Ever had one of those days when you just crave something crisp, cool, and a little spicy? That’s exactly where this togarashi cucumber salad recipe comes in—it’s quick to make, packed with flavor, and feels like summer in a bowl. I first tried it at a small Japanese izakaya, and I was amazed at how something so simple could taste so bold.
In this guide, I’ll show you how to recreate that same magic at home with easy steps and everyday ingredients. Ready to bring a little crunch and spice to your table? Don’t miss trying the Bartaco Spicy Cucumber Salad for another refreshing twist.
What Is Togarashi Cucumber Salad?
At its heart, togarashi cucumber salad is a simple mix of fresh cucumbers tossed with a bold Japanese spice blend called shichimi togarashi. This seasoning has seven flavors in one—chili, sesame, citrus peel, seaweed, and more—so every bite feels bright and exciting. The cucumbers stay crisp and cool, while the spice adds just the right kick.
Think of it as a playful cousin to classics like smashed cucumber salad or spicy Asian cucumber salad, but with a unique Japanese twist. It’s light, refreshing, and just spicy enough to keep you coming back for another bite.
Why This Spicy Asian Cucumber Salad Is So Popular
There’s a reason this salad shows up on so many tables. It’s fast—ready in minutes—and it tastes way fancier than the effort it takes. The crunch of the cucumbers mixed with the smoky heat of togarashi creates that perfect balance of cool and spicy.
People also love it because it works anywhere. You can serve it as a quick snack, a refreshing side for noodles or rice bowls, or even with grilled meats. Plus, it’s light and healthy, making it a go-to for hot days when you want something fresh without turning on the stove. For another tasty cucumber side, try the Gyu-Kaku Spicy Cucumber.
Ingredients for a Japanese Cucumber Salad Recipe
Making this salad doesn’t take much—just a handful of fresh, flavorful ingredients. Each one plays a role in balancing crunch, spice, and umami. Here’s what you’ll need:
- 4 Persian cucumbers or 2 Japanese cucumbers (about 250g) – crisp and perfect for soaking up flavor.
- 2 tsp tamari (or soy sauce if not gluten-free) – adds salty depth.
- 2 tsp sesame oil – gives a nutty aroma.
- 1 tsp maple syrup – a touch of sweetness to balance the spice.
- 1 tsp sesame seeds – for crunch and texture.
- 1 clove garlic, minced – adds a sharp kick.
- 1 small knob of ginger, grated – fresh and warming.
- ½ tsp kombu dashi granules – a savory, umami boost.
- 2–3 shakes of togarashi – the star of the dish, adding spice and citrusy notes.
- 2 tbsp scallions, sliced – for a fresh garnish.
Equipment and Tools
One of the best parts about this togarashi cucumber salad recipe is how little equipment you need. No fancy gadgets—just simple tools you probably already have in your kitchen.
- Mixing bowl
- Sharp knife
- Rolling pin or the back of a large knife
- Measuring spoons
- Grater
Cooking Time and Serving People
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 3 people
How to Make Togarashi Cucumber Salad Step by Step
This salad is simple, quick, and fun to prepare. The secret lies in smashing the cucumbers—this gives them a rustic look and helps them soak up more flavor from the dressing. Here’s how to do it, step by step:
Step 1: Mix the dressing: In a medium mixing bowl, combine tamari (or soy sauce), sesame oil, maple syrup, sesame seeds, minced garlic, grated ginger, kombu dashi granules, and a couple of shakes of togarashi. Stir until everything blends into a smooth, fragrant sauce. This dressing is where all the flavor lives—salty, nutty, sweet, and spicy all at once.
Step 2: Prepare the cucumbers: Wash your cucumbers and pat them dry. Trim the ends, then smash them gently with the back of a large knife or rolling pin. Smashing instead of slicing gives them rough edges, which helps soak up the dressing. Once smashed, cut the cucumbers into bite-sized pieces.
Step 3: Toss and coat: Add the cucumber chunks to the bowl of dressing. Give them a good toss so each piece is evenly coated. The aroma will already feel mouthwatering at this stage.
Step 4: Garnish and serve: Finish by sprinkling sliced scallions over the top. Serve the salad immediately while the cucumbers are at their freshest and crunchiest.
Serving Ideas for Togarashi Cucumber Salad Recipe
This salad may be simple, but it’s also one of the most versatile side dishes you can bring to the table. The fresh crunch of cucumbers paired with the heat of togarashi makes it a perfect companion to many meals.
1. Sushi Night Sidekick: This salad is the perfect match for sushi or sashimi. The refreshing crunch cleanses your palate between bites and highlights the delicate flavors of fish and rice.
2. Grilled Meat Companion: Pair it with yakitori skewers, steak, or CAVA grilled chicken. The salad’s spice and tang balance smoky richness perfectly.
