Cucumber salads are a staple summer dish for me, and the current version on rotation is this spicy cucumber salad with loads of chili crisp, scallions, and cilantro. It’s the perfect balance of sweet and spicy, with tons of crunch and flavor.
This salad works best as a side dish, but I have single-handedly eaten this entire salad as a meal. It’s just that good! Typically, I’ll pair this spicy chili crisp cucumber salad with sticky white rice, and a side of either crispy tofu or shredded beef, with tons of toasted sesame seeds/furikake.
Spicy Cucumber Salad Ingredients
Here’s everything you’ll need for this spicy cucumber salad recipe – consider this your grocery list!!
- Persian cucumbers
- Scallions aka green onions
- Cilantro
- Olive oil
- Toasted sesame oil
- Soy sauce or Bragg’s liquid aminos
- Rice wine vinegar
- Honey: Any granulated or liquid sweetener will work well here, but honey and cane sugar tend to go best with this salad.
- Fresh garlic
- Chili crisp: I’m super picky when it comes to chili crisp/crunch, and my current favorite is Momofuko’s chili crunch oil. It’s sweetened exclusively with coconut sugar, and has great ingredients!
- Toasted sesame seeds for garnish: I also found this furikake mix at Whole Foods that’s just sesame seeds and nori seaweed that I’ve been loving. Btw, furikake (derived from the Japanese term “sprinkles) is usually a mix of sesame seeds, seaweed, salt, and sugar.
- Kosher salt
Method Behind This Salad
This salad is so easy to put together! Simply smash the cucumbers with the back handle of a knife, and then slice on a bias (or chop into small pieces). Toss with salt and let the cucumbers sit for about 10-15 minutes – this will help drain any excess water from the cucumbers because no one wants a watery salad.
Once done, rinse the cucumbers with cold water and drain all the water out completely. Dump in the minced cilantro and scallions, and pour over the dressing. Toss together and adjust the heat and salt as needed.
And that’s all for this salad – can’t wait for you to make it! If you’re looking for more cucumber salads, this pickled cucumber salad is a favorite of mine, as is this edamame cucumber salad.
If you have any questions, leave a comment below or send me a DM on Instagram.
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Spicy Cucumber Salad
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Side Dish, Salad
- Cuisine: Korean
Description
This spicy cucumber salad is loaded with chili crisp, scallions, and cilantro. It’s the perfect balance of sweet and spicy, with tons of crunch and flavor.
Ingredients
Cucumber Salad
- 5 medium persian cucumbers
- 1 tsp kosher salt
- 1 medium scallion, thinly sliced on a bias
- 1/4 cup finely minced cilantro
Spicy Dressing
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp soy sauce or liquid aminos
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 garlic clove, finely minced (sub with 1/2 tsp garlic powder)
- 1 tsp chili crisp, plus more to taste
- Garnish with toasted sesame seeds or furikake
Instructions
- Prep the cucumbers. Smash each cucumber (gently) with the back handle of a knife, just enough to dent the cucumber skin/break it. Then slice each cucumber on a bias and add to a bowl. Sprinkle over the salt and toss and rub the salt into the cucumbers using your hand. Set aside for 10-15 minutes – this will help drain any excess water from the cucumbers because no one wants a watery salad.
- Make the dressing. In a glass jar or pitcher, add all of the dressing ingredients and whisk well. Taste and adjust for salt and heat/chili crisp as needed.
- Drain the cucumbers and mix the salad. Once 10 minutes is up, rinse the cucumber in cold water and drain well – you can either do this in your bowl or a colander. Add the scallions and cilantro to the bowl, and pour over the dressing. Toss together well and garnish with a generous amount of toasted sesame seeds or furikake. Serve immediately!
- Store any leftovers in a glass container in the fridge for up to 1 day. Any longer, and this salad starts to lose its crunch.
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