Name: Spicy Asian Cucumber Salad Recipe
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8"); 3/4 tsp cooking/kosher salt; 1 eschalot/French onion, halved then very thinly sliced; 1 cup green onion, green part only finely sliced (1 large, 2 small stems); 2 tbsp chilli crisp (crispy chilli oil, Laoganma preferred); 2 tsp white sesame seeds, toasted (save some for topping); 1 1/2 tbsp rice vinegar (or any clear vinegar); 2 tsp soy sauce (all-purpose or light); 2 tsp toasted sesame oil (brown, not yellow)

Bright, crunchy, and bursting with a lively kick, my Spicy Asian Cucumber Salad Recipe delivers an addictive mix of textures and flavors that instantly refreshes the palate. It's that perfect balance of cooling cucumber and fiery chili that keeps me coming back for more — trust me, it’s worth making this at any time of year.

The image shows a white bowl filled with a spicy cucumber salad. The salad has chunky green cucumber pieces mixed with light brown thin onion slices, all coated in a deep red chili oil sauce with visible red pepper flakes scattered on top. A silver spoon is placed inside the bowl on the right side. In the background, there is a small white bowl with a dark red chili paste resting on a white marbled surface covered partially by a light-colored cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Asian Cucumber Salad Recipe
Top Tip
How to Serve Spicy Asian Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Asian Cucumber Salad Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve whipped this up when a fresh, flavorful side was exactly what the meal needed. It’s quick, fuss-free, and somehow manages to deliver a satisfying heat that’s just right—not overwhelming but enough to wake up your taste buds.

Simple Technique: Using the smashing method creates nooks in the cucumber that soak up all the spicy, tangy dressing perfectly.
Bold Flavor Balance: Sweet, sour, salty, and spicy come together harmoniously for a well-rounded bite every time.
Versatile Side: Pairs beautifully with grilled meats, noodles, or even as a light snack on its own.
Fast Prep: Ready in under 10 minutes, making it perfect for busy weeknights or last-minute guests.

Ingredients & Why They Work

This salad is a great example of how just a handful of ingredients can come together to create something extraordinary. Each one plays a key role to bring that spicy Asian flair to your plate.

Flat lay of four fresh cucumbers, one halved and very thinly sliced pale purple shallot, a small bunch of finely sliced green onion tops, a small white ceramic bowl filled with vibrant red chili crisp oil with visible chili flakes, a small white bowl holding toasted white sesame seeds, a small white bowl of clear rice vinegar, a small white bowl of dark soy sauce, and a small white bowl of rich toasted sesame oil, all perfectly arranged with balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cucumbers: Use fresh, firm cucumbers, ideally the kind with thin skin like English cucumbers for crunch without bitterness.
Cooking/Kosher Salt: Helps draw out excess moisture from the cucumbers, keeping the salad crisp and flavorful.
Eschalot/Shallot: Thinly sliced for subtle onion flavor that adds depth without overpowering.
Green Onion (Green Parts Only): Adds fresh, mild oniony brightness and a lovely pop of color.
Chili Crisp: This magic ingredient brings heat, crunch, and umami—Laoganma’s brand is my go-to for authentic taste.
White Sesame Seeds (Toasted): Toasting enhances their nutty aroma and provides crunchy texture contrast.
Rice Vinegar: Offers gentle acidity that balances the spice and sweetness in the dressing.
Soy Sauce (All-purpose or Light): Grounds the salad with a salty, savory foundation.
Toasted Sesame Oil: Just a drizzle imparts that unmistakable roasted sesame aroma and richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love sticking close to this original recipe, I often tweak it depending on the mood or ingredients on hand—you should feel free to do the same! Customize the heat level or swap components to suit what you like or have in your pantry.

Mild Variation: When I want less heat, I reduce the chili crisp by half or substitute with a mild chili oil, keeping all the flavor without the fire.
Extra Crunch: Adding chopped peanuts or water chestnuts gives a fun textural twist I enjoy for entertaining.
Ginger Boost: Sometimes I add a spoonful of freshly grated ginger to the dressing for a zesty punch.
Make it Vegan: Double-check your soy sauce to be sure it’s vegan-friendly—and you’re good to go!

