Spicy Cucumbers Recipe Asian Salad
There’s a certain magic in a dish that is simultaneously cooling and fiery, and this spicy cucumbers recipe captures that perfectly. It’s a side dish that has, without a doubt, become a staple on our dinner table. I make this at least once a week – it’s become a family favourite. Forget thinly sliced, polite little cucumber rounds; we are talking about smashed, craggy pieces of crunchy cucumber that grab onto the savoury, tangy, and spicy dressing for a truly spectacular bite every single time. The texture is key here – the rough, uneven surfaces are the secret to its brilliance.
This isn’t just a cucumber salad; it’s an experience. It’s the kind of Asian side dish that can stand proudly next to a rich main course, offering a refreshing counterpoint, or be devoured all on its own as a light and invigorating snack. The dressing is a gorgeous blend of soy sauce, rice vinegar, sesame oil, garlic, and a good dose of chilli crisp, which gives it that humming background heat and addictive crunch. It’s a straightforward recipe that delivers a complex and deeply satisfying result.
This spicy salad is for anyone who loves bold flavours and interesting textures. It’s ideal for summer gatherings, works beautifully alongside grilled meats, and brings a welcome freshness to a table laden with richer dishes. It’s the dish I turn to when I want something that feels both vibrant and deeply flavourful, and it always gets compliments.
Recipe Overview
This spicy cucumbers recipe is all about creating the best possible texture to carry a bold, flavourful dressing. By smashing the cucumbers, we create cracks and crevices that the savoury, spicy, and tangy sauce clings to. You can expect a refreshingly crunchy salad with a noticeable but pleasant heat, a hint of numbing from Sichuan peppercorns, and a deep umami base. From my own testing, I’ve found that letting the cucumbers sit with the salt for a full 15 minutes is crucial for the best crunch.
- Prep Time: 15 minutes
- Resting Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people (as a side)
- Difficulty: Easy
Why You’ll Love This Spicy Cucumbers Recipe
- Genuine Flavour: The dressing is a fantastic balance of salty light soy sauce, tangy Chinkiang vinegar, nutty toasted sesame oil, and pungent fresh garlic. The chilli crisp adds a gentle, humming heat and wonderful texture.
- Ready in Under 30 Minutes: From start to finish, this vibrant side dish comes together in about half an hour, most of which is hands-off resting time.
- Flexible Recipe: You can easily adjust the spice level by using more or less chilli crisp. Add a tablespoon of crushed roasted peanuts for extra crunch, or a pinch of sugar to balance the tang.
- Great for Barbecues and Dinners: This salad works wonderfully for a summer barbecue, cutting through the richness of grilled meats like our Grilled Lamb Chops Recipe Tender. It’s also a fantastic starter for a main dish like Stuffed Peppers With Rice Recipe Dinner.
- Family Tested: My kids absolutely devour this every time I make it. For their portion, I often make a separate, smaller batch of dressing with just a tiny bit of the chilli oil and no fresh chillies.
Ingredients You’ll Need
For this recipe, using the right kind of cucumber makes all the difference. I recommend English or Persian cucumbers as they have thin skins and fewer seeds. When it comes to the dressing, I always reach for Lao Gan Ma brand chilli crisp for its fantastic flavour and crunchy bits. It’s widely available in Asian supermarkets and many larger grocery stores.
- 2 medium English cucumbers (about 600g total)
- 1 tsp fine sea salt
- 4 cloves garlic, finely minced
- 1 red bird’s eye chilli, thinly sliced (optional, for extra heat)
- For the Sauce:
- 3 tbsp light soy sauce
- 1.5 tbsp Chinkiang black vinegar (or rice vinegar)
- 1 tbsp toasted sesame oil
- 1 tbsp chilli crisp or chilli oil (with flakes)
- 1 tsp caster sugar
- 1/4 tsp ground Sichuan peppercorns (optional, but recommended)
- For the Topping:
- 1 tbsp toasted sesame seeds
- A handful of fresh coriander, roughly chopped
Ashley’s Tip: Don’t be tempted to use thick-skinned, waxy cucumbers. They hold too much water and their skin can be bitter, which will detract from the final dish. Stick to the long, thin-skinned varieties for the best crunchy result.
How to Make Spicy Cucumbers
The process is straightforward, with the most important step being the preparation of the cucumbers. Smashing them is not only fun but fundamentally changes the texture for the better, allowing them to soak up every drop of the delicious dressing.
- Wash and Prep Cucumbers: Wash and dry the cucumbers thoroughly. Trim off the ends. Lay a cucumber on a sturdy cutting board and place the flat side of a large chef’s knife on top of it.
- Smash the Cucumbers: Firmly but carefully, press down or bash the flat of the knife with the heel of your hand. You’ll hear a satisfying crack. Continue along the length of the cucumber until it’s split open and lightly crushed all over. Repeat with the second cucumber.
- Cut into Bite-Sized Pieces: Use your hands or a knife to break the smashed cucumber into irregular, bite-sized chunks, about 2-3 cm each.
- Salt and Drain: Place the cucumber pieces in a colander or sieve set over a bowl. Sprinkle with the 1 tsp of fine sea salt and toss to coat. Let it sit for at least 15 minutes (or up to 30) to draw out the excess water. You’ll be amazed at how much liquid collects in the bowl.
