Name: Spicy Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 8 mini or Persian cucumbers; 1 green onion, ends trimmed and finely sliced; Sesame seeds, for garnish; 1 ½ tbsp low-sodium soy sauce (substitute tamari or coconut aminos for gluten free); 1 ½ tbsp rice vinegar or white wine vinegar; 1 tsp sesame oil; 1 tbsp honey or maple syrup; 2 large garlic cloves, minced; 1 tsp crushed or full red chili flakes

Introduction

This Spicy Cucumber Salad is a refreshing and zesty side dish perfect for warm days or any meal needing a bright contrast. Crisp cucumbers are tossed in a tangy, slightly sweet dressing with a kick of heat that will awaken your taste buds.

A white plate filled with roughly chopped green cucumber pieces showing their light green inner flesh, layered and mixed with sliced green onions scattered on top. The cucumber slices are covered in a glossy dark brown soy-like sauce pooling slightly at the bottom, sprinkled with small, pale beige sesame seeds. Near the upper right side, a pair of wooden chopsticks holds a few cucumber slices, contrasting with the fresh green and white colors of the dish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 mini or Persian cucumbers
1 green onion (ends trimmed and finely sliced)
Sesame seeds
1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos for gluten free)
1 ½ tbsp rice vinegar or white wine vinegar
1 tsp sesame oil
1 tbsp honey or maple syrup
2 large garlic cloves (minced)
1 tsp crushed or full red chili flakes

Instructions

Step 1: Wash the cucumbers and slice them into thin rounds or halves, depending on size. Place them in a large mixing bowl.
Step 2: Add the finely sliced green onion to the cucumbers.
Step 3: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined.
Step 4: Pour the dressing over the cucumber and green onions. Toss gently to coat all the pieces evenly.
Step 5: Sprinkle sesame seeds on top for garnish and extra nutty flavor.
Step 6: Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Use Persian cucumbers if possible; their thin skin and few seeds make for a crisp texture.
Adjust the chili flakes to control the spice level according to your preference.
For a vegan version, substitute honey with maple syrup or agave nectar.
Add a handful of chopped fresh cilantro or mint for an herbal twist.
Toast the sesame seeds lightly before sprinkling to enhance their flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften over time, so it’s best enjoyed fresh. If needed, let it come to room temperature before serving, or enjoy it cold for a refreshing bite.

How to Serve

The image shows a white bowl filled with bright green cucumber pieces cut into thick rounds, some sliced halfway to create a crinkle effect. The cucumbers are mixed with thinly sliced light green scallions scattered on top and a light brown sauce pooling at the bottom. White sesame seeds are sprinkled generously over the cucumbers and scallions, adding texture. Wooden chopsticks hold a few cucumber slices on the right side, hovering above the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of mini or Persian cucumbers?

Yes, you can use regular cucumbers, but consider peeling and seeding them to maintain a similar texture and avoid bitterness.

Is this salad suitable for gluten-free diets?

Absolutely. Use tamari or coconut aminos instead of regular soy sauce to keep the recipe gluten free.

Spicy Cucumber Salad Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

This Spicy Cucumber Salad is a refreshing and vibrant side dish featuring crisp mini cucumbers tossed with a tangy, slightly sweet, and spicy dressing made from soy sauce, rice vinegar, sesame oil, honey, garlic, and red chili flakes. Garnished with green onions and toasted sesame seeds, it’s perfect for a light snack or an accompaniment to grilled dishes.

Author: Bella
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Gluten Free

Ingredients

Scale

Salad

8 mini or Persian cucumbers
1 green onion, ends trimmed and finely sliced
Sesame seeds, for garnish

Dressing

1 ½ tbsp low-sodium soy sauce (substitute tamari or coconut aminos for gluten free)
1 ½ tbsp rice vinegar or white wine vinegar
1 tsp sesame oil
1 tbsp honey or maple syrup
2 large garlic cloves, minced
1 tsp crushed or full red chili flakes

Instructions

Prepare the cucumbers: Wash the mini or Persian cucumbers thoroughly. Slice them thinly or into bite-sized pieces according to your preference to ensure they absorb the dressing well.
Make the dressing: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes until well combined.
Toss the salad: Place the sliced cucumbers in a large bowl. Pour the dressing over the cucumbers and mix gently but thoroughly to coat all pieces evenly.
Garnish and chill: Sprinkle the finely sliced green onion and sesame seeds on top. Cover the salad and refrigerate for at least 15 to 30 minutes to allow the flavors to meld and chill before serving.
Serve: Give the salad a quick toss before serving cold as a refreshing, spicy side dish that pairs well with various meals.

Notes

For a gluten-free option, substitute low-sodium soy sauce with tamari or coconut aminos.
Adjust the amount of red chili flakes to control the spice level to your taste.
Honey can be replaced with maple syrup for a vegan-friendly version.
This salad can be prepared a few hours in advance and kept refrigerated to deepen the flavor.
Use Persian cucumbers for the best crunch and less bitterness.

Keywords: spicy cucumber salad, Persian cucumber salad, Asian cucumber salad, spicy side dish, gluten free salad, no-cook salad, easy cucumber salad