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    Home » Recipes » Appetizers/Sides

    Spicy Asian Cucumber Salad

    Modified: Apr 13, 2024 · Published: Nov 18, 2023 by Christie Lai · This post may contain affiliate links · 160 Comments

    Jump to Recipe Video

    A crispy, refreshing and spicy Asian cucumber salad seasoned with soy sauce, rice vinegar, garlic, green onions, sugar, sesame oil, sesame seeds and chili oil. This easy side dish is ready in 20 minutes with simple and minimal ingredients!

    Spicy Asian Cucumber Salad
    Jump to:
    • What is it
    • Ingredients & Substitutions
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    What is it

    Spicy Asian Cucumber Salad features crunchy cucumbers seasoned in a tasty garlicky, soy, vinegar dressing with chili oil. This simple side dish serves best with rice and your favourite proteins making it easy to work into a weekly rotation.

    I enjoy making this Chinese dish for meal prep because it's easy and it lasts 3-4 days in the fridge. Perfect for those busy weeknights when I need a fast vegetable side dish. The best part is that it requires no reheating!

    This cucumber recipe is inspired by my traditional Chinese smashed cucumber salad. You also don't have to make spiral the cucumbers - simply slice them thinly.

    Ingredients & Substitutions

    Please scroll down to below recipe card for exact measurements. 

    ingredients to make spicy asian cucumber salad

    Note: Most Western or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.   

    • Mini cucumbers (aka Persian cucumbers): I recommend these cucumbers as they have a refreshing crunch! Or substitute with English cucumbers or Japanese cucumbers. Avoid cucumbers with seeds, like American cucumbers.
    • Salt: to drain excess liquid in the cucumbers to make them crunchier!

    Dressing

    • Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice. 
    • Rice vinegar: Or substitute with white vinegar, apple cider vinegar or Chinese black vinegar
    • Chili oil: store bought or check out my homemade Chili Oil recipe for spicy flavors! Or substitute with chili garlic sauce, gochugaru, or red chili flakes. 
    • Sugar: or substitute with honey, maple syrup, or any sweetener of your choice. 
    • Sesame oil: if you're allergic, omit altogether or substitute with more chili oil.
    • Sesame seeds: omit if you're allergic
    • Green onions

    Expert Tips

    • Short on time? Thinly slice the cucumbers and skip the spiral!
    • Use chopsticks to make fun spiral cucumbers (optional). Use a pair of chopsticks that you don’t mind slightly nicking up, like takeaway chopsticks. Make sure to slice the cucumbers on an angle or you won't get the spiral effect.
    • Rinse salted cucumbers well! Because we’re adding more sodium, it’s super important to rinse off the salt from the cucumbers after they have been sitting in it. This step is crucial, or you will have very salty tasting cucumbers.
    • Combine the sauce before adding cucumbers. By pre-mixing, we are ensuring an even distribution of ingredients maximizing taste!
    • For more flavor, let the cucumbers marinate for another 10 minutes in the sauce in the fridge before enjoying.
    Spicy Asian Cucumber Salad

    Instructions

    Below are step-by-step instructions on how to make spicy Asian cucumber salad:

    Prepare Cucumbers

    cucumber between chopsticks

    First on a cutting board, place cucumber between two chopsticks that you don’t mind nicking up (like disposable takeout chopsticks).

    slice cucumber on an angle

    Then make thin diagonal slices on the top on angle. Flip the cucumber over and do the same on the other side. Do not cut them in on a straight angle or the spiral will not work. Alternatively, thinly sliced cucumbers will work fine as well.

    slice cucumber in half

    Then cut cucumber into halves.

    spiralized cucumbers

    Now you have spiral cucumbers. Transfer to a large bowl. Refer to video below for better visuals.

    Salt Cucumbers and Make Dressing

    rinse cucumbers

    Next sprinkle salt over cucumbers and gently massage into them. Let cucumbers sit in the salt for 5 minutes at room temperature to remove excess moisture (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain excess water and set aside.

    mix dressing

    Then in a small bowl, combine dressing ingredients.

    Dress Cucumbers

    add sauce to cucumber

    Finally pour the dressing over cucumbers and gently mix.

    dressed cucumbers

    Serve and enjoy!

    Storage

    • Leftovers will last up to 3-4 days stored in an airtight container in the fridge. Please note with time, the cucumbers will become saltier due to the dressing.
    • Freezer friendly? I would not suggest freezing this cucumber salad as the freezer air over softens the cucumber texture.

    Pairing Suggestions

    This serves best with egg rolls, crab rangoons, egg drop soup, white rice, brown rice, cauliflower rice or fried rice, Mongolian Chicken, Honey Sesame Chicken, Bang Bang Shrimp, Gochujang Chicken, Soy Garlic Tofu and more!

    FAQ

    Can I thinly slice the cucumbers without the spiral?

    Yes, thin cucumber slices will work fine for this spicy cucumber salad! I just wanted to share a fun and creative way to showcase these mini cucumbers.

    Can I use other cucumbers? 

    Yes, any long slender seedless cucumbers will work. 