- Make the Dressing: While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the minced garlic, sliced red chilli (if using), light soy sauce, Chinkiang vinegar, toasted sesame oil, chilli crisp, caster sugar, and ground Sichuan peppercorns. What works best for me is to taste the dressing at this stage and adjust if needed – you might want a bit more vinegar for tang or a touch more sugar.
- Rinse and Dry: Once the cucumbers have rested, give them a very quick rinse under cold water to remove the excess salt. Then, and this is important, pat them thoroughly dry with a clean tea towel or paper towels. We want them as dry as possible so the dressing clings properly.
- Combine and Serve: Add the dry cucumber pieces to the bowl with the dressing. Toss everything together until the cucumbers are well-coated. Transfer to a serving dish and garnish with toasted sesame seeds and fresh coriander before serving immediately.
Tips From My Kitchen
- Serve Chilled for Crunch: For an extra refreshing and crunchy salad, you can chill the smashed, salted, and dried cucumbers in the fridge for 15-20 minutes before tossing them with the dressing.
- The Secret Step: Don’t skip the salting process. I learned that this step is non-negotiable. It performs two critical functions: it seasons the cucumber from the inside out and draws out water via osmosis, which results in a much crunchier, more concentrated cucumber flavour that doesn’t dilute your dressing.
- Make-Ahead: The dressing can be made up to 3 days in advance and stored in an airtight jar in the refrigerator. I wouldn’t recommend preparing the cucumbers themselves more than an hour before you plan to serve, as they will lose their signature crunch over time.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Be aware that the cucumbers will soften and release more water, but the flavour will still be fantastic.
Equipment You’ll Need
- Large, sturdy cutting board
- Large chef’s knife or a small rolling pin (for smashing)
- Colander or large sieve
- Large mixing bowl
- Small bowl or jar for the dressing
- Measuring spoons and cups
Common Mistakes to Avoid
- Skipping the Salting Step: The most common mistake is being impatient and skipping the 15-minute salting and draining time. This will result in a watery, bland salad where the dressing slides right off the cucumbers.
- Using the Wrong Cucumber: Using a standard field cucumber with thick, waxy skin and large, watery seeds will lead to a mushy texture. Stick with English or Persian varieties for their superior crunch and flavour.
- Not Drying the Cucumbers: After salting and rinsing, failing to pat the cucumbers dry is another pitfall. Any residual water on the surface will prevent the oil-based dressing from adhering properly, watering down the flavour.
What to Serve With Spicy Cucumbers
This vibrant salad is an excellent companion to many dishes. Its crisp, spicy, and tangy profile provides a brilliant contrast to richer, heavier foods. Here are a few of my favourite pairings:
- Grilled Meats: Serve it alongside rich, smoky grilled lamb, pork belly, or sticky chicken wings. The acidity and freshness cut through the fat beautifully.
- Noodle and Rice Dishes: It’s a classic accompaniment to Dan Dan noodles, beef noodle soup, or a simple plate of fried rice. It adds a much-needed fresh, crunchy element. For a refreshing meal, I sometimes pair it with my Authentic Tzatziki Sauce Recipe Dip and some warm pitta bread.
- Drink Pairing: A crisp, cold lager or a dry Riesling works wonderfully here. The slight sweetness and acidity of the wine complement the dressing, while the beer provides a clean, refreshing finish.
Frequently Asked Questions
Spicy Cucumbers Recipe
Ingredients
Method
- Wash and Prep Cucumbers: Wash and dry the cucumbers thoroughly. Trim off the ends. Lay a cucumber on a sturdy cutting board and place the flat side of a large chef's knife on top of it.
- Smash the Cucumbers: Firmly but carefully, press down or bash the flat of the knife with the heel of your hand. You'll hear a satisfying crack. Continue along the length of the cucumber until it's split open and lightly crushed all over. Repeat with the second cucumber.
- Cut into Bite-Sized Pieces: Use your hands or a knife to break the smashed cucumber into irregular, bite-sized chunks, about 2-3 cm each.
- Salt and Drain: Place the cucumber pieces in a colander or sieve set over a bowl. Sprinkle with the 1 tsp of fine sea salt and toss to coat. Let it sit for at least 15 minutes (or up to 30) to draw out the excess water. You'll be amazed at how much liquid collects in the bowl.
- Make the Dressing: While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the minced garlic, sliced red chilli (if using), light soy sauce, Chinkiang vinegar, toasted sesame oil, chilli crisp, caster sugar, and ground Sichuan peppercorns. What works best for me is to taste the dressing at this stage and adjust if needed – you might want a bit more vinegar for tang or a touch more sugar.
- Rinse and Dry: Once the cucumbers have rested, give them a very quick rinse under cold water to remove the excess salt. Then, and this is important, pat them thoroughly dry with a clean tea towel or paper towels. We want them as dry as possible so the dressing clings properly.
- Combine and Serve: Add the dry cucumber pieces to the bowl with the dressing. Toss everything together until the cucumbers are well-coated. Transfer to a serving dish and garnish with toasted sesame seeds and fresh coriander before serving immediately.
Notes
I really hope you give this spicy cucumbers recipe a try. It’s such a simple way to create something with an immense amount of flavour and a truly addictive crunch. It never fails to brighten up our dinner table, and I have a feeling it will do the same for yours. If you do make it, please drop a comment below and let me know how you got on! Happy cooking, Ashley.
