Cold, crunchy, sesame-soaked, with just enough chili oil to wake up your whole face. This is the cucumber salad that RUINED every other cucumber salad for me.
I make a batch on Sunday and it is GONE by Monday lunch. Five minutes of work, three days of snack attacks.
Why You Should Salt the Cucumbers First
Cucumbers are 95% water, so salting pulls that liquid OUT before the dressing goes on. Skip this step and your soy sauce and sesame oil get diluted into a watery pool at the bottom of the bowl (the texture gets mushy too!).
Twenty minutes minimum, thirty if you’ve got the patience. And DO rinse them briefly afterward, or the salt WILL hijack the whole dish!
How to Adjust the Heat Level
Control the fire with these tricks.
- Start with HALF the chili oil and taste before adding more…. you can always crank it up later (*but you can’t undo the burn*).
- Swap in gochugaru, fresh minced Thai chilis, or Sichuan chili crisp for different heat personalities.
- Add MORE sugar to balance aggressive spice without watering down the dressing.
- Let it sit 5+ minutes before serving so the heat mellows into the cucumbers evenly.
What to Serve with Cucumber Salad
- GRILLED PROTEINS… teriyaki chicken, Korean BBQ short ribs, or miso-glazed salmon. The cool, tangy cucumbers cut through rich, smoky meats like a charm.
- RICE BOWLS! Serve alongside jasmine rice, fried rice, or a poke bowl. Acts as a crisp, refreshing counterpoint.
- DUMPLINGS OR GYOZA. That chili-sesame dressing vibes perfectly with potstickers, dumplings, or bao buns.
- NOODLE DISHES! Toss it next to ramen, lo mein, or cold sesame noodles for a textural contrast.
- STIR-FRY… beef and broccoli, kung pao chicken, or vegetable stir-fry. Lightens up heavier saucy mains.
How Long Does This Salad Keep?
Eat this salad within 24 HOURS for peak crunch (the cucumbers stay snappy and the dressing stays bold). After that, the salt keeps working…. cucumbers soften, liquid pools at the bottom, and the texture just isn’t the same.
Store it in an airtight container in the fridge. DO NOT freeze it (the cucumbers will turn to absolute mush). Toss extra dressing on fresh cucumbers later if you want to stretch the batch!
Other Recipes You’ll Love
- Korean Cucumber Salad
- Asian Cucumber Pepper Salad
- Gluten Free Cucumber Salad
- Cucumber Feta Salad
- German Cucumber Salad
- Cucumber Salad for One
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-200
- Protein: 2-4 g
- Fat: 12-16 g
- Carbohydrates: 10-15 g
Ingredients
- 5 persian-style cucumbers
- 1/2 tsp table salt
- 3/4 tbsp rice wine vinegar
- 1/2 tbsp roasted sesame oil
- 3/4 tbsp low-sodium soy sauce
- 1/2 to 1 tbsp granulated sugar
- 1 tbsp spicy chili oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic (optional)
Step 1: Slice and Salt Cucumbers
- 5 Persian-style cucumbers
- 1/2 tsp table salt
Rinse the Persian-style cucumbers thoroughly.
Slice off one end at an angle, then continue slicing all the cucumbers at a diagonal so the slices are more oval than round.
The thickness can be adjusted to your preference.
Place the sliced cucumbers in a bowl or container and sprinkle with table salt.
Toss to coat evenly.
Refrigerate the salted cucumbers for at least 20 minutes to help draw out excess water.
Step 2: Rinse Away Excess Salt
After chilling, drain the water that the cucumbers released.
Quickly rinse the salted cucumbers under cold water for about 10 seconds to remove excess salt, then return them to the bowl or container.
This ensures the salty flavor isn’t overpowering.
Step 3: Toss with Garlic Dressing
- 1/2 tbsp roasted sesame oil
- 3/4 tbsp low-sodium soy sauce
- 1/2 to 1 tbsp granulated sugar
- 3/4 tbsp rice wine vinegar
- 1 tbsp spicy chili oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic (optional)
Add the roasted sesame oil, low-sodium soy sauce, granulated sugar (according to your sweetness preference), rice wine vinegar, spicy chili oil, toasted sesame seeds, and, if desired, minced garlic to the drained cucumbers.
Stir everything together until the cucumber slices are evenly coated with the dressing.
I like to taste and adjust the sugar or chili oil here to fit my mood—sometimes a bit of extra spice makes it even better!
Step 4: Plate and Serve Fresh
Transfer the dressed cucumbers to a serving platter or bowl.
Enjoy immediately, or let them sit for a few minutes to soak in more flavor before serving.
This salad is refreshing and pairs well with a variety of meals!