There’s something incredibly fresh and fiery about this Spicy Asian Cucumber Salad Recipe that always hits the spot. The crunch of smashed cucumbers paired with the bold kick of chili crisp and sesame is just downright addictive and surprisingly simple to pull together.
Jump to:
Why You'll Love This Recipe
I’ve made this Spicy Asian Cucumber Salad Recipe countless times, and it never fails to brighten up my meal. The balance between that satisfying cucumber crunch and the warm, spicy heat from chili crisp keeps me coming back for more.
- Refreshing & Spicy: It’s a fantastic combo of cool cucumbers with a gentle but noticeable spicy punch that feels exciting, not overwhelming.
- Quick & Easy: It takes just minutes to prep and a short marinating time, which is perfect for last-minute gatherings or weekday dinners.
- Versatile Side: Goes great next to everything from grilled meats to noodles, adding brightness and texture.
- Customizable Heat Level: You can easily dial the spice up or down depending on your chili crisp choice or how much you add.
Ingredients & Why They Work
This salad’s magic lies in how a handful of simple, fresh ingredients come together with bold Asian flavors. Here’s why I love each one and some tips on picking the best for your salad:
- Cucumbers: I prefer English or Persian cucumbers because they have fewer seeds and thinner skins, making for a more tender bite. Smashed rather than sliced, they soak up the dressing beautifully.
- Cooking/Kosher Salt: Helps draw out moisture and enhances the cucumber’s natural crispness without making it soggy.
- Eschalot (Shallot): Thinly sliced for just a mild oniony punch—don’t skip this! It adds depth and a bit of sweetness.
- Green Onion (Scallion) Greens: The fresh green parts add a mild onion flavor and vibrant color contrast.
- Chili Crisp: This is the superstar—Laoganma brand is my go-to. It’s spicy, crunchy, and packed with umami. Be sure to stir it well before scooping out those crispy bits.
- White Sesame Seeds: Toasted for nuttiness and a subtle crunch that complements the chili crisp texture.
- Rice Vinegar: Light and slightly sweet, it brightens the salad and balances the heat.
- Soy Sauce: Use light or all-purpose soy sauce for that salty, savory backbone.
- Sesame Oil (Toasted): Adds a rich, nutty aroma and rounds out the flavors—don’t substitute with plain oil.
Make It Your Way
This salad is perfect for tweaking to your personal heat tolerance or ingredient preferences. I often switch things up depending on what’s in my fridge or how spicy I’m feeling.
- Less Heat Version: I’ve made this with just a teaspoon of chili crisp or swapped it for a ginger soy dressing, which keeps it flavorful but cooler.
- Extra Crunch: Adding crushed roasted peanuts or sliced radish gives it an additional textural pop.
- Fresh Herbs: Toss in cilantro or Thai basil for a fresh herbal twist when I want something more vibrant.
- Vegan/Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free; the rest of the recipe is naturally vegan.
Step-by-Step: How I Make Spicy Asian Cucumber Salad Recipe
Step 1: Smash and salt the cucumbers
I like to use a rolling pin or the side of a large knife to give the cucumbers a firm but not excessive smash—just enough to crack the skin and create rough edges. This helps the dressing cling to the cucumber and speeds up the flavor absorption. After smashing, sprinkle with salt and let these rest for about 10 minutes to draw out some water. Tip: drain any excess liquid before mixing the dressing to avoid a soggy salad.
Step 2: Prepare the aromatics and dressing
While the cucumbers rest, thinly slice your eschalot and green onions. In a small bowl, whisk together chili crisp, toasted sesame oil, soy sauce, rice vinegar, and toasted sesame seeds. The balance of salty, tangy, and spicy is what brings this dish alive.
Step 3: Toss everything and let flavors meld
Drain the cucumbers well to get rid of any moisture, then toss them with the sliced aromatics and dressing. Make sure every piece gets coated, especially with that chili crisp goodness. Ideally, let it sit for 15-20 minutes before serving—this gives the flavors time to get cozy.
Step 4: Serve and enjoy!
Finish with a sprinkle of reserved toasted sesame seeds for extra nuttiness and crunch. Serve chilled or at room temp. It’s fantastic alongside just about any Asian-inspired meal or even as a quick snack on its own.
Top Tip
From making this Spicy Asian Cucumber Salad Recipe many times, I’ve learned a few things that really help the salad shine and keep it crisp:
- Don’t Skip Salting: Salting the smashed cucumbers and draining them is crucial—it prevents the salad from becoming watery and enhances flavor.
- Use Quality Chili Crisp: Not all chili crisp brands are created equal—Laoganma’s crunchy bits make a big difference in texture.
- Toast Your Sesame Seeds: It releases that deep nuttiness that makes the whole salad more aromatic and satisfying.
- Let It Rest: Allowing the salad to sit for a bit lets the flavors meld perfectly; I often make it ahead and serve after chilling it for a while.
