This spicy cucumber salad is crisp, refreshing, and perfect for a summer meal. Sriracha gives this salad a spicy kick. It’s quick, easy to make, and delicious as a side dish or a sandwich topper.
While I love a classic cucumber salad, sometimes you want something a bit more interesting. Whenever I bring this salad to a get-together or potluck, it's always a hit and people usually comment on how they never thought to make it spicy.
It's super easy to make and although I often make it for a side dish, we absolutely love it on top of a sandwich or burger or in a wrap. It add amazing flavor and crunch!
Looking for more zesty vegetable dishes? Try my buffalo cauliflower bites and Instant Pot collard greens.
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Why You’ll Love This Recipe
- Great make ahead recipe: As this salad tastes better the longer it marinates, it’s perfect to make the day before you need it.
- Versatile: This is delicious as a side dish but it’s also great to use as a spicy, crunchy sandwich or burger topper.
Ingredient Notes
- Cucumbers: I like using English cucumbers as they have a thinner skin than regular. But you can still use regular cucumbers in this recipe.
- Sriracha: If you like a lot of spice, feel free to increase the amount of sriracha.
- Onion: I use yellow onion in this but it’s fine to use a red or white onion.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Spicy Cucumber Salad
Step 1: First, wash and thinly slice your cucumbers and onions. Place in a container that has a lid.
Step 2: Next, add the apple cider vinegar, water, olive oil, sriracha, salt, sugar and red pepper flakes to a mason jar. Put on the lid and shake until well mixed.
Step 3: Pour the marinade over the cucumbers and onions and stir. Cover with a lid and store in the fridge. When you’re ready to eat, stir and top with sesame seeds if you are using them.
Expert Tip
This salad tastes best when marinating for a few hours before eating. Stir every hour or two for even flavoring.
Storage and Recipe FAQs
Not at all. But I do like to peel strips on the cucumber so it looks like stripes. But you can leave them as is.
No, unfortunately you can’t freeze cucumber salad. When it thaws, the cucumbers will become mushy.
Store in an airtight container in the fridge for up to 5 days.
More Veggie Side Dishes
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Recipe
Spicy Cucumber and Onion Salad
Ingredients
- 2 English cucumbers, thinly sliced
- 1 small onion, thinly sliced
- ½ cup apple cider vinegar
- ½ cup water
- 2 tablespoon olive oil
- 2 teaspoon sriracha
- 2 teaspoon salt
- 2 teaspoon sugar
- sprinkle of red pepper flakes
- 1 teaspoon sesame seeds (optional)
Instructions
- Wash and slice the cucumbers into about ¼" slices. Thinly slice the onion and place both the cucumber and onion slices in a container with a lid.
- In a mason jar, add the apple cider vinegar, water, olive oil, sriracha, salt, sugar and red pepper flakes. Put on the lid and shake well until well mixed.
- Pour the marinade over the cucumbers and onions, mix well, cover with lid, and refrigerate. When ready to serve, sprinkle with sesame seeds if using them.
- This tastes best after marinating for several hours before serving. Every hour or two, mix the cucumber salad to make sure of even flavoring.
Equipment
- Mason jar with lid
- Cutting board
Notes
- This cucumber salad tastes best after sitting for several hours. Try to stir every hour or so.
- Store in an airtight container in the fridge for up to 5 days.
Jen says
While I love regular cucumber salad, I much prefer the flavor of sriracha in this spicy salad. A great side dish for a summer get together. It adds a great crunch to a burger or sandwich.