This Korean-inspired Spicy Cucumber Salad combines crisp cucumbers with bold flavors for a refreshing side dish everyone will love. Tossed in a sesame-chili dressing that’s savory and tangy with just the right amount of spice. It’s the perfect quick and easy recipe.
Cucumbers are an underrated vegetable (er, fruit?) in my opinion. They are the perfect blank canvas for adding all kinds of flavor. Whether you’re using them for serving alongside my internet-favorite Whipped Feta Dip, or chopping them up in my Chickpea Salad Recipe, there is always a way to find a use for cucumbers!
My newest discovery has been enjoying them in this super simple korean-inspired cucumber salad recipe. I love the umami flavor and heat this cucumber salad has. Great as a stand-alone side dish but I also enjoyed these on top of my burger the other night, too.
Why You’ll Love This Recipe
- Ready in about 20 minutes!
- No cooking required and just one main bowl.
- An easily adaptable gluten-free recipe (use tamari or coconut aminos!)
- A great easy side dish for those who like a little spice!
Cucumber Salad Ingredients:
- Persian cucumbers — the mini cucumbers are my favorite. Thin skin, no peeling necessary and they stay crisp!
- Kosher salt — draws out any moisture from the cucumbers.
- Gochugaru (Korean red pepper flakes) and/or chili crisp — where the spice comes in.
- Rice vinegar and sesame oil — the tang and nutty depth of flavor. You can use apple cider vinegar or white vinegar if it’s what you have on hand. And avocado oil as well.
- Garlic — use a clove for the ultimate flavor. But minced garlic from a jar will work in a pinch.
- Soy sauce or tamari — umami base
- A touch of honey or sugar — balances heat
- Green onion (scallion) + sesame seeds — garnish and freshness
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make a Spicy Asian Cucumber Salad
Prep cucumbers – Slice cucumbers into about 1/4″ thickness then add to colander over bowl and sprinkle on some kosher salt (Image 1). Pat dry to take away any remaining moisture.
Make dressing – combine all dressing ingredients (Image 2).
Toss together– Toss together the cucumbers and chili dressing (Image 3.)
Garnish – Finish the salad by garnishing with some chili oil (optional), some more Gochugaru and sesame seeds (Image 4).
Variations and Substitutions
If you’re looking to change things up in this cucumber salad recipe, here are some ideas:
- Gluten-free: swap soy sauce for tamari or coconut aminos
- Adjust the heat: reduce gochugaru for mild, add the chili crisp oil for extra spice.
- More Add-ins: you could add matchstick carrots, thinly sliced red onion or shallots, cilantro, toasted peanuts or cashews – any of them or all of them.
Storing & Make Ahead
Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. Anything more than that and the cucumbers will start to lose their texture.
If you make this spicy cucumber salad recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Spicy Cucumber Salad
Ingredients
- 6 mini cucumbers, Persian cucumbers, about 3 cups sliced
- 1 tablespoon Soy sauce, sub tamari or coconut aminos as needed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 medium garlic clove, minced
- 1 teaspoon korean chili flakes
- 1 teaspoon sugar
- 2 teaspoons sesame seeds, toasted
- 1 scallion, green part only, thinly sliced
- Drizzle with chili crunch, optional
Instructions
- Prep cucumbers: Slice cucumbers into 1/4" thickness and place in colander over bowl. Toss with kosher salt (or fine sea salt) and rest for 15-20 minutes.6 mini cucumbers
- Make dressing: combine all dressing ingredients1 tablespoon Soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, 1 medium garlic clove, 1 teaspoon korean chili flakes, 1 teaspoon sugar
- Toss: Transfer cucumbers to medium bowl and pour dressing over. Toss to combine and garnish with toasted sesame seeds, a drizzle of chili crisp oil and sliced scallions.2 teaspoons sesame seeds, 1 scallion, Drizzle with chili crunch
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