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Spicy Asian Cucumber Salad


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Rate this recipe 4.4/5 (24 Votes)


  • 1/2 c. rice vinegar
  • 2 T sugar
  • 2 T fresh lime juice
  • 2 T fresh ginger, minced
  • 1 1/2 T red chile, minced (about one large chile)
  • 1 T toasted sesame oil
  • 3 cucumbers, peeled, seeded and cut crosswise into 1/4-in. pieces
  • 4 scallions, white and light green parts, sliced thin
  • 1/4 c. loosely packed fresh basil leaves, chopped
  • Salt and pepper.


Adapted from


Step 1

Bring the vinegar and sugar to a boil over medium-high heat. Reduce heat to medium-low, then simmer until mixture is reduced by half (the recipe says this takes about 5 or 6 minutes, but I find it takes longer than that). Transfer to a medium box and allow to cool.

Whisk into the mixture the lime juice, ginger, chile and sesame oil. Toss in the cucumbers, scallions and basil. Season with salt and pepper. Chill for 10 minutes or up to 1 hour. Serve.


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