If you’re looking for a dish that’s equal parts refreshing and bold, you absolutely have to try Spicy Cucumber Salad. Crisp cucumbers soak up a dreamy mix of tangy rice vinegar, savory soy sauce, zippy ginger, aromatic garlic, and a lively kick of chili. Every bite delivers slightly sweet heat, satisfying crunch, and a garden-fresh brightness you’ll crave again and again. This salad is vegan, gluten-free (just use gluten-free soy sauce!), incredibly simple to make, and perfect as a side, a snack, or even a light lunch. Trust me—you’ll want this Spicy Cucumber Salad in your summer salad rotation!
Ingredients You’ll Need
The beauty of this salad is how simple but essential each ingredient is. Every addition plays a part, from the snappy cucumbers to the toasted sesame seeds, balancing coolness, heat, and umami for the ultimate Spicy Cucumber Salad experience.
- 2 large cucumbers: Thinly sliced for maximum crunch and soak-up-ability of dressing.
- 1 teaspoon salt: Helps draw out extra moisture for crispier cucumbers and enhances all the flavors.
- 2 tablespoons rice vinegar: Adds a bright, tangy kick that brings freshness to each bite.
- 1 tablespoon soy sauce: Supplies that essential savory depth and satisfying umami.
- 1 tablespoon sesame oil: Delivers irresistible nuttiness and rounds out the flavors.
- 2 teaspoons sugar: Balances out the heat with a touch of natural sweetness.
- 1 clove garlic, minced: Lends aromatic sharpness that infuses the salad.
- 1 teaspoon grated fresh ginger: Brings some zesty warmth and complexity.
- 1 to 2 teaspoons chili flakes or chili oil, to taste: Where that addictive spicy edge comes in—adjust as you please!
- 2 green onions, sliced: For a layer of mild, oniony brightness and color.
- 1 tablespoon toasted sesame seeds: Sprinkle these on for extra crunch and a nutty finish.
- Fresh cilantro, for garnish: Adds a pop of color and herbal lift at the end.
How to Make Spicy Cucumber Salad
Step 1: Salt and Prep Your Cucumbers
Start by placing your cucumber slices in a colander and sprinkling them evenly with salt. Give them a gentle toss, then let them rest for about 15 minutes. This step draws out excess water, ensuring your Spicy Cucumber Salad stays crisp and never soggy. After 15 minutes, pat the cucumbers dry thoroughly with paper towels—this quick trick makes a world of difference!
Step 2: Whisk Up the Dressing
While the cucumbers are draining, grab a large bowl and whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger, and your chosen amount of chili flakes or chili oil. Whisk until the sugar dissolves and everything smells absolutely delicious—a preview of the magic to come.
Step 3: Toss Everything Together
Add the drained, dried cucumbers and sliced green onions right into the bowl of dressing. Toss well to ensure the slices are fully coated in that flavorful, spicy, tangy goodness. Let the aromatic mix of flavors cling to every piece for an even taste throughout.
Step 4: Let It Chill and Marinate
Transfer your salad to the fridge (or simply cover your mixing bowl) and chill for at least 20 minutes. This time lets all the flavors meld together, boosting both the heat and the brightness in this Spicy Cucumber Salad. If you’re short on time, a quick toss will still taste great—but extra chilling makes it even better.
Step 5: Garnish and Serve
Right before serving, sprinkle toasted sesame seeds and plenty of fresh cilantro over the top. This final finish adds even more crunch and a burst of herby freshness that makes your Spicy Cucumber Salad truly unforgettable.
How to Serve Spicy Cucumber Salad
Garnishes
Garnishes are more than just pretty—they’re essential flavor boosters! A generous sprinkle of toasted sesame seeds gives every bite a pop of nuttiness, and a handful of fresh cilantro leaves brightens up the salad visually and aromatically. You can also add extra sliced green onions or a pinch of chili flakes if you want to push the spicy factor a bit further.
Side Dishes
This Spicy Cucumber Salad is a superstar at the table. It’s perfect alongside grilled meats (think Korean BBQ, satay skewers, or teriyaki chicken), light noodles, fried tofu, or even a simple bowl of sticky rice. The lively kick and cool crunch cleanse your palate between bites of richer fare—such a refreshing contrast!
Creative Ways to Present
Don’t be afraid to get creative! Pile the salad high on a serving platter and scatter extra herbs for a festive look, or serve in small bowls at every setting for personal appetizers. For party vibes, try spooning Spicy Cucumber Salad into lettuce cups or as a crunchy addition to wraps and summer rolls for something extra special.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Spicy Cucumber Salad in an airtight container in the fridge. It will remain crisp and flavorful for up to two days—though the cucumbers may soften ever so slightly as they continue to marinate, which some find even more delicious.
Freezing
Freezing isn’t recommended for this salad, since cucumbers become watery and lose their satisfying crunch after thawing. For the true texture and flavor of Spicy Cucumber Salad, it’s best enjoyed fresh or within a day or two of making it.
Reheating
No reheating necessary! This salad is all about chilly, refreshing vibes served straight from the fridge. If the dressing separates a bit after sitting, just give everything a quick toss before serving to bring back its brilliance.
FAQs
Can I make Spicy Cucumber Salad less spicy?
Absolutely! Simply scale back the chili flakes or chili oil, or skip them altogether for a milder, yet still super tasty, salad. You’re in total control of the heat level.
What’s the best type Side Dish
English or Persian cucumbers are ideal because of their thin skins and fewer seeds. If you’re using regular cucumbers, consider peeling them and scooping out the seeds for a neater texture.
Is this Spicy Cucumber Salad gluten-free?
It can be! Just swap regular soy sauce for a gluten-free alternative like tamari or coconut aminos, and you’re good to go. The rest of the ingredients are gluten-free as written.
How long in advance can I prepare this salad?
You can prepare Spicy Cucumber Salad up to 24 hours ahead. It actually gets dreamier as it sits, just keep it covered and refrigerated. Add the garnishes just before serving for the best texture.
Can I add extra veggies or proteins?
Certainly! Sliced radishes, carrots, or thin strips of bell pepper add even more crunch and color. For a heartier twist, toss in cubed tofu or edamame for extra protein.
Final Thoughts
If you’re in the mood for something that’s crunchy, zesty, and just the right amount of spicy, you’ll fall in love with this Spicy Cucumber Salad. It’s easy to make, endlessly customizable, and an instant way to brighten up any meal. Give it a try and let your taste buds do a happy dance!
Print
Spicy Cucumber Salad Recipe
- Total Time: 20 minutes (plus optional chilling time)
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A zesty and refreshing Spicy Cucumber Salad that’s perfect for summer. Crisp cucumber slices coated in a tangy, spicy dressing, topped with sesame seeds and cilantro.
Ingredients
Cucumber Salad:
- 2 large cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 to 2 teaspoons chili flakes or chili oil, to taste
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for garnish
Instructions
- Prepare Cucumbers: Place cucumber slices in a colander and sprinkle with salt. Let sit for 15 minutes, then pat dry with paper towels.
- Make Dressing: In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and chili flakes. Add cucumbers and green onions, toss to coat.
- Chill: Refrigerate the salad for at least 20 minutes for flavors to meld.
- Serve: Sprinkle with sesame seeds and cilantro before serving.
Notes
- Adjust spice level to taste with chili flakes or oil.
- For extra crunch, add sliced radishes or carrots.
- Pairs well with grilled meats or as a refreshing side dish.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
