Spicy cucumber salad recipe

5 from 4 votes

Spicy cucumber salad with spiral-cut cucumbers, garlic chili sauce, and black vinegar. A tested Chinese-style side that stays crisp and bold.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Chinese

Keyword: Spicy cucumber salad, Spiral cucumber salad

Servings: servings

Spiral cut the cucumbers: Trim the ends from the cucumbers. Place one cucumber between two chopsticks you don’t mind scuffing. The chopsticks will stop the knife from cutting all the way through. Make thin, straight cuts across the top, about 2 mm apart. Flip the cucumber over so the uncut side faces up, then make thin diagonal cuts along the length of the cucumber.
Salt the cucumbers: Transfer the cucumbers to a large bowl and sprinkle with salt. Gently toss with your hands so the salt is evenly distributed. Let them rest for 15 minutes.
Make the dressing: In a small bowl, combine the garlic, Chinese black vinegar, chili garlic sauce, sesame oil, light soy sauce, and sugar. Stir until the sugar is dissolved.
Rinse and pat dry: Lightly rinse the salted cucumbers under tap water, then gently pat them dry with a clean paper towel.
Dress and serve: You can cut the cucumbers in half or serve them whole. Transfer to a serving plate, pour the dressing over the top, and chill in the fridge for 10 minutes before serving.

Best cucumbers to use: Persian or Japanese cucumbers work best because they have thin skin, small seeds, and a crisp texture. English cucumbers are the next best option if that’s what you can find. Avoid regular American slicing cucumbers because the skin is thicker, the seeds are larger, and they release more water.
No time to spiral cut? Thinly slice the cucumbers on a slight diagonal or smash them instead. The spiral cut gives the salad its signature look and helps the dressing cling between the cuts, but sliced or smashed cucumbers work well for a faster version.
Vinegar options: Chinese black vinegar gives the dressing a deeper, tangy flavor and a stronger Chinese-style taste. Start with ½ tablespoon if you prefer a lighter dressing, or use up to 1 tablespoon for a bolder flavor. Aged balsamic vinegar also works as an easy pantry swap.
Soy sauce and sweetness: Light soy sauce is saltier than coconut aminos, so start with ½ teaspoon and add more to taste. If using coconut aminos, use 1 teaspoon. Use 1 teaspoon sugar for a sharper dressing or 1½ teaspoons for a rounder, more balanced flavor.
Make-ahead and storage: You can spiral cut, salt, rinse, and pat dry the cucumbers in advance. The dressing can also be made ahead. Store the cucumbers and dressing separately, then combine right before serving. Cucumbers will continue to release water as they sit, so discard any excess liquid before adding the dressing.