Spicy Asian Cucumber Salad

5 from 103 votes

This spicy cucumber salad pairs crunchy cucumbers with a tangy rice vinegar and chili oil dressing, plus gochugaru, sliced garlic, sesame seeds, red bell pepper, cilantro, and scallion.

Prep Time45

Total Time45

Course: Appetizer, Salad, Sides

Cuisine: Asian, Chinese, Korean

Servings:

Calories: 84kcal

Author: Jamie

Ingredients

5 cups cucumbers cut 1/2" thick; use Persian or pickling cucumbers
1 tablespoon sea salt fine
¼ cup red bell pepper julienned
¼ cup cilantro leaves
1 stalk scallion thinly sliced

Spicy Cucumber Salad Dressing

3 tablespoons rice vinegar unseasoned
2 tablespoons sugar optional for sweetness
3 ½ tablespoons water
1 tablespoon chili oil
4 garlic cloves thinly sliced
½ teaspoon Korean red pepper flakes or more depending on your spice preference
½ teaspoon black and white sesame seeds combined

Instructions

Salt the cucumbers. Toss the cucumbers with the salt in a large bowl. Let sit 30 to 45 minutes.
5 cups cucumbers, 1 tablespoon sea salt
Make the dressing. Meanwhile, stir together all the dressing ingredients in a small bowl.
3 tablespoons rice vinegar, 2 tablespoons sugar, 3 ½ tablespoons water, 1 tablespoon chili oil, 4 garlic cloves, ½ teaspoon Korean red pepper flakes, ½ teaspoon black and white sesame seeds combined
Rinse and taste. Rinse the cucumbers with water 2 to 3 times and drain. Taste a slice and rinse once more if it's too salty.
Toss and serve. Add the red bell pepper, cilantro, and scallion. Toss the with the dressing and serve. Enjoy!
¼ cup red bell pepper, ¼ cup cilantro leaves, 1 stalk scallion

Notes

Cucumbers: Persian or pickling cucumbers stay the crunchiest. English cucumbers work but are less crunchy, so remove the seeds to prevent sogginess.

Storage: Refrigerate in an airtight container for up to 3 days. The cucumbers release liquid as they sit, so drain off the excess and re-season only if needed.

Nutrition