Spicy Asian Cucumber Salad

This Spicy Asian Cucumber Salad is a vibrant and refreshing side dish featuring crisp mini cucumbers tossed in a savory, garlicky dressing with chili oil, soy, rice vinegar, sesame, and green onions. The cucumbers are lightly salted and rinsed to enhance crunch, then coated in a bold, balanced sauce that offers umami, tang, sweetness, and a gentle spicy kick. Ready in about 20 minutes, it’s perfect for summer meals, potlucks, or as a crunchy condiment with grilled meats, rice dishes, or dumplings. It keeps well in the fridge for 3–4 days—just skip the salt brine if prepping ahead.

Ingredients (serves 2 as a side)

• Vegetables

  • 6 mini (Persian) cucumbers

  • 2 tsp salt (for draining)

• Dressing

  • 1 Tbsp soy sauce (or tamari for gluten‑free)

  • 1 Tbsp rice vinegar (or white vinegar)

  • 1 Tbsp chili oil

  • 1 Tbsp granulated sugar (or honey)

  • 1 tsp sesame oil

  • 1 tsp toasted sesame seeds

  • 2 Tbsp green onion, finely sliced

  • 2 cloves garlic, minced 

Directions

1. Prep cucumbers

   • Wash cucumbers, slice off ends, and either thinly slice or create spirals by slicing diagonally around chopsticks.

2. Salt & rinse

   • Toss with 2 tsp salt and let sit 5 minutes to draw out water (no more than 10 minutes). Rinse thoroughly under cold water and drain well. 

3. Make dressing

   • Whisk soy sauce, rice vinegar, chili oil, sugar, sesame oil, sesame seeds, green onion, and garlic until well combined. 

4. Combine & toss

   • Add cucumbers to the dressing and gently toss to coat evenly. 

5. Serve

   • Enjoy immediately for crisp texture or refrigerate briefly to let flavors meld. Store in an airtight container for up to 3–4 days.
     
     

Nutritional Information (per serving)

• Calories: 144 kcal

• Carbohydrates: 12 g

• Protein: 3 g

• Fat: 10 g (Saturated: ~1 g)

• Fiber: 2 g

• Sugar: 9 g

• Sodium: 2,834 mg

• Potassium: 306 mg

• Calcium: 49 mg

• Iron: 1 mg