Spicy Asian Cucumber Salad

A crispy Chinese-inspired spicy Asian cucumber salad with accordion-cut Persian cucumbers salted for extra crunch, then tossed in a soy sauce, rice vinegar, garlic, and chili flake dressing. Ready in 15 minutes. Dairy-free and vegan-friendly with a simple swap.

5 from 6 votes

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Prep Time 5

Total Time 15

Serving servings

Ingredients

The Cucumber Salad:

8 mini or Persian cucumbers
1 stalks green onion, ends trimmed and finely sliced
Sesame seeds

The Asian Soy Dressing:

1 ½ tablespoon low-sodium soy sauce, tamari or coconut aminios (if gluten free)
1 ½ tablespoon rice vinegar or white wine vinegar
1 teaspoon sesame oil
1 tablespoon honey or maple syrup
2 large garlic cloves, minced
1 teaspoon crushed or full red chili flakes

Instructions

Cut the cucumbers. Wash, dry, and trim the ends. Place one cucumber between two chopsticks and slice at a 45° angle — the chopsticks prevent you from cutting all the way through. Flip and cut at a 90° angle. Slice in half and repeat with remaining cucumbers. You can also thinly slice the cucumbers on a mandoline instead.
Salt the cucumbers. Add cucumbers to a large bowl and toss with salt. Let sit for 10 minutes, then drain the liquid and pat dry.
Make the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes. Taste and adjust to your preference.
Assemble the salad. Pour the dressing over the cucumbers and mix gently so they don't break. Top with green onion and sesame seeds.

Notes

Cucumbers. Mini or Persian cucumbers are best for accordion cuts. English cucumbers work too — just slice them into thin rounds or bite-sized pieces instead.

Add crunch. Toss in ½ cup chopped peanuts, cashews, or almonds.

Add greens. Serve over chopped romaine, spinach, or butter lettuce to bulk it up.

Make it bolder and spicier. Swap the chili flakes for chili crisp or chili oil for deeper, more complex heat.

Serving: Spicy cucumber salad goes well with so many dishes. You can serve it with this simple grilled chicken, these air fryer boneless chicken thighs, these asian chicken meatballs, or this air fryer teriyaki chicken. If you’re craving seafood, try these furikake salmon bowls, air fryer tilapia, or these air fryer teriyaki salmon bites.

Storing. Keeps in an airtight container in the fridge for up to 4 days.

Nutrition

Course Appetizer, Side, Snack

Cuisine Chinese

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