Spicy Asian Cucumber Salad That's Crisp, Fiery, and Ready in 10 Minutes
This spicy Asian cucumber salad is a no-cook, 10-minute side dish that's crisp, fiery, and totally addictive. Salting the cucumbers first locks in crunch, while a tangy sesame-soy dressing clings to every jagged piece.
Equipment
- Cutting board
- Chef's knife
- Colander
- Large Mixing Bowl
- Microplane
- Small Bowl
- Measuring spoons
Ingredients
- 4 English cucumbers (or 6 Persian cucumbers)
- 1 1/2 tsp kosher salt
- 2 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp unseasoned rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp sugar (or maple syrup)
- 2 cloves garlic, grated
- 1 tsp gochugaru (Korean chili flakes) or 1/2 tsp crushed red pepper flakes
- 2 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Trim ends off cucumbers. Using the flat side of a chef's knife, give each cucumber a firm whack to crack it open. Pull apart into irregular 2-inch chunks, then cut any large pieces into bite-sized bits.
- Set a colander in the sink. Toss the smashed cucumber pieces with the kosher salt in a large bowl, then transfer to the colander. Let sit for 5–10 minutes. You'll see water dripping out. After 5 minutes, gently squeeze to speed up draining.
- While cucumbers drain, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated garlic, and chili flakes in a small bowl. Taste and adjust seasoning; the dressing should be salty, tangy, sweet, and garlicky with a building heat.
- Rinse the salted cucumbers under cold water to remove excess salt. Take small handfuls and squeeze firmly over the sink to expel as much liquid as possible. Transfer to a paper towel-lined plate and pat dry.
- Place the squeezed cucumbers in a large mixing bowl. Pour half the dressing over them and toss well, then add the sliced scallions and most of the sesame seeds. Taste and add more dressing if desired. Transfer to a serving plate, scatter reserved sesame seeds on top, and serve immediately.
Notes
Don't skip the salting step; it keeps the cucumbers crisp instead of watery. Toast sesame seeds in a dry pan for 2–3 minutes until golden for maximum flavor. Store leftover salad in an airtight container in the fridge for up to 2 days; for meal prep, keep dressing and cucumbers separate for up to 4 days. To make kid-friendly, omit chili flakes and serve chili crisp on the side.