Asian Cucumber Salad TikTok

This refreshing Asian cucumber salad is my go-to side when I need something crisp and vibrant for summer meals or spicy takeout nights. The cucumbers stay nice and snappy, and the savory sweet dressing clings beautifully to every spiral. It is so easy to prep and tastes like it came from your favorite restaurant.

I first discovered this salad when I needed a quick appetizer for an outdoor barbecue. The spiral cut cucumbers were a hit and everyone asked for the recipe before the night was over.

Ingredients

• Cucumbers: Look for firm seedless varieties like English or Persian for the best crunch and minimal bitterness
• Granulated white sugar: Brings out the natural sweetness of cucumber and balances the tangy vinegar
• Sesame seeds: Add nutty flavor and crunch Toast lightly to maximize aroma and taste
• Garlic: Freshly crushed garlic packs a sharp savory punch Use firm cloves with no green shoots
• Green onion: Chopped for freshness and color Aim for crisp green parts and mild white sections
• Soy sauce: Deep umami base Use a quality low sodium soy sauce if you are watching salt levels
• Rice vinegar: Gives gentle tanginess Choose an unseasoned type for clean sour notes
• Chinese chili oil: Delivers spicy heat with sesame undertones Look for a version with crunchy chili flakes
• Sesame oil: Roasted gives depth and a rich finish Buy from a store with high turnover for best flavor
• Salt: Essential for crisping and drawing out water from cucumbers Use coarse kosher or sea salt

Instructions

Prepare the Marinade:

Combine granulated sugar sesame seeds crushed garlic and chopped green onion in a medium bowl Mix well until fragrant and the sugar starts to dissolve slightly

Mix the Dressing:

Stir soy sauce rice vinegar chili oil and sesame oil into the bowl Blend with a spoon until the mixture is smooth and glossy Set aside to let the flavors meld together

Spiral Cut the Cucumbers:

Trim both ends off each cucumber Place one cucumber between two chopsticks on a cutting board Make diagonal slices all the way down one side Ensure you do not cut completely through because the chopsticks stop the knife

Flip and Repeat for Spirals:

Turn the cucumber over so the flat side faces up Now slice straight cuts perpendicular to your first cuts Repeat with remaining cucumbers to create beautiful cucumber spirals

Salt and Rest the Spirals:

Transfer the cucumber spirals to a clean bowl Sprinkle generously with salt Use your hands to massage the salt into each cucumber Let the spirals sit for about ten minutes This helps extract excess water and enhances crunch

Rinse Off the Salt:

After the resting time rinse the cucumbers under very cold water several times This removes extra salt and revives their fresh coolness Drain well to avoid a watery salad

Toss in the Marinade:

Pour your prepared Asian dressing evenly over the cucumber spirals Gently toss until every piece is glistening and the dressing is well distributed For best results chill the salad in the fridge for at least an hour before serving to let the flavors fully absorb

My favorite part is toasting the sesame seeds because it fills the kitchen with an irresistible nutty smell. This recipe instantly reminds me of helping my grandma pickle cucumbers every summer and snacking together in the backyard.

Storage tips

For best crunch store leftovers in an airtight container in the fridge Cucumbers can lose crispness if marinated for too long so eat within forty eight hours Try not to freeze this salad as cucumbers become mushy when thawed

Ingredient substitutions

If you want less spice use regular sesame oil instead of chili oil Tamari or coconut aminos work as soy sauce alternatives Swap rice vinegar for apple cider vinegar if needed

Serving suggestions

Serve as a chilled appetizer or side at potlucks Slip into sandwiches or tuck into lettuce wraps Garnish with extra sesame seeds or fresh cilantro before serving

Cultural context

Spiral cut cucumbers are popular in Chinese and Korean cuisine The marinade echoes flavors found throughout East Asia especially in street food and banchan style pickles

Seasonal Adaptations

In spring add thinly sliced radishes for peppery crunch Top with chili threads for extra color in winter Substitute shallots for green onions in late summer

Success Stories

Cucumber salad vanishes at every family cookout and friends have called me the spiral queen Kids love twisting and pulling the cucumber shapes It is fun to make and more fun to eat

Freezer Meal Conversion

This dish is not suited for freezing but you can prep the marinade and chop cucumbers ahead of time Combine right before eating for maximum texture

Try this Asian cucumber salad for a crunchy vibrant addition to any meal. It is sure to become your go-to summer side.

Common Recipe Questions

→ How do I achieve the spiral cucumber shape?

Place the cucumber between chopsticks and make diagonal cuts down its length, then flip and make perpendicular cuts. This technique keeps the cucumber intact and creates spirals.

→ Why do I need to salt and rinse the cucumbers?

Salting draws out excess water and firms the texture, making the cucumbers crispier. Rinsing removes extra salt, preventing an overly salty result.

→ Can I make this dish in advance?

Yes, letting the cucumbers marinate in the dressing for at least an hour in the refrigerator helps the flavors absorb, making the dish even tastier when served cold.

→ What can I use instead of chili oil for less heat?

If you prefer a milder version, omit chili oil or substitute with more sesame oil. You can also add a little olive oil for richness without the spice.

→ Do I need to peel the cucumbers?

Peeling is optional; leaving the skin on offers extra crunch and color, but you can peel them if you prefer a softer texture.

→ What type of cucumbers works best?

Persian or English cucumbers are ideal for their thin skins and fewer seeds, giving a crispier bite and attractive presentation.