Looking for a quick and refreshing side? This Asian cucumber salad recipe is your 10-minute ticket to a zesty, vegan palate-cleanser! Light, tangy, and full of umami, it’s inspired by Japanese Sunomono or Kyuri salad. With minimal ingredients and bold flavors, this homemade cucumber salad pairs beautifully with any Asian or fusion meal. Try my version today—easy, flavorful, and perfect for summer!
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What's an Asian Cucumber Salad
If you're craving a light and refreshing side dish, this Asian cucumber salad recipe is a must-try! Unlike regular cucumber salads, this version is inspired by Sunomono—a traditional Japanese cucumber salad often served chilled. In Japanese, Su means vinegar and Mono means thing, referring to the vinegar-based dressing that gives this salad its tangy, slightly sweet flavor.
Also known as Kyuri salad, this vegan cucumber side dish is especially popular during the summer months for its cooling, hydrating properties. My version of this Sunomono salad puts a bold, spicy spin on the classic—perfect for those who love a bit of heat in their meals.
This spicy cucumber salad is crunchy, zesty, and comes together in just 10 minutes with simple pantry ingredients. The vinegar balances the subtle sweetness from sugar while enhancing the heat from fresh chilies. It’s a vibrant, flavor-packed vegan cucumber salad you can enjoy as an appetizer, snack, or side with almost any Asian-inspired meal.
Whether you're planning a light lunch or a full dinner spread, this easy Asian cucumber salad adds the perfect pop of flavor and texture to your plate.
If you love cucumbers as much as I do, you'll enjoy experimenting with them in more than just this Asian cucumber salad recipe. Here are some of my favorite ways to use this crisp, hydrating veggie :- Cucumber Tomato Feta Salad, Cold Cucumber Soup, Cucumber Lemonade, Koshimbir, and Bombay Sandwich!
Why make it
- 🌱 Naturally vegan, keto-friendly, low-carb, and gluten-free – A healthy choice for almost every dietary lifestyle.
- ⏱️ Ready in just 10 minutes – Quick, easy, and perfect for busy weeknights or last-minute meals.
- 🌶️ Light, spicy, and incredibly refreshing – Works beautifully as a palate cleanser, appetizer, or side dish.
- 🥒 Made with simple pantry ingredients – No fancy ingredients needed—just fresh cucumbers and a few bold flavors!
- This Asian cucumber salad recipe is a fast and flavorful way to brighten up any meal.
Ingredients needed 🧾
This spicy Asian cucumber salad comes together with a few fresh, bold, and pantry-friendly ingredients. Here's what you'll need:
🥒 Cucumbers
For the best results, use Japanese, Persian, or Indian cucumbers. These varieties are long, slender, and have dark green skin with minimal or underdeveloped seeds—ideal for keeping the salad crunchy and preventing any bitterness. Avoid cucumbers with large seeds, as they can impact the taste.
🍚 Rice Vinegar
A key ingredient in this Asian cucumber salad recipe, rice vinegar adds a gentle tang without overpowering the other flavors. You can substitute it with apple cider vinegar or Chinese black vinegar if needed.
🌶️ Spices
To give this cold Asian salad its signature kick, I use a combination of:
- Red pepper flakes
- Cumin powder
- Mustard powder
- Green chilies (fresh and finely chopped)
For a unique twist, you can also add a pinch of Dukkah—an Egyptian spice blend with nuts, seeds, and spices (optional, but adds great depth!).
🥜 Nuts & Seeds
For crunch and texture, toss in:
- Toasted sesame seeds (black, white, or both)
- Crushed roasted peanuts
- Unsweetened shredded coconut
These ingredients elevate this vegan cucumber snack to the next level with added nutty flavor and a delightful bite.
🍯 Sweetener
To balance the tang and spice, I use sweet seasoning sauce. You can also substitute with:
- Brown sugar
- Maple syrup
- Vegan honey
Adjust the sweetness to your taste preference.
