Crunchy Asian-Inspired Cucumber Salad

1. What Asian influences is there in this cucumber salad?

The addition of ingredients like soy sauce, sesame oil, rice vinegar, and fresh herbs like mint or cilantro—all of which are common in many Asian cuisines—makes this salad Asian-inspired.

2. For what kind of salad should I use cucumbers?

The easiest cucumbers to use are Persian or English cucumbers, which have thin, peel-free skin and no seeds.

3. For what salad should I chop the cucumbers?

To increase the amount of surface area the cucumbers have to absorb the dressing, slice them thinly. For uniform, thin slices, a mandoline works well.

What other veggies can I use in this salad?

To add more crunch and variety, chop up some bell peppers, shredded carrots, or thinly slice radishes.

5. How should I create the salad dressing?

Reaction In a little bowl, mix the rice vinegar, sesame oil, soy sauce, a little sugar, and the finely chopped garlic. Stirring them together dissolves the sugar. For even more zing, toss in a little lime juice.

Can I prepare this salad ahead of time?

For the cucumbers to stay crunchy, dress this salad just before serving. Still, you may make the dressing and cucumbers separately and refrigerate them for a few hours.

Here’s how to make a spicy, chilled cucumber salad. Cucumbers, garlic, ginger and a few fiery components like red and yellow chilies are used to make it. We flavor the dressing with vinegar, soy sauce, and a little sugar. Easy to prepare, this salad is refreshing and perfect for hot days or to be eaten with substantial meals.


Crunchy Asian-Inspired Cucumber Salad


  • 2 fresh cucumbers
  • 1 tsp of fine sea salt
  • A small knob of ginger finely grated
  • 2 garlic cloves minced
  • 2 fresh red chilies thinly sliced
  • 1 tbsp of rice vinegar
  • 2 tbsp of light soy sauce
  • 1 tbsp of crushed red pepper flakes
  • 1/2 tsp of freshly ground black pepper
  • 1 tsp of granulated white sugar
  • 50 ml of fresh water


  • Wash the cucumbers thoroughly under cold running water. Slice them into thin rounds or half-moons, depending on your preference. Place them in a large mixing bowl and sprinkle with the sea salt. Mix well and let them sit for about 10 minutes. This process helps draw out excess water, making the cucumbers crunchier.
  • Make the Dressing:
  • In a small bowl, combine the grated ginger, minced garlic, sliced red chilies, rice vinegar, light soy sauce, crushed red pepper flakes, freshly ground black pepper, and granulated white sugar. Stir in the fresh water to dilute the mixture slightly, making it the perfect consistency for dressing.
  • Combine and Marinate:
  • After the cucumbers have sat in salt, gently rinse them under cold water and drain well. Pat them dry with a clean kitchen towel to remove any excess moisture.
  • Pour the prepared dressing over the cucumbers in the mixing bowl. Toss everything together until the cucumbers are evenly coated with the dressing.
  • Chill and Serve:
  • Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the cucumbers to absorb the spicy, tangy dressing.
  • Before serving, give the salad a good mix and taste for seasoning. Adjust with a little more salt or vinegar if needed.
  • Enjoy:

Serve the chilled, spicy cucumber salad with a heavy dinner or as a palate-cleansing side dish on a hot day. It works well to give any table a taste and textural explosion.
The ingredients you have given are taken to their core in this recipe, which creates an elegant but easy meal that will wow. Cooking is fun!