Print

Viral-Style Spicy Asian Cucumber Salad (Quick & Tangy)

Close-up of a vibrant asian cucumber salad, featuring sliced cucumbers in chili oil, topped with sesame seeds and green onions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the quick, refreshing Asian cucumber salad recipe that went viral. It uses crisp cucumbers tossed in a savory, tangy, and slightly spicy dressing. It is a perfect, no-cook side dish ready in minutes.

Ingredients

Scale
  • 3 large English or Persian cucumbers
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon chili garlic sauce (or more for extra heat)
  • 1 teaspoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions

  1. Prepare the cucumbers: Wash the cucumbers. If using English cucumbers, slice them thinly. If using Persian cucumbers, you can slice them or lightly smash them using the flat side of a large knife before slicing into rounds. Place the prepared cucumbers in a medium bowl.
  2. Salt the cucumbers (optional but recommended for crunch): Sprinkle about 1/2 teaspoon of salt over the cucumbers. Toss them gently and let them sit for 10 minutes. This draws out excess water. Gently squeeze or pat the cucumbers dry with paper towels to remove the moisture.
  3. Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, chili garlic sauce, minced ginger, and minced garlic until the sugar dissolves.
  4. Combine: Pour the dressing over the dried cucumbers. Toss everything well to coat every piece evenly.
  5. Finish and serve: Stir in the toasted sesame seeds and sliced green onions. Serve the Asian cucumber salad immediately for maximum crunch, or chill for 15 minutes to let the flavors meld.

Notes

  • For a Korean Oi Muchim influence, increase the chili garlic sauce or add 1 teaspoon of gochugaru (Korean chili flakes).
  • If you want a Japanese Sunomono style, omit the chili sauce and increase the sugar slightly for a sweeter profile.
  • This salad is best eaten the day it is made for the best crisp texture.

Nutrition

Find it online: https://kitchenslang.com/asian-cucumber-salad-quick-tangy-recipe/