🌿 Greens & Oils
A handful of fresh cilantro gives this spicy cucumber salad a pop of color and flavor. To bring everything together, use a splash of olive oil or toasted sesame oil for richness and aroma.
How to make it 🔪
- Peel and chop the cucumbers, then add them to a bowl. You can also slice them thinly, smash them, or cut them into spirals for variety. Chef tip: Sprinkle salt over the cucumbers and let them sit for 15 minutes to release excess water. This process, called sweating, helps make the cucumbers crunchier. Afterward, discard the water and rinse the cucumbers well.
- Add crushed peanuts and shredded coconut to the bowl.
- Next, add red pepper flakes, cumin powder, mustard powder, chopped cilantro, sesame seeds, dukkah (optional), and minced green chilies.
- Pour in olive oil, vinegar, and sweet seasoning sauce. Toss everything together thoroughly using salad spoons. Taste and adjust the seasoning as needed. If time allows, let the salad marinate for 15 minutes to allow flavors to meld.
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Serving suggestions 🍽
If you’re not serving the chili cucumber salad immediately, refrigerate it in an airtight container to keep it fresh and flavorful. Before serving, transfer the chilled salad to a platter or bowl. Garnish generously with scallions, toasted sesame seeds, and a drizzle of chili oil for extra heat and aroma. A squeeze of fresh lemon juice adds a bright, tangy finish that complements the bold flavors. For an authentic touch, you can also sprinkle some seaweed flakes on top.
Serve the salad with a slotted spoon to let the dressing drain slightly, or enjoy it along with the flavorful juices.
This sweet, tangy, and spicy vegan cucumber salad is a vibrant and healthy side dish that works well as a palate cleanser or light snack. It’s perfect for summer entertaining, potlucks, backyard parties, and brunches. Plus, it’s an excellent meal-prep option and a quick weeknight recipe that brings fresh flavor with minimal effort.
What to pair with this spicy Asian Cucumber Salad
This refreshing Sunomono salad pairs beautifully with a variety of dishes and drinks to create a balanced and satisfying meal. For a cooling beverage, try serving it alongside Mohabbat ka Sharbat or a fragrant Rose Lemonade—both perfectly complement the salad’s tangy, spicy flavors.
For a heartier meal, pair this Asian cucumber salad recipe with a comforting bowl of Asian soup or a flavorful Sandwich. It also makes a great side dish for Kimchi Fried Rice or Chili Garlic Noodles, adding a fresh and crunchy contrast.
If you’re enjoying a plant-based meal, serve it with brown rice and Tofu Tikka Masala for a wholesome and delicious combination. And if the heat of the Sunomono is a bit too much, balance it out with a simple bowl of fresh fruit to cool your palate.
Top recipe tips 💭
When tossing the salad, be gentle to avoid mashing the cucumbers — you want to keep them crisp and crunchy. If you have a peanut allergy, simply substitute crushed peanuts with hemp seeds, toasted sesame seeds, or sliced almonds for a similar nutty texture and flavor. For even flavor distribution, premix all the seasoning ingredients and then pour the mixture over the chopped cucumbers. This ensures every bite is perfectly seasoned.
Recipe FAQs 📖
For the best results, smaller cucumbers are preferred over larger ones as they tend to be less watery and have a crisper texture. Japanese cucumbers are ideal for this recipe because they have thin skin, minimal seeds, and a naturally mild, non-bitter flavor.
Other great options include Persian, English, Lebanese, or Indian cucumbers, which are also less seedy and provide a refreshing crunch. You can even use mini or pickled cucumbers if you want to add a unique twist to this cold Asian salad.
Choosing the right cucumber ensures your salad stays crisp, fresh, and perfectly balanced in flavor.
If your cucumber tastes bitter, it’s likely due to a natural compound called cucurbitacin. To remove this bitterness, thinly slice off both ends of the cucumber and use one of the sliced ends to rub along the cucumber’s surface. This rubbing releases a white, foamy substance that contains the bitter compound.
