This Spicy Asian Cucumber Salad is full of heat and flavor. In less than 30 minutes, you can create this delicious and healthy cucumber dish! Just like my Thai Shrimp Tacos, this recipe is loaded with yummy Asian flavors!
These cucumbers are so yummy! I love having them in a rice bowl with salmon or shrimp. Also, this salad is an awesome side for pot stickers, my Asian Turkey Meatballs or Ground Chicken Lettuce Wraps. They have just the right amount of heat and flavor to liven things up a bit.
Why You'll Love This Recipe:
- It's healthy, delish and packed with flavor
- The recipe only takes 10 minutes to make. I like to allow the cucumbers to sit with salt to remove excess water for 20 minutes. It's optional, but highly recommended.
- This recipe uses minimal ingredients. If you cook Asian food a lot, you will most likely have everything sitting in the fridge already.
Cucumber-English or Persian cucumbers work best in this dish because they are less seedy than other varieties.
Sriracha- provides the spicy flavor to the dish and hits you a few moments after you eat them. If you love spicy, feel free to double what I used in the recipe. I'm a bit of a baby when it comes to heat.
Mayonnaise- Adds creaminess to the cucumber salad and balances out the heat.
Rice Vinegar- Just a touch to add acidity.
Sesame Oil- Earthy, nutty Asian flavor that I am really starting to develop a liking for. It needs to be used sparingly though, because it can really overpower.
Soy Sauce- For the umami flavor we all love!
Honey- Just a touch for sweetness.
Ginger & Garlic- Brings in a bit of texture to the dish and extra flavor punches.
Sriracha Mayo and Sesame Seeds- Optional, but really make the dish look incredible.
Variations & Additions:
- Feel free to use Coconut Aminos as a substitute for the Soy Sauce
- Kewpie Mayo would be an excellent substitute for the mayo if it is available to you. I used Hellman's because it is what I had in the fridge.
- If you are feeling really extra, you can toast the sesame seeds in a frying pan with no oil for 2 to 4 minutes over medium heat. Toasted sesame seeds offer a scrumptious, nutty flavor profile that is more intense than the original.
How to Peel Ginger:
There are a few ways. Mine is the lazy way, where I chop off and waste half the ginger in order to remove the peel. Then, I grate it with the fine side of the cheese grater.
However, this article from Masterclass, titled "How To Grate Ginger in 6 Steps," has excellent directions for how to peel it with a spoon. If you are new to grating ginger, do check it out!
How to Make Spicy Asian Cucumber Salad:
Watch this short video tutorial and be sure to Subscribe on YouTube. It's free and I post NEW recipe videos every week to share with you!
Here are the Step by Step Instructions for these Cucumbers.
Step 1: Begin by slicing the cucumbers into thin slices with a knife or a mandoline. I like using a mandoline because they will all be exactly the same size in width. Recommended: Sprinkle ½ teaspoon of salt over cucumbers and place in colander over the sink for 20 minutes to allow the water to draw out. Pat dry with paper towels to remove excess water.
Step 2: In a large bowl, combine mayonnaise, sriracha, soy sauce, rice vinegar, sesame oil, honey, garlic and ginger. Whisk together.
Step 3: Add the cucumbers over the sauce and toss.
Top with sesame seeds if desired and drizzle sriracha mayo over the top of the salad. If you want to make your own like I did, add 3 tablespoons of mayonnaise with 2 teaspoons of sriracha. It does pack some heat.
- Salting and removing the extra water from the cucumbers is highly recommended in this recipe. Cucumbers contain a lot of water and the sauce will taste much better when it isn't watered down.
- If you use a knife, make sure it's sharp so you can make really thin slices of cucumbers.
Love Spicy Asian flavor? Try my Chili Oil Ramen too!
It draws out the water, so you aren't left with ultra watery salad, that becomes less flavorful. I highly suggest salting the cucumbers with ½ teaspoon of salt and placing in a colander over the sink for 20 minutes to allow the excess water to drain.
You betcha! They are high in vitamins such as Vitamin K and also help to hydrate the body, because they are full of water.
This salad is really flavorful, with a bit of heat from the sriracha, but you also will get sweetness from the honey, a little earthiness from the sesame oil, and creamy flavor from the mayo. It's a light dish that won't leave you feeling heavy.
It's easier to add heat than to take it away. Start with 1 teaspoon of sriracha, taste and add more it you want spicier. If you accidentally add too much heat, add in an extra tablespoon of mayo to balance it.
This salad can be stored in a sealed container in the fridge for up to 3 days. It will get watery as it sits in the fridge, but it's still amazing and makes a great snack or side dish.
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