Name: Spicy Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 8 mini or Persian cucumbers; 1 green onion (ends trimmed and finely sliced); Sesame seeds, for garnish; 1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos if gluten-free); 1 ½ tbsp rice vinegar or white wine vinegar; 1 tsp sesame oil; 1 tbsp honey or maple syrup; 2 large garlic cloves (minced); 1 tsp crushed or full red chili flakes

Introduction

This Spicy Cucumber Salad is a refreshing and vibrant dish perfect for warm days or as a zesty side. Crisp cucumbers tossed in a flavorful, tangy dressing with a hint of heat make it both light and exciting. It’s quick to prepare and a great way to add crunch and spice to your meal.

A white shallow bowl filled with a pile of chopped green cucumbers, each piece showing a light green inside and glossy darker green skin with slight ridges. The cucumber pieces are layered closely, with some slices lying flat and others tilted, giving a sense of volume. Over the cucumbers, thin light green slices of scallion are scattered, along with small off-white sesame seeds dotted all over. A reddish-brown sauce pools at the bottom, partially visible between the cucumber pieces. A pair of wooden chopsticks held by a woman's hand is picking up a few cucumber slices on the right side. The bowl is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 mini or Persian cucumbers
1 green onion (ends trimmed and finely sliced)
Sesame seeds
1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos if gluten free)
1 ½ tbsp rice vinegar or white wine vinegar
1 tsp sesame oil
1 tbsp honey or maple syrup
2 large garlic cloves (minced)
1 tsp crushed or full red chili flakes

Instructions

Step 1: Wash the cucumbers thoroughly and slice them thinly, either into rounds or half-moons depending on your preference.
Step 2: In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined.
Step 3: Add the sliced cucumbers and green onion to the bowl and toss them gently in the dressing to coat evenly.
Step 4: Let the salad sit for at least 10 minutes to allow the flavors to meld. Sprinkle sesame seeds on top before serving.

Tips & Variations

For extra crunch, add thinly sliced radishes or shredded carrots.
Adjust the chili flakes to your preferred spice level or substitute with fresh chopped chili for more heat.
Use maple syrup to make this dish vegan-friendly.
Serve chilled for a more refreshing salad, especially on hot days.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release water over time, so stir the salad before serving and drain excess liquid if needed. This salad is best enjoyed fresh and may lose some crispness after longer storage.

How to Serve

A white plate holds many unevenly sliced cucumber pieces with a glossy, dark green skin and light green inside, mixed with thinly cut green onion slices scattered throughout. The cucumbers are coated in a dark brown soy-based sauce pooled at the bottom, with small white sesame seeds sprinkled on top. A pair of wooden chopsticks lifts some cucumber slices from the right side of the plate. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of mini or Persian cucumbers?

Yes, regular cucumbers work well too. Just peel them if desired and slice thinly to keep the texture light and crisp.

Is there a substitute for rice vinegar?

White wine vinegar is a great alternative. Apple cider vinegar can also be used but may alter the flavor slightly.

Spicy Cucumber Salad Recipe

Print Recipe

★★★★★

4.5 from 88 reviews

A refreshing and vibrant Spicy Cucumber Salad made with crisp mini cucumbers, a tangy and slightly sweet dressing infused with garlic and red chili flakes, garnished with sesame seeds and green onions. Perfect as a light appetizer or side dish that balances heat, sweetness, and acidity.

Author: Zane
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

Salad

8 mini or Persian cucumbers
1 green onion (ends trimmed and finely sliced)
Sesame seeds, for garnish

Dressing

1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos if gluten-free)
1 ½ tbsp rice vinegar or white wine vinegar
1 tsp sesame oil
1 tbsp honey or maple syrup
2 large garlic cloves (minced)
1 tsp crushed or full red chili flakes

Instructions

Prepare the cucumbers: Rinse the mini or Persian cucumbers thoroughly and slice them thinly into rounds or half-moons, depending on your preference. Place the sliced cucumbers into a large mixing bowl.
Create the dressing: In a separate small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined and slightly emulsified.
Toss the salad: Pour the dressing over the sliced cucumbers and gently toss to coat all pieces evenly, ensuring the flavors meld nicely.
Add garnishes: Sprinkle the finely sliced green onions and a generous amount of sesame seeds on top for added texture and flavor.
Chill and serve: For best flavor, refrigerate the salad for at least 15-20 minutes before serving to let the dressing infuse the cucumbers. Serve chilled as a refreshing side dish.

Notes

Use tamari or coconut aminos for a gluten-free version.
Adjust the amount of red chili flakes to control the heat level to your liking.
Maple syrup is a great vegan alternative to honey.
For extra crunch, sprinkle some crushed roasted peanuts or toasted cashews just before serving.
To make this salad ahead, store it in an airtight container in the refrigerator for up to 2 days; cucumbers may release some water over time.

Keywords: spicy cucumber salad, Asian cucumber salad, gluten-free salad, no-cook salad, spicy side dish