Continue rubbing until the foam stops appearing. This simple technique effectively reduces bitterness, leaving your cucumber crisp and mild—perfect for making a refreshing Asian cucumber salad.
This versatile Asian cucumber salad recipe can be easily customized with a variety of fresh and flavorful additions. To boost texture and taste, try adding:
Avocado for creaminess
Edamame for protein and color
Tomatoes or red onions for a juicy bite
Carrots for crunch and sweetness
Olives for a briny twist
Minced ginger and garlic for aromatic depth
Vegan feta cheese for a tangy, creamy element
For extra flair and substance, incorporate cooked mung bean vermicelli noodles or watermelon radish (a low-carb, colorful option). You can also mix in shredded seaweed (wakame), scallions, coconut aminos, and fresh herbs like Thai basil to enhance the authentic Asian flavors.
These add-ins make this cold, marinated cucumber salad even more exciting and adaptable to your taste and dietary needs.e.
If you prefer a milder, non-spicy version of this Asian cucumber salad, simply adjust the heat to suit your taste. Omit the green chilies and red pepper flakes entirely.
To keep the flavor bright and interesting, add fresh Thai basil for an aromatic lift. Use rice vinegar for tanginess and soy sauce or coconut aminos for a slightly sweeter, gluten-free alternative.
For extra depth and creaminess, consider mixing in a small amount of miso paste or tahini. These ingredients add umami richness without any heat, making this salad perfect for anyone avoiding spice but still craving bold flavors.
You can prepare this spicy Asian Sunomono ahead of time—ideally 5 to 6 hours before serving—and store it in an airtight container in the refrigerator. For best taste and texture, enjoy the salad within 2 to 3 days.
Keep in mind that cucumbers naturally release water over time, so be sure to drain any excess liquid before serving to prevent sogginess. While the salad can be served cold straight from the fridge, the texture may soften slightly and won’t remain as crisp as when freshly made.
Avoid freezing this Asian marinated cucumber salad, as freezing breaks down the cucumber’s structure and results in a mushy texture.
To give your vegan chili cucumber salad a Korean twist, simply add a tablespoon of Gochujang (Korean fermented chili paste) and a teaspoon of Gochugaru (Korean red pepper flakes) to the dressing. Mix these bold, spicy ingredients in with the other sauces for a rich, flavorful kick.
This variation adds a deep, savory heat and a touch of sweetness, making it perfect for lovers of authentic Korean flavors. Serve chilled as a side dish or snack to complement your Korean-inspired meals.for fans of Korean flavors.
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Recipe 📖
Asian Cucumber Salad Recipe
Equipment
- Salad Bowl
Ingredients
- 1 cucumber
- 2 tablespoon crushed peanuts
- 2 tablespoon shredded coconut
- 1 teaspoon red pepper flakes
- 1-2 green chilly
- 1 teaspoon cumin powder
- ¼ cup chopped cilantro
- 1 teaspoon mustard powder
- 1 teaspoon dukkah optional
- 1 tablespoon sesame seeds
- 1 tablespoon vinegar
- 1 tablespoon sweet seasoning sauce or sugar
- 1 tablespoon olive oil
- salt
Instructions
- Peel and chop the cucumbers, then add them to a bowl. You can also slice them thinly, smash them, or cut them into spirals for variety. Chef tip: Sprinkle salt over the cucumbers and let them sit for 15 minutes to release excess water. This process, called sweating, helps make the cucumbers crunchier. Afterward, discard the water and rinse the cucumbers well.
- Add crushed peanuts and shredded coconut to the bowl.
- Next, add red pepper flakes, cumin powder, mustard powder, chopped cilantro, sesame seeds, dukkah (optional), and minced green chilies.
- Pour in olive oil, vinegar, and sweet seasoning sauce. Toss everything together thoroughly using salad spoons. Taste and adjust the seasoning as needed. If time allows, let the salad marinate for 15 minutes to allow flavors to meld.
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We'll email this recipe to you, so that you can look at it later!
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