This viral TikTok-inspired spicy cucumber salad is quick, easy, and packed with flavor. Perfect for a make-ahead lunch or a refreshing side dish.
Author:Sophia Collins
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Salad
Method:No Cook
Cuisine:Asian
Diet:Low Calorie
Ingredients
Scale
2 large cucumbers, preferably Persian or English
1 tablespoon salt
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1–2 tablespoons chili oil (or gochugaru paste for a Korean twist)
1 teaspoon sugar
1/4 cup chopped fresh cilantro (optional)
1 tablespoon toasted sesame seeds (for garnish)
Instructions
Wash and trim the ends of the cucumbers. Slice them into 1/4-inch thick rounds or smash them lightly and then chop into bite-sized pieces.
Place the cucumber pieces in a colander and toss with 1 tablespoon of salt. Let them sit for 15-20 minutes to draw out excess water.
While the cucumbers are draining, prepare the dressing. In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, chili oil (or gochugaru paste), and sugar. Whisk until well combined.
After 15-20 minutes, firmly squeeze the cucumbers to remove as much liquid as possible. This step is crucial for a crisp salad.
Transfer the squeezed cucumbers to a mixing bowl. Pour the prepared dressing over the cucumbers and toss to coat evenly.
Stir in the chopped fresh cilantro, if using.
Transfer the salad to a serving dish and garnish with toasted sesame seeds. Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
For extra spice, add more chili oil or a pinch of red pepper flakes.
Adjust the sweetness and tanginess to your preference.
This salad can be made ahead and stored in the refrigerator for up to 3 days.
The smashing method for cucumbers creates more surface area for the dressing to cling to.
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