Spicy Asian Cucumber Salad is the perfect side dish that goes with everything. So simple and so addicting — and it only takes a few minutes to toss together!
There are so many variations of a Spicy Asian Cucumber Salad, but this is my recipe for my favorite type! Spicy, savory, tangy…a little sweet and heavy on the garlic. It pairs great with any Asian-themed meal, especially Chinese and Korean foods.
For the seasoning ratios, I’d start with the measurements in the recipe below. Keep in mind that all soy sauce brands and types have different levels of salt content, so remember you can always add more but you can’t take extra away! Everyone has their own spicy/sweet/salty preferences, so definitely taste as you mix so you can adjust as needed.
Directions
Rinse and slice the Persian cucumbers into 1/2 cm thick pieces and place them into a large mixing bowl. Sprinkle 1 tsp of salt on the cucumbers and give it a good mix. Set aside while you prep the rest of the ingredients (eg, mince garlic, chop green onions, etc). After ~5 minutes, rinse and drain the cucumbers in a colander to remove the excess water, then pat dry.
Note: If using regular cucumbers, recommend peeling them as the skin can be tougher.
If this is your first time making the salad, I suggest making the dressing in a separate bowl, tasting it, then mixing it with the cucumbers. I make this all the time, so I go ahead and throw all the dressing ingredients directly with the cucumbers (one less bowl to wash!).
In a small mixing bowl, add 3 stalks of green onion (diced), 12 garlic cloves (minced), 1–2 tbsp soy sauce, 1 tbsp + 2 tsp sesame oil, 1 tbsp rice vinegar, 1 tbsp gochugaru, 2 tsp roasted sesame seeds, and 2–3 tsp white granulated sugar.
For the soy sauce and sugar, start with the lower end of the range. mix and taste, then add more based on your preference.
Once the seasoning dressing is to your liking, toss the dressing with the cucumbers and serve immediately!
Keep leftovers in an airtight container and consume them within 2-3 days. The longer you let the cucumbers sit, the more water will be released. The picture below is just after 10 or so minutes on the counter.
Delicious with just about anything. Enjoy!
AuthorTiffany AngelaCategoryChinese, KoreanDifficultyBeginnerSpicy Asian Cucumber Salad is the perfect side dish that goes with everything. So simple and so addicting — and it only takes a few minutes to toss together!
Rinse and slice the Persian cucumbers into 1/2 cm thick pieces and place them into a large mixing bowl. Sprinkle 1 tsp of salt on the cucumbers and give it a good mix. Set aside while you prep the rest of the ingredients (eg, mince garlic, chop green onions, etc). After ~5 minutes, rinse and drain the cucumbers in a colander to remove the excess water, then pat dry.
Note: If using regular cucumbers, recommend peeling them as the skin can be tougher.
In a small mixing bowl, add 3 stalks of green onion (diced), 12 garlic cloves (minced), 1–2 tbsp soy sauce, 1 tbsp + 2 tsp sesame oil, 1 tbsp rice vinegar, 1 tbsp gochugaru, 2 tsp roasted sesame seeds, and 2–3 tsp white granulated sugar.
For the soy sauce and sugar, start with the lower end of the range. mix and taste, then add more based on your preference.
Once the seasoning dressing is to your liking, toss the dressing with the cucumbers and serve immediately!
Keep leftovers in an airtight container and consume them within 2-3 days. The longer you let the cucumbers sit, the more water will be released.
Ingredients
Directions
Rinse and slice the Persian cucumbers into 1/2 cm thick pieces and place them into a large mixing bowl. Sprinkle 1 tsp of salt on the cucumbers and give it a good mix. Set aside while you prep the rest of the ingredients (eg, mince garlic, chop green onions, etc). After ~5 minutes, rinse and drain the cucumbers in a colander to remove the excess water, then pat dry.
Note: If using regular cucumbers, recommend peeling them as the skin can be tougher.
In a small mixing bowl, add 3 stalks of green onion (diced), 12 garlic cloves (minced), 1–2 tbsp soy sauce, 1 tbsp + 2 tsp sesame oil, 1 tbsp rice vinegar, 1 tbsp gochugaru, 2 tsp roasted sesame seeds, and 2–3 tsp white granulated sugar.
For the soy sauce and sugar, start with the lower end of the range. mix and taste, then add more based on your preference.
Once the seasoning dressing is to your liking, toss the dressing with the cucumbers and serve immediately!
Keep leftovers in an airtight container and consume them within 2-3 days. The longer you let the cucumbers sit, the more water will be released.
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