Name: Spicy Asian Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 cups cucumber, thinly sliced; 1/2 cup cooked edamame; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp chili oil (or more to taste); 1/2 tsp sugar; 1 clove garlic, minced; Pinch of salt; Red pepper flakes or chili crisp (optional, for heat); Sesame seeds (optional, for garnish)

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This Spicy Asian Cucumber Salad is crisp, refreshing, and loaded with bold flavor. Thinly sliced cucumbers and tender edamame are tossed in a tangy, spicy dressing made with chili oil, soy sauce, and rice vinegar, making it the perfect side dish for grilled meats, noodles, or rice bowls. It’s vibrant, crunchy, and ready in just minutes.

Why You’ll Love This Recipe

This salad is a quick and flavorful way to elevate any meal. It’s light yet satisfying, with a perfect balance of spicy, salty, and slightly sweet flavors. The cucumber stays crisp while the edamame adds protein and heartiness. Whether you’re looking for a meal prep-friendly side, a picnic dish, or something to cut through rich main courses, this salad is a go-to option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 large cucumber (or 2 small), thinly sliced
1/2 cup cooked and shelled edamame
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1–2 teaspoons chili oil (adjust to taste)
1/2 teaspoon sugar (optional, to balance heat)
1 clove garlic, finely minced
Crushed red pepper flakes (optional, for extra heat)
Toasted sesame seeds (for garnish)

Directions

Slice the cucumber: Use a mandoline or sharp knife to thinly slice the cucumber. Pat dry with paper towels to remove excess moisture.
Mix the dressing: In a small bowl, combine soy sauce, rice vinegar, sesame oil, chili oil, sugar, and minced garlic. Stir until well blended.
Toss the salad: In a mixing bowl, combine cucumber slices and edamame. Pour the dressing over and toss to coat evenly.
Marinate (optional): Let the salad sit for 10–15 minutes for flavors to meld, or serve immediately for a fresher crunch.
Garnish and serve: Sprinkle with sesame seeds and additional red pepper flakes if desired. Serve chilled or at room temperature.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Marinate Time: 10 minutes (optional)
Total Time: 10–20 minutes
Calories: Approximately 90 kcal per serving

Variations

Add Herbs: Toss in fresh cilantro or mint for an herby twist.
Nutty Crunch: Add chopped peanuts or cashews for extra texture.
Pickled Style: Add a splash of mirin or more vinegar and let marinate longer for a quick pickle vibe.
Protein Boost: Top with grilled tofu or chicken to turn it into a light meal.
No Edamame: Substitute edamame with thinly sliced radish, carrots, or seaweed salad.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumber will soften slightly as it sits but still maintain flavor. Not suitable for freezing or reheating—best enjoyed fresh or chilled.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best served within a few hours. The longer it sits, the softer the cucumbers become.

What kind of cucumber should I use?

English or Persian cucumbers are ideal due to their thin skins and minimal seeds.

Can I use frozen edamame?

Yes, just thaw and boil or microwave them according to package instructions before adding to the salad.

Is this salad spicy?

The heat level is adjustable depending on how much chili oil and red pepper flakes you use.

What can I serve this with?

Great with grilled meats, rice bowls, dumplings, sushi, or as part of a bento box.

Is this gluten-free?

Use tamari or a gluten-free soy sauce to make the salad fully gluten-free.

Can I skip the chili oil?

Yes, omit or replace with a splash of sesame oil if you want a non-spicy version.

How do I keep the cucumbers crisp?

Salt them lightly and let sit for 10 minutes before draining and using to remove excess moisture.

Can I add other vegetables?

Absolutely—carrots, radish, bell pepper, or even napa cabbage are great additions.

How long will leftovers last?

Best eaten within 1–2 days. After that, the cucumbers may become too soft.

Conclusion

Spicy Asian Cucumber Salad is a quick, easy, and flavorful side that adds a refreshing zing to any meal. With its crunchy texture, bold dressing, and vibrant ingredients, it’s the kind of dish that keeps you coming back for more. Whether served alongside a stir-fry, barbecue, or rice bowl, this salad is an effortless way to elevate your plate.

Spicy Asian Cucumber Salad

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Spicy Asian Cucumber Salad is a refreshing and crunchy side dish made with thinly sliced cucumbers, edamame, and a bold, tangy chili garlic dressing—perfect as an appetizer, side, or light snack.

Author: Mari
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2–3 servings 1x
Category: Side Dish
Method: No-Cook
Cuisine: Asian
Diet: Vegan

Instructions

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, sugar, minced garlic, and a pinch of salt.
Place the sliced cucumbers and cooked edamame in a mixing bowl.
Pour the dressing over the vegetables and toss until well coated.
Optional: add red pepper flakes or chili crisp for extra spice.
Let the salad sit for 10–15 minutes to allow the flavors to meld.
Garnish with sesame seeds before serving.