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); 1 eschalot/French onion, halved then very thinly sliced (US: shallot); 1 cup green onion, green part only finely sliced (1 large, 2 small stems); 3/4 tsp cooking/kosher salt; 2 tbsp chilli crisp (crispy chilli oil, Laoganma preferred); 2 tsp white sesame seeds, toasted (save some for topping); 1 1/2 tbsp rice vinegar (can substitute any clear vinegar); 2 tsp soy sauce (all-purpose or light); 2 tsp toasted sesame oil (brown, not yellow)

There’s something incredibly refreshing yet bold about this Spicy Asian Cucumber Salad Recipe. The crisp cucumbers meet a punchy, chili-spiked dressing that wakes up your taste buds without overwhelming them. Trust me—once you try this, it’s hard to go back to plain old cucumber salads!

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 remember the first time I made this Spicy Asian Cucumber Salad Recipe—it instantly became a staple. It’s super quick, incredibly flavorful, and refreshingly light. Plus, the texture combo of smashed cucumbers with the crunchy chili crisp is simply unbeatable.

Bold, balanced flavor: You get the cool crunch of cucumbers paired with the smoky heat from the chili crisp, all brightened by vinegar and sesame.
Effortless prep: Smashed cucumbers mean no fancy knife skills, and the salad comes together in under 10 minutes.
Versatile side dish: It complements everything from grilled meats to noodle bowls—I often add it to my weeknight meals.
Custom spice control: You can dial up or down the heat based on your chili crisp or swap it out entirely.

Ingredients & Why They Work

This salad’s magic lies in simple, fresh ingredients that perfectly balance heat, tanginess, and nuttiness. The key is quality chili crisp and toasting the sesame seeds to really bring out that deep, toasty flavor.

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 love using English or Kirby cucumbers—they’re crisp and watery but not bitter. Smashed, they soak up the dressing better than sliced.
Cooking/kosher salt: Essential for drawing out excess water from the cucumbers so the salad isn’t watery.
Eschalot (shallot): Thinly sliced to add subtle onion sweetness and a crisp bite that cuts through the spice.
Green onion (green parts): Adds freshness and a mild allium flavor without overpowering the dish.
Chili crisp: This is the star of the show—crunchy, smoky, and spicy. Laoganma is my go-to, but any good quality chili crisp works.
White sesame seeds: Toasted for a nutty depth and texture—you’ll want to reserve some for the final garnish.
Rice vinegar: Brings that sweet-tart tang to brighten the flavors and balance the heat.
Soy sauce: Adds savory umami and salty richness—light soy is great for a cleaner taste.
Sesame oil (toasted): Just a little goes a long way, introducing that iconic toasty aroma and flavor that makes this salad feel authentically Asian.

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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

One of the best things about this Spicy Asian Cucumber Salad Recipe is how easy it is to tweak. I often adjust the chili crisp amount based on who I’m serving—if I’m cooking for friends who aren’t spice fans, I dial back the heat and add a little more vinegar for tang.

Variation: I sometimes swap the chili crisp for a ginger-soy dressing for a less spicy version that still packs flavor. It’s fantastic if you want a milder, aromatic salad.
Make it vegan: This recipe is naturally vegan, but just watch the soy sauce you use—some brands contain additives.
Seasonal tweaks: In summer, I toss in fresh mint or cilantro for a cooling herbal note that pairs beautifully with the spice.
Crunch factor: Add toasted peanuts or cashews on top when you want an extra layer of crunch and richness.

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 and Prep Your Cucumbers

I start by washing the cucumbers and trimming the ends. Then, I use the flat side of a chef’s knife or a rolling pin to gently smash each cucumber until it cracks and slightly breaks apart. This classic Asian technique creates those wonderful crevices that soak up the sauce much better than just slicing. After that, I cut the smashed cucumbers into bite-sized chunks and sprinkle them with the kosher salt to draw out excess water—letting them sit for about 10 minutes before draining any liquid helps keep your salad perfectly crisp and not soggy.

