevents the salad from becoming water logged.
- Pepper: A few cracks of black pepper adds the perfect touch.
Check the recipe card for a full list of ingredients and the quantities needed.
How To Make Spicy Cucumber Salad
This spicy Asian cucumber salad is so easy to prepare, which makes it the perfect last minute side dish. Not only that, it's light and refreshing, meaning it pairs perfectly with heavier dishes like fried pork or salmon.
- Optional: Salt and drain the cucumbers.
- Slice the cucumbers and place them in a large bowl.
- Sprinkle with 1 ½ teaspoons of salt, and stir to combine.
- Allow to rest for 5-10 minutes.
- Drain off the excess liquid, then rinse the cucumbers in a colander with cold water.
- Spread out several layers of paper towels (or a clean kitchen towel) and place the slices in a single layer.
- Top with more paper towel (or a kitchen towel) and press gently. This helps to absorb excess moisture.
- Prepare the dressing. Add 3 tablespoons of soy sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of honey, 2-3 teaspoons of chili garlic sauce, 1 clove of grated garlic, and a few cracks of pepper to a small bowl. Whisk well.
- Add the cucumbers to a large mixing bowl.
- Pour the prepared dressing over the cucumbers, and toss gently to coat them.
- Sprinkle in the sesame seeds (if using) and stir gently.
- Serve and enjoy! Transfer to a serving bowl if desired.
Without Salting the Cucumbers
If you don't want to go through the added step of preparing the cucumbers, that's okay! I've made this recipe with unsalted fresh cucumbers and had delicious results.
- Keep in mind that the cucumbers will release water, making the dressing a little more "watered down", and the texture will become softer.
- For that reason, I recommend only making as much as you will eat that day. Feel free to cut the recipe in half if needed.
- Since you will not be using it on the cucumbers, you can omit the salt (DO NOT add it to the dressing instead).
Storing Leftovers
This salad is best when prepared and eaten very shortly after, but leftovers do store pretty well - especially if the cucumbers were salted and rinsed.
- Transfer leftovers to an airtight container.
- Store for 1-2 days.
- As the salad chills, more liquid will be released, and the texture will become softer.
- For the best results, make and serve the salad on the same day.
Flavor Variations
With gochujang: Why not make a Korean spicy cucumber salad? Try adding a small amount of gochujang paste or flakes to the dressing (a common ingredient in Korean cuisine). Taste, then adjust to your liking. You may want to scale back some of the chili garlic sauce (or omit it completely). Use Korean cucumbers for extra bonus points.
With chili crisp: Although this recipe is made without chili oil, you can substitute the chili garlic sauce for an equal measure of chili oil. Consider using two garlic cloves instead of one for extra flavor.
With peanut butter: Blend 1-2 tablespoons of peanut butter (or peanut butter powder) into the dressing mixture.
With green onions: Finely chop 2-3 green onions, and stir them in after the dressing is added.
With rice vinegar: If you want a bit of acidity, try adding a splash of rice vinegar to the dressing mixture.
Substitutions
- Gluten-free: Use a gluten-free soy sauce or tamari (which is naturally gluten free).
- Without soy sauce: Swap the soy sauce for tamari or coconut aminos.
- Sesame seeds: These are an optional ingredient, and can be left out completely - or you could use crushed peanuts for texture instead.
Expert Tips
- Use a mandoline. I use a knife to slice my cucumbers, but a mandoline slicer will save LOTS of time. Just be sure to be super careful and wear the gloves that come with it - it bites!
- More or less spicy. Chili garlic sauce can be pretty spicy! In tests, we preferred 2 teaspoons, but 3 teaspoons is still not TOO spicy. If you like a lot of heat, consider adding a little more after you taste the dressing. You could even use red pepper flakes or gochujang to increase the complexity of the spicy flavors.
- Salt the cucumbers. It may take a little extra work, but the process of salting and draining the cucumbers is worth it, particularly if you want to keep leftovers. Liquid will continue to release from the cucumbers and water down the dressing, so the more you can remove to start with, the better.
- Make a half batch. If you only need 1-3 servings, cut the recipe in half, or plan for leftovers to be enjoyed the following day.
More Favorite Recipes to Try:
If you loved this recipe for Spicy Cucumber Salad, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Spicy Cucumber Salad
Ingredients
- 2 english cucumbers sliced
- 1 ½ teaspoons salt *optional
Dressing:
- 3 tablespoons soy sauce gluten-free or tamari if needed
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 2-3 teaspoons chili garlic sauce
- 1 garlic clove grated
- Pepper to taste (just a few cracks)
Topping:
- 1-2 teaspoons sesame seeds optional
Instructions
- Slice the cucumbers into thin slices, and place them in a large bowl. Sprinkle with 1 ½ teaspoons of salt and stir to combine. Set aside for 5-10 minutes.
- Drain off the excess water, and rinse the cucumber slices under cold running water.
- Spread the cucumbers out on several layers of paper towels (or a clean kitchen towel) and cover the tops with more paper towel (or another kitchen towel). Press gently to absorb excess water.
- Place the cucumbers in a large bowl.
- Prepare the dressing. Add the soy sauce, toasted sesame oil, honey, chili garlic sauce, garlic, and pepper to a small glass bowl or measuring cup. Whisk until the honey dissolves and it's well combined.
- Pour the dressing over the cucumbers, and stir gently to coat them evenly.
- Sprinkle with sesame seeds (if using), and stir gently once again.
- Serve immediately for the best results.
Notes
Nutrition
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