This Spicy Asian Cucumber Salad has been one of those simple recipes that instantly brightens a weeknight meal. I first fell for this salad at a small family dinner when a friend brought it along as a quick side; the crunchy texture, spicy hit from chili oil and the tangy rice vinegar dressing cut through richer dishes beautifully. I started making it the following week and soon realized how versatile it is: it acts as a cooling counterpoint to grilled meats and a lively companion to heavier rice bowls. The balance between crisp cucumber, savory soy, toasted sesame and a hint of sweetness is what keeps us coming back.

What makes this salad special is how fast it comes together and how textural it is—lightly salted cucumbers that retain a satisfying crunch, a bright dressing made from pantry staples, and the fragrant finish of sesame oil and seeds. It requires minimal prep, no cooking, and little equipment beyond a sharp knife and a mixing bowl. I often double the dressing for larger gatherings and watch it disappear—kids and adults alike reach for second helpings. The recipe below reflects the exact proportions I use to serve two as a small side and includes tips for making it ahead, swapping ingredients, and storing leftovers.

Ingredients

• Mini (Persian) cucumbers: 6 small cucumbers—look for firm, bright green cucumbers without soft spots. Persian cucumbers are ideal because they have thinner skins and fewer seeds, which keeps the salad tender and less watery. You can also use thinly sliced English cucumbers if Persians are unavailable.
• Salt to drain: 2 teaspoons—coarse or kosher salt works well to draw liquid from the cucumber quickly. If using fine table salt, use slightly less by volume to avoid over-salting.
• Soy sauce: 1 tablespoon—regular (not low-sodium) gives a deeper savory flavor. If you need gluten-free, replace with tamari.
• Garlic: 2 cloves, minced—fresh garlic adds pungency; press or finely mince so it distributes evenly through the dressing.
• Rice vinegar (or white vinegar): 1 tablespoon—rice vinegar is milder and slightly sweet, but white vinegar can be used in a pinch (use slightly less if substituting).
• Chinese chili oil: 1 tablespoon—this gives the characteristic heat and aroma. Use more or less depending on your spice tolerance; store-bought chili oil brands like Lao Gan Ma or homemade chili crisp both work.
• Granulated sugar: 1 tablespoon—balances the acid and rounds the flavors. You can use honey or agave as alternatives but adjust to taste.
• Sesame oil: 1 teaspoon—adds a toasty, nutty finish. A small amount is potent, so measure carefully.
• Sesame seeds: 1 teaspoon—toast briefly in a dry pan for extra aroma before adding if you like.
• Green onion: 2 tablespoons, finely sliced—adds a fresh, oniony crunch and visual brightness.

Instructions

Wash and trim: Rinse 6 mini (Persian) cucumbers under cold water, then blot them dry with a towel. Trim the ends to remove any dried or tough bits. Using fresh, firm cucumbers ensures the salad stays crisp after salting. Spiral or slice: To achieve a spiral effect, place a cucumber between two chopsticks laid parallel on either side and make thin diagonal cuts across the top, rotating the cucumber slightly between cuts. Flip and repeat on the other side, then cut the cucumber into halves. If you prefer, simply thinly slice into rounds or half-moons. The chopstick technique creates more surface area for the dressing to cling to. Salt and drain: Sprinkle about 2 teaspoons of salt evenly over the cut cucumbers and gently massage to distribute. Let them sit for 5 minutes (no more than 10) to draw out excess water. You’ll see beads of liquid appear—this step concentrates flavor and prevents dilution of the dressing. Rinse thoroughly under cold water 3–4 times to remove surface salt, then strain well and pat dry. Make the dressing: In a small bowl, whisk together 1 tablespoon soy sauce, 2 minced garlic cloves, 1 tablespoon rice vinegar, 1 tablespoon Chinese chili oil, 1 tablespoon granulated sugar, and 1 teaspoon sesame oil until sugar dissolves. Taste and adjust: add a little more vinegar for brightness or more chili oil for heat. Combine and finish: Place the drained cucumbers in a serving bowl, pour the dressing over them and gently toss to coat. Sprinkle 1 teaspoon sesame seeds and 2 tablespoons sliced green onion on top. Let sit for 2–5 minutes to marry flavors, then serve chilled or at room temperature.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 48 hours. Line the bottom of the container with a paper towel to absorb excess moisture and keep the cucumbers crisper longer. If the salad has become a bit watery, drain off excess liquid, give it a fresh toss with another teaspoon of rice vinegar and a pinch of sugar to revive the flavor, and serve immediately. Avoid room temperature storage for longer than two hours to preserve quality.

Ingredient Substitutions

If you need to swap components, a few easy swaps preserve the character of the dish: replace soy sauce with tamari for gluten-free, use apple cider or white wine vinegar if rice vinegar is unavailable (reduce by half if very sharp), substitute honey for sugar at a 1:1 ratio, and sub in olive oil with a pinch of toasted sesame seeds if you lack sesame oil. For a milder heat, use only half the chili oil and add chili flakes as needed at the table.

Serving Suggestions

This salad is a lively side for grilled chicken, pan-seared fish, or as a crisp counterpoint with fried rice or noodle bowls. Serve it in small bowls as an appetizer or as part of a larger spread with pickled vegetables and steamed buns. Garnish with extra sliced scallions, a sprinkle of toasted sesame seeds, or a few torn cilantro leaves for a fresh herbal note. It also pairs well with cold noodle salads for make-ahead lunches.

Cultural Background

Light, vinegar-forward cucumber salads are common across East Asian cuisines as quick side dishes to contrast richer mains. The combination of soy, sesame and chili oil draws from Chinese pantry staples, while rice vinegar adds Japanese and broader Asian culinary influence. Such salads highlight the regional approach of balancing texture and flavor—crisp vegetables seasoned to refresh the palate between heavier bites.

Seasonal Adaptations

In summer, use the sweetest, freshest Persian cucumbers available and add thinly sliced cherry tomatoes for color. In cooler months, swap in lightly blanched thinly sliced carrots for a sturdier crunch and increase the soy by a touch to compensate. For holiday meals, scale up the dressing and add a touch of toasted peanuts or cashews for festive crunch and extra richness.

Meal Prep Tips

To prepare ahead for the week, slice and salt the cucumbers and store them in a colander over a bowl in the fridge for up to 6 hours; rinse and dry before adding dressing. Alternatively, pre-mix the dressing and store in a sealed jar; combine with cucumbers only when ready to serve. Use shallow airtight containers for even chilling and quick access during busy lunches.

This Spicy Asian Cucumber Salad is a small dish that makes a big impression—simple, fast, and endlessly adaptable. I hope you make it often, tweak it to your taste, and serve it proudly alongside your favorite mains.