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+ servings

Spicy Asian Cucumber Salad

christieathome
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 9 votes
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Prep Time 10 mins
Total Time 10 mins
Course Appetizer, Side Dish
Cuisine Chinese
Servings 2 as small side
Calories 144 kcal

Ingredients
  

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

Sauce:

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. *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 sauce ingredients in a separate bowl.
  • Pour sauce over cucumbers and gently mix. Enjoy!

NOTES

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. 
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
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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