Dessert

15-Minute Spicy Cucumber Salad Recipe

Name: 15-Minute Spicy Cucumber Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 6 Persian cucumbers, sliced; 1 teaspoon kosher salt; ½ teaspoon sugar; 1 tablespoon soy sauce, or tamari for gluten-free; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 cloves garlic, grated; 1 teaspoon chili crunch, or chili oil; 1 green onion, finely chopped; ½ teaspoon sesame seeds

ByLuna Ryder October 19, 2025October 19, 2025

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Introduction

This 15-Minute Spicy Cucumber Salad is a refreshing and flavorful dish perfect for quick lunches or as a side. Crisp cucumbers meet a tangy, spicy dressing that wakes up your taste buds instantly.

A white bowl filled with sliced fresh cucumbers layered in slightly overlapping, round green slices with a shiny texture. The cucumbers are coated with a reddish-brown chili sauce and sprinkled with small white sesame seeds and bright green chopped scallions, adding a fresh and spicy look. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Persian cucumbers, sliced
1 teaspoon kosher salt
½ teaspoon sugar
1 tablespoon soy sauce, or tamari for gluten-free
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, grated
1 teaspoon chili crunch, or use chili oil
1 green onion, finely chopped
½ teaspoon sesame seeds

Instructions

Step 1: Add the sliced cucumbers and kosher salt to a bowl. Toss to combine and let them sit for at least 10 minutes to draw out excess water. Drain the liquid thoroughly.
Step 2: In the same bowl with drained cucumbers, add sugar, soy sauce or tamari, rice vinegar, sesame oil, grated garlic, and chili crunch or chili oil. Stir well to combine.
Step 3: Add the finely chopped green onion and sesame seeds. Give everything a final stir to mix evenly.
Step 4: Serve immediately for best freshness, or refrigerate for up to 4 days to enjoy later.

Tips & Variations

For extra crunch, add a handful of crushed peanuts or toasted cashews on top before serving.
Adjust the amount of chili crunch or chili oil to control the spice level to your preference.
Try substituting rice vinegar with apple cider vinegar for a slightly different tang.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Drain any excess liquid before serving. The flavors meld more after a few hours, making leftovers even tastier. Serve chilled or at room temperature.

How to Serve

This image shows a close-up of a cucumber salad served in a white bowl. The salad features several thick slices of bright green cucumber with visible seeds and a shiny, moist texture, arranged in a loose pile. The cucumbers are coated with a glossy dressing that has small red chili flakes and sesame seeds sprinkled evenly throughout. Thinly sliced green onion pieces are scattered on top, adding pops of color and texture. A silver fork is placed on the right side of the bowl, piercing a cucumber slice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, you can use regular cucumbers, but make sure to remove the seeds if they are large and watery. Adjust salt timing to draw out moisture as needed.

What if I don’t have chili crunch or chili oil?

You can substitute with red pepper flakes mixed with a little sesame oil or a splash of hot sauce for heat. Adjust amounts to taste.