Spicy Asian-Style Cucumbers

This is just fabulous. I use English burp-less cucumbers and lightly scrape out some seed section. Usually I make about 1 cucumber worth at a time to keep it crunchy and fresh, adding some more cucumber to remaining marinade for a second round. It’s really a nice crunchy snack and pick me up to many dishes. thanks

Good starter recipe! I had 5 cucumbers about to go bad so I decided to make this I had everything but the spicy oil so I used chili sauce instead ! Was still salty even with 5 cucumbers but totally amazing taste!! Also instead of slicing the cucumber into chunks I did more of thin cucumber fries!

I had been searching for a recipe similar to what we used to get at our favorite Chinese restaurant. This is that recipe. I don’t use all the sesame oil because I found it very overpowering, and I occasionally run out of rice vinegar and use white vinegar instead but I have made them several times and given the recipe to my in-laws when they are overrun with cucumbers and don’t want to make more pickles or throw them in salads. Delicious!

I made this and it tastes really good. The first time. I made it. I did not have chili oil and it was still great. The second time I used chili oil and ate some of it over two days. I wish the spicy flavor stayed in the second day. It was not spicy after chilling overnight. I didnt scoop out the seeds and it still was good.

I didn’t have hot chili oil or pepper flakes and I also didn’t use garlic but it still turned out better than I expected. I used a bit of hot chili paste and it still had the same result. I wasn’t planning on using 3 full cucumbers and I only used half a cucumber but even though I used smaller measurements from the actual recipie you get a lot of sauce/dressing than you expect. otherwise it is pretty good it tastes like some food you get at chinese restuarants I’d make again

I will cut down a bit on the red pepper flakes. It was a bit too hot for my family, but I loved it!

These are good!

replcaed pepers with 2tsp garlic pepper sauce. Tastes great, will be making this again.

This was the best recipe for this I’ve seen for this salad. Instead of sugar, chili oil, and garlic, I used 1 tbsp of asian chili garlic sauce. It was PERFECT!

two changes made, first was I didnt remove the cucumber seeds and second I added one teaspoon of garlic sea salt.

Great for summer.

Loved this recipe!!! I love cool and spicy flavors so I tweaked my recipe a bit. I didn’t have Hot Chili Oil so I substituted Garlic Chili Paste at 1 1/2 teaspoons (for the extra heat!). I also substituted the Toasted Sesame Oil for Pure Sesame Oil at 1 teaspoon. Turned out fabulous and I can’t wait to make this for a dinner party!

8 8 17 … https://www.allrecipes.com/recipe/228067/spicy-asian-cucumbers/ … First impression, sweet; second, salty; third, spicy; fourth on, salty. Sometimes I think I know what I’m doing so eventhough the recipe said to not rinse the cucs, I did & it’s still salty – soy sauce. I like soy sauce & I’ll finish these, but I’m disappointed.

Easy to make and very tasty.

We love cucumbers in our house. They are so good for u. I added a little extra bot chili oil & red pepper flakes because we like it hot. Also used a citrus seasoned rice wine vinegar. Delish!

Ok recipe but I think it is lacking, perhaps since it is only cucumbers. The dressing is good, so I might use it for other salads.

This is a delicious cucumber salad. Everyone in my family loved it!

3.9.17 Used low-sodium soy sauce, but I know the sodium is still high, otherwise, this recipe breaks down pretty well nutritionally. I may have had a tough-skinned cuke, but in the future, I will peel the cucumbers, the skin was just too chewy. This had a nice fresh taste and a good balance of heat. Do allow time for this to chill, as the flavor definitely improves. Other than the two comments above, wouldn’t change a thing, we enjoyed these cucumbers as written.

2-17-2017 ~My mission was to find a cucumber salad that was something different from the same old cucumbers with sour cream or tomato-cucumber salad. What a happy, delicious find this was! I made a few minor tweaks, but nothing that really changed the recipe. For instance, because of Hubs’ sensitive innards, I had to take the heat level down to “coward” level by eliminating the chili oil altogether (and replacing it with an equal measure of vegetable oil) and using just a wee pinch of the crushed red pepper flakes. Hubs said he didn’t even notice the red pepper flakes were in there, so I guess I’ll “kick it up a notch” next time! Other than that I stuck with the recipe exactly as directed – and would only change one thing. It was a little salty for us. Next time I’ll either reduce the salt by maybe half, or rinse the salted cucumbers, contrary to the recipe’s instructions. For the sugar, I used a sugar substitute which, if nothing else, simply made me feel good. I think some toasted sesame seeds, or black sesame seeds, would have been a worthy addition, tho’ this was pretty much flawless as is. As with some other 5-star recipes I’ve tried, the biggest error I made was in not making more than I did. We scarfed up every last bit.

We have a ton of cucumbers from the garden so I am always on the lookout for recipes. This is the very best yet. I made no changes and the salad was perfect, even picky teenagers ate it up!

Thank you for sharing this. Officially my favorite way of making anything with cucumbers.