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Fresh Asian Cucumber Salad with Sesame Chili Oil

Fresh Asian Cucumber Salad - featured image

A quick and refreshing Asian cucumber salad featuring a homemade sesame chili oil dressing that delivers a perfect balance of cool, spicy, nutty, and tangy flavors.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chili flakes
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced (optional)
  • 2 tablespoons chopped cilantro or scallions
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Thinly slice the cucumbers using a knife or mandoline. Place them in a medium bowl and sprinkle with kosher salt. Toss gently to coat evenly. Let sit for 10 minutes to draw out excess water, then drain and pat dry with paper towels.
  2. In a small saucepan over low heat, warm the toasted sesame oil just until fragrant but not smoking (about 1-2 minutes). Remove from heat and stir in chili flakes, minced garlic, soy sauce, rice vinegar, and honey. Let the mixture sit for 5 minutes to infuse the flavors.
  3. Pour the sesame chili oil dressing over the cucumbers. Add chopped cilantro or scallions and toasted sesame seeds. Toss gently but thoroughly to coat each slice with the dressing.
  4. Cover and refrigerate the salad for at least 15 minutes before serving to allow flavors to meld.
  5. Give the salad a quick toss before serving. Taste and adjust seasoning if needed.

Notes

Salting and draining cucumbers is key to avoid sogginess. Warm sesame oil gently to release aroma without burning. Let salad rest refrigerated for best flavor. Adjust chili flakes to control heat. Optional add-ins include radishes, peanuts, fresh mint, or shredded chicken for variation.

Nutrition

Keywords: Asian cucumber salad, sesame chili oil, quick salad, spicy cucumber salad, fresh salad, easy side dish