Asian Cucumber Salad

4.56 from 470 votes
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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!

Spicy Asian cucumber salad in a bowl.
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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

Asian cucumber salad ingredients photo showing raw cucumber, salt, chili oil, vinegar, chili powder, sesame oil, sugar and sesame seeds.
  • 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!

  1. 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.

    Putting salt in a bowl full of sliced cucumbers
  2. 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.

    Tossing the cucumber slices with the Asian salad dressing.
  3. Add the dressing to the cucumber and toss well. Top with sesame seeds and serve.

    Topping Asian cucumber salad with sesame seeds

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

Korean chili powder or gochugaru.

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

Is Asian cucumber salad healthy?

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.

How long does cucumber salad last in the fridge?

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.

Can I freeze cucumber salad?

No, I don’t recommend freezing this salad as the cucumber will become soggy and mushy when thawed.

Easy and quick Asian cucumber salad mixed with a flavorful dressing ready for serving.

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:

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4.56 from 470 votes

Asian Cucumber Salad

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!
Prep Time: 5 minutes
Additional Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
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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

Serving: 2people, Calories: 95kcal, Carbohydrates: 16.2g, Protein: 1.3g, Fat: 3.9g, Saturated Fat: 0.6g, Sodium: 889mg, Fiber: 1.3g, Sugar: 11.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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117 Comments

  1. B Nuss says:

    Itโ€™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.

    1. Natasha says:

      I think the water comes from inside the cucumber. It’s the water the salt drew out.

    2. Erin says:

      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.

  2. Beth says:

    Just made this. Used regular chili powder and used hot chili oil. I also wanted to โ€œketofyโ€ 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.

    1. Admin says:

      Thanks.

  3. Chelsea Hollins says:

    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!

    1. Admin says:

      Thanks.

  4. Morgan B says:

    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 :-)

    1. Karhie Shahan says:

      If I don’t have chili oil, can I substitute oil oil? Thanks, recipe looks delicious!

      1. Rasa Malaysia says:

        Just use sesame oil.

      2. Christopher L Simons says:

        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.

  5. Bao says:

    Waaah sedap! Thank you for this recipe! bagus!

    1. Rasa Malaysia says:

      Awesome thanks for trying.

    2. Jon says:

      “Cucumber by itself doesnโ€™t have much of a flavor” – what kind of cucumbers are you eating? Anyway.. thanks for the recipe.

  6. Saz says:

    I will try your satay recipe..look very yummy and very educational..for me???โœŒ๏ธ..

    1. Rasa Malaysia says:

      Awesome!

  7. Yeh Ximin says:

    5 stars

  8. mandy says:

    5 stars
    Just made this cucumber salad. It is yummy. Keeping half of it in the fridge as midweek snack.
    Thanks for sharing.

    1. Rasa Malaysia says:

      Thanks Mandy for trying my cucumber salad recipe!

    2. Dianw says:

      Iโ€™m bringing this to a dinner party can I make in advance & does it travel well

  9. Macs says:

    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)

    1. Rasa Malaysia says:

      Just remove Korean chili powder.

  10. Lee Wick says:

    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.

    1. Rasa Malaysia says:

      Hi Lee, I am sure you will love this Asian cucumber salad. Please let me know it goes.