This Spicy Cucumber Salad is a refreshing yet fiery side dish perfect for any meal, adding an extra kick to your table. Thin, crisp cucumber ribbons are coated in a savory, tangy dressing made with Gochujang (Korean chili paste), freshly minced garlic, soy sauce, and a splash of rice vinegar. The bold flavors are elevated with a sizzling hot oil pour-over, which intensifies the spiciness while adding a subtle smokiness. Every bite delivers an irresistible combination of heat, crunch, and cool freshness. Quick and easy to prepare, it’s ready in just 15 minutes and guaranteed to be a crowd-pleaser, whether served with grilled meats, and rice dishes or enjoyed on its own as a healthy snack.
Why You’ll Love This Spicy Cucumber Salad
This dish hits the perfect balance between cool and spicy. The cucumbers bring a refreshing crunch, while the dressing packs a punch of umami and heat. Whether you’re serving it as an appetizer, a light side dish, or a complement to spicy noodles or stir-fry, this salad is incredibly versatile.
Key Ingredients
- Cucumbers: The base of the salad, peeled into thin ribbons for optimal texture.
- Gochujang: Korean chili paste that adds a sweet and savory heat.
- Garlic & Ginger: Aromatic staples for a bold, flavorful dressing.
- Soy Sauce & Rice Vinegar: For a salty, tangy kick.
- Neutral Oil: Heated and poured over the aromatics to enhance their flavors.
How to Make Spicy Cucumber Salad
Peel the cucumbers: Slice the cucumbers into thin ribbons using a peeler.
Prepare the dressing: On a plate or in a bowl, mix the Gochujang, soy sauce, rice vinegar, garlic, ginger, and chili flakes.
Heat the oil: In a small saucepan, heat the neutral oil until hot but not smoking.
Pour the hot oil: Carefully pour it over the dressing ingredients to release their aromas.
Toss the salad: Add the cucumber ribbons to the bowl and toss until evenly coated.
Garnish and serve: Top with cilantro, sesame seeds, and extra chili flakes if desired. Let the salad sit for 5-10 minutes before serving.
Tips for the Perfect Salad
- Use thin cucumber ribbons to ensure the dressing soaks into every bite.
- Adjust the spice level by adding more chili flakes or reducing the Gochujang if you prefer less heat.
- Serve fresh for the best crunch, although it can sit in the fridge for a few hours if needed.
What to Serve With This Salad
This spicy cucumber salad vegan recipe pairs wonderfully with:
- Vegan fried rice
- Stir-fried tofu or tempeh
- Noodle bowls or lo mein
- Grilled vegetables or BBQ
Visit Dr Vegan blog for more delicious vegan recipes
If you enjoyed this Spicy Cucumber Salad and are craving more quick, flavorful, and delicious vegan recipes, be sure to check out my other recipes on Dr. Vegan. From tasty salads and hearty mains to satisfying snacks and wholesome desserts, there’s a lot of delicious vegan recipes waiting for you. Whether you’re looking for bold, spicy flavors or comforting, nourishing meals, you’ll find recipes that are easy to make and packed with taste. Discover meal prep tips, creative twists on classics, and nutrient-rich dishes to elevate your plant-based lifestyle. Just explore our blog recipes, get inspired, and let your vegan life journey be as exciting and diverse as the dishes you create. Happy cooking!
Frequently Asked Questions
Can I make this ahead of time?
Yes! Although it’s best made fresh, you can still store it in the fridge for up to 4 hours. Just be aware that cucumbers may release some water over time.
What can I use instead of Gochujang?
You can use Sambal oelek or your favorite chili paste. If substituting, add a bit of brown sugar to replicate Gochujang’s sweet heat.
Spicy Cucumber Salad Recipe
Ingredients
- 2 cucumbers
- 1 tsp brown sugar (optional)
- 1 tbsp tbsp chili paste (Gochujang)
- 1 tbsp tbsp mild chili flakes ( optional) [1 tbsp / 10g]
- 1 spring onion, sliced into rings
- 5 tbsp neutral oil (e.g., vegetable or sunflower oil) [75 ml]
- 1 sesame seeds [1 tbsp / 10g]
- 1 thumb-sized piece of ginger, grated [1 tbsp / 15g]
- 1 garlic clove, grated [1 clove / 5g]
- 3 tbsp soy sauce [45 ml]
- 2 tbsp rice vinegar [30 ml]
- A handful of cilantro (coriander), roughly chopped [10g]
- Extra chili flakes (to taste, for added heat)
Instructions
- Prepare cucumbers: Chop off the ends of the cucumbers. Peel them into thin ribbons using a peeler and set them aside.
- Assemble dressing base: On a large plate or bowl, combine the spring onion, brown sugar (if using), chili paste, mild chili flakes, grated ginger, garlic, sesame seeds, soy sauce, and rice vinegar.
- Heat oil: In a small saucepan, heat the neutral oil over medium heat until hot but not smoking.
- Pour hot oil: Carefully pour the hot oil over the dressing mixture. The heat will bloom the spices and release their aroma.
- Mix dressing: Mix the dressing ingredients well to combine them.
- Toss cucumbers: Add the cucumber ribbons to the plate and gently toss them until well-coated in the dressing.
- Garnish: Sprinkle with fresh cilantro and extra chili flakes if desired.
- Serve: Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve and enjoy!