Go Back
5-Minute Spicy Asian Cucumber Salad
Chloe Richardson

5-Minute Spicy Asian Cucumber Salad (Quick & Easy Side Dish)

Ready in just 5 minutes flat, this no-cook spicy Asian cucumber salad features thin-sliced cucumbers tossed in a bold garlic-sesame-chili dressing. The ultimate quick & easy crunchy side dish that's naturally vegan and endlessly customizable.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian-Inspired
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Persian cucumbers or 2 English cucumbers (about 1.5 lbs)
  • 3 cloves garlic, finely minced
  • 2 green onions, thinly sliced
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1-2 teaspoons gochugaru or crushed red pepper flakes
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon freshly grated ginger (optional)
  • pinch of sea salt

Equipment

  • Sharp knife or mandoline For ultra-thin slices in seconds
  • Large mixing bowl One-bowl method for speed
  • Small whisk or fork

Method
 

  1. Trim ends off cucumbers and slice into thin rounds or half-moons about ¼-inch thick.
  2. In a large bowl, whisk together minced garlic, soy sauce, rice vinegar, sesame oil, sugar, gochugaru, ginger if using, and half the sesame seeds until sugar dissolves.
  3. Add sliced cucumbers and green onions to the dressing. Toss gently until fully coated. Sprinkle with remaining sesame seeds.
  4. Serve immediately for maximum crunch. Enjoy!

Notes

Slice cucumbers thin for instant dressing absorption and maximum crunch. Adjust chili flakes to taste. Best served immediately but keeps surprisingly crisp up to 24 hours in the fridge. All ingredients alcohol-free.