Name: Spicy Asian Cucumber Salad Recipe
Prep time: 7 min
Total time: 37 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8"); 3/4 tsp cooking/kosher salt; 1 eschalot/French onion, halved then very thinly sliced (shallot); 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 any clear vinegar); 2 tsp soy sauce, all-purpose or light; 2 tsp toasted sesame oil (brown, not yellow)

Imagine a salad that’s crunchy, tangy, and just the right kick of heat all in one bowl—yeah, that’s exactly what this Spicy Asian Cucumber Salad Recipe delivers. It’s fresh, flavorful, and honestly, once you try it, you’ll want it at every summer meal.

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

Honestly, this Spicy Asian Cucumber Salad Recipe is one of those quick fixes that feels so fresh and satisfying you’ll wonder why you haven’t made it sooner. I introduced it to some friends at a BBQ and it was gone in minutes—everyone was obsessed with how the crisp cucumbers and spicy dressing danced together.

Perfect balance: The salad hits all the right notes—cool crispness with a spicy, tangy dressing that wakes up your taste buds without overpowering.
Simple ingredients: You likely have most of what you need in your pantry, so it’s a hassle-free addition to your weeknight rotation.
Fast prep time: Ready in under 10 minutes prep and just a bit of waiting for flavors to meld—ideal when you want something tasty, fast.
Versatile as heck: It’s a great side for grilled meats, noodles, or even as a snack—plus you can tweak heat levels easily.

Ingredients & Why They Work

What makes this Spicy Asian Cucumber Salad Recipe stand out is the smart combo of textures and flavors. The crunch of smashed cucumbers contrasts beautifully with crispy chili oil, toasted sesame seeds, and the subtle tang from rice vinegar. Here’s why each key ingredient shines in this dish:

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 use cucumbers about 20cm (8") long—they’re crunchy and soaking up the dressing like a dream when smashed.
Cooking/kosher salt: Essential for drawing out excess moisture and seasoning the cucumbers well—don’t skip this step!
Eschalot (shallot): Thinly sliced for a mild pungency and delicate crunch, adding depth without overpowering the dish.
Green onion (green part only): Adds freshness and a mild oniony bite that complements the shallots perfectly.
Chilli crisp (crispy chilli oil): This is the showstopper that brings crunch, heat, and that addictive smoky flavor. Laoganma brand is my go-to for reliable awesome taste.
White sesame seeds (toasted): Adds a subtle nuttiness and texture, plus a little extra to sprinkle on top for presentation.
Rice vinegar: Brings a bright acidity that balances out the spicy and salty elements beautifully.
Soy sauce (all-purpose or light): Adds umami depth and saltiness to the dressing, making it savory and complex.
Toasted sesame oil: A little drizzle adds fragrance and richness, rounding out the flavors with its warm, nutty aroma.

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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

One thing I love about this Spicy Asian Cucumber Salad Recipe is how easy it is to customize to your taste buds or what you have on hand. I've switched up veggies and heat levels countless times with great results, so feel free to experiment.

Variation: When I want a milder salad, I just dial back the chilli crisp and add a bit of honey to soften the heat—still delicious but way friendlier to sensitive palates.
Add crunch: Sometimes I toss in chopped peanuts or crushed roasted cashews for an extra layer of texture.
Herbs: A handful of cilantro or mint can brighten up the salad and add fresh herbal notes.
Vegan option: This salad is naturally vegan, just double-check your soy sauce and chilli crisp brand if that’s important to you.

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 for max crunch

The real magic begins when you smash the cucumbers instead of just slicing them. I usually line them up and give them a good whack with the side of my knife or a rolling pin—this breaks them into chunky pieces with great texture and ideal crevices for soaking up all that dressing.

Step 2: Salt and drain

After smashing, sprinkle the cucumbers evenly with kosher salt and let them sit about 20 minutes. You’ll notice water beads forming on the surface—this step helps keep the salad crisp and prevents it from becoming soggy once dressed. Just give them a quick drain and pat dry before adding the other ingredients.

Step 3: Prepare the flavor players

While the cucumbers rest, thinly slice the eschalot (shallot) and green onion tops. Toast your sesame seeds lightly in a dry pan to bring out nuttiness—that little extra step is worth it for the aroma!

Step 4: Mix that spicy, tangy dressing

In a bowl, combine the chilli crisp, rice vinegar, soy sauce, and toasted sesame oil. Stir it well to get that sauce evenly blended. This dressing is where heat meets tangy, nutty, and salty — pretty irresistible, right?

Step 5: Toss and chill

Once cucumbers are ready, add the shallots, green onions, sesame seeds, and pour over the dressing. Give it a gentle toss to coat everything evenly. Let it chill for about 10-15 minutes for the flavors to meld beautifully—though honestly, I sometimes sneak a bite earlier!

Top Tip

Through making this Spicy Asian Cucumber Salad Recipe dozens of times, I’ve gathered a handful of tips that seriously elevate the dish. Trust me, these little tricks make all the difference between "good" and "absolutely crave-worthy."

Smash, don’t slice: Smashing the cucumbers creates rough, uneven surfaces that hold onto the dressing better than simple slices ever could.
Salt & rest: Don’t skip salting and letting the cucumbers rest — it keeps the salad crisp and reduces excess water that can water down the flavors.
Toast the seeds: Toasting white sesame seeds before adding them really enhances their flavor and adds a delightful crunch.
Choose your chili crisp carefully: My favorite is Laoganma’s Crispy Chilli Oil—it ticks every box of crunchy, spicy, and umami-packed, but feel free to explore alternatives if you like your heat differently.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

I usually add an extra sprinkle of toasted sesame seeds right on top for some visual appeal and crunch. Sometimes a few sprigs of cilantro or finely sliced red chili for color and a fresh finish. These make it look as good as it tastes.

Side Dishes

This salad pairs beautifully with grilled chicken, steamed dumplings, or even a bowl of simple fried rice. I often serve it alongside BBQ dishes—its bright, spicy freshness cuts through richer flavors like a charm.

Creative Ways to Present

For a party, I like to serve this in small individual cups or on mini plates topped with an edible flower or sliver of fresh chili for a pop of color. It also works great as a topping for bao buns or as a crunchy salad on banh mi sandwiches.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge. It keeps well for up to 2 days, though I recommend enjoying it sooner to maintain that perfect cucumber crunch and fresh flavors.

Freezing

Freezing is not ideal for this salad because cucumbers get watery and mushy once thawed, losing their crisp texture. I’d suggest making it fresh or just in small batches you can finish quickly.

Reheating

This salad is best served cold or at room temperature. Reheating isn’t necessary or recommended as it will change the texture and flavor profile significantly.

Frequently Asked Questions:

Can I use regular cucumbers instead of the suggested type?

Absolutely! Any crisp cucumber works well, but prefer ones with fewer seeds and firmer flesh to get that satisfying crunch after smashing.

How spicy is this salad?

The heat depends mostly on the chilli crisp you choose. Using Laoganma gives a warm, manageable kick-not overwhelmingly hot-so it’s spicy but still approachable for most people.

Can I make this salad vegan?

Yes! This recipe is naturally vegan as long as you check the soy sauce and chilli crisp brands you use don’t contain any animal products.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge and consume within 2 days to retain the best texture and flavor. Avoid freezing.

Final Thoughts

This Spicy Asian Cucumber Salad Recipe is honestly one of my all-time favorite easy dishes to have on the table—it’s light, bright, and packs enough heat to keep things exciting without being intimidating. I love how versatile it is and how effortless it feels to pull together. Give it a go and I promise you’ll be reaching for it again and again whenever you want something fresh and flavorful.