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", scale up/down for shorter/longer, Note 1); 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+ chili crisp (crispy chili oil) - Laoganma recommended; 2 tsp white sesame seeds, toasted (save some for topping); 1 1/2 tbsp rice vinegar (sub any clear vinegar); 2 tsp soy sauce, all-purpose or light; 2 tsp toasted sesame oil (brown, not yellow)

Nothing quite wakes up your taste buds like a bright, tangy, and crunchy salad bursting with flavors. This Spicy Asian Cucumber Salad Recipe perfectly balances refreshing cucumber coolness with a spicy kick that’ll keep you reaching for seconds. Trust me, it’s a game-changer for quick sides or light lunches.

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

I genuinely can’t get enough of this Spicy Asian Cucumber Salad Recipe. It’s one of those dishes that feels fancy but comes together faster than you can decide what’s for dinner. Plus, it pulls together simple ingredients into such a satisfying, addictive mix of spice, crunch, and zest.

Smashed Texture Magic: The smashing technique cracks cucumbers for maximum sauce absorption—think bursting pockets of flavor in every bite.
Perfect Spice Level: Uses Laoganma’s Crispy Chilli Oil giving you a gentle heat that warms without overwhelming.
Quick & Easy: Ready in under 10 minutes prep and just a chill time to meld flavors—ideal for busy days or last-minute sides.
Versatile and Fresh: Works beautifully with grilled meats, noodle bowls, or just on its own as a refreshing snack.

Ingredients & Why They Work

Every ingredient here pulls its weight to create a vibrant salad that sings with freshness, nuttiness, and heat. Shopping tip: pick cucumbers on the firmer side and opt for good quality chili crisp—you’ll taste the difference.

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: Opt for firm, fresh cukes with thin skin; the classic smashing method is easier with these.
Cooking/Kosher salt: Helps draw out excess moisture from the cucumbers for a crispier texture.
Eschalot/French Onion (shallots): Adds a mild, sweet bite; slicing very thin is key to softness and blending flavors.
Green onion (green parts only): Fresh, bright notes and crunchy contrast—don’t skip!
Chilli crisp (crispy chili oil): The star of the heat here—Laoganma’s is legendary for its perfect balance of crispy, salty, and spicy.
White sesame seeds: Toasted for that nutty aroma and slight crunch.
Rice vinegar: Adds that tangy brightness that cuts through the heat and oil.
Soy sauce (light or all-purpose): Brings umami depth without overpowering the delicate cucumber flavors.
Sesame oil (toasted): Just a drizzle for warmth and rich, nutty layers.

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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

What I love about this Spicy Asian Cucumber Salad Recipe is how easy it is to tweak. I often adjust the heat or add extra aromatics for fun twists. You should feel free to make it your own—there’s plenty of room for creativity here!

Milder Version: Swap out chili crisp for a ginger-soy dressing if you prefer gentle warmth—I remember how my husband loved it this way when he was easing into spice.
Extra Crunch: Add crushed peanuts or toasted cashews on top for an extra layer of texture and a nutty surprise.
Fresh Herbs: Toss in cilantro or Thai basil if you want a fragrant herbal punch—this always turns my salad into a showstopper for summer BBQs.
Heat it Up: If you like it fiery, I sometimes add fresh sliced bird’s eye chili or a dash of Sriracha alongside the chili crisp for more complexity.

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 grab my cucumbers and, using the flat side of my knife or a rolling pin, I give each one a gentle smack until it cracks and splits slightly. This process feels oddly satisfying and ensures the dressing can truly soak in those little crevices. Then I chop them into bite-sized chunks—easy to eat and perfect for catching all that spicy flavor.

Step 2: Salt and Drain

After tossing the smashed cucumbers with salt, I set them in a colander over a bowl or the sink to let the salt draw out excess water. This step is crucial—without this, the salad can get soggy. I usually leave it for 15-20 minutes, then give a quick rinse if it feels too salty.

Step 3: Mix the Dressing

While the cucumbers do their thing, I mix the dressing: chili crisp, toasted sesame oil, rice vinegar, soy sauce, and toasted white sesame seeds. It’s like magic how these simple ingredients mingle to create a sauce that’s spicy, tangy, nutty, and savory all at once.

Step 4: Combine Everything

After draining the cucumbers well, I gently toss them with thinly sliced eschalots (or shallots) and green onions, then pour over the dressing. I give everything a good but gentle mix to ensure all pieces get coated without bruising the cukes.

Top Tip

From my kitchen adventures with this salad, a few tips go a long way in nailing the perfect balance of texture and flavor—these little tricks have saved many batches from turning watery or bland!

Don’t Skip Salting: It’s tempting to rush, but salting and draining cucumbers stops them from watering down your dressing.
Use Good Chili Crisp: I’m picky, and Laoganma’s chili crisp never disappoints—it adds complex flavor beyond just heat.
Slice Shallots Thinly: Thick slices overpower; take your time slicing them paper-thin for mild sweetness that blends smoothly.
Toast Sesame Seeds Fresh: Toasting white sesame seeds yourself boosts aroma—toast in a dry pan until lightly golden and fragrant.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

I love topping mine with an extra sprinkle of toasted white sesame seeds and a few thin red chili slices when guests are around. The seeds add nice crunch and the chili slices bring color and extra eye-pleasing heat.

Side Dishes

This salad pairs beautifully with grilled chicken, fried rice, or even spicy noodle bowls. Whenever I make a batch, I find it’s such a refreshing contrast to heavier mains, especially barbecue or rich stir-fries.

Creative Ways to Present

For parties, I like serving portions in small glass jars or on individual little plates garnished with microgreens and a drizzle of chili crisp on top—it looks vibrant and really elevates the experience.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find it keeps well for up to 2 days. Just before serving again, I give it a quick stir and sprinkle fresh sesame seeds to refresh the crunch.

Freezing

This salad doesn’t freeze well due to the fresh cucumber texture, so I recommend making it fresh to enjoy the crunch and crispness that define this recipe.

Reheating

Since it’s best served chilled or at room temperature, I don’t reheat the leftover salad. Just bring it out of the fridge 10-15 minutes before serving to take the chill off and wake up the flavors.

Frequently Asked Questions:

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

Absolutely! If you’re sensitive to heat, reduce the chili crisp or substitute it with a mild chili oil or even a ginger-soy dressing to keep the flavor without the fire.

What type of cucumber is best for this salad?

English cucumbers or Japanese cucumbers work wonderfully because they have fewer seeds and thinner skins, making them perfect for smashing and absorbing flavors without becoming watery.

Can I use regular onions instead of eschalots?

You can, but keep in mind regular onions have a stronger, sharper flavor. If using them, slice very thinly and soak in cold water to mellow out the bite before adding to the salad.

Is this salad vegan?

Yes! All ingredients in this Spicy Asian Cucumber Salad Recipe are plant-based, making it suitable for vegan and vegetarian diets. Just double-check your chili crisp to ensure it doesn’t contain animal products.

Final Thoughts

This Spicy Asian Cucumber Salad Recipe has become one of those dishes that I find myself recommending to friends over coffee—simple, fresh, and with just the right kick. Once you try it, you’ll see why it’s so easy to love and hard to forget. Give it a whirl this week and I promise it’ll brighten up your meals (and your day!).