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Asian cucumber salad served on a vibrant white and blue plate, featuring sliced Persian cucumbers tossed in a flavourful dressing
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Asian Cucumber Salad

This refreshing and spicy Asian cucumber salad features crisp Persian cucumbers tossed in a flavourful dressing made with our homemade chilli oil. It's a delightful and easy-to-make side dish that adds a burst of flavour to any meal!
Course Salads
Cuisine Asian
Diet Vegetarian
Prep Time 5 minutes
Chilling Time 30 minutes
Total Time 35 minutes
Servings 2 people
Calories 75kcal
Author Richa

Ingredients

  • 2 Persian Cucumbers or English Cucumber

For the Dressing:

  • 2 Teaspoons Chilli Oil
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Teaspoon Rice Vinegar
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sugar
  • 2 Garlic Cloves grated (Optional)
  • ⅛ Teaspoon Salt optional (Adjust To Taste)

Instructions

  • Wash the cucumbers and trim off the ends. To achieve a decorative spiral cut, place one cucumber between two chopsticks (disposable chopsticks work well). Make thin diagonal slices on the top of the cucumber until the knife touches the chopstick, then flip it over and repeat on the other side. Cut the cucumber into halves. Repeat the process for the remaining cucumbers. Watch the video for a visual guide. Transfer the sliced cucumbers to a large bowl.
  • In a separate bowl, combine all the dressing ingredients: chili oil, toasted sesame oil, rice vinegar, soy sauce, sugar, grated garlic (if using), and salt (if desired). Mix well.
  • Pour the dressing over the cucumbers and toss gently to coat them evenly.
  • Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
  • Serve chilled and enjoy the refreshing and spicy Asian cucumber salad!

Video

Notes

  • Once you’ve mixed all the dressing and the cucumber together, don’t forget to pop it in the fridge for about 30 minutes. Not only does this salad taste a whole lot better when cold, but refrigerating it will ensure that the cucumbers have had the chance to soak up all the dressing, making it even more flavourful when served. 
  • Since the dressing is so simple, you can easily make it ahead and store it in the refrigerator in an airtight container for up to 3 days. Simply toss it in with your cucumbers and serve! 

Nutrition

Calories: 75kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 103mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 0.3mg