Spicy Asian Cucumber Salad

Looking to shake up your salad game? This Spicy Asian Cucumber Salad Recipe brings the heat, the crunch, and the umami — all in under 15 minutes. Unlike your average side dish, this vibrant salad is bold, balanced, and anything but boring. With punchy chili oil, tangy rice vinegar, and crispy cucumbers that burst with flavor, it’s the perfect no-cook recipe for hot summer nights, quick lunches, or as a refreshing contrast to grilled meats.

Whether you’re a spice lover or just dipping your toes into Asian-inspired flavors, this dish is an absolute must-try.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – No stove required; ready in minutes after salting.
• Simple Ingredients – Everything’s pantry-friendly or easy to find.
• Perfect for BBQs or Picnics – A cooling contrast to grilled mains.
• Make-Ahead Friendly – Flavors intensify with time.
• Ridiculously Delicious – Bursting with texture and bold umami flavor.

This salad stands out for its smash-and-salt technique, giving the cucumbers more texture while allowing the dressing to cling better. Combined with crispy chili oil and delicate aromatics, the flavor is spicy, tangy, nutty, and completely addictive.

Ingredients Needed

Here’s everything you’ll need, broken down for ease of prep. These everyday ingredients create a bold, refreshing, and spicy profile.

For the Cucumber Base

• 4 long cucumbers (~8 inches / 20 cm each) – Persian or English cucumbers work best for fewer seeds
• 3/4 teaspoon kosher or cooking salt – Draws out excess water from cucumbers
• 1 French shallot (or US shallot) – Halved and finely sliced for a sharp but sweet note
• 1 cup green onion tops – Use the green part only, thinly sliced

For the Dressing

• 1½ tablespoons rice vinegar – Sub with any clear vinegar if needed
• 2 teaspoons light or all-purpose soy sauce – Brings savory umami depth
• 2 teaspoons toasted sesame oil – Look for the darker brown version for a nutty finish

Add-Ins & Toppings

• 2 tablespoons (or more) chili crisp – Brands like Laoganma add crunch and heat
• 2 teaspoons white sesame seeds, toasted – Save some for garnish

Pro Tip: For extra depth, toast your own sesame seeds lightly in a dry skillet until golden.

How to Make Spicy Asian Cucumber Salad Recipe

1. Smash the Cucumbers

Place your cucumbers on a sturdy cutting board. Use a rolling pin or meat mallet to lightly smash them until the skins crack and they start to split open — this increases texture and helps the cucumbers absorb flavor. Once smashed, slice them in half lengthwise, then cut into 1-inch chunks.

2. Salt the Cucumbers

Toss the cucumber pieces with kosher salt in a bowl. Let them sit for 30 minutes to draw out water — this keeps your salad crunchy, not soggy.
Drain the cucumbers well, discarding the released water. No rinsing needed.

3. Mix the Dressing

In a separate small bowl, whisk together:

• Rice vinegar
• Soy sauce
• Sesame oil

Taste your chili crisp first — spice levels vary wildly between brands. Adjust how much you add based on your tolerance.

4. Toss the Salad

Add the green onions, sliced shallots, toasted sesame seeds, chili crisp, and dressing to the cucumbers.
Toss everything gently for about 30 seconds, just until the shallots begin to soften slightly.

5. Serve and Garnish

Transfer to a serving bowl and top with extra sesame seeds and an extra spoonful of chili crisp if you like it hot.

Note: Cucumbers will continue releasing water, especially overnight. The salad will still taste great, just more diluted. Serve with a spoon to scoop up all that delicious dressing.

Serving and Storage Tips

• Serving Suggestions:
  • Pairs beautifully with grilled meats like Korean BBQ, satay, or sticky wings.
  • Serve over rice for a light lunch.
  • Add cubed tofu or boiled egg for protein.
• Storage:
  • Keep refrigerated in an airtight container for up to 2 days.
  • For best crunch, enjoy within 24 hours.
  • Not suitable for freezing — cucumbers lose their texture.

Helpful Notes

• No chili crisp? Sub with chili oil + fried garlic + red pepper flakes for a quick DIY.
• Want less spice? Use half the amount of chili crisp and add a drizzle of honey.
• Make it a meal: Add sliced grilled chicken, cooked shrimp, or cold noodles.
• Low-sodium tip: Use low-sodium soy sauce to control saltiness.
• Vegan-friendly? 100%! Just double-check your chili crisp brand for added animal-based ingredients.

Conclusion

This Spicy Asian Cucumber Salad is more than just a side — it’s a flavor-packed, refreshing dish that brings real character to the table. Between the crispy smashed cucumbers, fiery chili oil, and nutty sesame finish, it’s bound to be a crowd-pleaser at your next meal.

Tried it? Leave a comment below and a 5-star rating to let us know what you think!
Don’t forget to share it on Pinterest or Facebook – and if you added your own twist, we’d love to hear: What variation did you try?

Frequently Asked Questions (FAQ)

Can I use regular cucumbers?

Yes, but make sure to remove the seeds and excess water since regular cucumbers hold more moisture. Persian or English cucumbers work best for texture and taste.

Is this salad gluten-free?

Not by default. Use gluten-free soy sauce (like tamari) to make it safe for gluten-sensitive eaters.

How spicy is this recipe?

It depends on your chili crisp! Laoganma is moderate. Taste and adjust based on your brand — or cut back for milder heat.

Can I make this ahead?

Yes. It’s even better after resting for 30–60 minutes. Just note the dressing will get more watery as cucumbers release moisture.

Why smash the cucumbers?

Smashing gives cucumbers more surface area to absorb the dressing, adds texture, and makes every bite more flavorful.

Can I use chili oil instead of chili crisp?

You can — but you’ll miss the crunchy bits. Add a pinch of fried garlic or toasted breadcrumbs for a similar crunch.