Description
This spicy Asian cucumber salad is crisp, cool, and packed with bold flavors from chili crisp, rice vinegar, toasted sesame oil, and soy. A perfect balance of heat, acidity, and crunch — ideal for hot weather and vibrant meals.
Ingredients
2 English or Persian cucumbers
1 tablespoon rice vinegar
1 tablespoon soy sauce or tamari
1 tablespoon toasted sesame oil
1–2 teaspoons chili crisp or gochugaru (adjust to taste)
1 clove garlic, grated
1 teaspoon maple syrup or agave
Optional: sesame seeds, scallions, lime juice for garnish
Instructions
1. Slice cucumbers into thick coins or thin batons, depending on preferred crunch and flavor absorption.
2. Salt cucumbers lightly and place in a colander for 5–10 minutes to draw out excess water. Then pat them dry gently.
3. In a large bowl, mix together rice vinegar, soy sauce, sesame oil, chili crisp (or gochugaru), grated garlic, and sweetener until combined.
4. Toss the dried cucumber slices in the dressing to coat evenly.
5. Let marinate for 10–15 minutes in the fridge to enhance flavor and texture.
6. Garnish with sesame seeds, chopped scallions, or a dash of lime juice before serving.
7. Serve chilled as a refreshing side or over rice, noodles, or in wraps.
Notes
Avoid overmixing or over-salting cucumbers — they’ll lose their crunch.
Great with sticky rice, tofu, vegan poke, or dumplings.
To make ahead, store cucumbers and dressing separately and combine right before serving.
Feel free to add extras like edamame, crushed peanuts, or shredded carrots for variety.
- Prep Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spicy cucumber salad, Asian cucumber salad, plant-based salad, vegan cucumber recipe, chili crisp salad