3. Noodle Bowl Topper: Spoon some onto soba noodles, ramen, or sesame noodles. Pair with Lipton chicken noodle soup for a comforting, flavorful twist.
4. Rice Bowl Upgrade: Add it to rice bowls with tofu, salmon, or beef. Pair with Moe’s seasoned rice for freshness, spice, and balance.
5. Party Appetizer: Serve it in small bowls or cups at gatherings. It’s colorful, light, and a fun way to introduce friends to a spicy Asian cucumber salad.
Tips for the Best Smashed Cucumber Salad Texture
The secret to an unforgettable smashed cucumber salad lies in texture. Getting that perfect balance of crisp and tender makes the salad addictive. Here are some helpful tips:
1. Choose the right cucumbers: Persian or Japanese cucumbers work best because they have thin skins, fewer seeds, and a natural crunch.
2. Smash, don’t crush: Use the flat side of a large knife or a rolling pin. Apply steady pressure until the cucumbers crack open. This creates rough edges that soak up the dressing instead of turning mushy.
3. Keep it uneven: Don’t worry about making every piece the same size. Uneven chunks give the salad more character and allow the seasoning to cling in unexpected ways.
4. Chill before smashing: For extra crispness, refrigerate the cucumbers for 10–15 minutes. Cold cucumbers break cleaner and hold their crunch longer.
5. Don’t overdress: Toss cucumbers with just enough sauce to coat. Too much dressing can water them down and soften the bite.
6. Serve immediately: This salad tastes best fresh. The longer it sits, the more liquid the cucumbers release, which can dull the crunch.
Storage and Make-Ahead Tips
One of the best things about this togarashi cucumber salad recipe is how quick it is to prepare, but what if you want to make it ahead or save leftovers? Here are some simple guidelines to keep it fresh and crunchy:
s1. Best served fresh: For maximum crispness, enjoy the salad right after tossing with the dressing. The smashed edges soak up flavor fast, so you don’t need to wait.
2. Short-term storage: If you want to prep ahead, keep the cucumbers and dressing separate. Store smashed cucumbers in an airtight container lined with a paper towel to absorb extra moisture, and refrigerate the dressing in a small jar. Mix them just before serving.
3. Already mixed salad: If you’ve combined everything, it will stay good in the fridge for up to 24 hours. The flavors will deepen, but the cucumbers may soften a little.
4. Avoid freezing: Cucumbers don’t freeze well; they turn soggy and lose their bright crunch.
Spicy Japanese Cucumber Salad
Equipment
- Mixing Bowl
- Sharp knife
- Rolling pinor flat side of a large knife
- Measuringspoons
- Grater forginger
Ingredients
- 4 Persian cucumbers or 2 Japanese cucumbers 250g
- 2 tsp tamari 10g (or soy sauce if not gluten-free)
- 2 tsp sesame oil 10g
- 1 tsp maple syrup 7g
- 1 tsp sesame seeds 5g
- 1 garlic clove minced (4g)
- 1 small knob of ginger grated (8g)
- ½ tsp kombu dashi granules 2.5g
- 2 –3 shakes of togarashi seasoning
- 2 tbsp scallions sliced (10g)
Instructions
- Mix the dressing: In a mixing bowl, combine tamari (or soy sauce), sesame oil, maple syrup, sesame seeds, garlic, ginger, dashi granules, and a few shakes of togarashi. Stir until everything blends into a smooth sauce.
- Prepare the cucumbers: Wash and dry your cucumbers. Trim off the ends. Using the flat side of a knife or a rolling pin, gently smash them until they crack. Slice into bite-sized chunks for that classic smashed cucumber salad texture.
- Toss and coat: Add the cucumber pieces to the bowl with the sauce. Mix well so every piece gets coated.
- Garnish and serve: Sprinkle sliced scallions on top, give it a light toss, and enjoy right away for the freshest crunch.
Video
Notes
- Best served fresh for maximum crunch.
- Use Persian or Japanese cucumbers for the most authentic texture.
- Adjust togarashi to your spice preference—start light, then add more if you like heat.
- For a gluten-free version, stick with tamari instead of soy sauce.
- Garnish with extra sesame seeds or herbs for added flair.
FAQs about Spicy Asian Cucumber Salad
When trying out a new dish, it’s natural to have questions. This section covers the most common things people ask about making and enjoying a spicy Asian cucumber salad like this one.
What is Japanese cucumber salad?
Japanese cucumber salad is a light, refreshing side dish made with thin-skinned cucumbers, soy sauce, rice vinegar, sesame oil, and seasonings like togarashi or sesame seeds. It’s crunchy, slightly tangy, and sometimes spicy, depending on the dressing. This salad is often served with sushi, noodles, or grilled dishes, offering a cooling contrast to richer flavors while highlighting Japan’s love for simple, balanced, and fresh ingredients.
