Asian Cucumber Salad

Asian Cucumber Salad is a spicy, refreshing addition for any luncheon or dinner get together!

This fun Asian Cucumber Salad is so refreshing and delicious served along side appetizers, and it makes an especially tasty side salad. The garlic and red chili peppers add a great spicy kick for this dish.

Asian Cucumber Salad is easy to make ahead of time. Make the day before serving and it will keep for up to one week in the refrigerator.

Ingredients needed for this Cucumber Salad

• Three large Cucumbers
• Dry red chili peppers
• Garlic – thinly sliced
• Sesame Seed Oil
• Rice Vinegar
• Sugar
• Salt

Instructions for making Asian Cucumber Salad

Here is a step by step process to help you easily make this refreshing salad

First Step:

• Wash cucumbers and towel dry.
• Peel off the skins in a ribbon pattern, lengthwise.
• Cut in half lengthwise and remove the seeds.
• Cut cucumber halves into 1/4 to 1/2 inch piece slices. Slice them on an angle in the shape of a half-moon.
• Place slices in a medium-size bowl. Sprinkle with salt and let stand over night, covered in the refrigerator.

Second step:

• Drain off all excess liquid from the cucumbers. Place cucumbers in a clean medium-size bowl.
• Slice garlic cloves into thin slivers. Set aside.
• Chop 4 dried red chili peppers into small pieces with seeds.
• Add garlic slices and dried red chili peppers to cucumbers and mix well.

Third Step:

• Heat sesame oil in a small saucepan over high heat until oil begins to smoke. Pour over cucumber slices.
• Heat rice vinegar in a small saucepan on high heat until it boils. Pour over cucumbers.
• Add sugar to cucumbers and mix well. Cover and refrigerate for 4 hours before serving. Check spice level after 2 hours, add additional sugar if necessary to reduce the spicy heat.

Fourth Step – Prepare for serving:

• With slotted spoon remove cucumbers, garlic and peppers from liquid, place them in serving bowl. Serve cold.
• May be refrigerated up to 1 week. Makes 1 1/2 to 2 cups.

Why is my Cucumber salad watery?

Cucumbers are vegetables. Crisp vegetables will release their water content when they have the chance to rest. Drain off any excess water from the salad prior to serving. Also, you can minimize the water content by reducing liquid ingredients from the recipe.

This flavorful salad pairs well with these dishes from our site:

• Honey Garlic Shrimp
• Stir Fry Broccoli and Beef
• Miso Glazed Sea Bass
• Tofu Sesame Rice Bowls
• Garlic Noodles

Here are some additional tasty salads for you to enjoy:

• Asian Coleslaw with Peanut Dressing
• Strawberry Spinach Salad
• Fresh Peach Salad with Port Wine Vinaigrette
• Arugula Beet Salad with Goat Cheese
• Spinach Salad with Warm Bacon Dressing

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Print Recipe

4.88 from 8 votes

Spicy Asian Cucumber Salad

This Spicy Asian Cucumber Salad is easy to make and have on hand ahead of time. Make the day before serving, it will keep for up to a week in the refrigerator. Spicy Asian Cucumbers are a delicious appetizer and make an especially good side dish.

Prep Time30 minutes mins

chilling time1 day d

Total Time1 day d 30 minutes mins

Course: Salad, Side Dish

Cuisine: Asian

Servings: 6 servings

Calories: 52kcal

Author: Jayne Harter

Ingredients

• 3 large cucumbers
• 4 teaspoons salt
• 3 – 4 dried red chili peppers
• 3 cloves garlic
• ⅓ cup sesame seed oil
• ½ cup rice vinegar, or white vinegar
• ⅓ cup sugar

Instructions

• Wash cucumbers and pat dry.
• Peel cucumbers lengthwise into ribbon strips.

  Cut the peeled cucumbers in half lengthwise and remove seeds.
• Cut in 1/4" – 1/2" pieces, sliced on an angle in a half-moon shape.
• Place in a medium-sized bowl. Sprinkle with the salt and let stand overnight, cover, and refrigerate.
• Drain off excess liquid from the cucumbers.

  Place cucumbers in a clean medium-sized bowl.
• Slice garlic cloves into thin slivers. Set aside. Chop the 4 dried red chili peppers into small pieces.
• Add garlic slices and dried red chili peppers to cucumbers and mix well.
• Heat sesame oil in a small saucepan over high heat until the oil begins to smoke. Pour the hot oil over the cucumber slices.
• Heat rice vinegar in small sauce pan on high heat until it boils. Pour over cucumbers.
• Add sugar and mix well. Cover and let stand for 4 hours before serving. Check for spice level after 2 hours, add additional sugar if necessary to reduce spicy heat.
• With a slotted spoon, remove cucumbers, garlic, and peppers from the liquid and place them in a serving bowl.

  Serve cold.
• Cucumber salad can be refrigerated for up to 1 week. Makes 1½ to 2 cups.

Notes

• Yield: 1 1/2 – 2 cups
• Refrigerate in a sealed container for up to 7 days

Nutrition

Calories: 52kcal