Crunchy Asian-Inspired Cucumber Salad


This Crunchy Asian-Inspired Cucumber Salad is a testament to the beauty of simplicity in cooking. With just a few fresh ingredients and a harmonious blend of flavors, this salad brings a refreshing and spicy kick to any meal. The crunch of fresh cucumbers, combined with the heat of red chilies and the tang of rice vinegar, creates a dish that’s not only pleasing to the palate but also to the eyes.

Ideal for hot summer days, this salad serves as a perfect appetizer or side dish that cools the palate and complements heavier meals beautifully. Its ease of preparation makes it a go-to for quick, healthy eating, while its vibrant flavors are sure to impress guests. Whether you’re looking for a light lunch or a flavorful addition to your dinner table, this cucumber salad is a delightful choice that showcases the best of Asian-inspired cuisine.

Full Recipe:


  • 2 fresh cucumbers
  • 1 tsp of fine sea salt
  • A small knob of ginger, finely grated
  • 2 garlic cloves, minced
  • 2 fresh red chilies, thinly sliced
  • 1 tbsp of rice vinegar
  • 2 tbsp of light soy sauce
  • 1 tbsp of crushed red pepper flakes
  • 1/2 tsp of freshly ground black pepper
  • 1 tsp of granulated white sugar
  • 50ml of fresh water




  1. Wash the cucumbers thoroughly under cold running water. Slice them into thin rounds or half-moons, depending on your preference. Place them in a large mixing bowl and sprinkle with the sea salt. Mix well and let them sit for about 10 minutes. This process helps draw out excess water, making the cucumbers crunchier.
  2. In a small bowl, combine the grated ginger, minced garlic, sliced red chilies, rice vinegar, light soy sauce, crushed red pepper flakes, freshly ground black pepper, and granulated white sugar. Stir in the fresh water to dilute the mixture slightly, making it the perfect consistency for dressing.
  3. After the cucumbers have sat in salt, gently rinse them under cold water and drain well. Pat them dry with a clean kitchen towel to remove any excess moisture.
  4. Pour the prepared dressing over the cucumbers in the mixing bowl. Toss everything together until the cucumbers are evenly coated with the dressing.
  5. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the cucumbers to absorb the spicy, tangy dressing.
  6. Before serving, give the salad a good mix and taste for seasoning. Adjust with a little more salt or vinegar if needed.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 45 minutes

Kcal: 50 kcal | Servings: 4 servings


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