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Fresh Asian Sesame Cucumber Salad Recipe with Spicy Chili Oil

fresh asian sesame cucumber salad - featured image
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A quick and refreshing Asian-inspired cucumber salad featuring toasted sesame seeds and a spicy homemade chili oil dressing. Perfect as a light side or a flavorful snack.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 cloves garlic, finely minced
  • 1 teaspoon chili flakes (adjust to taste)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Pinch of salt, to taste
  • 2 green onions, thinly sliced
  • Optional: fresh cilantro or mint leaves for garnish

Instructions

  1. Toast the sesame seeds: Heat a small dry skillet over medium heat. Add 2 tablespoons of sesame seeds and toast, stirring frequently, until golden and fragrant—about 2-3 minutes. Set aside to cool.
  2. Prepare the chili oil: In the same skillet, add 2 tablespoons of toasted sesame oil and warm over low heat. Add minced garlic and 1 teaspoon of chili flakes. Stir gently for 1-2 minutes, making sure garlic doesn’t burn.
  3. Slice the cucumbers: Using a sharp knife or mandoline, slice 2 medium English cucumbers thinly (about 1/8 inch or 3 mm). Place them in a medium mixing bowl.
  4. Mix the dressing: Add 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and a pinch of salt to the warm chili oil mixture. Stir until sugar dissolves completely.
  5. Combine: Pour the warm dressing over the cucumber slices. Add toasted sesame seeds and sliced green onions. Toss gently to coat everything evenly.
  6. Rest: Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld. It can be served immediately if short on time.
  7. Garnish and serve: Sprinkle with fresh cilantro or mint if desired, then serve chilled or at room temperature.

Notes

Toast sesame seeds carefully to avoid bitterness. Warm sesame oil gently to infuse garlic and chili flakes without burning. Slice cucumbers thinly for best texture and flavor absorption. Let salad rest 10-15 minutes for flavors to meld, but it can be served immediately. Store leftover chili oil in fridge up to one week. Drain excess cucumber liquid if very juicy to avoid sogginess.

Nutrition

Keywords: cucumber salad, Asian salad, sesame cucumber salad, spicy chili oil, quick salad, vegan salad, gluten-free salad, refreshing side dish

Find it online: https://sparklechew.com/fresh-asian-sesame-cucumber-salad-recipe-with-spicy-chili-oil-easy-and-refreshing/