I’ve had a garden for many years now and every Spring I look forward to getting my hands back in the dirt! One of the easy vegetables you’ll often find growing in my backyard are cucumbers. They’re the perfect, refreshing side dish on warmer days, especially when they’re in this Asian cucumber salad. 

Veggies don’t have to be boring when they’re covered in a flavorful (and healthy!) sauce. Some of my kids favorite sauces to dip vegetables in include homemade ranch dressing or French onion dip. This recipe offers another option to get kids (and adults) more excited to eat their veggies. 

Spicy Cucumber Salad Recipe

The ingredients are pretty simple and the recipe only requires about 10 minutes of hands on time total. You might have seen the viral 3 ingredient spicy cucumber salad, but this version has more complex flavors. Even so, it takes just a couple minutes to mix up the sauce. 

Coconut aminos or soy sauce adds a nice umami flavor, raw honey adds sweetness and minerals, and the chopped peanuts add an addictive crunch. The rice vinegar helps cut through the earthy flavors and sweetness of the honey to really balance out the blend. Plus there’s the added flavors of the parsley, garlic, and black pepper. 

The spice in this spicy cucumber salad comes from red chili flakes which add a nice heat. If your family doesn’t like it as spicy (or at all), then reduce or omit them. Like it really spicy? Feel free to add more! Just be sure to taste it first before adding more and adjust to taste. 

Prepping the Cucumbers

I usually just chop my veggies in the food processor and call it a day, but this Asian cucumber salad has an additional step. By sprinkling the slices with some salt first and then patting them dry it reduces some of the extra moisture. Cucumbers are mostly water and when they’re added to a salad like this it can get really watery. It’s a simple step that allows the cucumbers to really soak up all of that delicious sauce. 

Here’s how to make it!

Spicy Asian Cucumber Salad Recipe

This delicious Asian cucumber salad recipe is a spicy, salty, and refreshing side dish. Full of flavor and nutrition it’s a summer staple!

• Lay the sliced cucumbers in a single layer on a clean kitchen towel or paper towels. Sprinkle evenly with ½ teaspoon salt and let sit for 10 minutes to draw out excess moisture.

• Rinse the salted cucumber slices under cool water, then pat thoroughly dry with paper towels. This step keeps the sauce from getting watery and ensures the best flavor absorption.

• In a medium bowl, whisk together coconut aminos, rice vinegar, natural peanut butter, raw honey, garlic, dried red chili flakes, ground black pepper, and fresh parsley until smooth and fully combined.

• Add the dried cucumber slices to the peanut sauce and toss until every slice is well coated. Transfer to a serving plate and garnish with chopped peanuts.

• Serve immediately or chill for up to 1 hour.

Nutrition Facts

Spicy Asian Cucumber Salad Recipe

Amount Per Serving (1 serving)

Calories 204
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 4g

Monounsaturated Fat 6g

Sodium 479mg21%

Potassium 434mg12%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 8g9%

Protein 8g16%

Vitamin A 476IU10%

Vitamin C 7mg8%

Calcium 56mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Adjust the spice level to your preference by adding more or less chili flakes

Shelf Life and Storage

This is one of those recipes that tastes even better if you wait a bit. You can eat this recipe right away or you can let the sauce soak into the cucumbers for an hour first to marry the flavors. Keep any leftovers in a covered container in the refrigerator for up to 1 week. 

Unless you like soft peanuts, save these as a garnish for right before serving. 

More Addictive Salad Recipes

Here are some more of my veggie packed salad recipes I love eating when the weather starts to warm up. 

What are some of your favorite easy and healthy side dishes? Leave a comment and let us know!