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+ servings

Spicy Asian Cucumber Salad

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 23 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 2 as small side
Calories per serving 144 kcal


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



  • 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!


This cucumber salad is best consumed same day as the garlic tends to become bitter over time and the cucumber becomes more and more salty. 
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Suggested Equipment & Products

Santoku Knife
Cutting Board
Mixing bowl
Measuring Set
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