    Other recipes you may like

    • Korean Cucumber Salad
    • Din Tai Fung Cucumber Salad

    📖 Recipe

    featured image of spicy asian cucumber salad

    Easy & Quick Spicy Asian Cucumber Salad

    Christie Lai
    Spicy Asian Cucumber Salad. A crispy, refreshing and spicy cucumber salad. Seasoned with soy sauce, rice vinegar, garlic, green onions, sugar, sesame oil, sesame seeds and chili oil. Perfect as a side dish.
    5 from 68 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer, Side Dish
    Cuisine Chinese
    Servings 2 as small side
    Calories per serving 144 kcal

    Ingredients
     
     

    • 6 Mini cucumbers or Persian cucumbers
    • 2 teaspoon Salt to drain water

    Dressing:

    • 1 tablespoon Regular soy sauce
    • 2 cloves Garlic minced
    • 1 tablespoon Rice vinegar or white vinegar
    • 1 tablespoon Chinese chili oil
    • 1 tablespoon white granulated sugar
    • 1 teaspoon Sesame oil
    • 1 teaspoon Sesame seeds
    • 2 tablespoon green onion finely sliced

    Instructions
     

    • Wash cucumbers and cut off the ends.
    • Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. Alternatively, you can thily slice your cucumbers too. *Refer to video below for better visuals. Note: Do not cut them in on a straight angle or the spiral will not work.
    • Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.
    • Combine dressing ingredients in a separate bowl.
    • Pour dressing over cucumbers and gently mix. Enjoy!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Santoku Knife
    • Cutting Board
    • Mixing bowl
    • Measuring Set
    Nutrition
    Calories: 144kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2834mg | Potassium: 306mg | Fiber: 2g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Julie

      April 30, 2025 at 8:40 pm

      5 stars
      Absolutely delicious! I added red pepper flakes and cilantro just for fun. Perfect summer side dish or appetizer!

      Reply
      • Christie Lai

        May 01, 2025 at 12:58 pm

        Amazing to read! Glad you enjoyed it with some additional red pepper flakes and cilantro. Thanks for making my recipe, Julie!

        Reply
    2. Rita

      April 18, 2025 at 5:33 pm

      Can you substitute the soy sauce with tamari to make gluten free?

      Reply
      • Christie Lai

        April 21, 2025 at 8:33 pm

        Yes! I usually share substitutes in my blog post under "Ingredients & Substitutions) for any gluten-free alternatives.

        Reply
    3. kaila

      April 14, 2025 at 8:51 pm

      Uhm it looks good but where are the measurments on here i dont see them?

      Reply
      • Christie Lai

        April 15, 2025 at 3:21 pm

        Thanks! Click here and you'll see the measurements listed in the recipe card. Or click 'JUMP TO RECIPE" at the very top of this blog post to bring you down to the recipe card.

        Reply
    4. Caleb

      April 05, 2025 at 2:33 am

      5 stars
      Love it. But let's be real, with some chopped peanuts?? (Chefs kiss)

      Reply
      • Christie Lai

        April 07, 2025 at 5:57 pm

        Thanks for making my recipe and glad you enjoyed it with the chopped peanuts!

        Reply
    5. Rosalynn

      April 02, 2025 at 6:04 pm

      5 stars
      This is one of our favorite treats and super easy to make ❤️🙏

      In fact I have it ready for my daughter as an after school snack as I type

      Reply
      • Christie Lai

        April 02, 2025 at 7:51 pm

        Aww thank you so much for making this recipe often and for sharing this sweet review! I love to read how you made it for your daughter as a snack 🙂

        Reply
    6. hays

      February 24, 2025 at 5:15 pm

      5 stars
      We only had one cucumber but finely chopped a bunch of radish and it added the perfect crisp crunch. soooo good

      Reply
      • Christie Lai

        February 24, 2025 at 6:09 pm

        Thank you so much for making my recipe! So glad you enjoyed it!

        Reply
    7. Molly

      February 22, 2025 at 4:25 pm

      5 stars
      I make this with a whole seedless cucumber and have it as a snack. I literally love this so much! I could eat it every day

      Reply
      • Christie Lai

        February 24, 2025 at 3:28 pm

        Thank you so much for making my recipe! So glad you enjoyed it!

        Reply
    8. Angeld.

      February 18, 2025 at 9:12 am

      5 stars
      Very tasty alternative cucumber salad to serve with Asian food! Did not find it spicy though but definitely a keeper. Just marinaded for 1/2 hr before serving and was still yummy. This is a keeper. 👍

      Reply
      • Christie Lai

        February 18, 2025 at 12:36 pm

        Thanks so much for making my recipe and for the positive review! Feel free to add more spice to your liking for next time 🙂

        Reply
    9. Steph P

      February 15, 2025 at 11:30 pm

      5 stars
      So yum and lasted a couple of days too!

      Reply
      • Christie Lai

        February 16, 2025 at 2:49 pm

        Amazing! Thanks so much for making my recipe and glad it lasted you a couple more days!

        Reply
    10. Vicky W

      February 13, 2025 at 4:53 pm

      5 stars
      Absolutely delicious! This is the best Asian Cucumber Salad I have ever had. I didn't have Persian cucumbers so I used the two English cucumbers I had on hand. I doubled the dressing but only used one tablespoon of the Chili Oil. I have probably eaten the equivalent of two servings before I put it in the fridge! Thank you!!

      Reply
      • Christie Lai

        February 13, 2025 at 8:11 pm

        Thank you so much for making my recipe! So glad you enjoyed it with the English cucumbers 🙂

        Reply
    11. Amber

      January 28, 2025 at 4:32 pm

      5 stars
      So yummy! I used white vinegar and chili flakes instead of rice vinegar and chili oil, but it was still delicious and easy! Will become a regular side dish from now on. Thank you!

      Reply
      • Christie Lai

        February 03, 2025 at 3:44 pm

        Thank you so much for making my recipe and so glad it'll become a regular side dish from now on!

        Reply
    12. Patti

      January 20, 2025 at 6:07 pm

      5 stars
      Soooooo good!! I added chili oil because why not!!

      Reply
      • Christie Lai

        February 03, 2025 at 3:56 pm

        Thank you so much for making my recipe and so glad you liked it with the chili oil!

        Reply
    « Older Comments

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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