Bold and spicy flavors meet the refreshing crunch of fresh cucumbers in this Spicy Asian Cucumber Salad. This simple side dish is endlessly snackable.
Spicy Asian Cucumber Salad
This is the kind of side dish that stands out in any meal. I found myself happily snacking on these cucumbers by themselves before and after lunch while testing this recipe.
One of the things that I like about this recipe is that you can dial up the spiciness or tone it down, depending on your preference. My boys love the heat. So, if I’m making it for them, I add more chili paste.
Asian Cucumber Salad Recipe
You’ll need the following ingredients to make this recipe:
- English cucumbers
- kosher salt
- fresh garlic and ginger
- rice vinegar, soy sauce, and sesame oil
- sesame seeds
- green onions
- chili paste or sriracha, both optional
To start this Asian cucumber salad recipe, wash and slice the cucumbers. There aren’t a great many recipes that I will dig out my mandolin for, but this? It’s absolutely worth it.
It took me less than 2 minutes to perfectly slice these cucumbers into ultra-thin uniform widths. Recipes like this one are the reason why I keep this particular tool in the house.
Place the sliced cucumbers in a large bowl and sprinkle with salt. Toss to coat and allow them to rest for about 10-15 minutes.
Drain off any liquid that has been released from the cucumbers. Do not rinse the cucumbers. Transfer them to a paper towel lined tray and pat mostly dry. Return the cucumbers to the bowl.
While the cucumbers are resting, whisk together all of the remaining ingredients (except for the green onions) in a small bowl to create the spicy dressing. Taste and adjust seasonings as desired.
Pour the dressing over the cucumbers and toss to coat. Sprinkle with sesame seeds and green onions.
Spicy Asian cucumbers are best served the same day, but they can also be kept in the refrigerator for up to 2 days.
Asian Spicy Cucumber Salad
If you like this Asian spicy cucumber salad, I strongly recommend you give this spicy cabbage slaw a chance. And, cowboy caviar is a bursting with vibrant flavors and colors. Both of them are true crowd pleasers.
This refreshing German cucumber salad is another must-try. It’s dressed with a light and creamy sauce with a bit of tang, just like grandma used to make.
This tangy vegetable pasta salad should definitely be on the menu for summer barbecues, it’s loaded with a medley of fresh veggies and tossed in a zesty dressing.
For an easy dinner option with a hint of heat, try my kids’ current favorite sweet and spicy chicken stir fry.
Asian Cucumber Salad
- 2 English cucumbers about 4 cups sliced
- ½ teaspoon kosher salt
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1-3 teaspoon chili paste or Sriracha, both optional, adjust to taste
- 1 teaspoon toasted sesame seeds
- 4 green onions thinly sliced
- Slice the cucumbers thinly, then place them in a large bowl and sprinkle with salt. Toss to coat and allow them to rest for about 10-15 minutes.
- Drain off any liquid that has been released from the cucumbers. Do not rinse the cucumbers. Transfer them to a paper towel lined tray and pat mostly dry. Return the cucumbers to the bowl.
- While the cucumbers are resting, stir together the garlic, ginger, vinegar, soy sauce, sesame oil, honey, and chili paste in a small bowl or glass measuring cup. Whisk to combine the dressing ingredients.
- Pour the dressing over the cucumbers and toss to coat. Taste the cucumbers and adjust seasonings as desired. Sprinkle with green onions and sesame seeds. Serve immediately or chill until ready to serve.