This raw spicy Asian cucumber salad is a fresh, vibrant side dish, appetizer, or snack. Perfect for those days when you want something light but loaded with flavor. It only has a few ingredients, so you can toss, chill, and eat fast.
Eat this alongside Kung Pao Vegetables, Mongolian Tofu, or Collard Green Wraps for a filling, nutritious meal.
If you find your fridge overflowing with cucumbers and you’re in desperate need of something refreshing, this dish is the answer!
Like Cucumber and Apple Salad, the crisp cucumber slices soak up a tangy, savory dressing, creating a plant-based delight that became an instant favorite in our home. It’s perfect for those lazy days when a light yet flavorful side dish is all you need.
Made with raw ingredients, this quick and hydrating salad is ideal for summer, hitting all the flavor notes you crave. And if you’re a fan of vegan salads, you might also enjoy the creamy and nostalgic Sweet Vegan Macaroni Salad, the Mediterranean-inspired Vegan Greek Pasta Salad, or the bold and tangy Vegan Caesar Pasta Salad. Each one offers a unique spin on plant-based goodness.
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Why I Love This Recipe
- There is no cooking, minimal prep time, and just a few ingredients.
- Low in calories and packed with nutrients.
- Loved by kids and adults alike.
- A cool, refreshing dish for warm weather.
- Stays fresh in the fridge, making it perfect for make-ahead meals.
Recipe Ingredients
You’ll need the following ingredients to make this easy cucumber salad. See the recipe card for quantities.
- Cucumbers: Use English, Persian, or Japanese cucumbers for their thin skin, fewer seeds, and excellent crunch in an Asian cucumber salad.
- Carrots: Buy shredded carrots for an even faster salad. You can also julienne them for variation.
- Soy Sauce: Use Tamari instead of soy sauce for a gluten-free option.
- Thai Basil: If you can't find Thai basil or want a different option, substitute with cilantro.
- Peanuts: If you avoid peanuts, use cashews or sesame seeds for crunch. To crush them easily, place them in an unsealed ziplock bag or two pieces of parchment paper and use a rolling pin to crush them.
- Toasted Sesame Oil: For a burst of nutty flavor, definitely go with toasted sesame oil over regular.
Variations
- Add chives or chive blossoms for a mild, oniony flavor and a touch of color.
- Mix in 1 tablespoon of gochujang or chili oil for a spicy kick.
- Include thinly sliced red onion for a sharp, crisp bite.
- Make it a meal and add tofu or edamame for a substantial meal.
How To Make Spicy Asian Cucumber Salad
For those who love a visual guide, here are some pictures to show you exactly what you'll be doing. Check out the recipe card for full directions.
Step 1: After prepping the ingredients, slice or dice the cucumbers, place them in a colander, sprinkle with 1 teaspoon of salt, mix, and let them drain in a large bowl for about 30 minutes. This step is optional but does help remove excess moisture for a crispier cucumber.
Step 2: While waiting for the cucumbers, make the dressing in a large bowl. Whisk the ingredients well. The red pepper flakes are optional, but add a nice, light kick.
Step 3: Combine the green onions, carrots, and Thai basil with the dressing, including the salted, then rinsed, and dried cucumbers.
Step 4: Mix well and place in the refrigerator to chill for 30 minutes.
Recipe Tips
- Even though we are salting the cucumbers to draw out the water and get a longer, crunchy cucumber, they will eventually become less crispy. Therefore, only combine them with the dressing before serving for best flavor.
- Optional - To help cucumbers in the salad absorb more flavor, lightly score them with a fork before slicing. Run the tines of a fork down the length of the cucumber, creating shallow grooves before slicing.
- Since this dressing acts like a marinade, the flavor intensifies the longer it sits and soaks in all the ingredients so don't skip chilling the cucumbers.
- Opt for firm, fresh cucumbers for the best crunch and flavor. My favorite is the English cucumbers that come wrapped. They are seedless and have delicious, thin skin.
- Let the salad chill in the fridge for at least 30 minutes to enhance the flavors - remember the dressing acts like a marinade.
Serving Suggestions
- Pair it with your favorite main dishes like stir-fries, Smoked Tofu or Vegan Chickpea Burgers.
- Enjoy it on its own or with a side of rice or Saucy Gochujang Noodles for a refreshing midday meal.
- Serve alongside other light, summery dishes like watermelon salad or Vegan Caprese Salad Skewers.
- Complement it with dishes like 20-Minute Easy Vegan Miso Soup, Vegan Sushi Bake, or Vegan Summer Rolls for a complete meal.
- Bring it to picnics, potlucks, or BBQs as a vibrant and refreshing dish everyone will love.
Storage
If you have already combined the dressing and ingredients, keep your Asian cucumber salad in an airtight container in the refrigerator for about a day or two. The cucumbers won't be at their peak crunchiness, but they will taste great. It will keep longer, fresher, and crispier if you keep the dressing and the salad ingredients apart and only combine them when ready to eat.
Equipment
I highly recommend this mandoline, which I've had for over 10 years, from Börner. I ordered it on Amazon in 2012, and it has stayed as sharp as the day I bought it. My mom's is even older, and it has stood the test of time too.
Recipe FAQS
No. It's optional. But rinsing and drying after salting helps prevent the salad from becoming too salty and ensures a balanced flavor.
Peeling cucumbers for this salad recipe is optional, depending on your texture preference and whether the cucumbers have a thick skin. I use thin skin varieties like English cucumbers that come wrapped in plastic that I don't need to peel.
My best advice is to get everything ready, but don't mix the cucumbers and the dressing until ready to chill and serve. While you will still enjoy the flavor, the cucumbers lose a bit of integrity to the acid in the marinade and become a little soggy. Secretly, I love them soggy too, but dinner guests may not be impressed.
Yes, you can use any cucumber for this salad, but Persian or English cucumbers are especially great for their thin skins and fewer seeds. If you use another kind of cucumber, just peel the thick skin and remove the seeds for the best texture and taste.
Spicy Asian Cucumber Salad
Equipment
Ingredients
For the Salad:
- 2 English cucumbers thinly sliced
- 5 scallions sliced
- 1 carrot julienned or grated
- ¼ cup peanuts or cashews chopped
- ¼ cup Thai basil
- sesame seeds for garnish optional
For the Dressing
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon red pepper flakes
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Slice and Salt the Cucumbers: Optional - Slice the cucumbers and place them in a colander. Sprinkle with 1 teaspoon of salt and toss to coat evenly. Let them sit for 20-30 minutes to release excess moisture. Rinse the cucumbers under cold water and pat them dry with a towel.*
- Prepare the Vegetables: Thinly slice the scallions and julienne or grate the carrot. Chop the basil and set aside.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce or tamari, sesame oil, maple syrup, minced garlic, grated ginger, red pepper flakes, salt, and pepper.
- Assemble the Salad: In a large mixing bowl, combine the sliced cucumbers, sliced green onions, carrots, chopped basil, and crushed peanuts. Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Chill and Serve: Refrigerate the salad for 30 minutes to allow the flavors to meld together. Before serving, garnish with more chopped peanuts. Add sesame seeds if desired. This salad is best when eaten fresh.
Janine says
I had a bunch of cucumbers to use and this was a perfect recipe to use them in. Everyone loved it. Even my son ate it the following day when the cucumbers were slightly wilted and loved it. Thanks for the recipe.
Regi Pearce says
Thanks!
Glad you liked it and were able to use up the cucumbers.