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Crisp, refreshing, and full of flavor—this quick Asian cucumber salad is not your average side dish! It’s a vibrant appetizer made with just a few simple ingredients: cucumber, sesame oil, and Asian spices. Perfect for brightening up any meal or as a delicious snack on its own!
The Best Asian Cucumber Salad Recipe
Cucumber has always been a favorite in Asian cuisine for me—it’s light, fresh, and so good for you. On its own, it can be a bit bland, but that’s what makes it the perfect canvas for a flavorful dressing like the one in this recipe.
Whenever I want to mix things up from the usual salads, this spicy Asian cucumber salad is my go-to. It’s crunchy, tangy, delicious, and has just the right amount of heat to keep things exciting!
I love making this spicy cucumber salad as a healthy appetizer or a quick side dish for busy weeknight dinners. It’s one of the easiest Asian salad recipes and it’s been a hit with almost 500 votes and an average rating of 4.6!
Don’t forget to check out my step-by-step video and tips on how to make this Asian cucumber salad at home! It’s the perfect guide to recreating this easy, flavorful dish—whether you’re making it for a healthy appetizer or a quick side for your weeknight meals. I can’t wait for you to give it a try!
“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 I Love This Recipe
- Quick and easy. It only takes 20 minutes to whip up, making it perfect for a last-minute side dish!
- Super light yet satisfying. No heavy dressings or creamy sauces here—just the fresh crunch of cucumber! It’s great as a side to balance out a heavier main course.
- Healthy and nutritious. Cucumbers are low in calories and packed with vitamins, minerals, and antioxidants. Plus, they’re about 96% water—an added bonus!
Want to keep this even simpler? You can’t go wrong with my Pickled Cucumber, or Sichuan Smashed Cucumber Salad.
Ingredients You’ll Need
- 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.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Variations
- Protein boost. Turn this salad into a complete meal by adding shrimp kebab or juicy boneless chicken breasts on top. It’s an easy way to make it heartier and more satisfying.
- Red onions. Add some thinly sliced onions for an extra crunch and burst of flavor. It’s a simple touch, but it makes a big difference.
- Korean-style. Top off the salad with some kimchi for an authentic Korean twist.
- Thai-inspired. Mix in Thai sweet chili sauce, chopped peanuts, cilantro, and a splash of lime juice to the dressing for a refreshing Thai Cucumber Salad.
- Yogurt-based. Transform this salad into a Creamy Cucumber Salad by using Greek plain yogurt, dill, and balsamic vinegar for a Greek/Mediterranean twist.
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!
Give the cucumber a good rinse, then slice it up. Sprinkle some salt over the slices and toss them gently so everything’s coated. Pop it in the fridge for about 15 minutes. After that, just drain off the salty water, and you’re good to go!
Oh, and here’s a little tip: salting the cucumber not only seasons it but also pulls out extra water, making the salad super crisp and refreshing. It’s a total game-changer!
Time to make the dressing. Mix together the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil. Give it a good stir until the sugar’s completely dissolved.
Pour the dressing over the cucumber slices and give it a good toss so everything’s coated. Sprinkle some sesame seeds on top, and it’s ready to go!
Personally, I like to stick the salad in the fridge for at least 30 minutes before serving. It lets the cucumbers soak up all that flavor, and trust me, it makes every bite so much better!
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 prefer using Korean chili powder or gochugaru in this salad recipe.
Gochugaru is made from dried peppers, giving it those unique smoky and fruity flavors you won’t find in regular chili powders. It’s not as spicy as regular chili powder—there are different types with varying levels of heat.
It also adds a beautiful bright red color to the salad, which makes it visually stunning. Plus, its coarse texture gives the dish a great mouthfeel and appeal.
You can find gochugaru at supermarkets, Asian grocery stores, or online. It’s definitely worth having on hand because you can use it in all sorts of recipes, not just Asian dishes!
Secrets To Crisp Asian Cucumber Salad
- I like to use varieties like Persian, burpless, or Japanese cucumbers. They have thin skins and fewer seeds, making them less watery and better for salads.
