Name: Spicy Asian Cucumber Salad Recipe
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8" each); 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, such as Laoganma); 2 tsp white sesame seeds, toasted (reserve 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 sesame oil)

Crunchy, spicy, and downright addictive – that’s exactly what you get with this Spicy Asian Cucumber Salad Recipe. It’s one of those dishes that effortlessly balances cool freshness with fiery flavor, making it a perfect side or snack to brighten up any 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

I’ve made this spicy Asian cucumber salad countless times, and every single time it impresses. It’s fresh, packed with punchy flavors, and surprisingly easy to throw together. Trust me, once you try smashing cucumbers for that perfect texture, you’ll never slice them the same way again.

Bold flavors: The mix of chili crisp and toasted sesame oil creates a fiery, savory kick that wakes up your taste buds instantly.
Super refreshing: Cucumber’s crunchy, cooling nature perfectly balances out the heat so it never feels overwhelming.
Easy prep: Just a few simple ingredients and a little smashing is all you need for an incredible dish.
Versatile side: It pairs beautifully with everything from grilled meats to simple rice bowls and even as a light snack.

Ingredients & Why They Work

Each ingredient in this spicy Asian cucumber salad brings something special to the table—the crunch, the heat, the tang, and the umami all come together in harmony. Here’s why I think they’re essential and some tips for picking the best stuff.

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: Use English or Persian cucumbers if you can; they’re less seedy and more crisp. I love smashing them instead of slicing to create pockets for the flavors to sink in.
Cooking/kosher salt: Helps draw moisture out of the cucumbers and season them evenly. Don’t skip this step—it’s key for texture.
Eschalot (shallot): Adds a mild onion flavor without overpowering the salad; thin slices blend beautifully into the mix.
Green onion: Use the green parts for a fresh, vibrant taste and pretty color contrast.
Chilli crisp (crispy chilli oil): This ingredient brings complexity—a little heat with a satisfying crunch. Laoganma brand is my absolute favorite for its perfect balance of spicy and savory.
White sesame seeds: Toasted sesame seeds add nuttiness and texture; plus, they make the salad look beautiful when sprinkled on top.
Rice vinegar: Brings a gentle tang that brightens the whole salad; if you don’t have rice vinegar, any clear vinegar can work.
Soy sauce: Adds umami depth and a little saltiness; light soy sauce keeps it clean and balanced.
Sesame oil: Toasted sesame oil is the finishing touch that gives it that irresistible nutty aroma. Don’t substitute with plain oils here—it really makes a difference.

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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 of the best things about this spicy Asian cucumber salad recipe is how easy it is to tweak according to your preferences. I frequently adjust the heat or add little extras depending on the mood or who I’m cooking for.

Variation: Once, I added fresh minced garlic and a dash of sugar to balance the tang and spice, making it slightly sweeter and richer—totally worth trying if you like garlic’s punch.
Milder version: If you’re cautious about spice, start with just a teaspoon of chili crisp and add more to taste. Alternatively, swap the chili crisp for a ginger-soy dressing for a gentle kick.
Add crunch: Sprinkle in some crushed peanuts or toasted cashews for a satisfying crunch that contrasts the cucumbers perfectly.
Herb boost: Fresh cilantro or mint works beautifully here for a fresh herbal zing, especially if you’re serving alongside grilled meats.

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 the Cucumbers

I like to gently smash my cucumbers with the flat side of a knife or a rolling pin, just enough to crack their skin and release some juices, but not so much that they turn to mush. This step is key because it creates lovely crevices to soak up the chili dressing later. After smashing, I cut them into bite-sized pieces—makes for perfect salad bites and easy eating!

Step 2: Salt and Drain

Once the cucumbers are smashed and cut, sprinkle them with the salt and let them sit for about 20-30 minutes. This pulls out excess water, so your salad doesn’t turn watery and stays perfectly crisp. After resting, drain off any liquid and give them a quick pat dry with paper towels.

Step 3: Prepare the Dressing

While the cucumbers are resting, slice your eschalot (shallot) super thin and finely chop the green onion greens. Toast the sesame seeds in a dry pan for a minute or two until fragrant—watch them like a hawk so they don’t burn. Then mix the chili crisp, rice vinegar, soy sauce, and toasted sesame oil in a bowl. This dressing really packs heat and flavor, so taste and adjust based on your spice tolerance.

Step 4: Toss & Serve

Finally, combine the cucumbers, sliced eschalot, and green onions in a big bowl. Pour the chili dressing over and toss everything well so that the sauce clings to every piece. Sprinkle on the remaining toasted sesame seeds for a pop of crunch and nutty flavor. Serve immediately or chill for a bit to meld those flavors together even more.

Top Tip

From my many attempts making spicy Asian cucumber salad, I've discovered a few tricks that really take it to the next level. These tips will help you nail the perfect balance of texture and flavor every time.

Don’t over-smash: Gently cracking the cucumbers keeps them juicy and crunchy. If you crush them too much, you’ll end up with a soggy mess.
Salt timing: Let cucumbers sit salted for at least 20 minutes to pull out excess water; it’s the secret to keeping your salad crisp.
Toast sesame seeds fresh: Toasting releases their oils and deepens the flavor, making a big difference in the salad’s overall taste.
Chilli crisp choice matters: Laoganma is the go-to for me, but if you try other brands, adjust quantities as heat levels vary.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

For garnishes, I almost always scatter a few toasted sesame seeds for crunch and sometimes add chopped fresh cilantro or mint leaves to brighten the salad. A squeeze of fresh lime juice just before serving is also a game-changer if you want a little citrus zing.

Side Dishes

This spicy Asian cucumber salad is perfect alongside grilled dishes like teriyaki chicken, Korean BBQ, or even tuna steaks. It’s also fantastic with steamed jasmine rice and a simple miso soup for a light, balanced meal.

Creative Ways to Present

For special dinners, I like serving the salad in pretty little bowls or even lettuce cups for a fresh, interactive appetizer. Layering it over a bed of thin rice noodles with fresh herbs can turn this side dish into a light main course.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. Because cucumbers release water over time, I recommend draining any excess liquid before serving leftover salad so it stays crisp.

Freezing

I don’t recommend freezing this salad because cucumbers become mushy upon thawing and the texture loses its charm. Better to make fresh batches for best quality.

Reheating

This salad is best enjoyed cold or room temperature, so no reheating needed. If you want to revive chilled leftovers, just bring them out of the fridge 10 minutes before serving.

Frequently Asked Questions:

Can I make this Spicy Asian Cucumber Salad Recipe less spicy?

Absolutely! Start by using less chili crisp, or substitute it with a mild ginger-soy dressing. You can always add more heat after tasting.

What’s the best way to smash cucumbers for this salad?

Use the flat side of a chef’s knife or a rolling pin to gently crack the cucumbers without breaking them apart completely. This releases juices and creates great texture for the dressing to soak in.

Can I prepare this salad in advance?

You can prep the salad up to a day ahead, but it’s best to dress it just before serving to keep the cucumbers crisp and fresh. If dressed earlier, expect softer texture.

What dishes go well with this Spicy Asian Cucumber Salad Recipe?

It pairs wonderfully with grilled meats, rice bowls, noodles, or as a refreshing side to spicy or rich dishes. It’s super versatile!

Final Thoughts

This Spicy Asian Cucumber Salad Recipe has become one of my go-to dishes whenever I want something quick, vibrant, and packed with flavor. It’s like a little party in your mouth with every crunchy, spicy bite. I really hope you give it a try—you might just find it becoming a staple in your kitchen like it has in mine!