Spicy Cucumber Salad is a refreshing and crunchy dish that brings a little heat to your taste buds. Thin slices of cool cucumber are tossed with a zesty mix of chili flakes, garlic, and a splash of vinegar, creating a perfect balance of spicy and tangy flavors. It’s quick to make and has just the right kick without being overwhelming.
I always love making this salad on warm days when I want something light but with a punch. The spice wakes me up, and the crisp cucumbers keep things cool and fresh. Sometimes, I add a sprinkle of toasted sesame seeds on top for a little extra texture—that’s my favorite touch.
This salad goes great alongside grilled meats or as a side dish for a simple lunch. I like serving it chilled right from the fridge so that the flavors have had a little time to mingle. It’s a crowd-pleaser that I find myself reaching for again and again when I want something easy, tasty, and a bit different from the usual cucumber salad.
Key Ingredients & Substitutions
Cucumbers: English or Persian cucumbers work best because they’re thin-skinned and have fewer seeds. If you can’t find them, regular cucumbers are fine. Just peel them if the skin is thick or waxy.
Vinegar: Rice vinegar adds a mild tang and is my favorite here, but white vinegar or apple cider vinegar can also work. Taste as you go, since some vinegar can be stronger than others.
Red Chili Flakes: These bring the heat! Adjust the amount to suit your spice level. If you want less heat, try paprika or a pinch of cayenne instead.
Soy Sauce: This adds saltiness and umami. For a gluten-free option, use tamari. You can skip it for a lighter taste and add a bit more salt separately.
Sesame Oil: This oil gives a lovely nutty aroma. If you don’t have it, toasted walnut or peanut oil may work, but avoid strong vegetable oils as they lack flavor.
How Do You Keep Cucumbers Crispy and Not Watery?
The key is salting the cucumbers and letting them sit before mixing the dressing. Here’s how:
- Slice the cucumbers thinly and toss with salt.
- Let them rest for 15-20 minutes—this draws out extra water.
- Drain the liquid and gently pat the cucumbers dry with paper towels.
This step prevents your salad from becoming soggy and keeps a nice crunch. If you skip it, the dressing can get diluted and the texture will be mushy.
Equipment You’ll Need
- Chef’s knife – I like a sharp knife for slicing cucumbers thinly and evenly, making the salad look nice and consistent.
- Cutting board – A sturdy surface to safely chop the cucumbers and garlic.
- Small mixing bowls – For tossing the cucumbers with salt and mixing the dressing ingredients.
- Measuring spoons – To measure precise amounts of vinegar, soy sauce, sugar, and chili flakes.
- Colander or sieve – To drain excess moisture from the salted cucumbers, keeping the salad crisp.
- Refrigerator – To chill the salad before serving, enhancing the flavors.
Flavor Variations & Add-Ins
- Include chopped fresh herbs like cilantro or mint for extra brightness and freshness.
- Try adding thinly sliced radishes or red bell peppers for more crunch and color.
- Replace chili flakes with sliced fresh chilies if you want a fresher, more intense heat.
- Use different dressings like a splash of lime juice or a dash of sesame paste for a twist on flavors.
How to Make Spicy Cucumber Salad
Ingredients You’ll Need:
- 3 medium cucumbers (preferably English or Persian cucumbers)
- 2 teaspoons salt
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1-2 teaspoons sugar or honey
- 2 cloves garlic, minced
- 1-2 teaspoons red chili flakes (adjust to taste)
- 1 teaspoon sesame seeds (optional)
- 1 green onion, thinly sliced (optional)
Time Needed
This quick salad takes about 10 minutes to prepare and slice the cucumbers, plus 15-20 minutes to let the cucumbers release moisture with salt. After mixing, it’s best to chill it in the fridge for 20 minutes so the flavors can come together. In total, set aside around 45 minutes.
Step-by-Step Instructions:
1. Slice and Salt the Cucumbers
Wash and dry the cucumbers well. Slice them into thin, even rounds about ¼ inch thick. Put the slices in a large bowl and sprinkle with 2 teaspoons of salt. Toss the cucumbers so the salt covers them evenly. Let the cucumbers sit for 15-20 minutes to draw out extra water. This step will keep your salad nice and crunchy.
2. Drain and Dry
After the cucumbers have rested, pour off any liquid that has formed. Gently pat the cucumber slices dry with paper towels to remove excess moisture. This stops the salad from getting soggy once mixed with the dressing.
3. Prepare the Dressing and Toss
In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and red chili flakes. Stir it well until the sugar dissolves and everything is mixed. Pour the dressing over the cucumbers and toss everything together until the cucumber slices are evenly coated.
4. Add Final Touches and Chill
Sprinkle sesame seeds and sliced green onions over the salad if you’re using them. Cover the bowl and refrigerate for at least 20 minutes. Serving chilled makes the salad extra refreshing and lets the flavors meld beautifully.
5. Serve and Enjoy
Give the salad a quick toss before serving. This spicy cucumber salad is perfect as a crisp, tangy side dish with grilled foods or as a light snack on its own. Enjoy!
Can I Use Regular Cucumbers Instead of English or Persian?
Yes, you can! Just peel regular cucumbers if their skin is thick or waxy, and remove seeds if they’re large to keep the salad crunchy and tasty.
How Spicy Is This Salad, and Can I Adjust the Heat?
The recipe has a moderate kick from red chili flakes, but you can easily adjust the heat by adding less or more chili flakes, or substituting with milder spices like paprika for a gentler flavor.
Can I Make This Salad Ahead of Time?
Absolutely! Make the salad and refrigerate it for up to 24 hours. The flavors will develop even more, but the cucumbers may soften slightly the longer it sits.
What’s the Best Way to Store Leftovers?
Store the salad in an airtight container in the fridge. For best texture, consume within 1-2 days, as cucumbers tend to lose their crunch over time.