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Refreshing, crunchy, and bursting with flavor, this quick Asian cucumber salad recipe won't be another boring side dish on your table. It's a healthy appetizer made with simple ingredients like cucumber, sesame oil, and Asian spices!
The Best Asian Cucumber Salad Recipe
Cucumber is hugely popular in Asian cuisine because it is light, fresh, and healthy. While it can be a bit bland on its own, it’s the perfect base for a flavorful dressing like the one used in this recipe.
If you need a break from the usual salads, then trying this spicy Asian cucumber salad is a great way to switch things up. It’s crunchy, delicious, and tangy with a little bit of heat!
Make this spicy cucumber salad as a healthy appetizer or side dish for a quick weeknight meal. It’s one of the easiest Asian salad recipes you can make with almost 500 votes and an average rating of 4.6!
“I just made this for the first time tonight and it is delicious!! I made my own chili oil which turned out awesome. I will definitely be making this again as my cucumbers come on from the garden. The sweet and hot flavors are amazing together :)”
– Linda
Why You’ll Love This Recipe
- Quick and easy. It only takes 20 minutes to make, so it’s perfect for a last-minute side dish!
- Super light yet satisfying. No heavy dressings or creamy sauces here! It’s great as a side dish to balance out a heavier main course.
- Healthy and nutritious. Cucumbers are low in calories and high in vitamins, minerals, and antioxidants. It’s about 96% water too, so that’s an added bonus!
Want to keep this even simpler? You can’t go wrong with my Pickled Cucumber, or Sichuan Smashed Cucumber Salad.
What Goes Into This Recipe
- cucumber – use varieties with thin skins and fewer seeds. Persian cucumbers are less watery than others, but you can use burpless or Japanese cucumbers too.
- vinegar – I’m using apple cider vinegar, but you can use rice wine vinegar instead. It adds a slight tanginess to the salad.
- sesame oil – no Asian salad dressing is complete without a touch of sesame oil. It adds an authentic nutty flavor to the dish.
- chili powder and chili oil – give a nice, spicy kick to the light flavors. You can always adjust the amount depending on your heat tolerance.
See the recipe card for full information on ingredients.
Variations
- Protein boost. Make this salad heartier by putting shrimp kebab or juicy boneless chicken breasts on top. It’s an easy way to turn this salad into a complete meal.
- Red onions. Add some thinly sliced onions for another level of crunch and flavor. It’s simple, but it makes a big difference.
- Korean-style. Top the salad off with some kimchi for an authentic Korean flavor.
- Thai-inspired. Mix in some Thai sweet chili sauce, chopped peanuts, cilantro, and a splash of lime juice to the dressing for a Thai Cucumber Salad.
- Yogurt-based. Make Greek/Mediterranean Creamy Cucumber Salad by using Greek plain yogurt, dill and balsamic vinegar.
How To Make Spicy Cucumber Salad
The key to making a great Asian cucumber salad lies in the dressing. My recipe is garlicky, spicy, and savory with just a touch of sweetness and tanginess. Not to mention, it only takes a few minutes to put together!
- Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber and stir gently to combine well. Chill in the refrigerator for 15 minutes. Drain the salt water from the cucumber.
Pro tip: Salting the cucumber not only adds flavor but also helps to draw out excess water. It will give the salad a crisp and refreshing texture.
- Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together and stir to mix well. Make sure that the sugar is completely dissolved.
- Add the dressing to the cucumber and toss well. Top with sesame seeds and serve.
I love chilling my salad in the fridge for at least 30 minutes before serving. This gives the cucumbers a chance to soak up all those delicious flavors, making every bite even more satisfying.
The Secret Ingredient
If you’re used to eating spicy food, then chili powder is probably a staple in your pantry. But for a more authentic Asian flavor, I use Korean chili powder or gochugaru in this salad recipe.
Gochugaru is made from dried peppers, but it has those smoky and fruity flavors that you won’t find in regular chili powders It’s not as spicy as chili powder, though there are different kinds with varying spiciness levels.
It also has a bright red color that adds a beautiful pop of color to the salad. Plus, its coarse texture gives the dish a great mouthfeel and look.