- I sprinkle salt over my sliced cucumbers and let them sit for 10-15 minutes. This helps draw out excess moisture, so the salad isn’t watery.
- I prefer apple cider vinegar or rice wine vinegar for a mild tanginess. The vinegar you choose really affects the overall flavor, so pick what you like best.
- Use sesame oil—it’s key for adding that rich, nutty flavor. I never skip it!
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.
Since it’s a set amount of salt, don’t rinse it off. Just let the cucumbers drain in a colander or strainer. This keeps all the seasoning in and prevents the salad from getting too salty.
Of course! While chili and sesame oils do add a lot of flavor and depth to the salad, you can definitely make it work without them. Just leave them out if you prefer a milder taste, or if you don’t have them on hand. The salad will still be refreshing and delicious with the other ingredients.
If you don’t have chili oil, you can still make it work! Just skip the chili oil and use gochugaru (Korean chili flakes) or regular chili flakes instead. This will give your salad that heat you’re looking for without needing chili oil.
Absolutely! The sugar in this recipe helps balance the tanginess of the vinegar and the heat from the chili flakes. If you find it too sweet, just reduce the amount to your liking. You can always taste as you go to get the balance just right for your personal preference.
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.
This salad is 95 calories per 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:
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
- I like to use varieties like Persian, burpless, or Japanese cucumbers. They have thin skins and fewer seeds, making them less watery and better for salads.
- I sprinkle salt over my sliced cucumbers and let them sit for 10-15 minutes. This helps draw out excess moisture, so the salad isn’t watery.
- I prefer apple cider vinegar or rice wine vinegar for a mild tanginess. The vinegar you choose really affects the overall flavor, so pick what you like best.
- Use sesame oil—it’s key for adding that rich, nutty flavor. I never skip it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is so yummy- everyone who tries it loves it! I didn’t have chili oil, so I just added in some red pepper flakes with olive oil. I was thinking it would be like a vinaigrette but the texture it was more of a paste. I made it a few hours ahead of time and kept it cool. Thanks for the great recipe.
Awesome! :)
Do you toast the garlic or leave it raw?
Raw
So glad to get this recipe,I ate this salad at the Asian restaurant and fell in love with it.I didn’t know how to make it.Thanks for sharing, I will make it this weekend.Can I use other viniger since apple cider is hard to get here. Primrose Primrose
Yes you can.
Do you drain the salt from the cucumber with water? Or just flip it over?!
Drain.
This was delicious! Definitely can’t skip the salt or chili oil. I initially forgot the chili oil and immediately knew something was missing.
Awesome glad you tried my recipe!
Very good recipe. I made a double batch.
Awesome thanks!
This has got to be the best cucumber salad I’ve ever made!
Thanks so much for sharing this recipe Bee!
Nice! :)
AHHHHmazing recipe! I didn’t have the chili oil so I used a Chili Onion Crunch instead which had an oil in it. I’m supposed to bring this to a BBQ today but looks like I’m gonna go to the store and get a tub of potato salad instead lol.
I might add that the combo of hot and sweet is AWEsome! I used Armenian Cucumbers and I didn’t do the salt thing.
must you add the sugar? less possibly?
You can adjust to your liking.
How do I rate this? I would give this a 5 star. Simply delicious and so easy to make. Made with my homegrown cucumbers for lunch today to go with Bibimap. Outstanding! Thank you for sharing this recipe.
Yummy. Homegrown sounds 100!!
I would ditch the sugar entirely. Might be good to replace the salt with soy sauce.
Salt draws the water away from the cucumber so the sauce sticks
I have a question. Will this salad keep in the fridge and be fresh to serve after a couple of days?
I won’t keep it for a couple of days, eat fresh.
Can I still make this work without the chili and sesame oils?
You can skip but won’t be as good.
I have kept mine 2-3 days. The salt bath actually keeps the cucumbers crisp. It does taste a little more spicy after a day but still good.
Is the sauce supposed to be thick and grainy?