This Spicy Asian Cucumber Salad delivers bold flavor and a pleasant kick. Ready in under 30 minutes, it’s a quick, healthy side or topping for rice bowls and grilled proteins. The bright, creamy dressing with sriracha and sesame oil pairs especially well with salmon, shrimp, pork dumplings, meatballs or lettuce wraps.
This creamy cucumber salad balances spicy, sweet and nutty notes while staying light and refreshing. It’s a great make-ahead side for cookouts, weeknight dinners or meal prep.
Why You’ll Love This Recipe:
- Healthy, flavorful, and satisfying without being heavy.
- Fast to prepare — about 10 minutes active time (allowing cucumbers to drain for 20 minutes is optional but recommended).
- Uses simple pantry staples common in Asian cooking.
Ingredients:
Cucumber – English or Persian cucumbers work best because they have fewer seeds and a crisper texture.
Sriracha – Adds heat; adjust to taste. Start small and increase if you want more spice.
Sesame oil – A little goes a long way; it adds a toasty, nutty aroma that complements the dressing.
See the recipe card below for exact amounts and the full ingredient list.
Substitutions and Variations:
- Use coconut aminos in place of soy sauce for a gluten-free, slightly sweeter alternative.
- Kewpie mayo makes a richer, slightly tangier dressing; regular mayo works fine, too.
- Toast sesame seeds in a dry pan for 2–4 minutes to deepen their flavor before garnishing.
How to Peel Ginger:
Peel ginger with the edge of a spoon to remove only the thin skin and avoid waste. For speed, trimming with a knife is common but may remove more flesh. Grate the peeled ginger on the fine side of a microplane or grater.
How to Make Spicy Asian Cucumber Salad (Step by Step Instructions):
Step 1: Slice cucumbers thinly using a sharp knife or mandoline. Optional but helpful: sprinkle ½ teaspoon salt over the slices and place them in a colander for 20 minutes to draw out excess water, then pat dry.
Step 2: Whisk together the dressing: mayonnaise, sriracha, soy sauce (or coconut aminos), rice vinegar, sesame oil, honey, minced garlic and grated ginger.
Step 3: Add the cucumber slices to the bowl and toss until evenly coated with the dressing.
Step 4: Garnish with sesame seeds and, if desired, a drizzle of sriracha mayo (mix 3 tablespoons mayo with 2 teaspoons sriracha). Serve immediately or chill briefly to meld flavors.
Expert Tips:
- Salting cucumbers and draining them prevents a watery dressing and concentrates flavor.
- Use a very sharp knife for even, thin slices if you don’t have a mandoline.
Recipe FAQs:
Salt draws out moisture from cucumbers, reducing dilution of the dressing and keeping the salad crisp and more flavorful.
Yes. Cucumbers are hydrating and provide vitamins like vitamin K along with a low-calorie, crunchy texture.
Expect spicy heat from sriracha, sweetness from honey, nutty sesame undertones and a creamy finish from mayonnaise — all balanced and refreshing.
Increase sriracha gradually, tasting as you go. If it becomes too hot, add a bit more mayo to mellow the heat.
Storage:
Store salad in an airtight container in the refrigerator for up to 3 days. Note: it may become slightly watery over time, but it remains tasty and convenient as a snack or side.
More Asian Inspired Recipes You’ll Love:
-
Thai Shrimp Tacos with Asian Slaw
-
Baked Cilantro Lime Salmon
-
Sticky Asian Turkey Meatballs
-
Spring Roll Salad
If you try this Cucumber Recipe, please leave a star rating and share a comment — I love hearing how it turned out for you!
Recipe
Spicy Asian Cucumber Salad
- Author: Tara Smithson
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Spicy Asian Cucumber Salad is full of heat and flavor. In less than 30 minutes, you can create this delicious and healthy dish!
Ingredients
- 1 long English cucumber or 4 Persian cucumbers, rinsed and dried
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha (adjust to taste)
- 1 teaspoon rice vinegar
- 2 teaspoons soy sauce or coconut aminos
- ½ teaspoon sesame oil
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon fresh ginger, peeled and grated
- Optional: ½ teaspoon sesame seeds for garnish and sriracha mayo for drizzle
Sriracha mayo: 3 tablespoons mayo mixed with 2 teaspoons sriracha.
Instructions
- Slice cucumbers thinly with a sharp knife or mandoline. Optional: sprinkle ½ teaspoon salt over the slices and let drain in a colander for 20 minutes, then pat dry.
- In a large bowl, whisk together mayonnaise, sriracha, soy sauce (or coconut aminos), rice vinegar, sesame oil, honey, garlic and ginger.
- Toss the cucumber slices with the dressing until evenly coated.
- Garnish with sesame seeds and drizzle sriracha mayo if desired. Serve immediately or chill briefly.
- Enjoy!
Equipment
Mandoline or sharp knife for thin slices.
Notes
Salting and draining cucumbers prevents a watered-down dressing. If slicing by hand, use a very sharp knife for thin, even pieces.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No bake
- Cuisine: Asian