This spicy cucumber salad is a crisp and refreshing side dish that comes together in minutes. Crisp cucumbers are paired with a bold dressing made with tangy vinegar, savory soy, and a kick of chili heat. Aromatic garlic and a sprinkle of green onion balance the spice, making this salad perfect alongside grilled meats, rice bowls, or simply on its own as a light snack. It’s cool, crunchy, and packed with vibrant, bold flavors.
Equipment
- Knife and cutting board
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk or fork
- Measuring spoons and cups
- Salad serving bowl
Ingredients
Salad
- Mini or Persian cucumbers – 8 (about 4 cups, thinly sliced or cut into spirals)
- Green onion – 1, thinly sliced
- Sesame seeds – 1–2 tablespoons (optional for garnish)
Dressing
- Soy sauce – 1½ tablespoons
- Rice vinegar – 1½ tablespoons
- Sesame oil – 1 teaspoon
- Honey – 1 tablespoon (or maple syrup)
- Garlic – 2 cloves, minced
- Crushed red chili flakes – 1 teaspoon (adjust to heat preference)
Instructions
- Wash the cucumbers and pat them dry. Slice them thinly or cut them in a spiral style if preferred.
- Place the sliced cucumbers into a large mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red chili flakes until well combined.
- Pour the dressing over the cucumbers and toss gently so all slices are coated with the dressing.
- Add the sliced green onion and toss once more.
- Sprinkle with sesame seeds if using, then serve immediately or refrigerate to let the flavors meld.
Recipe Info
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 4
- Cuisine: Asian-inspired
- Course: Side Dish / Salad
How to Store
- Place any leftover salad in an airtight container in the refrigerator for up to 4 days.
- Stir or toss again before serving, as some liquid may collect at the bottom.
- For best texture, consume within the first couple of days.
What Not to Do
- Do not slice the cucumbers too thick; thin slices absorb the dressing better.
- Do not skip the garlic; fresh minced garlic gives depth to the dressing.
- Do not leave the dressing sitting too long before tossing—it’s best when cucumbers are crisp.
Tips & Variations
- For extra heat, add a drizzle of chili oil or sliced fresh chili.
- Swap honey for maple syrup for a vegan option.
- Use tamari or coconut aminos instead of soy sauce to make it gluten-free.
- Add a squeeze of fresh lime juice for a citrusy brightness.
- Toss in fresh cilantro or chopped mint for herbal freshness.
Approximate Nutrition (Per Serving)
- Calories: ~70 kcal
- Carbohydrates: ~10 g
- Protein: ~2 g
- Fat: ~2 g
- Saturated Fat: ~0 g
- Sugar: ~7 g
Ingredients
Method
- Wash the cucumbers and pat them dry. Slice them thinly or cut in a spiral style if preferred.
- Place the sliced cucumbers into a large mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and crushed red chili flakes until well combined.
- Pour the dressing over the cucumbers and toss gently so all slices are coated with the dressing.
- Add the sliced green onion and toss once more.
- Sprinkle with sesame seeds if using, then serve immediately or refrigerate to let the flavors meld.
Notes
- Carbohydrates: ~10 g
- Protein: ~2 g
- Fat: ~2 g
- Saturated Fat: ~0 g
- Sugar: ~7 g
FAQs
Is this salad served chilled or at room temperature?
Either works—it’s refreshing chilled, and the flavors mellow when slightly warmed.
Can I use English cucumbers instead of mini ones?
Yes, just slice them thinly so the texture stays crisp.
Will this salad get watery over time?
Yes—cucumbers release moisture. If planning ahead, toss with dressing just before serving or drain excess liquid before plating.
Is this salad spicy?
It has a mild kick from chili flakes; adjust the amount to your heat tolerance.
Can I add other veggies?
Yes—thinly sliced radishes, bell peppers, or shredded carrots work well.
