This simple spicy Asian cucumber salad is anything but boring. The recipe takes just 15 minutes & has all the flavors - sweet, spicy, salty, & savory.
This was inspired by my recipe for Asian Avocado Peanut Coleslaw. Both are quick & easy to make. You will crave these tasty vegan sides all summer.
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Spicy Asian Cucumber Salad Ingredients
Here are the few items needed to make this recipe. Do not be intimidated by the list. They are easy to find in most standard grocery stores, Asian specialty markets, or order online.
- English or Persian Cucumbers - pick fresh & firm cucumbers. These varieties do not need peeling & are less watery so they stay crisp longer.
- Red Onion - best onion for raw salads.
- Sesame Oil & Seeds- the nutty oil & crunchy garnish is ideal for a flavor that is Chinese or Japanese.
- Rice Wine Vinegar - the perfect acid when making dressings for Asian salads. Try to not use a substitute so this has authentic flavor.
- Garlic Chili Paste - the spiciness that sets this salad above all the rest. Use any brand, like this Vietnamese Style Chili Garlic Sauce which is my favorite.
- Sugar - to balance the acidity and heat.
- Salt - to taste.
See the recipe card for quantities.
How to Make Asian Cucumber Salad
When I say this recipe is quick & easy, I mean it. Just a bit of chopping, whisk a dressing, toss it together, & it's ready!
Prep the ingredients such as washing and drying the cucumbers. No need to peel if using English or Persian varieties. Remove the peel off the red onion before mincing.
Slice the cucumbers into rounds. Aim for slices that are medium in thickness so they stay crisp & don't wilt once the dressing is added.
To a large mixing bowl add the sliced cucumbers and minced onions.
Whisk all the dressing ingredients in a small bowl; rice wine vinegar, sesame oil, Thai garlic chili paste, & sugar.
Hint: if using American cucumbers, prep them differently. I recommend peeling them. Then slice, add to a colander, & salt them. Let the water drain out a bit & pat dry with a paper towel. This way to salad is not runny or soggy.
Pour the dressing over the salad & add the sesame seeds. Using tongs or a large spoon, toss to coat.
Scoop salad into individual salad bowls & serve with chop sticks. Season to taste with salt as needed.
What to Serve with Cucumber Salad
These are my favorite dishes that pair well with this Asian-inspired salad:
Spicy Asian Cucumber Salad
Ingredients
- 3 cups English or Persian Cucumbers medium slices
- ½ cup red onion minced
- ¼ teaspoon salt
Spicy Dressing Ingredients
- 2 tablespoon rice wine vinegar
- 2 tablespoons sesame oil
- ½ tablespoon chili garlic sauce
- 1 teaspoon white sugar
- 1 tablespoon sesame seeds
Instructions
- Wash & dry the cucumbers. Slice into medium-thick rounds. Add to a large mixing bowl.3 cups English or Persian Cucumbers
- Remove the skin from the onion and mince. Add to the mixing bowl with the cucumbers.½ cup red onion
- In a small mixing bowl add the ingredients for the dressing. Whisk to combine.2 tablespoon rice wine vinegar, 2 tablespoons sesame oil, ½ tablespoon chili garlic sauce, 1 teaspoon white sugar
- Pour the dressing and sprinkle the sesame seeds over the cucumber and onions. Using tongs or a spoon, gently toss to coat. Season with salt to taste.1 tablespoon sesame seeds
- Scoop salad into individual salad bowls & serve with chop sticks. Season to taste with salt if needed.
Notes
- Use English or Persian cucumbers - they have less water & hold up better in this marinated salad. Or slice, salt, & drain them in a colander & pat dry with a paper towel to draw out as much moisture as possible before adding the dressing.
Jenni says
So good! I am a big cucumber fan and I love an easy chilled side dish. Right up my alley. 5 stars 😊
Angela says
Glad you loved it! We love cucumbers too & can never get enough!