Spicy Cucumber Salad

You know those dishes that just feel like a little burst of sunshine on your plate? This Spicy Cucumber Salad is exactly that for me. It’s fresh, crunchy, and packs just the right punch of heat the kind that makes you smile with every bite.

I remember the first time I made it, I was craving something light but exciting. The spicy kick from the gochujang combined with the cool crunch of cucumbers made it an instant favorite in my kitchen. Plus, it’s so simple to prep ahead, which fits perfectly with my go-go-go lifestyle.

This salad quickly became my go-to side for summer cookouts, quick lunches, or whenever I want something that feels fancy without any fuss. Ready to dive in? Let me show you how!

Try my Blueberry Chia Seed Jam recipe.

Why You’ll Love This Recipe

→ It’s super fresh and crunchy perfect for cooling down any meal or day.

→ The spicy gochujang dressing gives it a tasty kick without being overwhelming.

→ Totally gluten-free and meal prep friendly make it ahead and enjoy all week!

→ Quick to make but feels fancy enough to impress friends and family.

→ Low in calories but big on flavor, so you can feel good about every bite.

Try my Easy Tahini Dressing recipe.

What You’ll Need To Make

Cucumbers: The star of the show! Crisp, hydrating, and super fresh, cucumbers bring that perfect crunch that makes this salad so satisfying.

Gochujang: This Korean chili paste packs a sweet, spicy punch that transforms simple cucumbers into something unforgettable. It’s my secret weapon for flavor!

Toasted Sesame Oil & Seeds: They add a nutty warmth and a little extra texture trust me, don’t skip these. It’s those small touches that make a salad sing.

Shallots & Green Onions: These guys add just the right bite and a bit of freshness that balances all the heat and richness.

Agave Nectar or Organic Cane Sugar: A tiny touch of sweetness to mellow out the spice and bring everything together nicely.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 55 mins

Alright, let’s get this Spicy Cucumber Salad party started!

1| First up, slice off the ends of your cucumbers and cut them in half lengthwise. Now, here’s the fun part smash each piece gently with the flat side of your knife until it cracks. Then, just tear those cracked pieces into bite-sized chunks. Easy, right?

2| Toss your cucumber chunks into a colander over a bowl. Sprinkle about a teaspoon of salt on top, give it a good toss, and pop it in the fridge for at least 30 minutes. If you want, you can chill it up to 4 hours patience is a virtue!

3| While that’s chilling, let’s whip up the dressing. Grab a big bowl and whisk together the gochujang, red chili flakes, toasted sesame oil, tamari, rice vinegar, sugar, and minced garlic. The aroma alone will get your mouth watering.

4| Time to drain! After your cucumbers have rested, pour off the extra water and squeeze handfuls to get rid of even more moisture. We want crunch, not soggy.

5| Now, toss in the cucumbers, sliced shallots, and the white parts of your green onions into that spicy dressing. Roll up your sleeves and massage everything together for a minute this is where the magic happens.

6| Finally, sprinkle on those toasted sesame seeds and the green parts of your green onions just before serving. Boom your Spicy Cucumber Salad is ready to wow!

Glycemic Index: 25 (low) Glycemic Load: 3 (low)

Recipe Swaps

1| Swap cucumbers for zucchini ribbons or thinly sliced celery for a different crunch and texture.

2| Replace gochujang with sriracha or chili garlic sauce if you want a different kind of heat.

3| Use coconut aminos instead of tamari for a soy-free alternative.

4| Swap agave nectar with honey or maple syrup depending on what you have on hand.

5| Instead of shallots, try thinly sliced red onion or scallions for a milder onion flavor.

Tweak Ideas

1| Add a handful of chopped fresh cilantro or mint for a bright herbal twist.

2| Toss in some toasted crushed peanuts or cashews for extra crunch and nuttiness.

3| Mix in thin slices of fresh jalapeño if you want to amp up the heat.

4| Drizzle a little extra rice vinegar or lime juice right before serving for a zingier finish.

5| For a creamier version, swirl in a spoonful of Greek yogurt or vegan mayo to mellow the spice.

Try my Homemade Pickled Red Onions recipe.

Helpful Tips for Success

1| Don’t skip the salting stepit draws out moisture and keeps your salad crunchy, not soggy.

2| Use the flat side of a knife to gently smash the cucumbers instead of chopping; it helps the dressing cling better.

3| Toast your sesame seeds just before adding them for maximum flavor and aroma.

4| Massage the cucumbers in the dressing with your hands to evenly coat every piece.

5| Chill the salad for at least 30 minutes before serving to let flavors meld perfectly.

Try my Easy Homemade Tomato Salsa recipe.

Budget-Friendly Tips for This Recipe

1| Buy cucumbers in bulk or at farmers markets when they’re in season for the best prices.

2| Use dried red chili flakes instead of gochujang if you’re on a tight budget (still gets that heat!).

3| Substitute tamari with regular soy sauce for a less expensive option.

4| Skip the toasted sesame oil and just use regular toasted sesame seeds if you can’t find or don’t want to buy the oil.

5| Use regular white sugar instead of agave or organic cane sugar to save a few cents.

Diet-Friendly Variations

Here’s how to adapt this recipe:

• Keto & Low Carb: This recipe is already pretty low carb with just 11g of carbs per serving. To keep it keto-friendly, use agave nectar sparingly or replace it with a keto-friendly sweetener like erythritol or monk fruit sweetener.
• Paleo: Swap tamari (which is soy-based) for coconut aminos to keep it paleo-friendly. Use raw honey or maple syrup instead of agave nectar or cane sugar. Make sure your gochujang is paleo-compliant or use a homemade chili paste without additives.

Serving Ideas

1| Serve it chilled alongside grilled chicken or fish for a refreshing contrast.

2| Use it as a crunchy topping for rice bowls or poke bowls.

3| Pack it as a zesty side in your lunchbox for a light midday pick-me-up.

4| Add a scoop on top of tacos or wraps to bring a spicy, fresh crunch.

5| Pair it with steamed dumplings or potstickers as a tangy, spicy side dish.

Try my Sun Dried Tomato Red Pesto recipe.

Beverage Pairings for Spicy Cucumber Salad

Non-Alcoholic Options:

• Iced Green Tea with Lemon – crisp and refreshing to cool off the spice
• Cucumber Mint Sparkling Water – doubles down on the cucumber freshness
• Chilled Coconut Water – hydrating and lightly sweet to balance the heat

Alcoholic Options:

• Dry Riesling or Gewürztraminer – fruity and slightly sweet to complement the spice
• Cold Sake – clean and smooth, perfect match for the gochujang heat
• Light Lager or Pilsner – crisp, cold beer keeps things chill and sessionable

Storage & Reheating Tips

Storage: Keep leftovers in an airtight container in the fridge. It’ll stay fresh and crunchy for up to 3 days.

Avoid Freezing: Cucumbers don’t freeze well they’ll turn mushy. So just stick to the fridge for this one.

Best Served Cold: No need to reheat! This salad is best enjoyed chilled or at room temp straight from the fridge.

Pro Tip: If it gets too watery over time, just drain off the excess liquid and give it a quick toss before serving.

Try my Chinese Chicken and Sweetcorn Soup recipe.

Final Thoughts

And that’s a wrap on this bold little bowl of crunchy, spicy goodness. Whether you’re meal-prepping for the week or pulling together a quick side for dinner, this spicy cucumber salad delivers every time. If you give it a try, let me know how it goes I’m always curious to hear how it turns out in your kitchen. Until next time, stay hungry and keep it spicy!

Recipe Card