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Spicy asian cucumber salad on plate.

Spicy Asian Cucumber Salad For One


I make this spicy asian cucumber salad at least once a week because it is so simple to throw together, has just a few ingredients, is super versatile and makes the most perfect, crunchy, refreshing side dish for so many meals! 


  • 1-2 small cucumbers (~150 grams/5 oz), cut into chunks or rounds
  • 1/4 teaspoon salt
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon Gochugaru (Korean chili flakes)
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon sesame oil
  • 1/4 teaspoon sesame seeds


  1. Place 1-2 chopped cucumbers (about 150 grams) in a bowl and add 1/4 teaspoon salt. Toss to combine and let sit for 10-15 minutes in the fridge. If there is any water collecting in the bowl, drain.
  2. Add 1 teaspoon rice wine vinegar, 1/2 teaspoon soy sauce, 1/2 teaspoon gochugaru, 1/8 teaspoon sesame oil and 1/4 teaspoon sesame seeds. Toss to combine everything really well.
  3. Serve cold or at room temperature ( I prefer cold!).


  • If you don't have time to let the cucumbers and salt sit, that's totally fine. You can mix up all the ingredients and eat immediately!
  • You can find gochugaru at your local Asian foods store or online. If you need a substitute in a pinch, use a mix of red pepper flakes and a little cayenne pepper.
  • This recipe is super flexible! Adjust the seasoning to your taste - more or less spice, less vinegar, etc. If you have a little extra time, toasting the sesame seeds is an awesome way to add some more flavor. I also sometimes add some avocado to this if I happen to have some around!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Side Dish
  • Method: No-cook
  • Cuisine: Asian