Step-by-Step: How I Make Spicy Asian Cucumber Salad Recipe

A close-up view of a silver fork holding pieces of green cucumber slices mixed with thin, light brown strands and small sesame seeds, all coated in a glossy, slightly oily sauce with red pepper flakes visible. The background shows more of the same cucumber salad blurred on a white marbled surface. The colors are mostly green from the cucumbers, light brown strands, and small red specks from the chili flakes with the shiny sauce adding a wet texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Smash Those Cucumbers

Here’s where the magic starts. Rather than slicing, I gently bash each cucumber with the flat side of a knife or a rolling pin until lightly cracked but still chunky. This step creates little crevices for the dressing to cling to, making every bite packed with flavor.

Step 2: Salt and Drain

After smashing, sprinkle the cucumbers with salt and let them sit for about 10 minutes. This draws out extra water and keeps the salad from becoming soggy. Then, just give them a quick squeeze to release the moisture—don’t skip this, it makes a huge difference!

Step 3: Mix the Dressing

While the cucumbers are resting, whisk together chili crisp, rice vinegar, soy sauce, toasted sesame oil, green onions, shallots, and toasted sesame seeds. Taste as you go to find your personal heat and saltiness balance.

Step 4: Toss and Serve

Combine the cucumbers with the dressing and toss gently to evenly coat without breaking them down too much. I usually let it sit another 5 minutes so the flavors meld, then serve immediately for that freshest crunch.

Top Tip

From my kitchen to yours, these nuggets have helped me nail this salad every time. The smashing technique is a game changer, and there are a few other tricks I swear by to keep this salad fresh and vibrant.

Smash Don’t Slice: Gently breaking the cucumber creates texture without losing the satisfying crunch that sliced cucumbers sometimes lack.
Drain Well: Leaving the salted cucumbers to rest prevents the salad from watering down your dressing.
Use Good Chili Crisp: Invest in a quality chili crisp (like Laoganma) – it adds complex heat and texture that’s worth every penny.
Toast Those Sesame Seeds: It’s easy and elevates the nutty flavor, adding an irresistible aroma and crunch.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

I usually finish this salad with a sprinkle of extra toasted sesame seeds and a handful of finely chopped cilantro for a pop of color and freshness. Sometimes I add a few thin red chili slices for an eye-catching presentation and extra zing.

Side Dishes

This salad complements grilled or roasted meats beautifully—think Korean BBQ, sesame chicken, or even tofu stir-fries. It’s also fantastic alongside sticky rice or a steaming bowl of noodles for a light, refreshing balance.

Creative Ways to Present

For gatherings, I love serving the salad in individual small bowls or pretty glass cups. Layered with extra chili crisp and fresh herbs on top, it looks stunning—and guests appreciate the personal touch!

Make Ahead and Storage

Storing Leftovers

I keep any leftover salad in an airtight container in the fridge for up to 2 days. Keep in mind, cucumbers will soften a bit over time, so I recommend enjoying it fresh whenever possible.

Freezing

Freezing isn’t the best idea for this salad since cucumbers get mushy when thawed. It’s best to make fresh or store only what you expect to eat within a day or two.

Reheating

This salad tastes best cold or at room temperature, so no reheating needed—just give it a stir before serving if it’s been chilled.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

Yes! You can use regular cucumbers, but I recommend peeling them if their skin is thick or waxed, and removing seeds if too watery. This helps keep the salad crisp and less soggy.

How spicy is the Spicy Asian Cucumber Salad Recipe?

The heat level depends on your choice of chili crisp. Using Laoganma yields a warm, approachable spice without overwhelming your palate. You can adjust by adding less chili crisp or choosing a milder chili oil.

Can I prepare this salad in advance?

Yes, you can make it a few hours ahead and refrigerate. Just drain excess water after salting and toss again before serving to refresh the flavors and texture. However, it’s best eaten within 24 hours to maintain crunchiness.

Can I add protein to this salad?

Absolutely! Cooked shrimp, shredded chicken, or firm tofu cubes work wonderfully to turn this salad into a light meal. Just toss them in with the cucumbers and dressing before serving.

Final Thoughts

This Spicy Asian Cucumber Salad Recipe has become a staple in my kitchen for its refreshing crunch and balanced heat. It’s the kind of dish I find myself recommending to friends over coffee because it’s approachable, quick, and guaranteed to please a crowd or just your own taste buds. I’m excited for you to make it yours and see how it brightens up your meals, too!