This Spicy Cucumber Salad is crisp, refreshing, and has just the right amount of spice. Toasted sesame oil, tamari, and sesame seeds are easy-to-find Asian ingredients that bring a lot of flavor to this dish. It's a surprisingly simple combination that's so tasty and easy to pull off!
Why you'll love this recipe
- Easy: This no-cook recipe comes together fast. So, it makes for an easy at-home lunch or weeknight side. By the time the cucumber is done draining, you'll have everything else ready to go. Then, just toss and serve.
- Healthy: This crisp Asian cucumber salad is packed full of veggies. Adding edamame boosts protein, while the avocado and sesame seeds are sources of healthy fat and fiber.
- Not too spicy: You can easily adjust the spice levels to make this recipe milder or spicier. So, not to worry: this salad isn't too spicy!
Recipe video
Watch how to make this spicy cucumber salad step-by-step
Ingredients (and substitutes)
This Spicy Cucumber Salad recipe calls for just 10 ingredients. Here's what you need:
- Cucumber: We use baby cucumbers (Persian cucumbers). But, in a pinch, you can substitute with large English cucumbers.
- Edamame: You can buy pre-shelled edamame in the frozen section of your grocery store. Edamame is a source of complete protein, as well as fiber, folate, and vitamin K.
- You don't want Edamame Pods for this dish, but you could use them to make this Sesame Spiced Edamame recipe.
- Tamari: Adds salt and umami to the salad dressing. We use tamari to keep the recipe gluten-free, but you could substitute with soy sauce instead.
- Sambal Oelek: A delicious and versatile Indonesian chili paste. It's usually sold next to Sriracha sauce in the grocery store. If you can't find it, simply substitute with Sriracha.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Check out these other healthy veggie sides: Sesame Spiced Edamame, Maple Sriracha Brussels Sprouts, Air Fryer Broccolini, and Miso Glazed Eggplant.
How to make (step-by-step photos)
Here's how you make this smashed Spicy Cucumber Salad. Don't let the steps intimidate you—it comes together faster than you'd think!
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Serving suggestions
- On its own: This salad makes for a healthy, vibrant lunch. The edamame and avocado are a source of protein and healthy fats to keep you satisfied.
- When we eat this cucumber salad as a lunch main, we find it makes 2 generous servings.
- Rice bowl topper: We love adding a scoop (or two) of this cucumber salad to Crispy Sweet Chili Tofu Bowls. The contrast of the crunchy tofu with the crisp, refreshing salad is delish!
- Alternatively, add it to Forbidden Rice Buddha Bowls or other rice bowls.
- Expert Tip: Top rice bowls with Sriracha Aioli to take them over the top!
- Appetizer or side salad: This crisp and refreshing salad pairs well with a lot of different dishes! The Asian flavors pair well with Miso Glazed Eggplant Skewers and the Veggie Sushi from our cookbook.
- Or, pair it with any protein and grain of your choice.
- This recipe can serve 4 (or more) as a smaller side dish.
Recipe FAQs
Yes, if you can't find Sambal Oelek, you can substitute it with Sriracha instead. Typically, you can swap Sambal and Sriracha at a 1:1 ratio.
As always, feel free to adjust the amount you use in this cucumber salad recipe to suit your tastes. Use more if you want it spicier, and less if you want it more mild.
The step of salting the cucumber helps to draw out excess moisture, while also lightly seasoning the cucumber. If you're in a rush, you can skip the step of salting and draining the cucumber. But, if you plan to keep leftovers, just know that the dressing will be a bit more watery the next day.
Store extra cucumber salad in the fridge for up to 2 days. Best enjoyed cold.
Other Asian inspired recipes:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Spicy Cucumber Salad
Ingredients
- 1 lb baby cucumbers (see note 1)
- ¾ teaspoon fine sea salt
- 3 tablespoons fresh lime juice
- 4 teaspoons tamari (or soy sauce)
- 2 teaspoons sambal oelek (see note 2)
- 2 teaspoons toasted sesame oil
- 1 cup frozen edamame (shelled)
- 1 avocado, chopped
- 3 scallions/green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
- Prep cucumbers: Trim the ends off the cucumbers. Place the flat side of your knife over each cucumber and press down with the palm of your hand until the cucumber breaks open. Tear cucumbers into bite-sized pieces, put them in a medium bowl, sprinkle with salt, then toss to coat. Transfer salted cucumbers to a sieve/colander, set inside the bowl. Set aside in the fridge for 20 to 25 minutes to drain and chill (see note 3).
- Make dressing: Meanwhile, whisk together lime juice, tamari, sambal oelek, and sesame oil. Cover and set aside in the fridge.
- Defrost edamame: Put edamame in a heatproof bowl, then cover with boiling water (from a kettle or pot). Let sit for 4 to 5 minutes, until warmed through. Drain.
- Rinse cucumbers: Rinse cucumbers thoroughly under cold water to remove salt. Shake the sieve well to remove excess water.
- Assemble: Put rinsed cucumbers in a large bowl, along with drained edamame. Pour dressing over top, then toss to coat thoroughly. Add avocado, scallions, and sesame seeds. Gently stir to mix. Serve immediately or refrigerate.
Notes
- Baby cucumbers: Also known as Persian Cucumbers. Can be substituted with larger English cucumbers (usually 1½ English cucumbers = 1 lb/454g). Feel free to chop cucumbers instead of smashing them, if you prefer.
- Sambal Oelek: An Indonesian chili paste made with fresh red chiles, vinegar, and a bit of salt. Can be substituted with Sriracha. Feel free to adjust the amount to make the dressing more or less spicy.
- Salting cucumbers: This step helps to draw out some of the water from the cucumbers and season them slightly, while keeping them cold. But, if you're in a rush, you can skip this step! If you do skip this step and have leftovers, the dressing will get a bit watery overnight (but will still be tasty).
- Serving notes: Serves 2 to 4. Can be enjoyed on its own, added to Crispy Sweet Chili Tofu Bowls (or other rice bowls), or served as a side with protein and grains of your choice.
Sam R says
Really enjoyed this! I'm a student so on a budget...and liked how this was inexpensive, plant-based, and a source of protein:)
bri says
Hi Sam! Woohoo, glad you enjoyed this cucumber salad. Hope your studies are going well!
Jackie Smith says
trying to give you a five star message, but not great at it...I've just printed out your recipe and am looking forward to trying it!
bri says
Hi Jackie! Yay, glad to hear you printed out the recipe. Hope you enjoy this Cucumber Salad - please let us know how it goes!
Becky T says
This was so good! I only had regular cucumbers, so I chopped those up instead of mini ones. Still very tasty. I'll try to find mini cucumbers next time!
bri says
Hi Becky! Glad you enjoyed this cucumber salad! Thanks for sharing the cucumber swap worked out:)
Hannah H says
Really tasty. I love spice so added more sambal.
bri says
Hi Hannah! So glad you enjoyed this recipe. And yes, more sambal is awesome if you like things spicy. Thanks for sharing!
David T says
Loved that this salad has some protein in it. I made it as a side to serve with baked salmon. Great combo
bri says
Hi David - Glad you enjoyed this cucumber salad. Thank you for taking the time to leave a review:)
Suzanne says
Yum! I made this for lunch and served it over rice. The rice soaked up some of the extra sauce which was DELISH!
bri says
Hi Suzanne! Great call serving this salad with rice. Glad you enjoyed it!