Viral Spicy Asian Cucumber Salad Recipe
Crisp cucumbers tossed in a savory, tangy, slightly spicy Asian-inspired dressing with garlic, sesame oil, scallions, and chili. A refreshing no-cook side dish ready in minutes.
Servings: 4
Calories: 95kcal
Ingredients
- 2 large English cucumbers or 5–6 Persian cucumbers
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 –2 teaspoons chili crisp or chili oil
- 1 teaspoon honey or granulated sugar
- 2 cloves garlic finely minced
- 2 tablespoons scallions thinly sliced
- 1 teaspoon sesame seeds
- ½ teaspoon red pepper flakes optional
Instructions
- Slice the cucumbers: Wash and thinly slice the cucumbers. You can also lightly smash them before cutting into bite-sized pieces.
- Salt the cucumbers: Place them in a bowl, sprinkle with salt, and let them sit for 10–15 minutes. Drain the excess liquid and gently pat dry.
- Make the dressing: Whisk together rice vinegar, soy sauce, sesame oil, chili crisp, honey, and minced garlic.
- Combine: Pour the dressing over the cucumbers and toss well to coat.
- Add toppings: Stir in the scallions and sprinkle with sesame seeds and red pepper flakes.
- Chill: Refrigerate for 15–30 minutes to allow the flavors to develop.
- Serve: Toss once more and serve cold.
Notes
- English or Persian cucumbers give the best crunchy texture.
- Salting the cucumbers first helps prevent a watery salad.
- Adjust the chili crisp according to your preferred spice level.
- For a milder version, omit the red pepper flakes.
- For extra crunch, add roasted peanuts or cashews.
- Don't leave the salad at room temperature for extended periods.
Nutrition
- Calories: 95 kcal
- Protein: 2 g
- Carbohydrates: 8 g
- Fat: 7 g
- Fiber: 1.5 g
- Sugar: 4 g
- Sodium: 430 mg