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, about 1 large or 2 small stems); 2 tbsp chilli crisp (crispy chilli oil, Laoganma recommended); 1 1/2 tbsp rice vinegar (or any clear vinegar); 2 tsp soy sauce (all-purpose or light); 2 tsp sesame oil (toasted, brown, not yellow); 2 tsp white sesame seeds (toasted, save some for topping)

Crunchy, refreshing, with a punch of heat and umami—this Spicy Asian Cucumber Salad Recipe is one of those recipes that wakes up your taste buds and keeps you coming back for more. The trick to smashing the cucumbers gives it that satisfying texture that perfectly soaks up the spicy, tangy dressing.

The image shows a white bowl filled with a spicy cucumber salad. The salad has chunky green cucumber pieces mixed with light brown thin onion slices, all coated in a deep red chili oil sauce with visible red pepper flakes scattered on top. A silver spoon is placed inside the bowl on the right side. In the background, there is a small white bowl with a dark red chili paste resting on a white marbled surface covered partially by a light-colored cloth. 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, I didn’t expect to get hooked on a cucumber salad quite like this. The mix of crunchy smashed cucumbers with the spicy chili crisp and toasted sesame makes it feel like a party in your mouth—and the best part? It comes together quickly and doesn’t need fancy ingredients.

Smashed Texture: This technique creates those little pockets that soak up every bit of the bold dressing—trust me, it makes all the difference.
Balance of Flavors: Between the tangy rice vinegar, salty soy, and toasted sesame, every bite hits a perfect note.
Quick and Easy: You can whip this up in under 10 minutes and have it chilling to develop flavor while you handle the rest of your meal.
Versatile Side Dish: Whether you’re pairing it with grilled meats, noodles, or just craving something fresh and spicy, this salad fits in beautifully.

Ingredients & Why They Work

What I love most here is how each ingredient plays a role—whether it's texture, flavor, or that essential kick of heat. When shopping, the only thing I'd say watch for is freshness, especially the cucumbers and green onions, since they’re stars of the show.

Flat lay of four fresh cucumbers, one halved and very thinly sliced pale purple shallot, a small bunch of finely sliced green onion tops, a small white ceramic bowl filled with vibrant red chili crisp oil with visible chili flakes, a small white bowl holding 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 of rich toasted sesame oil, all perfectly arranged with balanced symmetry, placed 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 English cucumbers for their thin skin and fewer seeds, but any firm, fresh cucumber works. The crispness is key.
Cooking/Kosher Salt: Less is more here; just enough to draw out excess moisture and season without overpowering.
Eschalot (Shallot): Thinly sliced for subtle sharpness—this adds a lovely onion aroma without being too harsh.
Green Onion Green Part: Provides a mild, fresh onion flavor and a pop of color, so be sure to finely slice for even distribution.
Chilli Crisp: This is my secret weapon—Laoganma is my favorite brand. It offers crunch plus complex chili heat and rich umami.
White Sesame Seeds: Toasted to bring out their nuttiness—sprinkle some on top for texture and aroma.
Rice Vinegar: Gives a bright, mellow tang that wakes up the cucumbers, balancing all the other flavors.
Soy Sauce: Use light or all-purpose soy for salty depth without darkening the salad too much.
Toasted Sesame Oil: A little goes a long way—its nutty aroma perfectly rounds off the dressing.

📝

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 switch things up with this Spicy Asian Cucumber Salad Recipe depending on what I have on hand or what mood I’m in. It’s a flexible recipe that responds well to a little creativity.

Variation: One time, I swapped out the chili crisp for a homemade ginger-soy dressing when I wanted something a little milder—still excellent, especially if you’re wary of spice.
Make it Vegan/Gluten-Free: Just double-check your soy sauce is gluten-free if needed, or use tamari.
Fresh Herbs: Sometimes adding chopped cilantro or mint gives it a fresh twist that brightens the whole dish.
Adjust Spice Level: If you're not into much heat, start with less chili crisp and add more gradually.

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

A close-up view of a silver fork holding pieces of green cucumber slices mixed with thin, light brown strands and small sesame seeds, all coated in a glossy, slightly oily sauce with red pepper flakes visible. The background shows more of the same cucumber salad blurred on a white marbled surface. The colors are mostly green from the cucumbers, light brown strands, and small red specks from the chili flakes with the shiny sauce adding a wet texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Smash Those Cucumbers

I start by washing my cucumbers well, then cutting off the ends and chopping them into chunks about 3-4 cm long. The fun part comes next—using the flat side of a knife or a rolling pin, I give each piece a firm but controlled smash. This creates fun, jagged edges and crevices that soak up the dressing like a charm. Just be careful not to pulverize them; the cucumbers should still hold their crunch.

