Smashed Spicy Asian Cucumber Salad

This spicy asian cucumber salad is a simple yet bold dish that checks all the boxes: crips, refreshing, and packed with flavor. It’s the perfect blend of cool cucumber, tangy rice vinegar, aromatic sesame oil, and a touch of heat from red pepper flakes.

We love this salad because it’s so easy to whip and adds a punch of flavor to any meal. It complements just about everything—serve it alongside stir-fried veggies, noodle bowls, or as a part of an Asian-inspired dinner spread. Plus, the smashing technique makes it fun to prepare and also helps soak up all the delicious dressing.

For lovers of the P.F. Chang’s vegan appetizer, this is a make-at-home copycat of their cool cucumber salad. And, in our opinion, tastes even better!

Why You’ll Love This Salad

This cucumber salad is guaranteed to be a new favorite in your recipe rotation! It is:

• Quick – Just 15 minutes for this salad to come together! It’s perfect for busy weeknights or last-minute meals!
• Refreshing – Crisp cucumbers paired with a tangy, slightly spicy dressing make this salad the ultimate way to cool off on a warm day.
• Versatile – Enjoy it as a snack, a side dish, or even as a topping for grain bowls like this shredded tofu bowl and wraps.
• Healthy – Made with wholesome, fresh ingredients, this spicy asian cucumber salad is naturally vegan, low-calorie, and full of goodness!

Key Ingredients

The key components of this spicy cucumber salad recipe form a symphony of flavors, each playing its unique role in composing a melody of taste and texture! Don’t worry, you only need simple ingredients to create this ensemble:

• Cucumber: The star of the dish, the cucumber provides a refreshing crunch and a mild watery base that balances the flavors. Japanese or English cucumbers are often preferred for their tender skin and few seeds.
• Rice Vinegar: Adds a delicate tangy sweetness to the salad. Its well-balanced flavor complements the cucumbers while adding a subtle acidity.
• Toasted Sesame Oil: Contributes a rich, nutty aroma and depth of flavor to the salad. It enhances the overall taste profile!
• Fresh Cilantro: Fresh cilantro lends a burst of vibrant herbaceousness and a hint of citrusy fragrance to this cucumber salad.
• Sugar: It may be an odd addition to a salad, but we don’t recommend skipping sugar! It harmonizes with the tangy notes and savory elements to round out all of the flavors! Liquid sweeteners like maple or agave syrup also work well.
• Minced Garlic: This superfood balances out the sweetness of the vinegar and sugar with a savory kick, adding depth of flavor.
• Red Pepper Flakes: Adds heat to this salad. You can omit it if you don’t want it spicy. If you prefer more spice, add more red pepper flakes, hot sauce, or even jalapeño slices.

How To Make This Spicy Cucumber Salad

Here’s the step-by-step guide to making this spicy asian cucumber salad. Grab a large bowl, a cutting board, a chef’s knife, and a rolling pin if you have one, and let’s get started!

Step 1: Place the cucumber on a cutting board and gently smash it using the back of a chef’s knife or a rolling pin. The goal is to crack it open and slightly tear the skin, not flatten it.

Step 2: Cut the smashed cucumber into 1-inch pieces and transfer them to a mixing bowl. Sprinkle with salt and let it rest for 10 minutes to draw out the excess moisture.

Step 3: Drain any liquid from the bowl and pat the cucumber pieces dry with a paper towel if needed.

Step 4: Add the rice vinegar, sesame oil, chopped cilantro, minced garlic, sugar, sesame seeds, ginger powder, and red pepper flakes to the bowl. Gently toss until everything is well combined.

Serve immediately or refrigerate for 10-15 minutes to allow the flavors to develop further. Enjoy!

How to Serve Up This Cucumber Salad Recipe

You may imagine that cucumbers might be too boring or naturally too neutral to incite your interest. But, you couldn’t be more mistaken! These two traits make this garden fresh food perfect for use in practically any dish, like these:

• Salad Topper – Double salad? Heck, yeah! When you’ve run out of ideas for topping your salad, just add this mixture to a bowl full of brilliant greens, and you’re good to go! The veggies and dressing are already done for you.
• Pop Into a Pocket – Don’t you love having a new filling for a pita pocket? It’s so exciting to insert spoonfuls of sweet or savory sandwich stuff inside. Add a few extra lettuce leaves, some air fryer tempeh, and a little avocado for a refreshing lunch.
• Spicy Dinner Spread – If you can’t get enough of the spicy, serve it alongside your favorite spicy mains. Try these vegan jalapeño poppers, yellow curry with tofu, and, especially, our buffalo cauliflower wings.
• Simple Side – If you’re not ready to go full-on spice for the entire meal, serve it with a hearty bowl of ramen, or soba noodles in a peanut sauce. For a lighter option, pair it with some vibrant tofu kebabs or your favorite roll of sushi.

Simple Storage

This Asian cucumber salad is best eaten fresh, but any leftovers can be covered and refrigerated for the next day. After that, it’s best to make a new batch. Not recommended for freezing.

If you’d like to prep this dish beforehand, you can do so the day (or night) before. Smash your cucumber and slice. Place in one container. Mix up the dressing and place in another container. Cover both and refrigerate until the next day. Mix your cucumber with the salt and let sit. Then, drain and mix with the sauce.