Step 2: Slice Your Aromatics Thinly

While the cucumbers sit, I slice the eschalot (or shallot) very thinly—halving it first makes this easier. The thin slices give just a gentle onion flavor without being overpowering. I also thinly slice the green parts of the green onions – these add a fresh pop of color and mild onion bite.

Step 3: Toast Sesame Seeds and Prep the Dressing

Toasting sesame seeds is a small step that makes a big difference. I heat a dry skillet over medium heat and toss in the seeds, stirring constantly until they turn golden and fragrant—usually about 2 minutes. For the dressing, I whisk together chili crisp, rice vinegar, soy sauce, and toasted sesame oil. This combo strikes the perfect balance of spicy, tangy, salty, and nutty flavors, creating that addictive dressing that clings to every cucumber piece.

Step 4: Toss and Garnish

After draining the cucumbers, I pop them in a large bowl and add the sliced shallot and green onions. Then, I pour the dressing over everything and toss gently to coat. Finally, I sprinkle on the toasted sesame seeds. If you want a bit more crunch or heat, add extra chili crisp or a handful of toasted nuts right before serving.

Top Tip

From my experience, getting the texture right is everything in this salad. Smashed cucumbers and draining them well is how you avoid a soggy mess and keep that satisfying crunch alongside the sauce.

Smashing technique: Use the side of a wide knife or a rolling pin to crack the cucumbers evenly without pulverizing them.
Salt timing: Don’t skip the 10-minute salt rest—it draws out water so flavors don’t get diluted.
Toast sesame seeds fresh: Always toast right before using—they go stale fast and that aroma elevates the whole salad.
Chili crisp choice: Using Laoganma chili crisp gives a perfect balance of heat and crunch—other brands might vary in intensity.

How to Serve Spicy Asian Cucumber Salad Recipe

Spicy Asian Cucumber Salad - Serving Suggestion

Garnishes

I like topping this salad with some extra toasted sesame seeds for that toasty crunch and a few delicate sprigs of cilantro when I want a little herbal freshness. Sometimes I’ll sprinkle crushed peanuts for texture, which is a nice addition if you want a heartier bite.

Side Dishes

This salad pairs perfectly with grilled chicken or pork, sticky jasmine rice, or as a refreshing side for pan-fried dumplings or Vietnamese spring rolls. I often serve it alongside a noodle bowl to add that spicy, crisp contrast.

Creative Ways to Present

For a party, I like serving this Spicy Asian Cucumber Salad Recipe in small individual cups or even hollowed cucumber boats. It looks fancy but is so easy, and guests love the individual spicy cucumber bites!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge. Just note cucumbers release water over time, so the salad is best eaten within a day or two for optimal crunch and flavor.

Freezing

I don’t recommend freezing this Spicy Asian Cucumber Salad Recipe because cucumbers become watery and mushy when frozen. It’s best enjoyed fresh.

Reheating

This salad is meant to be served cold or at room temperature, so no reheating is needed. If you like, just give it a quick toss before serving again to redistribute the dressing.

Frequently Asked Questions:

Can I use regular cucumber instead of English cucumber?

Absolutely! Regular cucumbers work fine, but you might want to peel them if the skin is thick or waxy to avoid bitterness.

How spicy is this Spicy Asian Cucumber Salad Recipe?

The spice level depends on the chili crisp you use. My go-to, Laoganma, offers a warm, approachable heat that’s not too overpowering, but you can adjust to your heat tolerance by adding more or less chili crisp.

Can I make this salad ahead of time?

You can prepare it a few hours ahead and refrigerate it, but I recommend adding the chili crisp and sesame seeds just before serving to keep the texture crisp and fresh.

Is there a substitute for chili crisp?

If you’re not a fan of chili crisp, you can substitute with a simple mixture of chili flakes, garlic, and oil or try a ginger-soy dressing for less heat but plenty of flavor.

Final Thoughts

This Spicy Asian Cucumber Salad Recipe holds a special place in my kitchen repertoire because it’s so simple yet delivers that perfect punch of fresh and spicy flavor. Whether you’re looking to brighten up a weeknight meal or need a quick crowd-pleaser, this salad’s got your back. I can’t recommend giving it a try enough—you might just find your new favorite way to enjoy cucumbers!