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–+ servings

Spicy Asian Cucumber Salad

Casey Rooney
This spicy Asian cucumber salad is made with crisp cucumbers, chili crisp, soy sauce and rice vinegar. It's a refreshing go-to salad to serve alongside any Asian-inspired dishes and only takes a few minutes to make!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine American, asian, korean
Servings 4

Ingredients
  

  • 8 mini (Persian) cucumbers, cut into 1/4" (or less) rounds on the diagonal or one English cucumber
  • 1/4 tsp coarse salt (sea salt, kosher salt)
  • 2 tbsp soy sauce low sodium, if possible
  • 4 tsp rice vinegar
  • 2 tbsp chili crisp more for extra heat
  • 2 tsp sesame oil
  • 1 tsp sugar
  • sesame seeds, optional

Instructions
 

  • Slice and soak the cucumbers: Slice the cucumbers and place them in a medium bowl. Sprinkle the salt evenly onto the cucumbers and toss with a spoon or clean hands to ensure they are all coated in the salt. Allow them to sit 2-3 minutes while you prepare the “dressing.”
  • Make the dressing: Add all dressing ingredients (soy sauce, rice vinegar, chili crisp, sesame oil and sugar) to a small bowl and whisk until the ingredients are well combined.
  • Assemble the salad: Add the dressing to the salted cucumbers and toss well to coat. Add more chili crisp if you like, and top with sesame seeds.