Spicy Cucumber Salad
By Second Helping Kitchen · Updated
- Prep Time
- 15 min
- Cook Time
- 0 min
- Total Time
- 15 min
- Servings
- 4 servings
Spicy cucumber salad is crisp, cool, and bright with a chili-garlic dressing that takes about five minutes to whisk together. It is the kind of quick appetizer that disappears while the rest of dinner is still on the stove.
Salt the cucumbers briefly, then drain them well so the dressing clings instead of pooling at the bottom of the bowl.
Why You'll Love This Recipe
- The cucumbers stay crunchy while the rice vinegar and chili oil bring plenty of flavor.
- It needs no cooking and is ready in about 15 minutes.
- You can serve it as an appetizer, a side for grilled meat, or a light lunch topping.
Step-by-Step Instructions
- 1
Slice the cucumbers into thin coins or half-moons. Toss them with the salt in a colander and let them stand for 10 minutes.
- 2
While the cucumbers drain, whisk the rice vinegar, sesame oil, chili crisp, garlic, and honey in a large bowl.
- 3
Rinse the cucumbers briefly under cold water, then pat them very dry with a clean kitchen towel. This keeps the dressing from becoming watery.
- 4
Add the cucumbers and scallions to the bowl. Toss until every slice is coated.
- 5
Finish with sesame seeds and cilantro, if using. Taste and add another small spoonful of chili crisp if you want more heat.
- 6
Serve immediately, or chill for up to 30 minutes before serving for a colder, extra-crisp bite.
Tips for Success
- English cucumbers have thin skins and fewer seeds, so they stay firm in this salad.
- For a milder dressing, replace half of the chili crisp with another teaspoon of sesame oil.
- If making it ahead, keep the dressing and cucumbers separate until shortly before serving.
Nutrition Facts
Per serving. Estimated, for informational purposes only.
- Calories
- 78
- Fat
- 5g
- Carbohydrates
- 7g
- Fiber
- 1g
- Sugar
- 4g
- Protein
- 2g
- Sodium
- 590mg
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Frequently Asked Questions
Can I make spicy cucumber salad ahead of time?
Yes. Salt and drain the cucumbers, whisk the dressing, and refrigerate them separately for up to 8 hours. Toss them together just before serving so the cucumbers stay crisp.
How can I make this cucumber salad less spicy?
Start with one teaspoon of chili crisp instead of one tablespoon, then add more after tasting. The sesame oil and honey will keep the dressing rounded without adding heat.
