Name: Spicy Asian Cucumber Salad Recipe
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8", scale up/down for shorter/longer); 3/4 tsp 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); 2 tbsp chilli crisp (crispy chilli oil) - Laoganma recommended; 2 tsp white sesame seeds, toasted (save some for topping); 1 1/2 tbsp rice vinegar (can substitute any clear vinegar); 2 tsp soy sauce, all-purpose or light; 2 tsp sesame oil, toasted (brown, not yellow)

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.

A white bowl filled with a salad made of dark green cucumber pieces cut into chunks, mixed with thin light brown onion slices, all coated in a shiny deep red chili oil with visible red pepper flakes and sesame seeds. A silver spoon is placed inside the bowl on the right side, partially resting on the salad. Behind the bowl, there is a small white dish holding thick dark red chili sauce, placed on a white cloth with a faint leaf pattern, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Asian Cucumber Salad Recipe
Top Tip
How to Serve Spicy Asian Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Asian Cucumber Salad Recipe

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:

Flat lay of four long fresh cucumbers with dark green skin, a halved shallot finely sliced into thin crescent pieces, a small white ceramic bowl filled with bright green finely sliced green onion tops, a small white bowl containing vibrant red chili crisp oil with visible chili flakes, a small white bowl with golden toasted white sesame seeds, a small white bowl of clear rice vinegar, a small white bowl of dark soy sauce, and a small white bowl with rich brown toasted sesame oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up of a fork holding a bite of a cucumber salad with thin orange carrot slices, sprinkled with sesame seeds and red chili flakes, showing fresh green cucumber pieces covered in a shiny, light dressing. The background is softly blurred with the rest of the salad visible below, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

Spicy Asian Cucumber Salad - Serving Suggestion

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:

What is the best way to smash cucumbers for this salad?

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.

Can I make this Spicy Asian Cucumber Salad Recipe less spicy?

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.

How long can I store the cucumber salad?

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.

What dishes pair well with this salad?

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!