Spicy Cucumber Salad

Name: Spicy Cucumber Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 5 to 6 mini cucumbers; 1/2 teaspoon salt; 2 tablespoons rice vinegar; 1 teaspoon light soy sauce; 1 clove garlic (, minced); 1 teaspoon sugar; 1 tablespoon chili oil ((use less if you prefer a less spicy dish)); 1 teaspoon white toasted sesame seeds

By Maggie Zhu

• Published Feb 6, 2026

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An easy 20 minute side dish like this spicy cucumber salad is one of my favorites to pair with main dishes when I want something fresh with a bit of heat. I use a few simple ingredients like soy sauce, rice vinegar, and sesame seeds to make a refreshing salad with crunchy cucumbers in a savory dressing that I am completely obsessed with.

This spicy cucumber salad is an authentic Chinese home style dish that is typically served as a cooling side to richer meals. It highlights crisp cucumbers and a light savory dressing, reflecting the long tradition of simple vegetable dishes in everyday Chinese cooking.

Since I was a kid, salads have been a big part of our everyday meals, and that never changed as I grew up. In my house now, we still love pairing main dishes with a fresh salad, and if it is spicy like this one, even better! I simply slice the cucumbers, season them with soy sauce, rice vinegar, sesame seeds, and a touch of heat, and the salad is in just 20 minutes with very little prep.

I love that you can find cucumbers in the market pretty much all year long, so if you are a cucumber fan like me, I highly recommend trying this recipe or my classic northern Chinese style cucumber salad, which is another family favorite I make all the time.

Ingredients

What I love most about this side dish is that I only need 7 ingredients to make this delicious spicy cucumber salad. Here is what I use:

Cucumber: I like using mini or Persian cucumbers because they stay crisp and are easy to cut. English cucumbers work too, and I sometimes use Chinese cucumbers when I can find them. I do not recommend using American cucumbers because they’re quite thick and watery.
Rice vinegar and soy sauce: I use these together to build the base of the dressing.
Sugar: I add a small amount to soften the sharpness of the vinegar.
Garlic and sesame seeds: Garlic is a non-negotiable for depth and sesame seeds for texture.
Chili oil: I treat chili oil as the key ingredient and either make chili oil at home or use a trusted brand like the one from The Mala Market, or the classic Lao Gan Ma Chili Crisp.

How to make

1. Slice the cucumber: Place a pair of chopsticks on both sides of the cucumber to use as a guide so the knife does not cut all the way through. Thinly slice the cucumber at a 45 degree angle, flip it over, and repeat the same slicing on the other side.

pair of chopsticks on the sides of the cucumber

2. Salt the cucumber: Sprinkle salt over the cucumber and let it sit for a short time to release moisture.

3. Mix the dressing: Combine the dressing ingredients in a small bowl and stir until well mixed.

4. Drain the cucumber: Pour off the released moisture and pat the cucumber dry with a clean kitchen towel or paper towel.

Drain the moisture from the cucumber and pat dry

5. Dress: Pour the dressing over the cucumber and toss just before serving.

Tip for a crunchy cucumber

I salt the cucumber and let it sit for 10 to 15 minutes, which helps draw out excess moisture and keeps the texture crisp. I always keep the timing short and rinse off the salt right after, so the cucumber stays well seasoned without turning overly salty.

Other tips to consider:

I choose firm fresh cucumbers so they stay crisp after salting. Softer cucumbers tend to release too much water.
I drain the cucumbers thoroughly before adding the dressing. Less water means the flavors stay concentrated.
I mix the dressing separately and taste it before tossing it with the cucumbers. This makes it easy to adjust the balance of soy sauce, vinegar, and heat.

How to serve

I serve my spicy cucumber salad with almost any Chinese main dish at home, and it also works awesome as an appetizer when we are grilling or hosting a casual Chinese BBQ party. It is seriously a side dish I set on the table without thinking twice because it pairs easily with so many meals my friends love.

Since I have made this salad hundreds of times, no kidding, I have a few favorite ways to serve it. I love pairing it with a Lanzhou beef noodle soup, or a rich braised pork belly “Hong Shao Rou“, or my delicious Chinese BBQ ribs when I want something fresh and green on the plate. So, I invite you to browse my blog for more main dish pairing ideas.

Frequently asked questions

How spicy should the salad be?

I adjust the chili oil depending on who I am cooking for and what we are eating that day. Sometimes I keep it mild so everyone can enjoy it, and other times I add more for a stronger heat when the meal calls for it.

Should I peel the cucumbers?

I usually leave the skin on because it adds texture and color. If the skin is thick or waxy, I peel it partially.

How far in advance can I prepare it without losing its texture and flavor?

I think spicy cucumber salad tastes best when it is made and served right away, while the cucumbers are still crisp. That said, I often make it earlier in the day and bring it to a party without any problems, just waiting to mix the cucumbers with the dressing until right before serving, especially if it will sit overnight, since salted cucumbers continue releasing moisture and can water down the dressing.

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