Cold, crunchy, and lightly coated in a savory, garlicky dressing, these marinated cucumbers are the kind of side dish that disappears fast. They're refreshing without being boring, bold without being heavy, and perfectly balanced between salty, tangy, and just a little spicy. The longer they sit, the better they get - making them ideal for prepping ahead and pulling out when dinner needs something fresh on the side.
They're simple, restrained, and quietly addictive. Exactly the kind of recipe that earns a permanent spot in the rotation.
Hey guys!
I was recently in Los Angeles, and while I was there, my best friend from high school drove in to stay with me for a couple of days. We hadn't seen each other in years, so it felt like one long catch-up session - talking late, laughing hard, and picking up right where we left off.
She suggested we eat at Din Tai Fung, a Taiwanese dumpling house she loves. I tried soup dumplings for the first time, and yes - they were great. But the real surprise of the meal was a simple plate of marinated cucumbers.
They were cold and crunchy, lightly garlicky, perfectly seasoned, and the first thing to disappear from the table. We kept reaching for them between dumplings until there were none left. I knew before we even paid the check that I'd be recreating them at home.
This is my small-batch version - easy to make, even better after resting, and the kind of side dish that steals the spotlight without trying.
I'm not sure how they make theirs, but this version comes pretty close to what I couldn't stop eating that night. Cold, crunchy, and did I mention addictive??
I hope you love them as much as we do.
~ Holly ❤️
Let's Gather Up the Ingredients
Here's what you'll need to make these spicy Asian marinated cucumbers.
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Mini cucumbers - Crisp and refreshing, with less water than standard cucumbers, so they stay crunchy after marinating
- Kosher salt - Draws out excess moisture and helps create that signature crisp texture
- Rice vinegar - Bright and clean, adding acidity without overpowering the cucumbers
- Soy sauce - Brings salt and umami to balance the dressing
- Sugar - Softens the acidity and rounds out the flavors
- Mirin - Adds subtle sweetness and depth that mimics restaurant-style marinades
- Sesame oil - A small amount adds warmth and nuttiness
- Ginger paste - Fresh, aromatic, and lightly spicy
- Garlic - Gives the cucumbers that garlicky bite they're known for
- Sriracha - Adds gentle heat without overwhelming the dish
- Chili crisp - Finished on top for texture and a little extra spice
Step-by-Step Instructions
Start with mini Persian cucumbers if you can find them. They're crisp, mild, and naturally less watery, which helps them keep their crunch as they marinate. If you can't find Persian cucumbers, English cucumbers work just fine - you'll still get the flavor, just without the signature small, chunky shape.
Slice the cucumbers into thick pieces. Thicker slices hold their shape better and stay crunchy, even after resting in the dressing. This step is key to getting that cold, crisp texture that makes these cucumbers so good.
Add the sliced cucumbers to a small bowl and sprinkle with kosher salt. Toss gently to coat, making sure the salt is evenly distributed. Cover and refrigerate for about 30 minutes.
This short rest pulls out excess moisture, which keeps the cucumbers crisp and prevents the dressing from getting watered down.
After resting, rinse the cucumbers well under cold water to remove excess salt. Pat them completely dry with a clean kitchen towel or paper towels.
This step is important - you want seasoned cucumbers, not salty ones, and a dry surface helps the dressing cling better.
While the cucumbers are resting, whisk together the rice vinegar, soy sauce, sugar, mirin, sesame oil, ginger paste, garlic, Sriracha, and kosher salt in a small bowl.
Whisk until the sugar dissolves, and the dressing looks smooth and glossy. It should taste balanced - tangy, savory, and lightly sweet, with gentle heat.
Add the dried cucumbers to the dressing and toss gently to coat. Cover and refrigerate for at least 4 hours.
This marinating time lets the cucumbers absorb the flavors while still keeping their crunch. Overnight is even better, especially if you're making these ahead for dinner or entertaining.
Right before serving, taste and adjust the seasoning if needed. Remove from the marinade and toss with chili crisp and the extra sesame oil. Serve chilled.
Serving Notes
These cucumbers are perfect alongside anything rich or savory - dumplings, noodle dishes, grilled meats, or anything that benefits from a fresh, crunchy contrast. They also hold their own as a simple snack straight from the fridge.
Frequently Asked Questions
Salting the cucumbers draws out excess moisture. This keeps the cucumbers crunchy and prevents the dressing from becoming diluted, which is key to achieving restaurant-style texture.
It has mild to moderate heat. Most of the spice comes from Sriracha and chili crisp, both of which can be adjusted or reduced to suit your preference.
They keep well for up to 2 days when stored covered in the refrigerator. For the best texture, serve them within the first 24 hours.
What to Serve With Marinated Cucumbers
These spicy Asian marinated cucumbers are especially good alongside richer dishes. The cold crunch and bright acidity balance heavier flavors without overpowering the rest of the plate.
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Spicy Asian Cucumber Salad with Chili Crisp
Ingredients
Cucumbers
- 4 mini cucumbers sliced into ½-inch pieces
- ¾ tablespoon kosher salt
Dressing
- 1½ tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ¾ tablespoon mirin
- ¾ tablespoon sesame oil
- 1 teaspoon ginger paste
- 1-2 cloves garlic grated or finely minced
- 1 teaspoon Sriracha
- ¼ teaspoon kosher salt
To Serve
- ¼ tablespoon chili crisp
- ¼ tablespoon sesame oil
Instructions
- Add the sliced cucumbers to a small bowl, sprinkle with the kosher salt, and toss to coat. Cover and refrigerate for 30 minutes. This draws out excess moisture and gives you that signature crunch.
- Rinse the cucumbers well under cold water and pat them dry. You want them seasoned, not salty.
- While they're resting, whisk together the rice vinegar, soy sauce, sugar, mirin, sesame oil, garlic, sriracha, and salt until the sugar dissolves.
- Toss the dried cucumbers with the dressing, cover, and refrigerate for at least 4 hours. Overnight is even better, and they'll keep for up to two days.
- Right before serving, taste and adjust the seasoning if needed. Remove from the marinade and toss with chili crisp, and the extra sesame oil. Serve chilled.
Notes
| Calories | 55 |
| Fat | 3g |
| Saturated Fat | 0.5g |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sugar | 4g |
| Protein | 1g |
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Jordan Bates says
Probably THE BEST cucumbers I’ve ever had! 10/10 recommend this recipe
Holly Coppedge says
Oh my gosh, that totally made my day — thank you! I’m so glad you loved them that much. This is one of those simple recipes that really overdelivers, and hearing that it’s a 10/10 for you means a lot. Thanks for making it and for the kind words.
Joanne says
These cucumbers were so good and tasted almost identical to the ones I get at Din Thai Fung! Thank you for recreating this recipe and with it being so simple I will be making these quite often especially in the summer for a cool crisp snack!
Holly Coppedge says
That makes me so happy to hear! And yes — those Din Thai Fung cucumbers were exactly what I had in mind when I was working on this one. I love that you’re planning to keep these on repeat too. They’re such an easy win, especially when it’s hot and you want something cold and crunchy without turning on the stove. Thanks so much for taking the time to let me know how they turned out ❤️