Name: Spicy Asian Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 large cucumbers; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon honey or agave syrup; 1 teaspoon red pepper flakes (adjust to taste); 1/2 teaspoon grated ginger; 1 tablespoon sesame seeds; 1/4 cup fresh cilantro, chopped; Salt to taste; Optional: 1 tablespoon chopped green onions

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Spicy Asian Cucumber Salad a refreshing, crisp, and zesty cucumber salad with a spicy kick, this dish is perfect for hot days or as a flavorful side dish to any Asian-inspired meal. I love how light yet satisfying it is, and the dressing brings together tangy, sweet, and spicy notes beautifully.

Spicy Asian Cucumber Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large cucumbers

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon honey or agave syrup

1 teaspoon red pepper flakes (adjust to taste)

½ teaspoon grated ginger

1 tablespoon sesame seeds

¼ cup fresh cilantro, chopped

Salt to taste

Optional: 1 tablespoon chopped green onions

Directions

Slice the cucumbers into thin rounds or half-moons, depending on preference.

In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, red pepper flakes, and grated ginger until well combined.

Add the cucumbers to the bowl and toss until evenly coated with the dressing.

Let the cucumbers sit for 10–15 minutes to absorb the flavors, stirring occasionally.

Before serving, sprinkle with sesame seeds, cilantro, and optional green onions.

Add a pinch of salt to taste and serve chilled.

Servings and timing

This recipe makes 4 servings. Prep time is 10 minutes, with no cooking required, making the total time just 10 minutes. Each serving has about 50 calories.

Variations

I sometimes switch things up by adding thinly sliced carrots or radishes for extra crunch. If I want more heat, I use chili oil instead of red pepper flakes. For a nuttier flavor, I sprinkle crushed peanuts or cashews on top. I’ve also made it with Thai basil or mint instead of cilantro for a slightly different herb twist.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers release water over time, so I stir before serving to redistribute the dressing. Since this is a chilled salad, I don’t reheat it; it tastes best cold and fresh.

FAQs

Can I make this salad ahead of time?

Yes, I like making it up to a few hours in advance. Just keep it in the fridge and add sesame seeds and herbs right before serving to keep them fresh.

What type of cucumber works best?

I prefer using seedless cucumbers like English cucumbers or Persian cucumbers since they stay crisp and don’t release too much water.

Can I make this salad gluten-free?

Yes, I simply swap the soy sauce for tamari or coconut aminos to make it gluten-free.

Is there a way to make it less spicy?

If I want a milder salad, I cut back on the red pepper flakes or leave them out completely. It’s still delicious with just the tangy and savory dressing.

Can I add protein to make it a full meal?

Definitely. I sometimes add grilled shrimp, shredded chicken, or tofu to turn it into a light yet filling main dish.

Conclusion

This Spicy Asian Cucumber Salad is one of my go-to side dishes when I want something quick, fresh, and full of flavor. I like how versatile it is, whether I’m serving it alongside a stir-fry or enjoying it on its own as a cooling snack. With its crunchy cucumbers, tangy dressing, and just the right amount of heat, this salad always hits the spot.

Recipe:

Spicy Asian Cucumber Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegan

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Description

A refreshing, crisp, and zesty cucumber salad with a spicy kick, perfect as a light side dish or a cooling snack. It combines tangy, sweet, and spicy flavors with crunchy cucumbers and fresh herbs.

Instructions

Slice the cucumbers into thin rounds or half-moons, depending on preference.
In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or agave), red pepper flakes, and grated ginger until well combined.
Add the cucumbers to the bowl and toss until evenly coated with the dressing.
Let the cucumbers sit for 10–15 minutes to absorb the flavors, stirring occasionally.
Before serving, sprinkle with sesame seeds, cilantro, and optional green onions.
Add a pinch of salt to taste and serve chilled.