Spicy Asian Cucumber Salad
Spicy Asian Cucumber Salad is a easy Asian recipe that serves 4. 30 calories per serving. Recipe by Cooking with Lil on YouTube.
Prep: 21 min | Cook: PT0M | Total: 31 min
Cost: $2.19 total, $0.55 per serving
Ingredients
- 2 pieces Cucumber (medium, thinly sliced)
- 1 teaspoon Salt (kosher or sea salt)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 2 tablespoons Rice Vinegar (unseasoned)
- 1 teaspoon Granulated Sugar (white sugar)
- 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
- 1 small Red Chili (thinly sliced; or ½ tsp chili flakes)
- 1 teaspoon Sesame Seeds (toasted)
Instructions
Slice the cucumbers
Trim the ends off the cucumbers, place them on a cutting board and slice into thin rounds. Turn the cucumber and repeat to create thin ribbons if desired.
Time: PT5M
Salt and massage
Place the sliced cucumber in a large mixing bowl, sprinkle with salt and gently massage with your hands to coat all pieces.
Time: PT5M
Rest and rinse
Let the salted cucumber rest for at least 5 minutes, then rinse 3–4 times under cold water and set aside in a separate bowl to drain.
Time: PT5M
Prepare the dressing
In a small bowl whisk together soy sauce, rice vinegar, sugar, sesame oil, sliced red chili and toasted sesame seeds until the sugar dissolves.
Time: PT3M
Combine cucumber and dressing
Pour the dressing over the drained cucumber slices and toss gently until evenly coated.
Time: PT2M
Plate and serve
Transfer the salad to a serving plate, sprinkle a few extra toasted sesame seeds on top and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 5 g
- Fat
- 1 g
- Fiber
- 0.5 g
Dietary info: Vegetarian, Vegan, Gluten-Free (if using gluten‑free soy sauce)
Allergens: Sesame
Ingredient Substitutions
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Rice Vinegar: apple cider vinegar, white wine vinegar
- Instead of Granulated Sugar: honey, maple syrup (use less)
- Instead of Sesame Oil: peanut oil, vegetable oil
- Instead of Red Chili: chili flakes, hot sauce
- Instead of Sesame Seeds: pumpkin seeds, sunflower seeds
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Spatula
- Plate
Critical Steps — Do Not Skip
- Slice the cucumbers thinly
- Salt and massage to draw out moisture
- Rinse and drain the cucumber thoroughly
- Whisk the dressing until sugar dissolves
- Toss cucumber with dressing gently
Chef Tips from the Video
- For extra crunch, soak the cucumber slices in ice water for 5 minutes before salting.
- Toast the sesame seeds in a dry skillet for 1‑2 minutes until golden for deeper flavor.
- Use a light hand when tossing to keep the cucumber ribbons from breaking.
Troubleshooting
Cucumber becomes watery after mixing.
After rinsing, press the cucumber slices gently with a clean kitchen towel to remove excess moisture before adding the dressing.
Dressing is too salty.
Add a splash of water or extra rice vinegar to balance the saltiness.
Sugar does not dissolve fully.
Whisk the dressing ingredients together until the sugar is completely dissolved, or warm the mixture slightly (no more than 30°C) before whisking.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Serve chilled; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Prepare the dressing up to 24 hours in advance and store in a sealed container.
- You can salt the cucumber slices earlier, but be sure to drain well before adding the dressing to prevent sogginess.
Frequently Asked Questions
What is the cultural significance and history of cucumber salad in Dutch cuisine?
Cucumber salad, known as "komkommersalade" in the Netherlands, has long been a staple summer side dish, prized for its cooling properties during warm months and often served alongside grilled fish or meat.
How is cucumber salad traditionally served in the Netherlands?
In traditional Dutch meals, cucumber salad is served chilled, either as a side to hearty dishes like stamppot or as a light accompaniment to sandwiches and cold cuts, often sprinkled with fresh herbs.
What regional variations of cucumber salad exist in Asian cuisines?
Asian cuisines feature many cucumber salads: Korean "Oi Muchim" uses gochugaru and sesame oil, Japanese "Sunomono" adds rice vinegar and sugar, and Chinese versions often incorporate soy sauce, chili oil and toasted sesame seeds, similar to this recipe.
What occasions or celebrations is cucumber salad traditionally associated with in Dutch or Asian cultures?
In the Netherlands, cucumber salad is popular at summer picnics, barbecues and holiday buffets. In many Asian cultures, it appears at Lunar New Year feasts and as a refreshing palate cleanser during multi‑course meals.
What are the authentic traditional ingredients for classic cucumber salad versus acceptable substitutes?
Traditional Dutch cucumber salad uses plain cucumber, vinegar, sugar, and sometimes dill. Asian‑style versions add soy sauce, sesame oil, and chili. Acceptable substitutes include apple cider vinegar for rice vinegar, tamari for soy sauce, and chili flakes for fresh red chili.
What other Dutch or Asian dishes pair well with this cucumber salad?
Pair it with Dutch smoked sausage, grilled herring, or a hearty stamppot. In Asian meals, it complements grilled teriyaki chicken, fried rice, or a bowl of ramen as a cool contrast.
How has cucumber salad evolved over time in Dutch cooking?
Originally a simple vinegar‑based salad, Dutch cucumber salad has incorporated global flavors over recent decades, adding soy sauce, sesame oil and chili to create a fusion dish that reflects modern taste trends.
What are the most common mistakes to avoid when making this cucumber salad?
Common errors include over‑salting the cucumber, not draining enough moisture after the salt soak, and tossing too vigorously which can break the delicate ribbons.
Why does this recipe use soy sauce and rice vinegar instead of a simple vinaigrette?
Soy sauce adds umami depth while rice vinegar provides a mild acidity that balances the sweetness and sesame oil, creating a more complex Asian‑inspired flavor profile than a basic oil‑vinegar vinaigrette.
Can I make this cucumber salad ahead of time and how should I store it?
Yes, you can prepare the dressing up to a day ahead and keep it refrigerated. Salt the cucumbers no more than a few hours before serving, then combine with the dressing just before plating to maintain crunch.
What does the YouTube channel Cooking with Lil specialize in?
The YouTube channel Cooking with Lil specializes in quick, approachable home‑cooking videos that often blend Western comfort foods with Asian flavors, focusing on simple techniques for busy cooks.
How does the YouTube channel Cooking with Lil's approach to quick Asian‑inspired recipes differ from other cooking channels?
Cooking with Lil emphasizes minimal prep time, uses everyday pantry ingredients, and provides clear step‑by‑step visuals, whereas many other channels may rely on more elaborate techniques or hard‑to‑find specialty items.
Last updated: August 28, 2026
