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Bowl of Asian spicy cucumber salad garnished with sesame seeds and chili

Asian Spicy Cucumber Salad

A refreshing and spicy cucumber salad that adds a kick to any meal, perfect for hot days or alongside spicy foods.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers Fresh cucumbers are best for flavor and texture.
  • 1 tablespoon salt Used to draw out moisture from cucumbers.
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce Use tamari for a gluten-free option.
  • 1 teaspoon sesame oil
  • 1 teaspoon chili flakes Adjust to taste based on spice preference.
  • 1 teaspoon sugar Can increase for a sweeter dressing.
  • 1 piece green onion, sliced
  • Sesame seeds for garnish

Method
 

Preparation
  1. Slice the cucumbers into thin rounds and place them in a bowl.
  2. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture.
  3. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, chili flakes, and sugar until combined.
  4. Drain the cucumbers and rinse them under cold water.
  5. Pour the dressing over the cucumbers and mix well.
  6. Add sliced green onions and toss to combine.
  7. Garnish with sesame seeds before serving.

Notes

This salad is best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Adjust spice level as needed, and consider adding other vegetables like bell peppers, carrots, or radishes for extra crunch.