Name: Spicy Asian Cucumber Salad Recipe
Prep time: 7 min
Total time: 37 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8", scale up/down for shorter/longer); 3/4 tsp cooking/kosher salt; 1 eschalot/French onion, halved then very thinly sliced; 1 cup green onion, green part only finely sliced (1 large, 2 small stems); 2 tbsp chilli crisp (crispy chilli oil, Laoganma preferred); 2 tsp white sesame seeds, toasted (save some for topping); 1 1/2 tbsp rice vinegar (or substitute any clear vinegar); 2 tsp soy sauce (all-purpose or light); 2 tsp toasted sesame oil (brown, not yellow)

There’s something incredibly refreshing and addictive about this Spicy Asian Cucumber Salad Recipe. The crisp cucumbers combined with that punchy, savory chili dressing make it a perfect summer side or a quick snack that packs a flavorful kick.

A white bowl filled with a salad made of dark green cucumber pieces cut into chunks, mixed with thin light brown onion slices, all coated in a shiny deep red chili oil with visible red pepper flakes and sesame seeds. A silver spoon is placed inside the bowl on the right side, partially resting on the salad. Behind the bowl, there is a small white dish holding thick dark red chili sauce, placed on a white cloth with a faint leaf pattern, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Asian Cucumber Salad Recipe
Top Tip
How to Serve Spicy Asian Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Asian Cucumber Salad Recipe

Why You'll Love This Recipe

I stumbled onto this Spicy Asian Cucumber Salad Recipe a few years ago and it quickly became one of those dishes I crave regularly. It’s light, crunchy, and the perfect blend of spicy, tangy, and savory notes that brighten up any meal.

Quick to prepare: You can make the dressing in minutes and let it marinate while you finish other prep.
Refreshing heat: The chili crisp adds heat that’s bold but balanced, not overwhelming.
Simple ingredients: No complicated sauces—just pantry staples and fresh produce.
Versatile side: Works beautifully with grilled meats, rice bowls, or even as a spicy snack on its own.

Ingredients & Why They Work

The ingredients in this Spicy Asian Cucumber Salad Recipe combine textures and flavors in such a satisfying way. The cucumbers provide a crisp, cooling base, while the chili crisp sauce brings warmth and savory depth. Here’s why each ingredient matters and a few tips on picking the best ones.

Flat lay of four long fresh cucumbers with dark green skin, a halved shallot finely sliced into thin crescent pieces, a small white ceramic bowl filled with bright green finely sliced green onion tops, a small white bowl containing vibrant red chili crisp oil with visible chili flakes, a small white bowl with golden toasted white sesame seeds, a small white bowl of clear rice vinegar, a small white bowl of dark soy sauce, and a small white bowl with rich brown toasted sesame oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cucumbers: I like using English or Persian cucumbers—they have fewer seeds and a thinner skin, which keeps the salad tender but crispy.
Cooking/Kosher Salt: Helps draw out excess moisture from the cucumbers, keeping them crunchy and amplifying their flavor.
Eschalot/Shallot: Thinly sliced for a mild onion punch without overpowering the salad.
Green Onion: Just the green parts add a fresh herbal note and a little crunch.
Chili Crisp: This is the star of the show. I’m partial to Laoganma’s chili crisp for its complex crispy texture and smoky spice. It adds heat and crunch.
White Sesame Seeds: Toasted for nuttiness. I always save some to sprinkle on top for extra texture.
Rice Vinegar: Brings that hallmark mild tang—if you don’t have it, any clear vinegar will do but try to avoid anything too harsh.
Soy Sauce: Choose an all-purpose or light soy to get that umami without overpowering saltiness.
Sesame Oil: Toasted sesame oil is a little goes a long way ingredient. It adds that deep, toasty aroma that makes the salad irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often change up this recipe depending on what mood I’m in or what’s in my fridge. You can easily adjust the heat level or swap some ingredients to make it yours.

Variation: For a milder salad, I sometimes use less chili crisp and add a splash of honey to soften the heat. It’s surprisingly good that way!
Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and it’s just as delicious.
Extra Crunch: Adding thinly sliced radishes or toasted peanuts amps up the texture if you’re craving something chunkier.

