This Spicy Asian Cucumber Salad is the perfect mix of cool and crisp with a kick of heat! Sliced cucumbers and crunchy cashews are tossed in a zesty dressing made with soy sauce, sesame oil, rice vinegar, and chili garlic.
The secret to keeping this salad perfectly crisp? A quick sprinkle of salt on the cucumbers before mixing, which draws out excess moisture and prevents a watery salad.
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While I love whipping up quick stir-fries on busy weeknights for dinner (this General Tso’s Chicken and Orange Chicken are my go-tos!!) I often crave something lighter to balance them out, and this crunchy cucumber salad does the trick every time!
Not only is it super quick to make—under 15 minutes—but it also stays fresh in the fridge for up to 2 days if you slice it right. Plus, I often keep all of the necessary ingredients in my pantry so it’s ready to make in a moment’s notice!
The ONE Thing That will Make this a Winner
Sprinkling the cucumbers with salt might seem unnecessary, but it draws out excess moisture, leaving you with perfectly crisp and crunchy cukes. Skip this step, and you’ll end up with a watery mess!
Ingredients
Notes about the ingredients needed for this Spicy Asian Cucumber Salad recipe are below. Jump to recipe for the exact measurements.
- Cucumbers. Seedless mini cocktail cucumbers are ideal, but you can also use larger seedless types like English or Persian cucumbers—just cut them into quarters. If using regular cucumbers, remove the seeds first. Check out How to Cut a Cucumber!
- Rice wine vinegar. This adds acidity and flavor, giving the salad an Asian flair. You can substitute with white wine vinegar, though it won’t have the exact same taste.
- Sesame oil. A little goes a long way, but it’s essential for that rich umami flavor. Toasted sesame oil is preferred.
- Honey. Just a touch to balance the tartness of the vinegar. You can substitute with sugar or leave it out for a low-carb option.
- Chili garlic paste. Adds a kick of spice. If you can’t find it, substitute with 1 teaspoon Sriracha and 1 minced garlic clove.
- Ginger. Paste is convenient, but fresh ginger works too—just finely mince or grate it.
- Onion. Red onion is preferred for its flavor and color, but white or sweet onions will also work. Finely dice it so the flavor spreads evenly.
- Cashews. Roasted and salted cashews provide the best taste and texture. Add them just before serving to keep them crunchy. Peanuts or almonds are good substitutes if needed.
How to Make Asian Cucumber Salad
Please see the recipe card for more detailed ingredient amounts. Jump to recipe for the full printable instructions.
- Slice the cucumbers. Rinse the veggies, then use a mandolin or knife to thinly slice the cucumbers to about ¼- to ½-inch pieces.
- Sprinkle the cukes with salt. Place the cut cucumbers in a large bowl and sprinkle them with salt. Let them sit for at least 15 minutes so the water will seep out of the peel and flesh. Use a paper towel to dry every couple of minutes.
- Whisk the Asian dressing. In a medium bowl, combine the rice vinegar, soy sauce, sesame oil, honey, chili garlic paste, and ginger paste. Whisk thoroughly until everything is well combined. For the best results, be sure to scrape the bottom of the bowl to get the heavier ingredients, like the paste and honey, to completely integrate.
- Toss everything together. Gently toss until all of the pieces are evenly coated. If desired, chill the mixture for up to two hours. When you are ready to serve the delicious salad, add diced red onion and chopped cashews (or peanuts). Save this step for last as this will ensure you get a nice crunch in every bite.
Different Flavors to Try
If you’re looking to change things up a little bit, try these flavor variations for a real treat.
- Thai. Add Thai basil, peanuts, and cilantro.
- Korean. Use Gochujang instead of chili garlic paste.
- Japanese. Sprinkle on some sesame seeds and a splash of fish sauce.
- Don’t be scared to add in things like green onion, carrots, cilantro, sesame seeds, or peanuts to create new flavors.
FAQs
To keep cucumber salad from getting watery, start with a seedless variety, sprinkle salt over the slices, and allow them to rest for 15 minutes. Dry any excess moisture on the vegetables.
To make the cucumber salad spicy, add in additional flavors like red pepper flakes, chili paste, or your favorite spices.
What to Serve with Asian Cucumber Salad?
Serve this Asian Cucumber Salad Recipe with any of these delicious main dishes for a complete meal.
You can’t go wrong with Shrimp Fried Rice, Pad Thai, or Spaghetti Squash Pad Thai.
Teriyaki Salmon will steal the show.
Opt for take-out favorites, like General Tso’s Chicken, Crispy Orange Chicken, Instant Pot Orange Chicken, Teriyaki Shrimp Stir-Fry or Vietnamese Spring Rolls.
More Simple Cucumber Recipes
If this salad put you in the mood for more cucumber, try one of these recipes next:
- Creamy Cucumber Dill Salad
- Cucumber Avocado Crab Salad
- Watermelon Feta Salad
- Overnight Refrigerator Dill Pickles
- Cucumber Tomato Salad
- Avocado Corn Cucumber Salad
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Spicy Asian Cucumber Salad Recipe
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Ingredients
- 1 pound cocktail cucumbers cut into ¼-inch slices
- ¾ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce or tamari
- 2 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 teaspoon chili garlic paste
- ¼ teaspoon fresh ginger finely minced
- ¼ cup red onion finely diced
- ¼ cup finely chopped cashews roasted and salted, or peanuts
Instructions
- Add sliced cucumbers to a large bowl and sprinkle with salt. Let sit for at least 15 minutes. Pat dry with a paper towel to remove excess liquid every few minutes.
- Meanwhile, in a medium-sized bowl whisk together the rice vinegar, soy sauce, sesame oil, honey, chili garlic paste, and ginger paste.
- Once the cucumbers have been thoroughly dried, pour the dressing over them and toss until they’re well coated. Add diced red onion and chopped cashews. Toss to combine everything and either serve immediately or serve for up to two hours to serve chilled. Enjoy!
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Video
Notes
- Salt Trick. Sprinkling with salt removes a lot of the unwanted liquid from the cucumbers.
- Keep it crunchy. Add the nuts and onions just before serving to ensure crunchy goodness in every bite.
- Storage. Keep them in an airtight container in the fridge for up to 2 days. The cucumbers will become soft and mushy after this time. Do not freeze
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
