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Ultimate Asian Cucumber Salad: Tangy, Spicy, and Quick

Close-up of a vibrant, spicy cucumber salad tossed in chili oil and sesame seeds.
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This recipe delivers a vibrant, refreshing Asian cucumber salad that is ready in under 25 minutes. It features thinly sliced cucumbers tossed in a savory, tangy, and slightly spicy sesame-chili dressing, making it a perfect low-calorie side dish for any meal.

Ingredients

Scale
  • 3 large Persian cucumbers or 2 English cucumbers
  • 1 teaspoon salt (for drawing out water)
  • 2 tablespoons rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon chili oil (adjust to your spice preference)
  • 1 teaspoon granulated sugar
  • 1 clove garlic, minced
  • 1 teaspoon sesame seeds, toasted

Instructions

  1. Slice the cucumbers very thinly. If using English cucumbers, you may want to remove the seeds first.
  2. Place the sliced cucumbers in a bowl and toss with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess water.
  3. Gently squeeze the cucumbers with your hands or press them between paper towels to remove as much liquid as possible. This step keeps the salad crisp.
  4. In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili oil, sugar, and minced garlic until the sugar dissolves. This creates your tangy dressing.
  5. Add the drained cucumbers to the dressing mixture. Toss well to coat every slice evenly.
  6. Transfer the salad to a serving dish. Sprinkle the toasted sesame seeds over the top.
  7. Serve immediately for the best crisp texture, or chill for 15 minutes to let the flavors meld.

Notes

  • For an extra layer of flavor, add a few thin slices of red onion to the salad before dressing.
  • This salad pairs well with grilled chicken or fish, offering a light contrast to richer main courses.
  • If you want a creamier texture, you can skip this Asian style and try a dill-based dressing instead.

Nutrition

Find it online: https://www.unfoldrecipes.com/cucumber-salad-asian-tangy-quick/