This spicy cucumber salad is crisp, refreshing, and tossed in a bold sesame dressing with sweet chili and garlic.



 

If you think cucumbers are boring, this spicy Asian cucumber salad is here to change your mind. With sesame oil, soy sauce, and sweet chili garlic sauce, every bite is crisp, spicy, and full of umami flavor. Add a handful of salted cashews and green onions for crunch and freshness, and you’ve got a low carb, gluten-free side dish that takes almost no time to make. It’s bold, fresh, and seriously addictive. Bonus: no cooking required.

Reasons to Love Cucumber Salad

  • Big flavor, no cooking: It’s bold, tangy, and spicy with zero time cooking.
  • Naturally low carb and gluten-free: A fresh, clean option that fits a variety of diets.
  • Crisp, crunchy texture: Between the cucumbers, green onions, and cashews, every bite is satisfying.

Cucumber Salad Ingredients

  • Cucumbers: I break down the differences below but I prefer mini cucumbers, also known as baby cucumbers.
  • Green Onions and Cilantro: finely chopped. If you are cilantro averse, you can skip it in this recipe.
  • Cashews: I love salted cashews in this dish, but you can also use peanuts if you prefer.
  • Sesame Seed Oil and Soy Sauce: tamari or coconut aminos will also work for the soy sauce. Do not sub the sesame seed oil, it plays a major role in the flavor profile.
  • Sweet Chili Garlic Sauce: if you are low-carb there are sugar-free versions available.
  • Rice Vinegar and Honey: sub for sugar-free maple syrup if you are cutting carbs.
  • Minced garlic and Crushed Red Pepper: Red pepper flakes are entirely optional and depend on your preferred level of spice.

How to Make Spicy Cucumber Salad

  1. Whisk together sesame oil, soy sauce, sweet chili garlic sauce, rice vinegar, honey, and garlic; set aside.
  2. Slice the cucumbers in a large bowl, then toss them with the dressing. Gently stir in the green onion, cilantro, and cashews. Garnish with crushed red pepper to taste if desired.

Best Cucumber for Salads

This recipe works with any type of cucumber, although I prefer baby cucumbers. Here is a breakdown of a few different types:

  • Baby Cucumbers: sometimes referred to as minis, small in size, usually sold in a bag, very crisp, with thin skin, and tiny seeds.
  • English Cucumbers: long and slender, usually wrapped in the produce section and sold individually. Thin skin, fewer seeds, not quite as crisp as a baby cucumber.
  • Persian Cucumbers: medium size, usually sold individually. Mild in flavor, more crisp than an English, slightly thicker skin.

Storage

  • Store in an airtight container in the fridge.
  • Best enjoyed within 24 hours for peak crunch.
  • Add cashews just before serving to keep them crisp.

Tips

  • Use baby cucumbers for extra crunch and fewer seeds.
  • Slice thinly and evenly so the dressing coats every piece.
  • Salt the cucumbers lightly and let them sit for 10 minutes to draw out excess moisture if you want a less watery salad.
  • Chill before serving to enhance flavor and texture.
  • Add cashews just before serving to keep them from getting soft.
  • Garnish with sesame seeds for an extra crunch.

Other Salad Recipes

Overhead shot showing cucumber cashew salad, the perfect summer side dish

Get the Recipe: Spicy Cucumber Salad

Prep: 5 minutes
Yield: 6 servings
With crunchy cucumbers, green onions, and salted cashews, this spicy cucumber salad delivers the perfect mix of heat, texture, and freshness.
5 from 1 rating
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Ingredients
 

  • 1 pound baby cucumbers, , sliced
  • ¼ cup chopped green onions
  • ¼ cup finely chopped cilantro
  • ¼ cup salted cashews
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce or coconut aminos
  • 1 tablespoon sweet chili garlic sauce
  • 1 teaspoons rice vinegar
  • 2 teaspoons honey or sugar free maple syrup
  • 2 teaspoons minced garlic
  • garnish with crushed red pepper

Instructions
 

  • Whisk together sesame oil, soy sauce, sweet chili garlic sauce, rice vinegar, honey, and garlic; set aside.
  • Slice the cucumbers, then toss them with the dressing. Gently stir in the green onions, cilantro, and cashews.
  • Garnish with crushed red pepper if desired.

Notes

Serving size is roughly 1 cup. Nutrition is calculated using low carb ingredients. 4.7 net carbs per serving. 
Serving: 1 cup (roughly), Calories: 77kcal, Carbohydrates: 5.4g, Protein: 1.8g, Fat: 4g, Sodium: 72mg, Fiber: 0.7g, Sugar: 1.8g
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