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5 from 1 vote

Spicy Cucumber Salad

Spicy cucumber salad is a simple yet tasty salad to accompany any Asian meal. With two simple ingredients and a simple oil-free dressing, you will love this tangy slightly spicy salad.
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Asian
Diet: Vegan
Servings: 4 servings
Calories: 32kcal


  • 1 English cucumber cut lengthwise, deseeded and cut into thin slices
  • 1 bunch green onions sliced thin


  • 1 Tablespoon soy sauce or Tamari
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon maple syrup
  • 1 teaspoon chili sauce
  • Sesame seeds optional


  • Cut an English cucumber lengthwise and remove the seeds using a spoon down the length of the cucumber.
  • Slice thin.
  • Cut green onions thinly and add to cucumber.
  • Combine dressing ingredients.
  • Whisk together, but keep separate until right before serving.
  • Dress salad and sprinkle with sesame seeds.


English Cucumbers

  • These are longer and more narrow than Slicer cucumbers.
  • Most of the time they are not waxed and, instead, wrapped in plastic.
  • Their seeds are much smaller and easier to eat so they do not require de-seeding.
  • The taste is less bitter than slicers, milder, and almost sweet.
  • The skin is thinner and edible.
  • They're sometimes labeled for sale as “seedless” or “burpless”


Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 271mg | Potassium: 152mg | Fiber: 1g | Sugar: 5g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.4mg