Dessert

15-Minute Spicy Cucumber Salad Recipe

ByHailey Reed October 24, 2025October 24, 2025

Introduction

This 15-Minute Spicy Cucumber Salad is a fresh, zesty side dish perfect for warm days or as a crunchy accompaniment to any meal. With a simple blend of soy, garlic, and chili, it offers a satisfying kick that’s quick to prepare and full of vibrant flavors.

A bowl filled with many cucumber slices showing a bright green outer skin and light green inside with seeds, each slice coated with small specks of sesame seeds and red chili flakes. Scattered thin green onion pieces add different shades of green on top and throughout the cucumbers. A silver fork is seen among the cucumber slices, lifting a slice with a bit of sauce dripping from it. The bowl holding the cucumbers is white, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Persian cucumbers, sliced
1 teaspoon kosher salt
½ teaspoon sugar
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, grated
1 teaspoon chili crunch (or chili oil)
1 green onion, finely chopped
½ teaspoon sesame seeds

Instructions

Step 1: Place the sliced cucumbers in a bowl and sprinkle with kosher salt. Toss to combine evenly, then let them sit for at least 10 minutes to draw out excess moisture. Drain the liquid from the cucumbers.
Step 2: In a separate bowl, mix together the sugar, soy sauce, rice vinegar, sesame oil, grated garlic, and chili crunch to create the spicy sauce.
Step 3: Pour the spicy sauce over the drained cucumbers and stir well to coat everything evenly.
Step 4: Add the finely chopped green onion and sesame seeds, then gently toss again. Serve the salad immediately or refrigerate for up to 4 days.

Tips & Variations

For extra crunch, add thinly sliced radishes or carrots.
Adjust the chili crunch amount to control the heat level to your preference.
Use tamari instead of soy sauce to make this salad gluten-free.
Let the salad chill in the refrigerator for 30 minutes before serving to deepen the flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The cucumbers will soften over time, so it’s best enjoyed within the first couple of days for maximum crispness. Serve chilled or at room temperature, and give it a quick stir before serving.

How to Serve

A close-up image of a fresh cucumber salad served in a white bowl on a white marbled surface, showing thick, glossy cucumber slices with dark green skin and pale green inside. The cucumbers are mixed with small pieces of chopped green onions and sprinkled with light brown sesame seeds and tiny red chili flakes. A silver fork is shown lifting a slice of cucumber coated with a shiny, reddish-orange spicy dressing, adding texture and color contrast. The overall look is fresh, vibrant, and appetizing with a mix of smooth and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, you can use regular cucumbers. To reduce excess moisture, slice them thinly and consider salting and draining them a bit longer.

What if I don’t have chili crunch?

If chili crunch isn’t available, substitute with your favorite chili oil or a pinch of chili flakes combined with a little sesame oil for similar flavor and heat.