Refreshing and crunchy, this spicy Asian cucumber salad is the perfect quick appetizer or side dish. Loaded with garlic, sesame seeds, chili paste, and soy sauce, it’s got all your favorite Asian flavors in one bite.

Serve it alongside my Hunan beef for a complete meal, or pair it with chicken stir fry to keep the Asian-inspired flavors going.

 

If you’re looking for a light and refreshing side dish with a burst of incredible spicy flavors, this Asian Cucumber Salad is just what you need. With its crisp cucumbers tossed in a tangy, savory dressing, this salad is not only quick to make but also delicious! Whether you’re serving it alongside grilled shrimp or meats or enjoying it as a stand-alone dish, the vibrant flavors will definitely satisfy your cravings. It’s perfect for warm days when you want something easy yet still yummy.

Why I Love This Asian Cucumber Salad Recipe

• Flavorful. This recipe includes crunchy cucumbers, chili paste, and soy sauce in one! Every bite is just the right amount of garlicky, spicy, and salty.
• Flexible. Don’t worry if you don’t have enough time to salt and marinate the salad a day ahead— you can skip it all and then toss everything together at once. You can also cut a few corners by slicing thicker cucumbers and serving this recipe in the same bowl you made it in.
• Customizable. There are many ways you can customize the salad to suit your meal. For instance, to give it a Thai-inspired twist, try adding fish sauce, lime juice, Thai basil, and crushed peanuts. If you want to lean into Japanese flavors, you can skip the chili paste and garlic, opting for a splash of rice vinegar and a sprinkle of toasted sesame seeds.
• Everyone wants the recipe! With a combination of Korean Gochujang and gochugaru chili powder, people can’t get enough of this recipe. Once it hits the table, you might find yourself pushing the main dishes aside in order to load up on this refreshing cucumber salad.

What You’ll Need

The ingredients in this Asian Cucumber Salad are simple, yet they combine to create a flavor that’s pretty amazing, just like in my sesame cucumber salad. Once the cucumbers are prepped, the rest of the dish comes together in no time, making it an easy go-to for busy days.

• Persian cucumbers – Crisp and refreshing, these cucumbers have a thin skin and few seeds, making them perfect for a light salad. English cucumbers can be used as they also have a thin skin and fewer seeds.
• Salt – The salt is used to draw out excess moisture from the cucumbers.
• Garlic – Garlic powder can be used, but fresh garlic is preferred for its intensity.
• Soy sauce – Provides a salty, umami-rich base that balances the sweetness and acidity in the dressing. Use Tamari or coconut aminos for a gluten-free option.
• Granulated sugar – Adds a touch of sweetness to balance the spiciness. Light brown sugar works, too.
• Apple cider vinegar – Contributes a mild acidity that brightens the flavors of the salad. You can also use rice vinegar for a slightly milder taste or white wine vinegar.
• Gochujang chili paste – This is a thick, spicy-sweet Korean condiment that adds depth and heat to the salad. Thai chili paste is a great alternative.
• Gochugaru chili powder – Adds a subtle smoky heat to the salad. Japanese Shichimi togarashi is a good substitute.
• Sesame oil – Sesame seed oil adds a nutty flavor, but feel free to use peanut oil.
• Black sesame seeds – Used as a garnish, these add a slight crunch and a visually appealing contrast to the salad. It’s okay to use white sesame seeds.

How to Make Asian Cucumber Salad

Got extra cucumbers? After you’ve made a batch of your favorite pickles, turn the rest into this salad for a quick and tasty way to enjoy them. Salting the cucumbers is the “hardest” part of this recipe. The rest is just tossing and serving.

• Salt the cucumbers. Cut the cucumbers into 1/4″ slices and place them in a bowl. You can make them thinner or thicker, but 1/4″ will give you the ultimate crunch while still absorbing most of the flavors. Sprinkle them with salt and give them a good mix. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for 1 to 2 hours to allow them to release excess moisture.
• Rinse them. Remove the cucumbers from the fridge and run them over cold water for a few minutes, stirring them with your hands constantly. Remove all the salt, drain, and place them back in the bowl. You can also do a taste test. If the cucumbers are still salty, you need to keep rinsing them.
• Add the sauces. Add the garlic, apple cider vinegar, sugar, Gochujang chili paste, Gochugaru chili powder, sesame oil, and soy sauce. Use a spoon or your hands to combine the ingredients with the cucumbers. Cover the bowl again and refrigerate it for 30 minutes or overnight to allow the flavors to develop.
• Serve. Remove from the fridge and serve the salad chilled. Sprinkle with sesame seeds to taste and enjoy.

Serving Suggestions

If you want to bring something fresh to your next gathering, this cucumber salad is the answer. It’s a lighter alternative to traditional sides, offering a crisp, cool bite that you’ll just love! It is perfect for all of your Asian-inspired meals and take-out cravings. If I’m in the mood for noodles, peanut butter ramen and beef ramen are perfect with this recipe.

For chicken, I love to pair it with my easy kung pao chicken recipe, chicken lettuce wraps, and Chinese chicken and broccoli.

When it comes to beef or shrimp, try this Asian cucumber salad served with my pepper steak stir fry, bang bang shrimp, or these fabulous Korean BBQ beef tacos.

Make Ahead

This Asian cucumber salad tastes best when made and refrigerated one day in advance because the flavors come together much better. While you can technically make it up to 2 days in advance, I don’t recommend it because the cucumbers will begin to lose their crunch.

More Easy Asian Side Dishes

• Japanese Kani Salad
• Sesame Snap Peas
• Oyster Mushrooms
• Sauteed Broccolini
• Baby Bok Choy Recipe