Spicy Cucumber Salad

This Spicy Cucumber Salad has a refreshing crunch and just the right spicy kick, making it the perfect side dish or appetizer. I love that the spicy sauce can be made ahead of time, so when I am ready, I just toss the cucumbers into a large bowl and have a side or snack on the table in about 20 minutes.

Cucumbers are always on my shopping list because they are easy on the budget and I can use them in so many quick dishes. I love that they stay crunchy, even when tossed in sauces, which makes them great for meal prep or sides I can make ahead. From my cucumber miso salmon rice bowls to this pineapple cucumber salad my family asks for on repeat, these recipes are always a win at our house and they are some of the most popular on my blog too.

This spicy cucumber salad could not be easier. It only takes a handful of ingredients and just three super simple steps. If you are like me and love spicy Asian flavors, you probably already have things like soy sauce, sesame oil, sriracha, and Korean chili flakes in your pantry. And the rest is just basics like garlic, salt, and sugar, which I always have hanging around my kitchen.

Why you will love this recipe

• Not your basic cucumber salad: This is not just cucumbers floating in vinegar. It is crunchy, spicy, and tossed with soy sauce, sesame oil, chili oil, and Korean chili flakes, which turns a simple salad into something really fun to eat.
• My quick fix for a spicy side: I love making this on nights when I need a fast side that has a little kick. It is perfect for busy dinners or when friends pop over for a backyard BBQ.
• All the crunch with a spicy twist: These cucumbers stay super crunchy, and the garlic gives them a punchy flavor. The rice vinegar adds that tangy bite, and the chili oil and sriracha bring the heat.
• Three simple steps: All I do is salt the cucumbers, let them drain, and toss them in the sauce. It takes just 20 minutes and honestly tastes even better the next day when everything soaks in.

What you will need

• Sliced cucumbers: I like using mini cucumbers for this recipe because they are extra crunchy and easy to slice.
• Granulated sugar: I add a little sugar to balance the heat and give the sauce a hint of sweetness.
• Garlic cloves: I always throw in fresh minced garlic for that punchy and savory flavor.
• Toasted sesame seeds and Korean chili flakes: I sprinkle these on for crunch and a spicy finish that makes the salad pop.
• Sauces: I use both soy sauce and sriracha to give the cucumbers a salty, spicy, and umami-packed dressing.
• Oil: I mix sesame oil and chili oil for a nutty flavor with a little heat.
• Rice vinegar: I love the tang rice vinegar adds to balance the sauce.
• Chili powder and salt: I toss in chili powder for extra heat and a pinch of salt.

How to make

Slice and dry the cucumbers: I slice the cucumbers thin and toss them with salt in a large bowl. I let them sit for about 10 minutes to pull out the water, then drain the liquid and pat the cucumbers dry with a paper towel before putting them back into the bowl.

Mix in sauce ingredients: I add the rest of the ingredients to the bowl with the cucumbers and gently mix everything together until the slices are coated.

Serve: Now it is ready to serve or I can pop it in the fridge to chill and enjoy for up to four days.

Expert tip

Why salting matters most

I always make sure not to skip the step of salting the cucumbers. The salt helps pull out the extra water from the cucumber slices, which is really important if you want the salad to stay nice and crunchy. Cucumbers are packed with water, and if you skip this step, the salad can turn out soggy instead of crisp. Letting them sit with salt for just a few minutes is key!

More tips to consider:

• I like to rinse my salted cucumbers in cold water if I want to cut down on the salty taste. I always make sure to dry them well afterward.
• I make sure to slice the cucumbers thin because it helps them stay extra crispy in the salad.
• If I cannot find mini cucumbers, I use Persian or English cucumbers. I just slice them thin so they still have that nice crunch.
• I keep a jar of the sauce in my fridge so I can toss together this salad in minutes whenever I want.
• Hit your whole cucumber a few times with a rolling pin or canned good to give them a different texture and help them absorb the dressing better.

Recipe variations

• No sugar: Sometimes I swap the sugar for a teaspoon of maple syrup or honey. It gives the salad a little sweetness with a different twist.
• More veggies: I like to toss in extra veggies like green onions, sundried tomatoes, olives, or bell peppers. It adds more color and crunch to the salad.
• Red pepper flakes: When I do not have Korean chili flakes, I use red pepper flakes instead. It still gives the salad that nice spicy kick.
• Make it crunchier: I swap chili oil for chili crunch to give the salad extra texture.
• Other vinegar: If I am out of rice vinegar, I use apple cider vinegar or whatever I have on hand. It still gives the salad that tangy punch.
• Different seeds: I mix it up by using flax, chia, or poppy seeds, or even a sprinkle of chopped roasted almonds.
• Add meat: To turn this into a full meal, I add extra veggies and about one cup of cooked chicken, turkey, or pork. It makes the salad filling enough for dinner.

Serving suggestions

This spicy cucumber salad always shows up when we have friends over for a backyard BBQ or a family birthday dinner. I like to make a big bowl and serve it with grilled chicken or some bacon cheeseburger sloppy joes, and I like to sprinkle some Parmesan or mozzarella on top. When I have extra cucumbers hanging around, I use them in my creamy cucumber salad, which is another favorite at potlucks.

Sometimes for summer holiday dinners like 4th of July, I turn this salad into a rice or pasta dish by piling it on a bed of coconut white rice or tossing it with noodles. When I want to keep it light, I serve it with my cauliflower rice recipe, and everyone piles it up on their plates. And when we are in the mood for extra spice, which happens a lot around here, I drizzle some of my General Tso sauce right on top. So good!

How to store leftovers

• Store: When I make this salad, it is always best the day I make it because the cucumbers stay nice and crunchy. But if we have leftovers, I pop them into an airtight container or zip-top bag and keep them in the fridge for up to four days.
• Freeze: Freezing is not recommended.

Frequently asked questions

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