Spicy Asian Cucumber Salad Recipe
This Spicy Asian Cucumber Salad is a refreshing and flavorful side dish featuring crisp mini cucumbers tossed in a spicy, tangy dressing made with soy sauce, garlic, chili oil, and sesame. Perfect for a light appetizer or accompaniment to any Asian-inspired meal, it balances heat, acidity, and sweetness with a satisfying crunch.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Cucumbers
- 6 Mini cucumbers or Persian cucumbers
- 2 teaspoons 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 tablespoons Green onion (finely sliced)
Instructions
- Prepare the Cucumbers: Wash the mini or Persian cucumbers thoroughly and slice them thinly to create crisp, bite-sized pieces. Place the cucumbers into a bowl and sprinkle the 2 teaspoons of salt over them. Toss well to coat and let them sit for about 20 minutes. This process helps draw out excess moisture to keep the salad crunchy.
- Drain the Cucumbers: After 20 minutes, drain the liquid released by the cucumbers and gently squeeze them if necessary to remove additional water. This step ensures the salad isn’t watery and the flavors are concentrated.
- Make the Dressing: In a separate small bowl, combine 1 tablespoon soy sauce, minced garlic, 1 tablespoon rice vinegar (or white vinegar), 1 tablespoon Chinese chili oil, 1 tablespoon white granulated sugar, and 1 teaspoon sesame oil. Stir the mixture thoroughly until the sugar dissolves and the mixture is well blended.
- Toss Salad: Add the drained cucumbers back to a clean bowl, pour the prepared dressing over the cucumbers, and toss well to evenly coat all pieces with the spicy, tangy dressing.
- Add Garnishes: Sprinkle 1 teaspoon sesame seeds and 2 tablespoons finely sliced green onion over the salad for added texture and aroma. Mix gently to distribute.
- Chill and Serve: For best flavor, refrigerate the salad for 10-15 minutes to let the flavors meld before serving. Enjoy it as a refreshing side dish or appetizer.
Notes
- Use mini or Persian cucumbers for less seedy, more tender texture.
- Adjust chili oil quantity to your preferred spice level.
- Salt cucumbers well to ensure excess water is drawn out for crunchiness.
- This salad is best served chilled but can be kept at room temperature for up to 1 hour.
- Try adding fresh herbs like cilantro or mint for a twist.
Keywords: Spicy cucumber salad, Asian cucumber salad, Persian cucumber salad, spicy Asian side dish, sesame cucumber salad
Find it online: https://busyrecipe.com/spicy-asian-cucumber-salad-recipe/