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Spicy Asian Cucumber Salad You’ll Make On Repeat

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This Spicy Asian Cucumber Salad is a quick and refreshing dish made with crisp cucumbers, a tangy rice vinegar dressing, and a spicy kick from red pepper flakes. Perfect as a light side, appetizer, or meal prep option, this salad balances bold flavors with fresh crunch. It’s vegan, low-carb, and naturally gluten-free — a must-have in your summer rotation. Ready in under 20 minutes, it’s the flavorful salad you’ll want to make on repeat.

Ingredients

Scale
  • 2 large cucumbers, thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

Place the sliced cucumbers in a colander and sprinkle with salt. Let sit for 15–20 minutes to draw out excess water.

Pat the cucumbers dry with a paper towel and transfer them to a large mixing bowl.

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar dissolves.

Pour the dressing over the cucumbers and toss to combine.

Add the sliced green onions and toasted sesame seeds. Toss again gently.

Refrigerate for at least 30 minutes to allow flavors to develop.

Serve chilled as a side dish or appetizer.

 

 

 

Notes

  • Make it ahead: Best when chilled for at least 30 minutes before serving.

  • Adjust the heat: Use less chili or omit for a milder version, or add chili oil for extra spice.

  • Customize it: Add shredded carrots, crushed peanuts, or cilantro for extra flavor and texture.

  • Storage: Keeps well in the fridge for 1–2 days; do not freeze.

  • Best cucumbers: Choose Persian or English for crunch and minimal seeds.

Find it online: https://claradelish.com/spicy-asian-cucumber-salad-youll-make-on-repeat/