This Chili Garlic Cucumber Salad comes together quickly and is packed with flavor. The dressing is easy to make, using mostly pantry staples, and it really makes the cucumbers shine. Enjoy this easy cucumber salad recipe as a side salad, afternoon snack or include it as a topping for rice, tofu or fish.
Happy October! Mentally, I’ve already moved on to fall produce and cozy meals. However, I bought three of largest cucumbers I’ve ever seen in my grocery order this week, so Chili Garlic Cucumber Salad it is! I love cucumbers, and find myself snacking on them almost everyday. They’re great on their own, with ranch dressing or dipped in hummus, but if you really want to add some special flavor to them, this spicy cucumber salad is for you.
Why You’ll Love This Crunchy Cucumber Salad!
- Cool and refreshing – Cucumbers are one of my favorite vegetables because they’re always so crisp and refreshing–and this salad is so light and fresh. They help with internal inflammation and provide hydration.
- Full of flavor – This Asian-inspired cucumber salad is packed with garlic, ginger, chili paste, sesame oil and tamari. Cucumbers are mild in taste, so they’re a great vehicle for these stronger flavors.
- Easy to make – This salad comes together in about 15 minutes and there’s not much prep included. Aside from the cucumbers and fresh herbs, most of the other ingredients might already be in your pantry. I love having it on hand for a healthy easy snack.
Chili Garlic Cucumber Salad Recipe Ingredients
- Cucumbers – I prefer to use English cucumbers because they have a thin skin and the seeds are usually smaller than regular cucumbers. Any cucumber will work great though.
- Green Onion – Green onion, or scallions, add a mild onion taste and go great in salads. You could also use a regular onion if you prefer.
- Cilantro – I love fresh cilantro so I like to add it in whenever I can. If you aren’t a fan, you can substitute chopped parsley, mint or another herb of choice. It can also just be omitted.
- Sesame Seeds – Toasted sesame seeds add a nice little crunch. They go well with the toasted-sesame-oil flavor and add some nice texture. Toasted almonds could also be used.
- Dressing – The dressing is easy to make and only requires a few ingredients. You will need garlic, ginger oil, vinegar, tamari, sesame oil, maple syrup, chili paste and salt. You can make it as spicy or as mild as you like.
How To Make This Easy Cucumber Salad Recipe
- Into a large bowl, add the garlic, ginger, oil, vinegar, tamari, sesame oil, maple syrup and chili paste. Mix dressing together well.
- Wash cucumbers and dice them into small, bite-size pieces. You can also thinly slice them on a mandolin if you prefer.
- Add the diced cucumbers in and mix everything together well, until cucumbers are coated with the dressing.
- Next, add in the green onion, cilantro and sesame seeds. Mix well and season with salt, to taste, if needed. Enjoy!
Cucumber Salad Recipe Frequently Asked Questions
- This recipe is already vegan and gluten free.
- How long does this cucumber salad stay good for? If stored in an air-tight container in the refrigerator, it should stay good for about 4 days. The cucumbers won’t be quite as crisp as the first day, but they should still be good.
- How should this recipe be enjoyed? I like to eat this cucumber salad as a side dish, snack or you can top rice bowls with it.
- Is this salad spicy? You can make it as spicy as you like. The chili garlic paste that I used wasn’t too hot.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Refreshing Cucumber Salad Recipes?
Cilantro Lime Cucumber Salad with Avocado
Chickpea Salad with Cucumber and Cabbage
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Chili Garlic Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This Chili Garlic Cucumber Salad comes together quickly and is packed with so much flavor! The dressing is easy to make, with mostly pantry ingredients, and it really makes the cucumbers shine. Enjoy this easy cucumber salad recipe as a side salad, afternoon snack or throw it on top of rice, tofu or fish.
Ingredients
- 4–5 cups small diced cucumber
- 1–2 cloves garlic, minced or grated
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons neutral flavored oil, such as canola or safflower
- 2 tablespoons rice wine vinegar, or white distilled vinegar
- 1 tablespoon tamari, or soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon pure maple syrup
- 1 tablespoon garlic chili paste, or your favorite chili paste/chili crunch
- 1/2 cup thinly sliced green onion
- 1/3 cup chopped fresh parsley
- 2 tablespoons toasted sesame seeds
- Salt, to taste
Instructions
- To a large bowl, add the garlic, ginger, oil, vinegar, tamari, sesame oil, maple syrup and chili paste. Mix dressing together well.
- Wash cucumbers and dice them into small, bite sized pieces. You can also thinly slice them on a mandolin if you prefer.
- Add the diced cucumbers in and mix everything together well, until cucumbers are coated with the dressing.
- Next, add in the green onion, cilantro and sesame seeds. Mix well and season with salt, to taste, if needed. Enjoy!
Notes
Store cucumber salad in an air-tight container, in the refrigerator, for about 4 days.
Salad is best at room temperature or chilled.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Side
- Method: No Cook
- Cuisine: Asian Inspired
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