Crunchy, cool, and packed with flavor — this spicy Taiwanese Cucumber Salad is one of my go-to side dishes when I need something fresh but with a little kick. Sliced cucumbers are tossed in a tangy soy-garlic dressing laced with sesame oil and a touch of chili oil. It’s simple, bold, and ready in under 20 minutes. Plus, no stove or reheating required — just prep, mix, and enjoy.
What is Spicy Taiwanese Cucumber Salad?
Think of this as a flavor-packed side dish that brings a refreshing crunch to your plate. You’ve got cucumbers soaked in a punchy mix of soy sauce, vinegar, garlic, and chili oil — all balanced with a hint of sweetness and nutty sesame. It’s a chilled salad that pairs beautifully with rice, noodles, or any protein you like. I especially love making it ahead during busy weeks since it holds up for a few days in the fridge.
You don’t need any fancy slicing skills either — spiralizing is fun but totally optional. Thin slices work just as well and still soak up all that bold flavor.
Ingredients & Easy Swaps
You’ll find most of these ingredients at regular grocery stores or any Asian market. If not, there are plenty of easy substitutions that still keep the salad delicious.
- Mini cucumbers (Persian cucumbers) – Crisp and perfect for salads. You can also use English or Japanese cucumbers. Avoid thick-skinned, seedy ones like American slicing cucumbers.
- Salt – Helps draw out water and intensify the crunch.
For the Dressing:
- Soy sauce – Regular works great, or go with light soy sauce. For gluten-free, use tamari or coconut aminos.
- Rice vinegar – Adds a gentle tang. Apple cider vinegar or white vinegar works in a pinch.
- Chili oil – Adds heat and flavor. You can also use chili garlic sauce, red pepper flakes, or Korean chili flakes.
- Sugar – Just a touch to balance the acidity. Substitute with honey or maple syrup if needed.
- Sesame oil – Adds a rich nutty aroma. If you’re allergic, just leave it out or add more chili oil.
- Sesame seeds – Optional, but they add a nice crunch.
- Green onions – For a fresh, sharp bite.
A Few Tips from My Kitchen
- Short on time? Skip the spiral cutting and just thinly slice the cucumbers.
- Want spiral cucumbers? Lay a cucumber between two chopsticks and slice it on an angle. Flip and repeat on the other side. This helps create that fun curly shape — it’s great for presentation!
- Don’t skip rinsing. After salting the cucumbers, rinse them well — at least 3–4 times. If you don’t, the final salad can end up way too salty.
- Mix the dressing separately. It ensures every ingredient gets evenly distributed.
- Let it sit a bit. For deeper flavor, pop the dressed cucumbers in the fridge for 10 minutes before serving.
How to Make Spicy Taiwanese Cucumber Salad
Step 1: Prepare the Cucumbers
Place each cucumber between two chopsticks on a cutting board. Slice diagonally across the top, then flip and slice again on the other side. This creates spirals if done correctly. If that sounds like too much work, feel free to slice them thinly instead. Then cut the cucumbers in half.
Transfer them to a large mixing bowl.
Step 2: Salt and Rinse
Sprinkle a generous amount of salt over the cucumbers. Gently massage it in with your hands and let it sit for 5–10 minutes. This draws out moisture and keeps the cucumbers nice and crisp.
After 5 minutes, rinse the cucumbers thoroughly with cold water — at least 3 to 4 times — then drain well and set aside.
Step 3: Make the Dressing
In a small bowl, whisk together soy sauce, rice vinegar, chili oil, sugar, sesame oil, sesame seeds, and chopped green onions until well combined.
Step 4: Mix and Serve
Pour the dressing over the cucumbers and gently toss everything together until the cucumbers are well coated.
You can serve it right away or let it chill in the fridge for 10 more minutes for even bolder flavor.
Storing Leftovers
Got extra? Pop them into an airtight container and store in the fridge for up to 3–4 days. Just note that the cucumbers will soften a bit and may taste saltier as they sit in the dressing — still tasty, just a little more intense.
Freezer? Skip it. Cucumbers don’t hold up well after freezing and thawing — the texture gets too soft.
What to Serve This With
This spicy cucumber salad is one of those magical sides that works with just about everything. Here are a few of my favorites:
- Steamed white or brown rice
- Fried rice or cauliflower rice
- Egg rolls or dumplings
- Honey sesame chicken
- Gochujang chicken or soy garlic tofu
- Shrimp dishes like bang bang shrimp or garlic prawns
- Soup dishes like egg drop soup
It also adds a great crunchy contrast to grilled meats or noodles.
Taiwanese Cucumber Salad
A crunchy, refreshing, and spicy cucumber salad that's full of bold flavors. Made with a savory mix of soy sauce, vinegar, garlic, green onion, sugar, sesame oil, sesame seeds, and chili oil. A great option as a side dish.
Ingredients
Cucumbers:
- 6 mini or Persian cucumbers
- 2 teaspoons salt (for drawing out moisture)
For the Dressing:
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon chili oil
- 1 tablespoon white sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, finely sliced
Instructions
- Rinse cucumbers and trim off the ends.
- Place one cucumber between two chopsticks. Slice diagonally across the top, then flip it and repeat on the other side. Cut the cucumber in half. Repeat with the rest. Alternatively, you can slice them thinly instead. Refer to a spiral-cutting video for visual guidance. Avoid straight cuts if attempting the spiral effect.
- Sprinkle salt over the cucumbers and gently massage it in. Let them sit for about 5 minutes (no more than 10, to prevent softening). Rinse thoroughly with cold water 3-4 times to remove the salt. Drain and set aside.
- In a separate bowl, combine all dressing ingredients.
- Pour the dressing over the cucumbers and toss gently to coat. Serve and enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 2557mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 2g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I skip the spiral and just slice them?
Absolutely. Thin slices work perfectly fine — I often do that when I’m short on time. The spiral’s just a fun visual twist.
What kind of cucumbers work best?
Any long, slender, seedless cucumber is ideal. Persian, Japanese, or English cucumbers are great choices. Avoid ones with large seeds or thick skins.
Let me know how you like it if you give this a try. It’s one of those small-batch recipes that punches way above its weight — quick, easy, and bursting with flavor. Perfect for those days when your meal needs just one more thing.
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