Step 2: Salt and Drain

After smashing, sprinkle the cucumbers lightly with salt and let them sit for about 10-15 minutes. This step draws out excess water, so your salad doesn’t get watery and maintains that crisp snap. Once time’s up, drain any liquid and gently pat the cucumbers dry with paper towels.

Step 3: Prep Your Aromatics & Dressing

While the cucumbers are resting, thinly slice your eschalot (or shallot) and the green parts of the green onions. Toast your sesame seeds in a dry pan over medium heat for a couple of minutes until fragrant, but keep an eye so they don’t burn. Then, mix together the rice vinegar, soy sauce, toasted sesame oil, and the star chili crisp in a bowl—this dressing is where all the magic happens!

Step 4: Toss Everything Together

Now toss the smashed cucumbers with the sliced onions and that beautiful chili dressing. Give it a good mix so every cucumber piece gets coated. Sprinkle the toasted sesame seeds on top, and if you want, add a few extra spoonfuls of chili crisp for more heat and crunch. Then, pop the bowl in the fridge for about 20 minutes to let all the flavors meld.

Top Tip

From my kitchen to yours, some little tips will save you time and maximize flavor:

The Smash Method: Don’t overdo the smashing. The goal is to break the surface of the cucumbers so the dressing clings, not to turn it into a mushy mess.
Chili Crisp Choice: Not all chili crisps are created equal—Laoganma’s is my top pick because it balances spicy, salty, and crunchy, but feel free to experiment with what you like.
Drain Well: Making sure the cucumbers aren’t soggy is key, so salting and draining is a non-negotiable step for me.
Let it Rest: Give the salad at least 20 minutes chilling time to develop that perfect meld of flavors and a touch of extra crunch.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

I swear by a sprinkle of extra toasted sesame seeds on top—it adds that subtle nuttiness and a nice visual touch. Sometimes I toss on a few fresh cilantro leaves or even some thinly sliced red chili for color and an extra spark.

Side Dishes

This salad pairs brilliantly with grilled meats like Korean BBQ beef or teriyaki chicken. I also love serving it alongside steamed rice and some simple stir-fried vegetables for a bright, fresh contrast. It’s a favorite summer side but works year-round.

Creative Ways to Present

For parties, try serving the Spicy Asian Cucumber Salad Recipe in small individual bowls or even cucumber cups for bite-sized fun. You can also pile it on top of cold rice noodle bowls or lettuce wraps to add that irresistible spicy crunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. The salad keeps well for up to 2 days, though the cucumbers soften slightly over time—still tasty, just less crunchy. I recommend draining any excess liquid before serving leftover portions.

Freezing

This salad doesn’t freeze well because cucumbers are mostly water and get mushy after thawing. Best to enjoy fresh within a couple of days.

Reheating

Since it’s a cold salad, there’s no reheating involved—just give it a quick stir and maybe add a splash more chili crisp or sesame oil to revive flavors before serving.

Frequently Asked Questions:

Can I use regular cucumbers instead of English cucumbers?

Absolutely! Regular cucumbers work just fine. Just be sure to remove excess seeds if they’re very watery, and you might want to peel them if the skin is thick.

How spicy is this Spicy Asian Cucumber Salad Recipe?

The heat level is moderate with my go-to chili crisp (Laoganma). It gives a warm, inviting buzz rather than overwhelming spice. You can adjust by adding less chili crisp or mixing with a milder sauce if preferred.

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and keep it refrigerated. Just note that the cucumbers soften a bit over time, so for the best crunch, make it as close to serving time as possible.

What can I substitute if I don't have chili crisp?

If you don’t have chili crisp, you can use a mix of chili flakes, a touch of garlic oil, and some fried shallots for texture. Or try a simpler ginger-soy dressing to keep it flavorful but less spicy.

Final Thoughts

This Spicy Asian Cucumber Salad Recipe has earned a permanent spot in my rotation because it’s refreshingly bold, easy to whip up, and so adaptable. Once you try smashing those cucumbers and drenching them in that brilliant chili crisp dressing, I bet you’ll understand why it’s become my go-to side for everything from weeknight dinners to casual get-togethers. Give it a shot—you’ll be hooked in no time!