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Kalyn's Kitchen

Spicy Cucumber Salad

This Spicy Cucumber Salad has a delicious dressing with Asian flavors and is topped with Sesame Seeds, and this slightly-sweet cucumber salad is perfect with Asian dishes! 

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Spicy Cucumber Salad with Sesame Seeds

I love cucumbers and Asian flavors, so it’s not surprising that this Spicy Cucumber Salad would be something I’d enjoy and want to make over and over. The combination of cool cucumbers and spicy dressing ingredients gives this so much delicious flavor!

This recipe uses the European cucumbers which are never bitter, and the recipe calls for the cucumbers to be salted and allowed to sit for 30 minutes to release water before they’re combined with the spicy dressing. I’ve made this quite a few times skipping that step, so feel free to do that if it seems too fussy for you.

But if you like spicy Asian Chile Garlic Sauce (affiliate link) you have to try this recipe! This is a definite repeater for me.


Spicy Cucumber Salad Collage

How to Make Spicy Cucumber Salad:

(Scroll down for complete recipe with nutritional information.)

  1. Peel cucumbers, cut in half lengthwise, and scrape out the seeds. I used the long English or European cucumbers, so I cut them in half to make them easier to handle.
  2. Toss the cucumbers with 1 T salt (preferably Kosher salt) and let drain for 30 minutes. This is less necessary with European cucumbers, but it does make the salad less watery. (I’ve made this salad quite a few times skipping this step if it seems to fussy to you!
  3. Then wipe cucumbers dry, which removes most of the salt as well.
  4. Whisk together soy sauce or Gluten-Free Soy Sauce (affiliate link), rice vinegar, Chile Garlic Sauce (affiliate link), garlic, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and sesame oil to make the spicy dressing.
  5. Then toss the cucumbers with dressing, and sprinkle with toasted sesame seeds. YUM!

More Fabulous Salads with Cucumbers:

Cucumber, Onion, and Parsley Salad
Wake Up Your Mouth Thai Cucumber Salad
Asian Cucumber Salad with Cilantro and Vidalia Onions
Cucumbers Caesar
Cucumber and Avocado Salad with Lime, Mint, and Feta

Spicy Cucumber Salad

Spicy Cucumber Salad

Yield 4 servings
Prep Time 40 minutes
Total Time 40 minutes

Spicy Cucumber Salad has a fabulous dressing that's a wonderful combination of Asian flavors, and this is delicious and easy to make.

Ingredients

Ingredients:

  • 2 European cucumbers (see notes)
  • 1 T salt, for salting cucumbers to remove water (optional)
  • 1 T toasted sesame seeds

Dressing Ingredients:

  • 1 T soy sauce (see notes)
  • 3 T rice vinegar (see notes)
  • 1 T Chili Garlic Sauce (see notes)
  • 1/2 tsp. minced garlic (I used garlic puree from a jar)
  • 1 T Golden Monkfruit Sweetener (see notes)
  • 3 T Asian sesame oil

Instructions

  1. Peel cucumbers and cut in half lengthwise.
  2. Scrape out seeds with a sharp spoon, then cut cucumbers in to 1/4 inch slices.
  3. Put cucumbers and salt in a colander and let drain for at least 30 minutes (I've made this many times skipping this step, but it will make a salad that's less watery. Your choice on whether or not to do it.)
  4. While cucumbers drain, whisk together soy sauce or Gluten-Free Soy Sauce (affiliate link), rice vinegar, Chile Garlic Sauce (affiliate link), garlic, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and sesame oil.
  5. Let dressing ingredients hang out at room temperature so flavors will blend.
  6. After 30 minutes, or when desired amount of water has been released, wipe cucumbers with paper towels and place in plastic bowl. (The goal is to remove water as well as most of the salt.)
  7. Stir in dressing, enough to coat cucumbers.
  8. You probably won’t need all the dressing; save for another salad.
  9. Toast sesame seeds for about 30 seconds in dry pan over very hot heat, then sprinkle over salad. (I buy pre-toasted sesame seeds from the Asian grocer, but I still toast them for a few seconds to release the sesame flavor.)
  10. Serve immediately and wait for compliments!

Notes

If you don't have long European cucumbers I's use three medium cucumbers. I'd use Golden Monkfruit Sweetener (affiliate link) for this salad, but use any sweetener of your choice. I used Chile Garlic Sauce (affiliate link) but any Asian type hot chile sauce will work. Use Gluten-Free Soy Sauce (affiliate link) for this recipe if needed. Don't use seasoned rice vinegar which contains sugar if you want a salad that's low in carbs.

Recipe adapted slightly from The Best Vegetable Recipes (affiliate link).

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2040mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spicy Cucumber Salad with Sesame Seeds is a great dish for low-carb or low-glycemic diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Spicy Cucumber Salad

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    15 Comments on “Spicy Cucumber Salad”

  1. Pingback: Thai Basil Chicken Recipe (Kai Kraphao) - Andrea Meyers

  2. This is a wonderful spicy salad and has that pickled asian flavor that I love. Made it with Asian ahi. Excellent.

  3. I love love love cucumbers. So much, that I’ll take them to work as my snack – which, for some reason, a lot of people find odd. This looks great.

  4. Kalyn:
    Reminds me of my trip to Thailand.
    My mouth is watering in anticipation of the delightful taste of their chili salad dressings. Will have it tomorrow. Thanks!
    Wanda

  5. mmm that looks so good -my kids love cucumbers.

  6. This is a nice recipe…I would only change it slightly and could have on a wide macrobiotic diet (which I follow). I’d probably use rice syrup for the sweetener. Thank you.

  7. Katie, no idea where the cucumbers come from that we get in the dead of winter, but they’re surprisingly good.

    Kevin, me too, I never actually “cook” them, but they are one of my absolute favorites. This year though my garden cucumbers were terrible. I never found the type I wanted but I did discover two types I NEVER want to grow again. Next year, I’m even more determined to find sweet slice variety for the garden.

    Katerine, agreed. I guess they aren’t my favorite either, but definitely in the top ten.

    Pam, good luck with freezing the Thai basil. Keep me posted on how you’re using it.

    Anh, thanks! Glad you liked it.

    Tanna, I just LOVE that Thai Chili Garlic Paste. To me it’s the best flavor ever.

    Maria, it was great! Will make it for you sometime.

  8. Dear Kalyn, my first time here, just love your blog, the header made me smile, and cucumbers are a fav with me.

  9. I am glad you were able to use some of your thai basil. This salad looks like it has a lot of great flavors going on!!

  10. Gadfry, I’ve got to do this one. I just know we’ll love this one!

  11. Kalyn.

    A great use of Thai basil (I just had them for my beef noodle salad today)..

  12. I love asian cucumber salads! And I’ll be freezing my thai basil tomorrow.

  13. I can understand why they aren’t anybody’s favorite – in everyone’s top ten but not favorite. At least that is how I look at them. Maybe it is also because you can get them year round in lots of places. I am surprised to hear that isn’t true everywhere!

  14. Cucumbers are one of my favorite vegetables. I pick at least one up at the grocery store every week all year round. I usually eat cucumbers plain and when I was thinking of my favorite vegetable I though “What vegetables have I enjoyed ~cooking~ with this year.” Since I usually do not cook with cucumbers they did not even enter my mind… This cucumber salad sounds good. It reminds me of cucumber sunomono.

  15. You’re lucky that you can get them year round! Once August is over we don’t see them and I don’t even think of them…of course we absolutly pig out for June, July and August…
    I’ll mark this one for next summer…