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Spicy Cucumber Salad Recipe

This spicy cucumber salad is crisp, tangy, and full of flavor from garlic and chili oil. It’s the perfect quick side to balance rich mains fresh, bold, and zero fuss.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Asian, Chinese-inspired
Servings 4
Calories 144 kcal

Equipment

  • Sharp Knife
  • Cutting Board
  • Mixing bowl
  • Small whisk or spoon (for mixing dressing)
  • Colander or sieve (optional, for draining cucumbers)

Ingredients
  

  • 6 Mini cucumbers or Persian cucumbers
  • 2 teaspoon Salt to drain water

Dressing:

  • 1 tablespoon Regular soy sauce
  • 2 cloves Garlic minced
  • 1 tablespoon Rice vinegar or white vinegar
  • 1 tablespoon Chinese chili oil
  • 1 tablespoon white granulated sugar
  • 1 teaspoon Sesame oil
  • 1 teaspoon Sesame seeds
  • 2 tablespoon green onion finely sliced

Instructions
 

  • Wash and slice the mini cucumbers into thin rounds or batons.
    Wash and slice the mini cucumbers into thin rounds or batons.
  • Sprinkle salt over them and let sit for 5 minutes to release excess water.
    Sprinkle salt over them and let sit for 5 minutes to release excess water.
  • Meanwhile, mix soy sauce, vinegar, sugar, garlic, chili oil, sesame oil, and sesame seeds in a bowl.
    Meanwhile, mix soy sauce, vinegar, sugar, garlic, chili oil, sesame oil, and sesame seeds in a bowl.
  • Drain the cucumbers and pat dry lightly.
    Drain the cucumbers and pat dry lightly.
  • Add cucumbers to the dressing and toss well.
    Add cucumbers to the dressing and toss well.
  • Top with finely sliced green onions.
    Top with finely sliced green onions.
  • Let it chill in the fridge for 10 minutes before serving (optional but enhances flavor).
  • Serve cold as a zesty, spicy side dish!
    Serve cold as a zesty, spicy side dish!