Spicy Asian Cucumber Salad (Oi Muchim)

Prep Time 15 mins

Total Time 25 mins

Cuisine: Chinese, Filipino, Indonesian, Japanese, Thai

Courses: Appetizer, Dinner, Lunch, Salad

Difficulty: Beginner

Servings: 4

Calories: 120

Description

This quick and easy spicy Asian cucumber salad recipe serves four and is made by tossing crisp cucumbers in a bold garlic-soy dressing with rice vinegar, sesame oil, and Korean chili flakes.

Ingredients

1 lb (450g) of mini seedless cucumbers, such as Persian or English cucumbers
1 teaspoon of coarse sea salt
3 cloves of garlic, minced or grated
2 large scallions (green onions), thinly sliced
2 tablespoon of soy sauce or a gluten-free alternative like tamari
1 tablespoon of rice vinegar
1 tablespoon of toasted sesame oil
1 tablespoon of Korean chili flakes (gochugaru)
1 teaspoon of sugar or honey/maple syrup
1 tablespoon of toasted sesame seeds

How To Make Asian Cucumber Salad (Step-by-Step Instructions)

1
Prep the Cucumbers
- Wash and pat dry the cucumbers.
- Place the cucumber between two chopsticks to keep from cutting all the way through.
- Slice thin, diagonal cuts along the cucumber.
- Flip it over and slice straight cuts on the other side to create an accordion-style spiral.
2
Salt and Drain
- Place the cucumbers in a large bowl or colander.
- Sprinkle with coarse salt and toss gently to coat.
- Let them sit for 10 minutes to release excess water.
- This step keeps the cucumbers extra crunchy and prevents the dressing from becoming watery.
3
Make the Dressing
- In a small bowl, whisk together soy sauce or tamari, rice vinegar, sesame oil, gochugaru, sugar or maple syrup, garlic, and scallions.
- Taste and adjust: you want sharp tang, gentle sweetness, and a bit of heat.
- If the dressing tastes too salty, add another teaspoon of rice vinegar or a touch of water.
4
Combine and Chill
- After the cucumbers have rested, drain the water that’s been released.
- Pour the dressing over the cucumbers and toss well to coat evenly.
- Sprinkle in toasted sesame seeds and toss again.
- Chill for at least 10 minutes to let the flavors soak in.
- Serve right away for the best crunch and freshness.

Nutrition Facts

Servings 4

Serving Size Approximately 150g or 1 cup

Amount Per Serving
Calories 120kcal

% Daily Value *
Total Fat 5.08g8%
Saturated Fat 0.68g4%
Sodium 261mg11%
Potassium 125mg4%
Total Carbohydrate 13g5%
Dietary Fiber 7g29%
Sugars 2g
Protein 2.5g5%

Vitamin A 750 IU
Vitamin C 35 mg
Calcium 12 mg
Vitamin K 25 mcg

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

Note

For the best texture and flavor, use thin-skinned, seedless cucumbers, since thick-skinned varieties with large seeds, like standard American cucumbers, won’t be as crisp.
Salting the cucumbers is essential; skipping this step will leave the salad watery and less flavorful.
When adjusting the spice level, start with a small amount of chili flakes or oil and add more to taste, since it’s easier to increase heat than to reduce it.
Toast sesame seeds lightly for the best aroma because burnt seeds taste bitter.
If you’re using regular soy sauce, keep an eye on the sodium level and taste the dressing before adding any extra salt.
If you prefer a vegan version, swap honey for maple syrup.
For gluten-free, use tamari or coconut aminos.
If slicing thickly, toss gently to avoid crushing cucumber flesh.

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