Light And Refreshing, This Spicy Asian Cucumber Salad Bursts With Bold Flavors From Soy Sauce, Rice Vinegar, Honey, And Chili Oil. I Love How Crisp The Cucumbers Stay While Soaking Up The Sweet, Savory, Tangy, And Spicy Dressing—It’s The Perfect Quick Side Dish For Warm Days Or As A Complement To Asian-Inspired Meals.
Why You’ll Love This Recipe
I Love This Salad Because It’s Incredibly Easy And Comes Together In Just 15 Minutes With Simple Pantry Staples. The Cucumbers Stay Fresh And Crunchy, The Dressing Is Full Of Balance, And It Pairs Beautifully With Rice Dishes, Noodles, Or Grilled Meats. It’s Also Customizable—Mild Or Extra Spicy, Depending On How Much Chili Oil I Add.
Ingredients
(Tip: You’ll Find The Full List Of Ingredients And Measurements In The Recipe Card Below.)
6 Persian Cucumbers
1 Tablespoon Salt
For The Dressing:
1 Tablespoon Soy Sauce
1½ Tablespoons Rice Vinegar
1 Tablespoon Honey
2 Tablespoons Chili Oil Crisp
2 Cloves Garlic, Grated
2 Teaspoons Sesame Oil
1 Teaspoon Sesame Seeds
3 Stalks Green Onion, Diced
Directions
I Start By Slicing The Ends Off The Cucumbers. Then, I Place Each Cucumber Between Two Chopsticks And Make Thin Diagonal Cuts At A 45-Degree Angle. After Flipping It Over, I Make Thin Straight Cuts On The Other Side, Being Careful Not To Slice All The Way Through.
I Place The Cucumbers In A Bowl, Sprinkle Salt Over Them, And Let Them Sit For About 5 Minutes To Draw Out Excess Moisture. Then, I Rinse And Pat Them Dry.
In A Small Bowl, I Whisk Together Soy Sauce, Rice Vinegar, Honey, Chili Oil, Garlic, Sesame Oil, Sesame Seeds, And Diced Green Onion To Make The Dressing.
I Pour The Dressing Over The Cucumbers And Toss Gently Until Evenly Coated.
I Serve The Salad Right Away For The Crispiest Texture.
Servings And Timing
This Recipe Makes About 4 Servings And Takes Approximately 15 Minutes From Start To Finish. It’s Ideal For A Quick Side Dish Or Appetizer When I Want Something Light And Flavorful.
Variations
To Add More Heat, I Sometimes Mix In Extra Chili Oil Or A Spoonful Of Sambal Oelek.
For A Touch Of Sweetness, I Replace Honey With Brown Sugar Or Maple Syrup.
English Or Japanese Cucumbers Also Work Well If I Can’t Find Persian Ones.
To Add Crunch, I Top The Salad With Crushed Peanuts Or Fried Shallots.
Storage/Reheating
I Store Any Leftovers In An Airtight Container In The Refrigerator For Up To 4 Days. I Don’t Recommend Freezing This Salad Because The Cucumbers Lose Their Crispness. When I Serve It Later, I Stir It Lightly To Redistribute The Dressing—No Reheating Needed.
FAQs
How Spicy Is This Salad?
It’s Moderately Spicy, But I Can Easily Adjust The Heat By Changing How Much Chili Oil I Use.
Can I Prepare The Cucumbers In Advance?
Yes, I Can Slice And Salt Them Ahead Of Time, But I Wait To Add The Dressing Until Just Before Serving To Keep Them Crisp.
Can I Use Different Types Of Cucumbers?
Absolutely. I Like Persian Cucumbers For Their Thin Skin And Sweet Crunch, But English Or Japanese Cucumbers Work Just As Well.
Can I Make This Recipe Gluten-Free?
Yes, I Swap The Soy Sauce For Tamari Or Coconut Aminos To Make It Gluten-Free.
What Dishes Go Well With This Salad?
I Love Pairing It With Rice Or Noodle Dishes Like Garlic Noodles Or Chicken Fried Rice. It Also Complements Grilled Meats Such As Honey Sesame Chicken Or Beef With Black Bean Sauce.
Conclusion
I Find This Spicy Asian Cucumber Salad To Be One Of The Easiest And Most Refreshing Dishes To Make When I Crave Something Quick Yet Flavorful. The Combination Of Tangy Vinegar, Savory Soy Sauce, And Spicy Chili Oil Creates A Vibrant Balance That Turns Simple Cucumbers Into Something Special. It’s The Perfect Side For Any Asian-Inspired Meal—Or A Cool Snack On Its Own.
Light and refreshing, this Spicy Asian Cucumber Salad bursts with bold flavors from soy sauce, rice vinegar, honey, and chili oil. Crisp cucumbers soak up the sweet, savory, tangy and spicy dressing—perfect for a quick side dish for warm days or as a complement to Asian‑inspired meals.
Ingredients
6 Persian cucumbers
1 tablespoon salt
1 tablespoon soy sauce
1½ tablespoons rice vinegar
1 tablespoon honey
2 tablespoons chili oil (or chili oil crisp)
2 cloves garlic, grated or minced
2 teaspoons sesame oil
1 teaspoon sesame seeds
3 stalks green onion, diced
Instructions
Slice off the ends of the cucumbers. Place each cucumber between two chopsticks (or equivalent guides) and make thin diagonal cuts at a 45‑degree angle without cutting all the way through. Then flip and make straight cuts on the opposite side so the cucumber remains intact but spiralized.
Place the prepared cucumbers in a bowl, sprinkle with the salt, toss to coat, and let sit for about 5 minutes to draw excess moisture. Then rinse briefly and pat dry.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, chili oil, grated garlic, sesame oil, sesame seeds and diced green onions to make the dressing.
Pour the dressing over the cucumber mixture and toss gently until the cucumbers are evenly coated.
Serve immediately for best crunch and texture.
Notes
Adjust the heat by adding more or less chili oil or chili flakes.
Substitute English or Japanese cucumbers if Persian cucumbers aren’t available.
For extra crunch, top with crushed peanuts or fried shallots.
To make gluten‑free, swap soy sauce for tamari or coconut aminos. :contentReference[oaicite:0]{index=0}
Salting the cucumbers helps draw out moisture and prevents a watery salad. :contentReference[oaicite:1]{index=1}
