Spicy Asian Cucumber Salad

This spicy Asian cucumber salad is cold, crunchy, spicy, and seriously addictive. It has that viral spiral cucumber look, a punchy soy-garlic-vinegar dressing, and just enough chili oil heat to make you keep going back for more. The best part is that it takes about 10 minutes, uses simple ingredients, and pairs with basically everything, from grilled chicken to dumplings, rice bowls, and noodles. If you've tried my Logan's Cucumber Salad, you'll love this viral spicy Asian cucumber salad recipe.

Why You'll Love This Spicy Asian Cucumber Salad Recipe

Cucumber salads have been going viral on TikTok for a while now, and I’ve tested a bunch of them, but this spicy Asian cucumber salad is the one I keep coming back to. I tried a version of it recently, got instantly obsessed, and then went down the rabbit hole of viral videos to figure out what makes the best one. After a few rounds of tweaking, this is the version I’m sticking with because it’s crisp, punchy, and downright addictive.

The first thing that makes a huge difference is salting and draining the cucumbers. It sounds small, but it’s the secret to keeping the dressing bold instead of watered down. You pull out extra moisture so the sauce stays concentrated, clings better, and every bite tastes like the full flavor bomb you want, not cucumber water.

And the dressing is perfectly balanced. Soy sauce brings that savory depth, vinegar adds bright tang, sugar rounds it out, garlic makes it punchy, and chili oil gives you that spicy, aromatic heat that tastes like something you’d get at a great noodle shop. It hits salty, tangy, spicy, and a little sweet all at once, which is exactly why you can’t stop snacking on it.

Also, the spiral cut isn’t just for looks. It creates tons of surface area, so the dressing gets into every ridge and crack. That means more crunch, more sauce in every bite, and a salad that feels extra snacky and satisfying, like the cucumber version of chips and dip, but with way more flavor.

Spicy Asian Cucumber Salad Ingredients

• 6 mini cucumbers or Persian cucumbers
• 2 teaspoons salt (for draining)
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar (or white vinegar)
• 1 tablespoon Chinese chili oil
• 1 tablespoon white granulated sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 2 tablespoons green onion, finely sliced

Ingredient Notes That Make This Cucumber Salad Better

• Mini or Persian cucumbers: These are the best because they are crunchy, thin-skinned, and have fewer seeds. They also release less water than big cucumbers.
• Salt (for draining): This is key. A quick salt massage pulls out moisture, so your dressing stays flavorful, and the cucumbers stay crunchy.
• Rice vinegar vs white vinegar: Rice vinegar is milder and more classic for this style of salad. White vinegar is sharper, but totally works.
• Chinese chili oil: Use a chili oil you like. Some are more aromatic and mild. Others are very spicy. This salad is easy to adjust depending on the chili oil you use.
• Sesame oil: Use toasted sesame oil for the best flavor.

How to Make Spicy Asian Cucumber Salad

Step 1: Prep the cucumbers

Wash the cucumbers and trim the ends. For the viral spiral cut: Place one cucumber between two chopsticks (disposable chopsticks are perfect). Slice thin diagonal cuts along the top. Flip and repeat on the other side. Cut the cucumber in half and repeat with remaining cucumbers. If you want the simple version: Thinly slice the cucumbers instead.

Step 2: Salt and drain

Sprinkle 2 teaspoons of salt over the cucumbers and gently massage. Let it sit for 5 minutes to draw out water (do not go longer than 10 minutes or they can get soft). Rinse cucumbers under cold water 3 to 4 times to remove salt. Drain well and set aside.

Step 3: Make the dressing

In a bowl, mix soy sauce, garlic, vinegar, chili oil, sugar, sesame oil, sesame seeds, and green onion until combined.

Step 4: Toss and serve

Pour dressing over cucumbers and toss gently to coat. Serve immediately for the best crunch.

