Spicy Asian Cucumber Salad – Healthy, Quick & Delicious

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This Easy Asian Cucumber Salad is crisp, refreshing, and bursting with bold, savory-sweet flavor. Made with thinly sliced cucumbers, sesame seeds, rice vinegar, and a touch of garlic and chili, it’s the perfect quick side dish for summer meals, grilled meats, or weeknight stir-fries.

Ready in under 10 minutes, this no-cook salad is naturally vegan, gluten-free, and low-carb—yet it delivers major flavor thanks to the umami-packed dressing and crunchy textures.

Ingredients Overview

Let’s break down the simple yet powerful ingredients that make this cucumber salad so addictive.

Cucumbers

  • The star of the salad—Persian cucumbers or English cucumbers are ideal.

  • These varieties have thin skin, few seeds, and a mild, sweet flavor.

  • Slice thinly into rounds or half-moons for best texture.

Rice Vinegar

  • Brings a mild, tangy acidity to balance the salad.

  • Less harsh than white vinegar, it adds brightness without overpowering.

Soy Sauce

  • Adds umami and saltiness.

  • Use low-sodium soy sauce or tamari for gluten-free versions.

Sesame Oil

  • Toasted sesame oil infuses the salad with a deep, nutty aroma.

  • Just a small amount goes a long way—don’t skip it!

Garlic

  • Freshly grated or finely minced garlic gives the salad a bold bite.

Chili Flakes or Paste (Optional)

  • Add a kick with red pepper flakes, gochugaru, or a dab of chili garlic sauce.

  • Adjust heat level to your preference.

Sugar or Honey

  • A pinch of sweetness rounds out the tangy and salty notes.

  • Use sugar, maple syrup, or honey to taste.

Sesame Seeds

  • Toasted sesame seeds add crunch and visual appeal.

  • Optional but highly recommended.

Step-by-Step Instructions

This salad is super simple to put together. Here’s how:

1. Slice the Cucumbers

  • Thinly slice 3–4 Persian cucumbers or 1 large English cucumber into rounds or half-moons.

  • Place in a colander, sprinkle with ½ tsp salt, and let sit for 10 minutes to draw out moisture (optional but helps with crispness).

2. Make the Dressing

In a small bowl, whisk together:

  • 2 tbsp rice vinegar

  • 1 tbsp low-sodium soy sauce

  • 1 tsp toasted sesame oil

  • ½ tsp sugar (or honey)

  • 1 clove garlic, minced

  • Optional: ¼ tsp chili flakes or ½ tsp chili garlic sauce

Taste and adjust seasoning—more vinegar for tang, more sugar for balance.

3. Toss and Chill

  • Pat the cucumbers dry and transfer to a large bowl.

  • Pour dressing over the cucumbers and toss to coat evenly.

  • Sprinkle with 1 tsp sesame seeds.

4. Serve

  • Serve immediately or chill for 15–30 minutes to intensify flavor.

  • Garnish with chopped scallions or more sesame seeds, if desired.

Tips, Variations, and Substitutions

Tips for the Best Texture

  • Salt the cucumbers first to remove excess moisture—it keeps the salad crisp and prevents a watery dressing.

  • Use a mandoline for ultra-thin, even slices.

Flavor Variations

  • Add thinly sliced red onion or scallions for bite.

  • Mix in shredded carrots or radish for extra crunch.

  • Use fresh cilantro or mint for a herby twist.

Substitutions

  • Soy Sauce → Tamari or coconut aminos for gluten-free option

  • Sugar → Maple syrup, honey, or agave

  • Cucumbers → Try zucchini or daikon radish for variety

  • Rice vinegar → White wine vinegar or apple cider vinegar in a pinch

Serving Ideas & Occasions

This light salad complements a wide variety of meals and can be used in different settings.

Perfect For:

  • Grilled meats, especially chicken, pork, or tofu

  • Asian noodle bowls or fried rice

  • Summer barbecues and picnics

  • Bento boxes or lunch bowls

  • A refreshing appetizer or snack

Pair It With:

  • Teriyaki chicken or salmon

  • Spicy Korean BBQ

  • Thai rice noodles or peanut satay

  • Steamed dumplings or spring rolls

It’s also perfect for meal prep—the flavor intensifies as it sits!

Nutritional & Health Notes

This Asian cucumber salad is:

  • Low in calories and carbs

  • Naturally gluten-free (if using tamari)

  • Packed with hydration and fiber from cucumbers

  • Rich in antioxidants and healthy fats (thanks to sesame oil)

It’s an excellent option for those eating vegan, keto, Whole30 (with substitutions), or low-fat diets.

Frequently Asked Questions

1. How long does Asian cucumber salad last?

It keeps well for 2–3 days in the fridge. The flavors will deepen, but the cucumbers may soften slightly. Store in an airtight container.

2. Do I have to salt the cucumbers?

No, but it’s highly recommended. Salting helps remove excess moisture, keeping the salad crisp and flavorful. Just don’t over-salt.

3. Can I make it spicy?

Absolutely. Add chili garlic sauce, sriracha, or Korean gochugaru for heat. Adjust to taste.

4. What kind of cucumbers are best?

Persian or English cucumbers are ideal—they’re sweeter, have thinner skin, and fewer seeds. Avoid standard slicing cucumbers unless peeled and seeded.

5. Is this salad keto or low-carb?

Yes. It’s naturally low in carbs and can be made keto-friendly by omitting sugar or using a low-carb sweetener like erythritol.

6. Can I double the recipe?

Definitely! It scales well—just be sure to slice the cucumbers thinly and adjust dressing amounts to taste.

7. Is it gluten-free?

Yes, if you use tamari or coconut aminos instead of soy sauce. Always check labels if serving to someone with allergies.

Tasty Recipes Card

Description:
This easy Asian cucumber salad is crisp, tangy, and full of bold sesame-garlic flavor. Ready in 10 minutes, it’s the perfect light side dish for any meal.

Ingredients:

  • 3–4 Persian cucumbers (or 1 English cucumber), thinly sliced

  • 2 tbsp rice vinegar

  • 1 tbsp low-sodium soy sauce or tamari

  • 1 tsp toasted sesame oil

  • ½ tsp sugar or honey

  • 1 garlic clove, minced

  • ¼ tsp red pepper flakes (optional)

  • 1 tsp toasted sesame seeds

  • Optional: chopped scallions or cilantro for garnish

Instructions:

  1. Thinly slice cucumbers. Optional: salt and rest 10 minutes, then pat dry.

  2. Whisk together vinegar, soy sauce, sesame oil, sugar, garlic, and chili flakes.

  3. Toss cucumbers with dressing and sesame seeds.

  4. Serve immediately or chill for 15–30 minutes. Garnish as desired.

Notes:

  • For crispier texture, salt cucumbers first.

  • Add scallions, shredded carrots, or herbs to customize.

  • Use tamari or coconut aminos for gluten-free.

Details:
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings

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