Spicy cucumber salad always reminds me of those spontaneous summer dinners where I just didn’t want to cook anything hot so I tossed together what I had in the fridge. One day I added a drizzle of chili oil to my usual cucumber salad and from that moment I knew this spicy version was going to be a staple.

The crunch of chilled cucumber mixed with bold, tangy heat and a sprinkle of sesame is something I now crave year-round and not just on warm days. It’s one of those dishes that comes together in minutes and somehow makes any meal feel complete and vibrant.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Cucumbers – The cool, crunchy base that keeps this salad refreshing.
Rice vinegar – Adds tang and brightness to balance the heat.
Sesame oil – Brings a nutty richness that ties the flavors together.
Chili oil or hot sauce – Provides the perfect spicy kick.
Garlic – Infuses the salad with a savory bite.
Green onions – Add a mild onion flavor and fresh color.
Sesame seeds – Offer texture and a toasted finish.
Salt – Enhances and lifts all the flavors.

Tools You’ll Need

Cutting board and knife – For slicing cucumbers and chopping green onions.
Mixing bowl – To toss everything together evenly.
Small whisk or fork – Helps blend the dressing smoothly.
Mandoline (optional) – For perfectly even cucumber slices.
Serving plate or bowl – To present the salad beautifully.

Instructions

Step 1:

I begin by washing the cucumbers and slicing them into thin, even rounds – I usually keep the peel on for extra crunch and color.

Step 2:

In a medium bowl, I combine the rice vinegar, sesame oil, chili oil, minced garlic, and a pinch of salt then I whisk it together until well blended.

Step 3:

I toss the sliced cucumbers into the bowl and stir until they’re fully coated in the spicy dressing.

Step 4:

Next, I sprinkle in the chopped green onions and sesame seeds then I give it one final gentle mix.

Step 5:

I let the salad chill in the fridge for 10-15 minutes before serving so all the flavors can come together.

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Tips

If you want an extra kick, I sometimes add a bit of red pepper flakes or sriracha.

I also love using Persian cucumbers because they’re seedless and naturally sweet.

For added crunch, I occasionally toss in some thinly sliced radish or carrots!

Ways to Serve

Serve alongside grilled meats or fish for a fresh contrast.

Add to a rice bowl or noodle dish for extra crunch.

Pack it as a refreshing side in lunchboxes.

Top with tofu or shrimp to turn it into a light meal.

Frequently Asked Questions

Can I make spicy cucumber salad ahead of time?

Yes, it actually tastes better after sitting for a bit! Just keep it chilled and serve within a day for the best crunch.

Can I use English cucumbers instead?

Definitely – they work great and don’t need peeling.

What if I don’t like spice?

You can reduce or skip the chili oil and still enjoy a flavorful, tangy cucumber salad.

See You in the Kitchen

I hope you give this spicy cucumber salad a try! It’s one of those quick recipes that brings bold flavor with barely any effort and I’d love to hear how you make it your own. Don’t forget to save it or share it with fellow spice lovers!

Happy Cooking!