If you’re in need of a quick, crunchy side with a spicy kick, this Asian cucumber salad is for you.
It’s essentially a quick cucumber kimchi. No long fermentation wait, so it comes together in just minutes.
Light and refreshing, it’s especially perfect alongside something rich or greasy like fried chicken.
In this recipe, the cucumbers are lightly salted to draw out excess water, then tossed in a soy-based sauce that’s sweet, tangy, and spicy. Easy peasy.
FAQs
Can I adjust the spice level?
Korean red pepper flakes (gochugaru) are spicier than regular chili flakes. For a milder salad, use less, or add more if you like extra heat. You can also leave them out entirely for a simple, non-spicy Asian cucumber salad.
How long can I store cucumber salad?
Salting the cucumbers for a few minutes pulls out extra water, making them crunchier and helping them last longer without sitting in a pool of water.
If you’re short on time, you can skip the salting, but keep in mind that the cucumbers will get watery, and the flavor won’t hold as well.
If you do skip it, toss the cucumbers with the sauce and enjoy right away.
Can I use other types of cucumbers?
English or Persian cucumbers work best due to their thin skin and crisp texture, but you can use regular cucumbers if that’s what you have. Just peel them if the skin is too thick or bitter.
Spicy Asian Cucumber Salad (Oi Kimchi)
- Total Time: 0 hours
- Yield: 2 servings 1x
Description
A quick and easy Korean cucumber kimchi or spicy Asian cucumber salad recipe that’s spicy, sweet, and tangy. A crisp, refreshing side dish that’s ready in minutes.
Ingredients
- 1 lb Persian or English cucumbers
- 1 teaspoon salt
- 1 1/2 teaspoons light soy sauce
- 1 teaspoon granulated sugar or your preferred sweetener
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 2 garlic cloves (peel and mince)
- 1 tablespoon Korean red pepper flakes or your choice of chili peppers
- 1 tablespoon roasted sesame seeds
Instructions
- Wash and prep: Rinse cucumbers well, trim the ends, and slice thinly (thickness is up to you). I’m using a mandoline slicer for even thickness.
- Salt the cucumbers: Add the slices to a medium bowl and toss with salt (1 tsp) until evenly coated. Let sit for at least 30 minutes. Gently squeeze out most of the water and excess salt, but do not rinse. Transfer to a clean mixing bowl.
- Add seasonings: Mix in soy sauce (1-1/2 tsps), sugar (1 tsp), rice vinegar (1-1/2 tsps), sesame oil (1-1/2 tsps), garlic (2 cloves, minced), and Korean red pepper flakes (1 tbsp). Taste and adjust as needed.
- Finish: Mix in roasted sesame seeds (1 tbsp) and serve right away for the best texture. You can also store it in the fridge in a closed container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: No cook
- Category: side dish
- Cuisine: Asian, Korean
