Flavorful Asian Sesame Cucumber Salad with Spicy Chili Oil
A quick and easy Asian cucumber salad featuring crunchy English cucumbers tossed in a balanced dressing of toasted sesame oil, soy sauce, rice vinegar, honey, garlic, and spicy chili oil. Perfect as a refreshing side dish with a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Asian
Ingredients
- 2 medium English cucumbers, thinly sliced (about 1/8-inch thick)
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 clove fresh garlic, minced
- 1 to 2 teaspoons spicy chili oil (adjust to taste)
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
- Salt to taste (about 1 teaspoon for salting cucumbers)
- Optional: pinch of crushed red pepper flakes for extra heat
Instructions
- Wash and thinly slice 2 medium English cucumbers about 1/8-inch thick. Scoop out seeds if cucumbers have many seeds to avoid excess water.
- Place cucumber slices in a mixing bowl, sprinkle with 1 teaspoon salt, toss gently to coat, and let sit for 10 minutes to draw out moisture. Rinse lightly and pat dry with paper towels.
- Toast 1 tablespoon sesame seeds in a dry skillet over medium heat, stirring frequently until golden and aromatic (2-3 minutes). Set aside to cool.
- In a small bowl or jar, whisk together 2 tablespoons toasted sesame oil, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 minced garlic clove, and 1 to 2 teaspoons spicy chili oil. Start with less chili oil and adjust to taste.
- Add drained cucumbers, thinly sliced green onions, and toasted sesame seeds to the dressing. Toss gently but thoroughly to coat all slices evenly.
- Taste and adjust seasoning with additional salt or honey if needed. Refrigerate the salad for at least 15 minutes to let flavors meld.
- Give the salad a final gentle toss before serving. Serve chilled or at room temperature.
Notes
Salting cucumbers before mixing draws out excess water to prevent sogginess. Use toasted sesame oil for best flavor. Adjust chili oil carefully to control heat. Refrigerate at least 15 minutes before serving for best flavor. Use tamari for gluten-free version and maple syrup or agave nectar to replace honey for vegan option. Toast sesame seeds yourself for best aroma and crunch.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 90
- Sugar: 3
- Sodium: 350
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: Asian cucumber salad, sesame cucumber salad, spicy chili oil salad, quick cucumber salad, healthy side dish, gluten-free salad, vegan salad option