How to Serve Spicy Asian Cucumber Salad Recipe
Garnishes
I love finishing this salad with a sprinkle of extra toasted white sesame seeds and sometimes a few fresh cilantro leaves for a pop of color and freshness. Sometimes a drizzle of a little extra chili crisp on top amps up the heat if I’m serving guests who like it spicy.
Side Dishes
This salad pairs beautifully with grilled chicken, Korean BBQ, or sticky rice dishes. I even serve it alongside pan-fried dumplings or cold sesame noodles to add a crunchy, spicy contrast.
Creative Ways to Present
For parties, I like to present the salad in individual small bowls with a sprinkle of crunchy fried garlic or crispy shallots on top. It’s also pretty served inside halved cucumbers scooped out a bit, creating a crunchy edible “boat” that looks fun and fresh.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 2 days. Because of the cucumbers’ high water content, it may get slightly softer over time but still tasty. Draining any excess liquid before storing helps keep the salad crisper.
Freezing
I don’t recommend freezing this Spicy Asian Cucumber Salad Recipe since cucumbers lose their crunch and become mushy once thawed, which pretty much changes the whole texture of the salad.
Reheating
This salad is best served cold or at room temperature; I avoid reheating because it alters the crispness and freshness. Just take it out of the fridge a little before serving to take the chill off if you prefer.
Frequently Asked Questions:
I like to use the flat side of a large knife or a rolling pin to gently hit the cucumber until it cracks but doesn’t turn to mush. The smashed edges soak up the dressing better, making every bite flavorful.
Absolutely! Just reduce the amount of chili crisp or choose a milder version. You can also substitute with a ginger-soy dressing if you want zero heat but still crave those Asian flavors.
Stored properly in an airtight container in the fridge, it keeps well for up to 2 days. Be sure to drain any excess liquid before storing to maintain as much crunch as possible.
This salad works wonderfully alongside grilled meats, dumplings, noodle dishes, and rice bowls—any Asian-inspired meal that could use a crunchy, spicy, refreshing side.
Final Thoughts
Honestly, this Spicy Asian Cucumber Salad Recipe has become one of those kitchen staples that I turn to whenever I want something quick, refreshing, and full of character. It’s the kind of salad that livens up simple meals and feels like a little celebration in every bite. I can’t recommend giving it a try enough—you’ll be surprised how such humble ingredients can create such a flavorful, lively dish!
Print
Spicy Asian Cucumber Salad Recipe
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
This Spicy Asian Cucumber Salad combines crisp smashed cucumbers with a flavorful dressing of chilli crisp, toasted sesame seeds, rice vinegar, soy sauce, and toasted sesame oil. It's a refreshing side dish with a perfect balance of heat and tang, making it a vibrant addition to any meal.
Ingredients
Salad
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer)
- ¾ teaspoon 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)
Dressing
- 2 tablespoon chilli crisp (crispy chilli oil) - Laoganma recommended
- 2 teaspoon white sesame seeds, toasted (save some for topping)
- 1 ½ tablespoon rice vinegar (can substitute any clear vinegar)
- 2 teaspoon soy sauce, all-purpose or light
- 2 teaspoon sesame oil, toasted (brown, not yellow)
Instructions
- Prepare Cucumbers: Rinse and dry the cucumbers. Using a rolling pin or the back of a knife, gently smash the cucumbers to create crevices. Chop into bite-sized pieces and place in a mixing bowl.
- Salt the Cucumbers: Sprinkle ¾ teaspoon kosher salt over the cucumbers, tossing them to distribute evenly. Let them sit for about 30 minutes to draw out excess moisture.
- Drain Excess Water: After 30 minutes, drain the cucumbers and pat dry to remove excess water. This will keep the salad crisp and prevent sogginess.
- Prepare Aromatics: Thinly slice the eschalot (French onion) and finely slice the green parts of the green onions. Add these to the bowl with cucumbers.
- Make Dressing: In a small bowl, combine 2 tablespoon chilli crisp, 1 ½ tablespoon rice vinegar, 2 teaspoon soy sauce, 2 teaspoon toasted sesame oil, and 2 teaspoon toasted white sesame seeds. Stir well to blend.
- Toss Salad: Pour the dressing over the cucumbers and aromatics, then toss everything thoroughly to coat and distribute flavors evenly.
- Garnish and Serve: Sprinkle additional toasted sesame seeds on top for garnish. Serve immediately or refrigerate briefly to enhance flavors before serving.
Notes
- Smashing cucumbers creates crevices that allow the dressing to cling better, enhancing flavor.
- The spice level is moderate when using Laoganma Crispy Chilli Oil; adjust chilli crisp quantity to your heat preference.
- If you prefer less heat, try substituting with a ginger sauce for a milder Smashed Cucumber alternative.
- To toast sesame seeds, dry roast them in a skillet over medium heat until fragrant and lightly browned.
- You can substitute rice vinegar with other clear vinegars if needed without significantly changing the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg

Leave a Reply