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Spicy Asian Cucumber Salad with Chili Oil

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine Chinese-Inspired
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • 2 large cucumbers (English or Persian), thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1–2 teaspoons chili oil (adjust to taste)
  • 1 teaspoon sugar or honey
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon toasted sesame seeds
  • Optional: sliced green onions or cilantro for garnish

Instructions
 

  • Step 1: Prepare Cucumbers : Wash and thinly slice cucumbers. Place them in a bowl and sprinkle with salt. Let sit for 5–10 minutes to draw out excess moisture. Drain and gently pat dry.
  • Step 2: Make the Dressing : In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil, sugar, garlic, and ginger until well combined.
  • Step 3: Combine Salad : Pour the dressing over the cucumbers. Toss gently to coat evenly.
  • Step 4: Garnish and Serve : Sprinkle with toasted sesame seeds and optional green onions or cilantro. Serve immediately or chill for 10–15 minutes for enhanced flavor.