Spicy Asian Cucumbers


This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.

Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
4 servings


  • 3 large cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds

  • 2 teaspoons salt

  • 1 tablespoon soy sauce

  • 1 tablespoon white sugar

  • 3 cloves garlic, thinly sliced

  • 2 teaspoons rice vinegar

  • 1 ½ teaspoons toasted sesame oil

  • 1 teaspoon hot chili oil

  • ½ teaspoon red pepper flakes


  1. Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.

  2. Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Editor's Note:

The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.

Nutrition Facts (per serving)

75 Calories
3g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 75
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 1393mg 61%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 2g
Vitamin C 7mg 35%
Calcium 40mg 3%
Iron 1mg 4%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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