Step-by-Step: How I Make Spicy Asian Cucumber Salad Recipe

A close-up of a fork holding a bite of a cucumber salad with thin orange carrot slices, sprinkled with sesame seeds and red chili flakes, showing fresh green cucumber pieces covered in a shiny, light dressing. The background is softly blurred with the rest of the salad visible below, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Smash Those Cucumbers

This is the most satisfying part! Instead of slicing the cucumbers into rounds, I like to smash them gently with the side of a chef’s knife. It cracks the skin and breaks the cucumber into bite-sized chunks with plenty of edges to hold all that spicy dressing. After smashing, sprinkle the kosher salt over them and let them rest for 10–15 minutes—the salt draws out excess water and concentrates the flavor.

Step 2: Prep Your Aromatics

While the cucumbers are sweating, thinly slice the eschalot (shallot) and finely slice the green parts of the green onion. These fresh, sharp flavors balance the cool cucumbers and add layers of brightness to the salad.

Step 3: Toast Your Sesame Seeds

Toast the white sesame seeds in a dry pan over medium heat until fragrant and lightly golden, about 2–3 minutes. Keep an eye on them because they can burn quickly. This step brings out their nutty flavor and adds a lovely crunch to your salad.

Step 4: Mix the Dressing

In a small bowl, combine 2 tablespoons of chili crisp (feel free to adjust to your heat preference), rice vinegar, soy sauce, and toasted sesame oil. Whisk it well until the mixture looks silky and inviting.

Step 5: Toss and Serve

Drain any excess liquid from the cucumbers, then add the shallots, green onions, and toasted sesame seeds. Pour over the dressing and toss everything together thoroughly. Taste and adjust seasoning — sometimes I add a pinch more soy sauce or a splash more vinegar depending on how tangy or salty I want it.

Top Tip

I’ve learned over time that the smashing technique is not just fun but essential for great flavor. It creates those perfect crevices that hold the dressing and chili crisp, delivering bold spicy bursts in every bite.

Smashing Technique: Use the flat side of a wide knife, gently but firmly hit the cucumbers to crack them—don’t pulverize.
Salting Time: Letting cucumbers rest with salt draws out bitterness and excess water—don’t skip this step.
Toast Sesame Seeds: It’s a small step but toasting transforms their flavor and adds crunch.
Adjust Heat Carefully: Chili crisp brands vary—start light and add more as you go.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

Personally, I love sprinkling extra toasted sesame seeds and a few fresh cilantro or mint leaves on top for a bright herby touch. A little squeeze of fresh lime can also wake up the flavors beautifully.

Side Dishes

This salad pairs wonderfully with grilled chicken or steak, steamed jasmine rice, or alongside any stir-fry. I often serve it with homemade dumplings or bao buns to add that crisp freshness to richer, heavier dishes.

Creative Ways to Present

For a fun party twist, I’ve served this salad in mini lettuce cups topped with a drizzle of extra chili crisp and chopped peanuts. It makes a lively, shareable appetizer that everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers stay crunchy because the salt prevents too much sogginess. Just give it a quick stir before serving again.

Freezing

I don’t recommend freezing this salad since cucumbers get watery and mushy when thawed. It’s best enjoyed fresh or refrigerated.

Reheating

No reheating needed here! This salad tastes best chilled or at room temperature. If you’re adding it to a warm meal, serve on the side to maintain that refreshing contrast.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but I recommend peeling them and removing seeds to avoid excess bitterness and wateriness.

What if I don't have chili crisp?

You can substitute with a mixture of chili flakes, garlic, oil, and fried shallots to mimic the texture and flavor, or use a mild chili oil depending on your heat preference.

How spicy is this salad?

The salad has a pleasant warm heat from the chili crisp but isn’t overwhelmingly spicy. You can adjust the amount of chili crisp to suit your tolerance.

Can I make this salad vegan?

Absolutely! This recipe is naturally vegan, just ensure your soy sauce and chili crisp don’t contain fish or animal products. Most brands like Laoganma are vegan-friendly.

Final Thoughts

This Spicy Asian Cucumber Salad Recipe is one of those dishes that never gets old in my book. It brightens up the simplest of meals with its fresh crunch and zesty heat. I hope you find it as irresistible as I do—you’ll be whipping it up again and again, trust me!