This Spicy Cucumber Salad is crisp, refreshing, and balanced with a gentle kick. A simple dressing of toasted sesame oil, tamari, lime, and a touch of chili brings bright, savory flavor to crunchy cucumbers, creamy avocado, and protein-rich edamame. It’s an easy, no-cook salad that’s perfect as a light lunch, a vibrant side, or a topping for rice bowls.
Why you’ll love this recipe
- Easy: No cooking required and minimal prep. While the cucumbers drain, whisk the dressing and defrost the edamame — then toss and serve.
- Healthy: Full of vegetables, with edamame adding protein and avocado plus sesame seeds supplying healthy fats and fiber.
- Adjustable spice: The amount of sambal (or Sriracha) can be changed to suit your heat preference, so the salad can be mild or more assertive.
Recipe video
Watch a step-by-step demonstration of how to make this spicy cucumber salad.
Ingredients (and substitutes)
This recipe uses just ten ingredients. Quantities and full instructions are in the recipe card below.
- Cucumber: Baby (Persian) cucumbers are ideal for their thin skin and small seeds. You can substitute English cucumbers if needed.
- Edamame: Shelled frozen edamame works well—quick to defrost and a great source of plant protein.
- Tamari: Gives salty umami flavor and keeps the dish gluten-free; soy sauce can be used instead.
- Sambal Oelek: A straightforward chili paste—swap in Sriracha if you don’t have sambal, adjusting to taste.
See the recipe card below for the complete ingredient list and step-by-step instructions.
How to make (step-by-step photos)
These photos show the simple steps to prepare the smashed cucumber salad. The process is quick and straightforward.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Serving suggestions
- On its own: A light, satisfying lunch thanks to edamame and avocado. The recipe yields about two generous lunch portions or up to four smaller side servings.
- Rice bowl topper: Spoon over rice bowls or bowls with crispy tofu for a refreshing contrast in texture and flavor.
- Appetizer or side: Pairs well with grilled or roasted proteins and other Asian-inspired mains—serve chilled as a bright side dish.
Recipe FAQs
Yes. If you don’t have sambal, Sriracha is an easy 1:1 substitute. Adjust the amount to make the dressing milder or spicier to suit your taste.
Salting draws out moisture and seasons the cucumbers, keeping the final salad crisp. If you’re short on time you can skip it, but the dressing may become a bit watery if stored as leftovers.
Store leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed cold; add avocado just before serving if you want it to stay firmer.
Other Asian inspired recipes:
- Crispy Sweet Chili Tofu Bowls
- Vegan Congee (Instant Pot option)
- Spaghetti Squash Pad Thai
- Vegan Tom Yum Soup
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📖 Recipe
Spicy Cucumber Salad
Ingredients
- 1 lb baby cucumbers (see note 1)
- ¾ teaspoon fine sea salt
- 3 tablespoons fresh lime juice
- 4 teaspoons tamari (or soy sauce)
- 2 teaspoons sambal oelek (see note 2)
- 2 teaspoons toasted sesame oil
- 1 cup frozen edamame (shelled)
- 1 avocado, chopped
- 3 scallions/green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
Instructions
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Prep cucumbers: Trim the ends. Place the flat side of a knife over each cucumber and press down to crack it, then tear or chop into bite-sized pieces. Toss with the salt and transfer to a sieve set over a bowl. Chill in the refrigerator for 20–25 minutes to drain and cool.
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Make dressing: Whisk together the lime juice, tamari (or soy sauce), sambal oelek (or Sriracha), and toasted sesame oil. Cover and chill until ready to use.
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Defrost edamame: Place shelled edamame in a heatproof bowl and pour boiling water over it. Let sit 4–5 minutes until warmed, then drain.
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Rinse cucumbers: Rinse salted cucumbers under cold water to remove excess salt and shake or press gently to remove extra water.
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Assemble: Combine the cucumbers and drained edamame in a large bowl. Pour the dressing over and toss to coat. Gently fold in chopped avocado, sliced scallions, and toasted sesame seeds. Serve immediately chilled or refrigerate briefly before serving.
Notes
- Baby cucumbers: Also called Persian cucumbers. You can substitute English cucumbers; about 1½ English cucumbers equals 1 lb (454 g). If you prefer, chop instead of smashing.
- Sambal Oelek: A fresh chili paste of chiles, vinegar, and salt. Sriracha is a convenient substitute—adjust amounts for desired heat.
- Salting cucumbers: This step firms and chills the cucumbers while removing some water. If skipped, the salad will still be tasty but may be slightly more watery if stored overnight.
- Serving: Serves roughly 2–4 depending on portion size. Great on its own, as a rice bowl topping, or as a side with protein and grains.