Spicy Asian Cucumber Salad is a showstopping side dish. It's spicy, tangy, sweet, salty and all around perfect balance flavor. The cucumber stays super crunchy even the next day!
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Why you will love this Spicy Asian Cucumber Salad
It is made with only a few ingredients and only takes 5 minutes to make. You can make this any time during the week.
Here's what you need
CUCUMBERS - I love Persian cucumber for this recipe. You can use good old English cukes but Persian is more crisp and less juicy. Trust me, you want the crunch.
SESAME OIL- Only use TOASTED SESAME OIL. The toasted makes a huge difference. No substitution.
RICE VINEGAR - You can get this anywhere ingredient everywhere. This is such a great vinegar to have in your arsenal.
SOY SAUCE - Low- sodium is perfect for any salad recipes. same flavour, less sodium. You can use tamari for a gluten free option or regular soy.
SUGAR - You can use whatever you have on hand. I have used coconut sugar, honey and maple syrup in the past even monk fruit sweetener will work great.
CHILI OIL - Omit if you are making for kids. Add as much chili oil as you want.
What to serve with this Asian Cucumber Salad:
This Spicy Asian Cucumber Salad is made at least twice a week in my home. Great for a quick lunch and snack. The juice from the cucumbers after its been marinating in the fridge for a few minutes taste great with plain rice or a dip with your main protein dish. It is such a versatile side dish.
Here are some other recipes I have served this with:
Asian Cucumber Salad
Ingredients
Equipment
Method
- Assemble the sauce in a large bowl (soy sauce, sesame oil, sugar, rice vinegar)
- Add the chili oil.
- Cut the cucumbers thinly. The thinner the better.
- Mix it all together.
- Serve and enjoy.
Notes
* Honey or coconut sugar are great substitutes
Florence says
Love your version of cucumber salad, much flavor than mine haha
Reed says
Nice and basic recipes, i copied the brands you use above and it is much better than ordinary ingredients.