We love a good cucumber salad, and this one doesn't dissapoint!
Straight out of the Test Kitchen is your new go-to salad for spring and summer: Spicy Asian Cucumber Salad. It’s crisp, refreshing, and packs just the right amount of heat—perfect for lunch on the go, a day at the pool, or your next beach picnic.
Everything comes together in one jar, making prep and cleanup a breeze. Want to turn up the flavor? Let it sit for an 30 minutes of more—the cucumbers soak up all that delicious dressing and get even better with time. And if you prefer things on the milder side, use a little less chili oil. Trust us, you’ll be making this one on repeat.
Spicy Asian Cucumber Salad
Ingredients
- 2 English cucumbers, sliced
- 4 tbsp rice vinegar
- 3 tbsp light soy sauce
- 1.5 tbsp sesame oil
- 3 tbsp honey
- 1-2 tbsp chili oil (adjust to taste)
- 1 clove garlic, sliced thin
- 2 scallions, diced – Optional
- 2 tbsp sesame seeds – Optional
Instructions
- Add all the ingredients to a large jar. If you don’t have a jar, you can use a bowl.
- Put the lid on the jar and shake to combine the ingredients.
- Serve immediately or sit in the fridge for a 30 minutes to allow the flavors to meld together.
Looking for another cucumber salad to try? Check out our Japanese Cucumber Salad!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!
All photos by Lorianne DeVita
