Dinner

15-Minute Spicy Cucumber Salad Recipe

ByBen Miller October 20, 2025October 20, 2025

Introduction

This 15-Minute Spicy Cucumber Salad is a refreshing and flavorful side dish perfect for warm days or whenever you need a quick, crunchy snack. With a zesty, spicy dressing and crisp cucumbers, it’s a simple recipe that packs a punch in every bite.

The dish shows many cucumber pieces cut into thick round slices with dark green skin and light green inside, scattered heavily with small sesame seeds and finely chopped green onions on top. A reddish-brown sauce with a shiny texture coats some cucumber pieces, giving a glossy look. The cucumbers sit in a white bowl with a silver fork holding a few slices on the right side. 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 use chili oil)
1 green onion, finely chopped
½ teaspoon sesame seeds

Instructions

Step 1: Add sliced cucumbers and kosher salt to a bowl. Toss to combine, then let them sit for at least 10 minutes to draw out excess moisture. Drain the liquid from the cucumbers.
Step 2: In the same bowl, add sugar, soy sauce, rice vinegar, sesame oil, grated garlic, and chili crunch. Stir well to create the spicy sauce and coat the cucumbers evenly.
Step 3: Add the finely chopped green onion and sesame seeds, then give everything a final stir to combine all the flavors.
Step 4: Serve immediately for the freshest crunch, or refrigerate for up to 4 days to let flavors deepen.

Tips & Variations

For a milder version, reduce the chili crunch or substitute with sweet chili sauce.
Add fresh herbs like cilantro or mint to brighten the salad further.
Use thinly sliced red onion or radishes for an extra layer of crunch and flavor.
To make it vegan and gluten-free, ensure tamari is used instead of soy sauce.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. The cucumbers may soften over time but will still retain their flavor. For best texture, enjoy within the first 2 days. Serve chilled, and stir before serving if separated.

How to Serve

A white bowl is filled with a fresh cucumber salad consisting of about two main layers: thick, bright green cucumber slices coated with a shiny, reddish-brown dressing, sprinkled evenly with small sesame seeds and small pieces of chopped green onion. The cucumbers have a slightly glossy texture from the sauce, and the sesame seeds add a light tan color texture on top. A woman's hand with multicolored nails holds a silver fork dipping into the salad on the right side of the bowl. The bowl sits on a white marbled surface with scattered sesame seeds and chopped green onions nearby, along with a white bowl of sesame seeds at the top and a white bowl with chopped green onions on the right. A checkered cloth with black and white patterns is at the bottom left corner. 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, though you might want to peel them and remove the seeds as they can be more watery and bitter than Persian cucumbers.