You can buy gochugaru in supermarkets, Asian grocery stores, and online. It’s definitely worth having in your stack because you can use it in all sorts of recipes, not just Asian dishes!
Frequently Asked Questions
Yes, Asian cucumber salad is a healthy dish. It is low in calories and high in nutrients, so you won’t feel guilty indulging in it. The dressing used in this recipe is also made with light ingredients such as vinegar and sesame oil.
It can last in the fridge for 1 to 2 days, but it’s best served immediately. The longer it sits, the more watery the salad becomes.
No, I don’t recommend freezing this salad as the cucumber will become soggy and mushy when thawed.
What To Serve With This Recipe
Don’t limit yourself to enjoying this salad solely with Asian-inspired dishes. It complements a wide range of main courses, from proteins (such as ginger soy chicken), simple rice and noodle dishes to just about anything else you can imagine (such as shoyu egg).
For a wholesome and easy weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Asian Cucumber Salad
Ingredients
- 1 cucumber, about 8 oz. (226 g)
- 3/4 teaspoon salt , or to taste
- 2 cloves garlic, minced
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon Korean chili powder, or regular chili powder
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- sesame seeds , for garnishing
Instructions
- Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes. Drain the salt water from the cucumber after chilling.
- Add the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved. Toss well.
- Top with sesame seeds and serve immediately.
Video
Notes
- After slicing the cucumbers, add salt and chill in the refrigerator for 15 minutes. This step will draw out excess moisture that will keep the salad crisp.
- Chill the cucumber salad at least 30 minutes before serving for the best flavors.
- This cucumber keeps well in for 1 to 2 days, but it’s best served immediately. The longer it sits, the more watery the salad becomes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s worth mentioning that you place the slices into a bowl of salted water and place in fridge. Nowhere in the recipe does it say this, figured it out when recipe says to drain off the salt water.
I think the water comes from inside the cucumber. It’s the water the salt drew out.
You salt the cucumbers and let them sit in the fridge. The salt will cause them to shed some water, which you want to insure that they’re crispy. You drain the water that has come out of the cucumbers.
Just made this. Used regular chili powder and used hot chili oil. I also wanted to “ketofy” it, so i used erythritol rather than sugar. It is delicious with black seeds sprinkled on top, a tad spicy. But the hot chili oil was all i could find. Thanks again for another great recipe.
Thanks.
I finally made this last night. I could only find chili sesame oil together and used gojujang instead of the Korean chili powder. I used the same amount of gojujang that the recipe called for Korean chili powder. Also used Persian cucumbers. Turned out gloriously delicious! Thank you!
Thanks.
I’ve been making this at least twice a week for lunch since covid hit back in March. It’s my favorite lunch. It’s refreshing, easy, delicious, and guilt free! So delicious in fact, every time I make it I have to make extra for everyone in the house. Thanks for sharing :-)
Hi Morgan, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
If I don’t have chili oil, can I substitute oil oil? Thanks, recipe looks delicious!
Just use sesame oil.
You can make your own chili oil (hot oil) in fact you should. It is very easy. Go to this video and see how it’s fun to watch.
Waaah sedap! Thank you for this recipe! bagus!
Awesome thanks for trying.
“Cucumber by itself doesn’t have much of a flavor” – what kind of cucumbers are you eating? Anyway.. thanks for the recipe.
I will try your satay recipe..look very yummy and very educational..for me???✌️..
Awesome!
Just made this cucumber salad. It is yummy. Keeping half of it in the fridge as midweek snack.
Thanks for sharing.
Thanks Mandy for trying my cucumber salad recipe!
I’m bringing this to a dinner party can I make in advance & does it travel well
if I wanted to use my Huy Fong Garlic Chili sauce with this, what ingredients would you recommend removing? (nothing against your ingredients, I just want to use the sauce more)
Just remove Korean chili powder.
I am making this tomorrow I have everything I need thank you for sharing this I never thought of this flavor combination for cucumber salad.
Hi Lee, I am sure you will love this Asian cucumber salad. Please let me know it goes.