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Easy & Quick Spicy Asian Cucumber Salad Recipe

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4.3 from 10 reviews

A quick and refreshing spicy Asian cucumber salad featuring mini cucumbers dressed in a vibrant blend of soy sauce, garlic, chili oil, and sesame flavors. Perfect as a light appetizer or side dish, this salad balances savory, tangy, and spicy notes while offering a crisp texture with minimal prep time.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

Cucumbers

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

Dressing

  • 1 tbsp Regular soy sauce
  • 2 cloves Garlic, minced
  • 1 tbsp Rice vinegar (or white vinegar)
  • 1 tbsp Chinese chili oil
  • 1 tbsp White granulated sugar
  • 1 tsp Sesame oil
  • 1 tsp Sesame seeds
  • 2 tbsp Green onion, finely sliced

Instructions

  1. Prepare Cucumbers: Wash cucumbers and cut off the ends to remove the stems.
  2. Slice Cucumbers: Place one cucumber between two chopsticks and make thin diagonal cuts on the top side. Flip and repeat on the other side, then cut the cucumber in half. Repeat for all cucumbers. This technique creates a spiral effect for better texture and presentation. Alternatively, the cucumbers can be thinly sliced.
  3. Salt and Drain: Sprinkle salt over the cucumbers and gently massage it in. Let them sit for 5 minutes (no longer than 10 minutes to prevent breakdown). Rinse cucumbers thoroughly with cold water 3-4 times to remove salt completely, then strain and set aside.
  4. Make the Dressing: In a separate bowl, combine soy sauce, minced garlic, rice vinegar, Chinese chili oil, white sugar, sesame oil, and sesame seeds. Stir to mix well.
  5. Toss the Salad: Pour the dressing over the drained cucumbers and gently mix to coat evenly. Sprinkle with finely sliced green onions. Serve immediately and enjoy the refreshing, spicy flavors.

Notes

  • Use mini or Persian cucumbers for the best texture and flavor.
  • The spiral cut enhances the salad’s presentation and allows the dressing to penetrate better.
  • Do not soak cucumbers in salt for more than 10 minutes to avoid soggy texture.
  • Rinse thoroughly to remove excess salt, ensuring the salad is not overly salty.
  • Adjust chili oil amount to your preferred heat level.
  • The salad is best served fresh but can be refrigerated for up to 1 day.

Find it online: https://cheftinaskitchen.com/easy-and-quick-spicy-asian-cucumber-salad-recipe/