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Spicy Cucumber Salad

Spicy Cucumber Salad

It’s still hovering around 85+ degrees here in Southern California so the oven is staying off for now. So much for holiday baking in October!

When we need to keep things light, we turn to this Spicy Cucumber Salad or Korean Cucumber Salad. It’s quick, spicy and crunchy. 3 of our favorite food properties rolled up in one.

While this Cucumber Salad is spiced with red pepper flakes, feel free to leave them out if you’re not one with hot spices. The other elements will create a stand alone dish on their own.

Cucumber Salad

Any variety of cucumber will work with this cucumber salad. If you’re not down with seeds, feel free to cut the cucumber in half lengthwise and scoop out the seeds before you slice.

While you’re stocking up on cucumbers, also check out our Avocado Cucumber Salad with Benihana’s Ginger Salad Dressing.

Serve this next to a batch of Spicy Tuna.

Salad - Cucumber

Spicy Cucumber Salad

Easy and quick cucumber salad.
3.85 from 38 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Korean
Keyword: Cucumber Recipes, Salad Recipes
Servings: 2 servings
Calories: 108kcal
Author: Darcey Olson
Cost: $2


  • 1 Cucumber Any Variety
  • ½ Small Red Onion Thinly Sliced
  • 1 Green Onion Chopped
  • 2 Garlic Cloves Minced
  • 2 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 tsp Red Pepper Flakes
  • 2 tsp Sesame Oil
  • 2 tsp Toasted Sesame Seeds
  • 1 tsp Sugar Optional


  • Cut the cucumber into thin slices. If you don't care for seeds, cut it in half lengthwise first and scoop out the seeds.
  • Place the sliced cucumber into a large bowl and add the onion, green onion, garlic, soy sauce, rice vinegar, red pepper flakes, sesame oil, toasted sesame seeds, and sugar.
  • Mix well until the sugar is dissolved.
  • Enjoy immediately.


Calories: 108kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1044mg | Potassium: 359mg | Fiber: 3g | Sugar: 6g | Vitamin A: 762IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg
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Recipe Rating

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