Description
This Spicy Cucumber Salad is cool, crunchy, and tossed in a bold, zesty dressing with chili oil, garlic, and sesame. It’s quick to make, endlessly customizable, and the perfect refreshing side dish or light snack for summer and beyond.
Ingredients
4 Persian or 2 English cucumbers, sliced (or lightly smashed, then sliced)
2 cloves garlic, grated
2 tbsp soy sauce (or tamari for gluten-free)
1 ½ tbsp rice vinegar
1–2 tbsp chili oil (adjust for spice level)
1 tsp toasted sesame oil
1 tsp honey (or sugar)
1 tbsp sesame seeds (toasted if possible)
2 green onions, thinly sliced
Instructions
Wash and slice the cucumbers into thin rounds or half-moons. (For extra crunch, lightly smash them with the flat side of a knife before slicing.)
In a small bowl, whisk together soy sauce, rice vinegar, chili oil, sesame oil, honey, and garlic until well combined. Taste and adjust seasoning.
Add cucumbers to a large bowl and pour dressing over the top. Toss until evenly coated.
Sprinkle in sesame seeds and green onions. Toss again.
Chill for 15 minutes if desired, then serve and enjoy!
Notes
Use Persian or English cucumbers for the best crunch and fewer seeds.
For a gluten-free version, replace soy sauce with tamari or coconut aminos.
Best enjoyed fresh—if making ahead, keep cucumbers and dressing separate until serving.
Adjust chili oil to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish ,Snack
- Method: No-cook, Tossed
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: ~80
- Sugar: 3g
- Sodium: 350mg
- Fat: 5 g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: spicy cucumber salad, easy cucumber salad, Asian cucumber salad, chili oil cucumbers
