For a burst of freshness in just 10 minutes, make this zesty, vegan palate-cleanser: Asian Spicy Cucumber Salad (Sunomono or Kyuri). Pair this flavorful homemade salad with any meal! Try my version today with simple and minimal ingredients!
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Japanese Cucumber Salad
While there are many salad recipes with cucumber, please try this different Asian-style cucumber recipe called Sunomono (Su means vinegar and Mono means thing) or Kyuri (in Japanese). It's a common side dish served in Japan, especially during summer because of its cooling properties. This cold vegan Sunomono also pairs well with any main meal. My recipe is a take on this Asian dish!
Besides being so easy to whip up (10 minutes), this Asian salad recipe is also tangy, spicy, light, refreshing, and crunchy. The vinegar helps balance the sugar's sweetness and the heat from the chillies. This hot Japanese Cucumber salad is one of the best! It's so good that you would want to make it as an appetizer or side dish every week!
Benefits of cucumber
The best way to eat a cucumber is raw! Eating them raw is the most nutritious way to enjoy this refreshing superfood. They contain many important vitamins, minerals, and antioxidants. This low-calorie snack includes 95% water, promoting hydration. All in all, they are a refreshing, nourishing, and incredibly versatile addition to our diet.
Here are some of my favorite recipes with it - Cold Cucumber Soup, Cucumber Lemonade, Koshimbir, and Bombay Sandwich!
Why make it
- It's naturally vegan, keto-friendly, low-carb, and gluten-free
- Make it in just 10 minutes with simple ingredients
- A light, spicy, and delicious condiment or side to any meal
- Quick and easy to make
Ingredients needed 🧾
Cucumbers - Preferably, use Japanese, Persian, or Indian Cucumbers for this recipe. Look for forest-green colored skin with long and slender bodies. They should not contain any or less developed seeds. Seeds can make the dish taste bitter.
Rice vinegar - is milder and gives this Asian spicy cucumber salad recipe a tangy flavor. Apple cider or Chinese black vinegar can also be added instead.
Spices - red pepper flakes, cumin powder, mustard powder, and green chillies are added to give this cold Asian salad the required kick. Dukkah (Egyptian spice blend of nuts, seeds, and spices) is an optional ingredient.
Nuts and seeds - toasted (black or/and white) sesame seeds, crushed roasted peanuts, and unsweetened shredded coconut are added for an extra bite and textural crunch.
Sweetener - I have used sweet seasoning sauce. It helps balance the flavors. Add brown sugar, maple syrup, or vegan honey instead.
Greens - cilantro gives this spicy Asian side dish an instant lift. Apart from these ingredients, you will also need olive oil or sesame oil to bring the vegan cucumber snack together.
How to make it 🔪
- Peel and chop cucumber. Add them to a bowl. You can also slice them thinly, smash them, or cut them spirals. Chef tip - As an additional step, sprinkle salt and let them sit for 15 minutes to release the excess water from the cucumbers. Discard the water and rinse the salted cucumbers well. This step is called sweating the cucumbers, which is done to make them crunchy.
- Add crushed peanuts and shredded coconut.
- Then add red pepper flakes, cumin powder, mustard powder, chopped cilantro, sesame seeds, dukkah, and minced green chillies.
- Add olive oil, vinegar, and sweet seasoning sauce. Using salad spoons, toss it all together. Taste and then adjust the seasoning depending on your preference. Let it marinate for 15 minutes if time allows.
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Serving suggestions 🍽
Refrigerate the chili cucumber salad if not serving immediately. Transfer the cold spiced cucumber salad to a platter or bowl before serving. Sprinkle generously with scallions, chili oil, and toasted sesame seeds on top. A dash of lemon juice on top also goes well with the flavors. You can also add some seaweed. Serve with a slotted spoon or with the juices.
This sweet, tangy, and spicy vegan cucumber salad is a flavorful and healthy side dish. You can enjoy it as a palate cleanser or as a light snack. It's also great for summer entertaining, potlucks, backyard parties, and brunches. This would also be a great meal-prep dish and weeknight recipe.
What to pair with this spicy Japanese salad
Refreshing Sunomono salad can also be paired with Mohabbat ka Sharbat or Rose Lemonade. Pair it with this Asian soup or Sandwich to make it a complete meal! You can also serve it as a side for Kimchi Fried Rice or Chili Garlic Noodles. This vegan Asian salad with cucumbers also pairs well with brown rice and Tofu Tikka Masala. If Japanese Sunomono is too hot for you, enjoy a bowl of fruit with it.
Top recipe tips 💭
Be careful while tossing the cold salad, do not mash the cucumber. If you are allergic to peanuts use hemp seeds, toasted sesame seeds,
or almonds. Premix all the ingredients (minus the cucumbers) and then pour it over the chopped cucumber. This helps in even distribution of flavors.
Add a tablespoon of Gochujang and a teaspoon of Gochugaru (Korean red pepper flakes) along with the other sauces to give this simple vegan chili cucumber salad a Korean flavor.
Recipe FAQs 📖
Smaller cucumbers are better than the larger ones. Preferably use Japanese Cucumbers for this recipe. They do not contain any developed seeds and are not bitter. Persian, English, Lebanese, or Indian cucumbers can also be used. Mini or pickled cucumbers can also be used.
If it tastes bitter, thinly slice off both ends and rub it against the cucumber. Rubbing that sliced end will release a white, foamy substance that contains an organic compound called cucurbitacin. This is the cause of the bitterness. Keep rubbing till it stops producing foam.
Avocado, edamame, tomato, carrots, olives, minced ginger, garlic, vegan feta cheese and red onions can be added to this cold homemade salad. To add more flavor and flair, you can also add cooked mung bean vermicelli noodles or watermelon radish (low-carb option) to this Asian marinated cucumber salad recipe. Sometimes you can also add shredded seaweed (wakame), red onions, scallions, garlic, coconut amino, carrots, grated ginger, and chopped Thai Basil in this cucumber recipe.
Adjust the spice levels based on your tolerance level. Skip adding the green chilies and red pepper flakes. Instead, add Thai basil, rice vinegar, coconut amino
(better than soy sauce), miso, or tahini for that extra zing.
You can prepare it ahead of time (5-6 hours) and store it in an air-tight container. Enjoy it within 2-3 days. The cucumbers will continue to release water so make sure to drain them before serving. The texture will also not be crunchy. You can serve it cold. Freezing Asian marinated cucumber salad will not work as it softens the texture.
More Asian recipes
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Recipe 📖
Asian Spicy Cucumber Salad
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 cucumber. Add them to a bowl. You can also slice them thinly, smash them, or cut them spirals. Chef tip - As an additional step, sprinkle salt and let them sit for 15 minutes to release the excess water from the cucumbers. Discard the water and rinse the salted cucumbers well. This step is called sweating the cucumbers, which is done to make them crunchy.
- Add crushed peanuts and shredded coconut.
- Then add red pepper flakes, cumin powder, mustard powder, chopped cilantro, sesame seeds, dukkah, and minced green chillies.
- Add olive oil, vinegar, and sweet seasoning sauce. Using salad spoons, toss it all together. Taste and then adjust the seasoning depending on your preference. Let it marinate for 15 minutes if time allows.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
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