Can I make this spicy cucumber salad recipe in advance?

While you can prep the ingredients ahead of time, it is best to toss the salad with the dressing no more than 30 minutes before serving. If it sits too long, the cucumbers will lose their crunch and become soft. If you need to save time, you can mix the dressing and store it in a jar for up to a week.

Is this spicy cucumber salad recipe vegan?

Yes, this recipe is naturally vegan as long as you use a standard soy sauce or tamari. It contains no animal products or byproducts. It is also quite easy to make gluten-free by simply using a gluten-free tamari instead of traditional soy sauce.

What if I don't have rice vinegar?

If you don't have rice vinegar on hand, you can use apple cider vinegar or white wine vinegar as a substitute. The flavor will be slightly different apple cider vinegar is a bit fruitier but it will still provide the necessary acidity to balance the spicy cucumber salad recipe.

How do I store leftovers?

Leftovers can be kept in an airtight container in the refrigerator for up to two days. Note that the cucumbers will release more liquid the longer they sit, so you may want to drain off some of the excess water before eating them the next day. They won't be as crunchy, but the flavor will be even deeper.

Best Spicy Cucumber Salad Recipe

Ingredients

Scale

1 lb Persian or English cucumbers
1/2 teaspoon kosher salt
2 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili oil (with flakes)
1 teaspoon granulated sugar
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 tablespoon chopped fresh cilantro (optional)

Instructions

Step 1: Prep Cucumbers – Wash the cucumbers and trim off the ends.
Step 2: Smash Cucumbers – Use the flat side of a chef’s knife to firmly whack the cucumbers until they burst open and flatten.
Step 3: Cut Pieces – Break or slice the smashed cucumbers into irregular 1-inch bite-sized chunks.
Step 4: Salt Cucumbers – Place chunks in a colander, toss with salt, and let drain for 10 minutes to ensure a crunchier texture.
Step 5: Prepare Dressing – In a medium mixing bowl, whisk together minced garlic, rice vinegar, soy sauce, chili oil, sugar, and sesame oil.
Step 6: Combine Salad – Pat the cucumbers dry and add them to the bowl with the dressing, tossing thoroughly to coat the jagged edges.
Step 7: Garnish and Serve – Sprinkle with toasted sesame seeds and fresh cilantro before serving immediately.

Notes

Using Persian cucumbers is highly recommended for their thin skin and minimal seeds. If using English cucumbers, you may skip peeling but ensure they are patted dry after salting.

Author: Mike
Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Smashing
Cuisine: Asian
Diet: Vegan, Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 75 kcal
Sugar: 3g
Sodium: 420mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0.01g
Carbohydrates: 7g
Fiber: 1g
Protein: 1.5g
Cholesterol: 1mg

Keywords: spicy cucumber salad, smashed cucumber, easy side dish, garlic cucumber, summer salad