If you’ve ever craved something crisp, cool, and a little spicy to liven up your plate, you need this Asian cucumber salad in your life. It’s a tangy cucumber salad with just enough heat from chilli oil to wake up your taste buds, all rounded out with sesame oil and a whisper of sweetness. In short? It’s magic in a bowl.
This recipe is a staple in my kitchen whenever the weather heats up or I need a refreshing side in a flash. It pairs beautifully with everything from grilled chicken to noodle bowls, and honestly, I often snack on it straight from the fridge. Bonus? It’s ridiculously easy to make.
Why You’ll Love This Asian Cucumber Salad
- Only takes 10 minutes of active time
- Perfect balance of spicy, tangy, and sweet
- Keeps well in the fridge and tastes even better chilled
- Naturally vegan and gluten-free (with tamari or gluten-free soy sauce)
Ingredients
- 5 Persian cucumbers (about 375 g)
- ½ tsp (2.5 g) salt
- ½ tbsp (7.5 ml) sesame oil
- ¾ tbsp (11 ml) light soy sauce
- ½–1 tbsp (6–12 g) sugar, to taste
- ¾ tbsp (11 ml) rice vinegar
- 1 tbsp (15 ml) chilli oil
- ½ tbsp (4 g) sesame seeds
- ½ tbsp (6 g) minced garlic (optional)
How to Make It
- Rinse the cucumbers and cut off one end. Slice at an angle into oval shapes, as thick or thin as you like.
- Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat and refrigerate for 20 minutes to draw out moisture.
- Drain the liquid, then rinse the cucumbers under cold water for about 10 seconds. Pat dry and return to the bowl.
- Add sesame oil, soy sauce, sugar (start with 1/2 tbsp and adjust), rice vinegar, chilli oil, sesame seeds, and optional garlic.
- Mix well until every slice is coated. Serve immediately for crunch or let chill longer for deeper flavour.
Tips to Make It Your Own
- No Persian cucumbers? English cucumbers work too—just remove the seeds.
- Adjust chilli oil to your spice preference; use garlic chilli oil for extra flavour.
- Let the salad marinate for an extra hour for a bolder sesame cucumber dish.
- Sprinkle with chopped scallions or fresh cilantro for added freshness.
From My Kitchen to Yours
This salad was a happy accident one summer when I had too many cucumbers and not enough inspiration. A few pantry staples and a spoonful of chili oil later, I had a dish that stole the spotlight at dinner. My husband now requests it with grilled salmon, and it’s become my go-to for potlucks and picnics because it holds up so well.
How to Serve This Chilli Oil Cucumber Salad
- With grilled meats or tofu for a light summer dinner
- Alongside dumplings, fried rice, or noodle dishes
- Inside lettuce wraps for added crunch
- As a refreshing stand-alone snack straight from the fridge
How to Store Leftovers
- Store in an airtight container in the refrigerator
- Best enjoyed within 24–36 hours for optimal crunch
- Stir before serving to redistribute the dressing
- Not freezer-friendly, but so quick to make fresh, you won’t need to
FAQs
Can I make this ahead of time?
Yes! It actually tastes even better after marinating for an hour in the fridge.
Is this spicy?
It has a gentle kick from the chili oil, but you can dial it up or down.
Can I double the recipe?
Absolutely! Just make sure to salt and drain the cucumbers well so they stay crisp.
This Asian Cucumber Salad Will Be Your New Summer Favourite
Whether you call it a tangy cucumber salad, chilli oil cucumber salad, or simply the best thing to happen to cucumbers, this dish brings serious flavour with minimal effort. It’s light, zesty, and endlessly crave-worthy. Go ahead—make a big batch. Your taste buds (and your fridge) will thank you.
Print
Easy Asian Cucumber Salad: A Tangy, Crunchy Sesame Delight
- Total Time: 30 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Easy Asian Cucumber Salad is a refreshing, tangy, and slightly spicy dish made with crisp cucumbers tossed in a flavorful sesame-chili oil dressing. This quick salad is ready in minutes and makes the perfect side for grilled meats, noodles, or as a light snack. Naturally vegan and gluten-free.
Ingredients
-
5 Persian cucumbers (about 375 g)
-
½ tsp (2.5 g) salt
-
½ tbsp (7.5 ml) sesame oil
-
¾ tbsp (11 ml) light soy sauce (or tamari for gluten-free)
-
½–1 tbsp (6–12 g) sugar, to taste
-
¾ tbsp (11 ml) rice vinegar
-
1 tbsp (15 ml) chili oil
-
½ tbsp (4 g) sesame seeds
-
½ tbsp (6 g) minced garlic (optional)
Instructions
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Slice cucumbers at an angle and place in a bowl with salt. Toss and refrigerate for 20 minutes.
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Drain and rinse cucumbers under cold water, then pat dry.
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Return cucumbers to the bowl and add sesame oil, soy sauce, sugar, vinegar, chili oil, sesame seeds, and garlic (if using).
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Mix until evenly coated. Serve immediately or chill for a deeper flavour.
Notes
Use English cucumbers if Persian cucumbers aren’t available—remove seeds for best texture.
Adjust chili oil to taste; garlic chili oil adds more flavor.
Salad improves with a short marinating period in the fridge.
Top with scallions or cilantro for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian