A spicy Asian cucumber salad that’s crunchy and refreshing with a touch of heat. Marinated cucumbers tossed with chili flakes, chili oil, and fresh herbs.
I have a confession: I eat a lot of cucumbers. They’re fresh, green, and make me feel good. This spicy Asian cucumber salad is garlicky, tangy, crunchy, and has just enough heat. It’s an excellent appetizer or side alongside Asian mains, especially richer, meat-forward dishes.
The appeal of this salad is its crisp texture and the balance of flavors. It’s ideal for warm days because it’s light and bright, and it tastes even better chilled.
The dressing is tangy and garlicky, made with rice vinegar, water, Korean pepper flakes, and chili oil. If you prefer a touch of sweetness, add a bit of sugar; otherwise it’s delicious without. The cucumbers grow more flavorful the longer they sit in the dressing.
I first brought this salad to a Korean BBQ and it disappeared quickly. It’s a great choice for picnics, barbecues, or potlucks since it travels well and doesn’t require constant refrigeration.
Tips for Spicy Asian Cucumber Salad:
- Choose Persian or pickling cucumbers. They stay crunchier than English cucumbers and give a better texture.
- Salt the cucumbers and let them sit 30–45 minutes. This draws out excess moisture and firms them up for a crisp bite. I usually let mine rest for 45 minutes.
- Rinse the cucumbers thoroughly after brining to remove excess salt before adding the dressing.
You can adjust the heat by adding more or less Korean pepper flakes. If you haven’t tried them, you’ll notice they differ from standard red pepper flakes: they have a richer, earthier, slightly sweet flavor. They’re worth trying if you enjoy authentic Korean flavors.
The salad keeps well in an airtight container in the refrigerator for 3–4 days, though it’s often eaten long before then. Enjoy!
I hope you try this spicy Asian cucumber salad—please share, rate, and comment if you do!
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Spicy Asian Cucumber Salad
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Ingredients
- 15 Persian cucumbers, cut 1/2″ thick (a little over 4 cups)
- 1 Tablespoon sea salt
- 1/4 cup red bell pepper, julienned
- 1/4 cup cilantro leaves
- 1 stalk scallion, thinly sliced
Spicy Cucumber Salad Dressing
- 3 Tablespoons unseasoned rice vinegar
- 2 Tablespoons sugar (optional)
- 3 1/2 Tablespoons water
- 1 Tablespoon chili oil
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon Korean red pepper flakes (adjust to taste)
- 1/2 teaspoon black and white sesame seeds combined
Instructions
- Combine the cucumber slices and salt in a large bowl. Let sit 30–45 minutes to draw out excess moisture. Rinse the cucumbers 2–3 times; rinse again if they taste too salty.
- While the cucumbers are resting, whisk together the rice vinegar, sugar (if using), water, chili oil, garlic, Korean pepper flakes, and sesame seeds to make the dressing.
- Toss the rinsed cucumbers with the dressing. Add the red bell pepper, cilantro, and scallion. Serve immediately or chill. Store any leftovers in the refrigerator for up to 3–4 days.
Notes
If not serving right away, some liquid may collect from the cucumbers. Drain off excess liquid and re-season if necessary before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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