Print

Spicy Crunchy Asian Cucumber Salad Recipe with Easy Sesame Chili Oil Dressing

spicy crunchy asian cucumber salad - featured image
Print Recipe

A light and refreshing Asian cucumber salad with a bold, smoky, and spicy sesame chili oil dressing that delivers a satisfying crunch and vibrant flavor.

Ingredients

Scale
  • 2 large cucumbers (English or Persian cucumbers work best for crispness and fewer seeds)
  • 1 teaspoon kosher salt (for drawing out cucumber moisture)
  • 2 tablespoons toasted sesame seeds (adds nuttiness and crunch)
  • 2 scallions, thinly sliced (for freshness and a mild onion bite)
  • 3 tablespoons neutral oil (like grapeseed or vegetable oil)
  • 2 tablespoons chili flakes (adjust to your heat preference)
  • 1 tablespoon toasted sesame oil (for that signature aroma)
  • 1 tablespoon soy sauce (preferably low-sodium)
  • 1 tablespoon rice vinegar (adds zing and brightness)
  • 1 teaspoon sugar or honey (to balance the heat)
  • 2 garlic cloves, minced (gives a punchy garlic flavor)

Instructions

  1. Wash the cucumbers thoroughly. Slice them thinly—about 1/8-inch thick is ideal for crunch without being too watery. Optionally, halve the cucumbers lengthwise first and then slice.
  2. Toss the sliced cucumbers with kosher salt in a bowl and let sit for 10 minutes to draw out excess water.
  3. While the cucumbers sweat, combine the neutral oil and chili flakes in a small saucepan over medium heat. Warm gently until you smell a toasty aroma, about 2-3 minutes. Remove from heat immediately.
  4. Stir in the toasted sesame oil, soy sauce, rice vinegar, sugar, and minced garlic. Let the flavors meld for 5 minutes.
  5. After 10 minutes, rinse the salted cucumbers under cold water to remove excess salt. Pat dry thoroughly with paper towels or a clean kitchen towel.
  6. Transfer the cucumbers to a clean bowl. Pour the warm sesame chili oil dressing over the top. Toss gently but thoroughly to coat every slice.
  7. Add sliced scallions and toasted sesame seeds last, giving one final toss to mix.
  8. Let the salad sit at room temperature for 5-10 minutes so the flavors marry, then serve. It can also be served chilled.

Notes

Do not skip the salting step to keep cucumbers crisp. Warm the chili oil gently to avoid bitterness. Use fresh minced garlic for best flavor. Toast sesame seeds yourself if possible for deeper flavor. Toss salad just before serving to maintain crunch. Dressing can be made ahead and warmed before use. Use tamari instead of soy sauce for strict gluten-free. Adjust chili flakes to control spice level.

Nutrition

Keywords: cucumber salad, Asian cucumber salad, spicy cucumber salad, sesame chili oil, crunchy salad, easy side dish, vegan salad, gluten-free salad

Find it online: https://yumnode.com/spicy-crunchy-asian-cucumber-salad-recipe-with-easy-sesame-chili-oil-dressing/