Chinese spicy cucumber salad recipe
A Chinese spicy cucumber salad typically uses smashed cucumbers dressed with soy sauce, garlic, chili oil, vinegar, and sesame seeds. The smashing technique helps the cucumbers absorb flavor quickly while keeping their crunch. It’s a quick side dish served chilled, making it ideal for hot days. Compared to Japanese cucumber salad, the Chinese version leans bolder, with stronger garlic notes and chili oil for more intense heat.
Japanese cucumber salad dressing recipe
The dressing for Japanese cucumber salad is simple yet flavorful. It usually combines soy sauce or tamari, rice vinegar, sesame oil, a touch of sugar or maple syrup, and optional seasonings like grated ginger, garlic, or togarashi. Whisked together, it creates a balance of salty, tangy, nutty, and lightly sweet flavors. This versatile dressing can also be used on other vegetables or noodles for a quick, refreshing boost.
Can I adjust the level of spiciness in this salad?
Absolutely. The spice comes mainly from togarashi, chili oil, or crushed chili flakes. Start with a light sprinkle for a mild kick, then add more if you enjoy extra heat. You can also mix in cooling ingredients like sesame seeds or a touch of honey to balance the spice. This flexibility makes it easy to adapt the salad to your taste and serve it to different spice preferences.
How spicy is this salad?
On its own, this salad has a gentle warmth rather than overwhelming heat. Togarashi, the Japanese spice blend, includes chili but also sesame, orange peel, and seaweed, so the flavor is layered and complex. Most people would consider it mildly spicy, enough to wake up the palate without being overpowering. If you want more heat, you can simply add an extra shake or two of togarashi seasoning.
Can I use regular cucumbers instead of Japanese or Persian cucumbers?
Yes, you can use regular cucumbers if that’s what you have. Just peel them partially and scoop out some of the seeds to reduce excess water and bitterness. Japanese and Persian cucumbers are preferred because they’re thinner-skinned, less seedy, and naturally crisper. Still, with a little adjustment, regular cucumbers can work well and deliver a delicious, refreshing salad with similar flavors and textures.
How long does cucumber salad keep?
Cucumber salad tastes best when enjoyed fresh, right after mixing. If you need to store it, place it in an airtight container in the fridge. It will last for about 24 hours, though the cucumbers will release water over time, softening the crunch and diluting the dressing. For make-ahead prep, keep the dressing separate and combine with cucumbers just before serving for the best texture.
Do Japanese cucumbers need to be peeled?
No, Japanese cucumbers don’t need peeling. Their skins are thin, tender, and not bitter, making them perfect for salads. Peeling is only necessary if you prefer a milder texture or want a smoother bite. In fact, leaving the skin on adds extra nutrients, fiber, and a beautiful green color to the dish, enhancing both taste and presentation. For most recipes, simply wash them well and slice.
What are the benefits of cucumber salads?
Cucumber salads are hydrating, low in calories, and packed with vitamins and antioxidants. They support digestion, keep you refreshed, and provide fiber while being light on the stomach. Paired with dressings rich in sesame or soy, they also deliver healthy fats and minerals. Beyond health, cucumber salads are quick to prepare, versatile, and pair well with countless main dishes, making them a nutritious and convenient side option.
How to prevent cucumber salad from being watery?
Cucumbers naturally release water after slicing, which can thin out your dressing. To prevent this, lightly salt the cucumbers after cutting and let them sit for 10 minutes, then drain or pat dry before mixing. Using Persian or Japanese cucumbers, which are less watery, also helps. Finally, dress the salad just before serving so it stays crisp, crunchy, and flavorful without getting soggy too quickly.
Final Thoughts on This Easy Togarashi Cucumber Salad Recipe
This togarashi cucumber salad recipe is quick, fresh, and packed with flavor. The crisp cucumbers pair perfectly with the spicy kick of togarashi, the nutty depth of sesame oil, and the brightness of ginger and garlic. Ready in just minutes, it works as a light snack, a refreshing side, or a flavorful pairing for sushi, noodles, or grilled meats. Easy to customize and always satisfying, this spicy cucumber salad proves that simple ingredients can create a dish that’s both healthy and unforgettable.
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Loved this recipe! The spice level was perfect, and it paired so well with my grilled salmon.
Thanks, Hayden! So glad you enjoyed it with salmon—that’s one of my favorite pairings too.
The flavors were amazing, but I added a little extra sesame oil for more nuttiness. Will make again!
Great idea, Lisa! Extra sesame oil is a delicious twist—happy you’ll be making it again.
Quick, easy, and fresh! This togarashi cucumber salad has become my go-to summer side.
Thanks, Wilfred! Perfect choice for summer—glad it’s become one of your staples.
Really tasty and refreshing. I served it with noodles, and it worked so well.
Love that, Chyna! Pairing it with noodles sounds perfect for a light, balanced meal.