Pro Tips To Make The Best Spicy Asian Cucumber Salad

• Don’t skip the salt-and-drain step. This is what keeps your salad from turning watery after 10 minutes. Salting pulls moisture out of the cucumbers so the dressing stays bold and punchy instead of getting diluted. If you want that TikTok-style crunch, this step’s non-negotiable.
• Rinse, then dry like you mean it. After draining, give the cucumbers a quick rinse (so they’re not overly salty), then drain again really well. Shake the strainer hard and pat the cucumbers lightly dry with paper towels. Any extra water clinging to the cucumbers will water down your dressing fast.
• Pick the right cucumbers for max crunch. Persian cucumbers or English cucumbers work best because they’re crisp with fewer seeds. If you’re using regular cucumbers, scoop out the seedy center if it’s watery, it helps the salad stay crunchy longer.
• Start light on chili oil, then build. Chili oil and chili crisp vary a lot by brand. Some are mild and garlicky, others are fiery. Start with 1 to 2 teaspoons, toss, taste, then add more until it hits your sweet spot.
• Use angled cuts for the spiral look. If you’re doing the viral spiral cucumber cut, angle your knife and rotate the cucumber as you slice. Straight cuts won’t create that coil effect, and you’ll miss out on all that extra surface area that helps the dressing cling.
• Toss hard so the dressing sticks. This salad gets better when the cucumbers get coated into every little ridge. Don’t be shy, toss it well so the garlic, soy, vinegar, and chili oil cling to every bite.
• Let it rest 2 to 3 minutes after tossing. It’s optional, but worth it. That short rest lets the garlic mellow slightly and the chili oil soak in just enough, so the flavor goes from sharp to seriously addictive.
• Taste and tweak before serving. If it needs more tang, add a tiny splash of vinegar. If it needs more sweetness, add a pinch of sugar. If it needs more depth, add a tiny splash of soy. This dressing is super easy to dial in once you taste it.

What to Serve with Spicy Asian Cucumber Salad

This spicy Asian cucumber salad is one of those sides that make almost any meal more delicious. It’s crisp, tangy, and a little spicy, so it balances rich, savory foods perfectly and adds that refreshing crunch you want on the plate.

• Pair it with dumplings: Serve it alongside dumpling lasagna, potstickers, or a dumpling bake. The vinegar-chili dressing cuts through the richness and makes every bite feel lighter.
• Ramen and noodle bowls: It pairs well with ramen, pan-fried noodles, spicy noodles, sesame noodles, or cold noodle bowls. The crunch is a great contrast to soft noodles, and it tastes especially good when the meal has a little heat.
• Rice bowls and stir fries: Add it to rice bowls, bibimbap-style bowls, teriyaki bowls, or any stir fry situation. It brings that bright, fresh element that keeps bowls from feeling heavy.
• Grilled meats and Korean BBQ-style meals: This is a perfect side for grilled chicken, steak, pork, short ribs, or Korean BBQ-style spreads. Think of it like the crunchy, tangy reset bite between rich, smoky bites of meat.
• Rich comfort foods: It’s also a killer side for fried chicken, wings, or anything crispy and salty. The vinegar and crunch cut through the heaviness and keep you going back for more.

Spicy Asian Cucumber Salad FAQs

Why do you salt cucumbers for cucumber salad?

Salting draws out excess water, keeping the cucumbers crunchy and the dressing bold. If you skip it, the cucumbers release water as they sit, and the sauce can turn watery fast.

Can I skip the spiral cut?

Yes. The spiral cut is mostly for extra surface area and that viral look, but thin slicing works great and is way faster. You’ll still get the same spicy, tangy flavor

What chili oil is best for this?

Any Chinese-style chili oil or chili crisp you already like is perfect. Since chili oil is a main flavor here, use one that tastes good straight from the jar. If yours is very salty or very spicy, just start with less and adjust.

Is this salad very spicy?

It depends on your chili oil. Some are mild and aromatic, others bring serious heat. Start with a small amount, toss, taste, then add more until it’s exactly where you want it.

Can I make this ahead of time?

You can, but it’s best fresh for max crunch. If you want to prep ahead, salt and drain the cucumbers, then keep the cucumbers and dressing separate in the fridge. Toss them together right before serving.

How long does it last in the fridge?

It’ll keep in an airtight container for up to 2 days, but it’s crunchiest the first day. After that, the cucumbers soften, and the dressing gets a little more diluted, still tasty, just less crisp.

My Final Thoughts

This spicy cucumber salad is fast, crunchy, and full of Asian flavors. The quick salt drain keeps it crisp, the soy-garlic-vinegar dressing hits that perfect balance, and the chili oil makes it addictive. Whether you do the viral spiral cut or just slice it thin, it is the kind of side dish you'll want to pair with every meal. Try it out and let me know if you liked it by leaving a comment and review below. And if you're looking for another cucumber salad recipe to try, check out my creamy cucumber dill salad.