Spicy Asian Cucumber Salad

Spicy Asian cucumber salad is great for a refreshing snack or appetizer on a summer day (or any day really). This recipe features crunchy spiraled cucumbers with a slightly spicy dressing that is tangy and refreshing.

Info and tips for spicy Asian cucumber salad

The hardest part about this recipe is cutting the cucumbers. To make the spiral shape get two chopsticks and place one on each side of the cucumber. If you don’t have chopsticks you can use any item to keep you from cutting all the way through the cucumbers.

To make the spiral shape first make 45 degree angle cuts with your knife through the cucumber. The chopsticks will help make sure you don’t cut all the way through. Then flip over and make 90 degree straight cuts on the other side of the cucumber. You should be left with a fun spiral! It took me a couple tris to get it right the first time so don’t worry if it doesn’t look perfect your first time around!

If you want the cucumbers to be more spicy you can add an extra tbsp of gochugaru (Korean chili powder)! I find 1 tbsp to be perfectly medium heat level.

Equipment

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This is Gochugaru which is Korean chili powder. Sometimes it can be hard to find in stores but you can order some online!

These Bamboo Panda Chopsticks are too cute not to share omg.

Ingredients for spicy Asian cucumber salad

• 6-8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• tbsp gochugaru
• tsp brown sugar
• tsp sesame seeds

Instructions

1. Start placing a chopstick on either side of the cucumber. Make 45 degree slices into it, the chopsticks should help make sure you don’t slice all the way through. Next rotate the cucumber to the other side and make straight 90 degree cuts through it. You should be left with a spiral shape!
2. Add all the spiral cucumbers to a bowl and add the salt. The purpose of the salt is to draw out as much moisture as possible out of the cucumbers. Massage the salt in between the slices and let sit for 15-20 minutes.
3. Meanwhile mince your garlic and thinly slice the green onion.
4. Next rise the salt off the cucumbers quickly and drain. It may seem counter intuitive to get the cucumbers wet after drawing out moisture, but as long as you rise them quickly they won’t reabsorb the water. Pat the cucumbers dry with paper towel.
5. Next add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Massage well into the cucumbers.
6. They are best to enjoy right away while still crunchy, enjoy!

See below for a video tutorial!

If you liked this one be sure to check out my other yummy appetizers!

• Roasted Red Pepper Feta Dip (Tirokafteri)
• Crispy Rice Paper Dumplings
• Honey Butter Feta Rolls

Print Recipe

Spicy Asian Cucumber Salad

(1 votes, average: 4.00 out of 5)

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Appetizers – Asian

By Kenna's Cooks – Serves: 6-8 cucumbers

Prep Time: 30 minutes Total Time: 30 minutes

Spicy Asian cucumber salad features crunchy spiraled cucumbers with a slightly spicy dressing that is tangy and refreshing.

Ingredients

• 6-8 Persian cucumbers
• 2 tbsp salt
• 2 minced garlic cloves
• 1 green onion
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1/2 tbsp sesame oil
• tbsp gochugaru
• tsp brown sugar
• tsp sesame seeds

Instructions

1

Start placing a chopstick on either side of the cucumber. Make 45 degree slices into it, the chopsticks should help make sure you don't slice all the way through. Next rotate the cucumber to the other side and make straight 90 degree cuts through it. You should be left with a spiral shape!

2

Add all the spiral cucumbers to a bowl and add the salt. The purpose of the salt is to draw out as much moisture as possible out of the cucumbers. Massage the salt in between the slices and let sit for 15-20 minutes.

3

Meanwhile mince your garlic and thinly slice the green onion.

4

Next rise the salt off the cucumbers quickly and drain. It may seem counter intuitive to get the cucumbers wet after drawing out moisture, but as long as you rise them quickly they won't reabsorb the water. Pat the cucumbers dry with paper towel.

5

Next add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Massage well into the cucumbers.

6

They are best to enjoy right away while still crunchy, enjoy!