Harissa Cucumber Onion Salad
This Harissa Cucumber Onion Salad is a unique salad that unites the flavors of East Asia with those of North Africa. This salad is crisp, cooling, spicy, tangy, and bursting with bold flavor.
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Crisp cucumbers and crunchy red onions are tossed in a delicious soy ginger harissa vinaigrette. This salad is refreshing and so darn delicious. It is a versatile salad that pairs well with meats and veggies alike.
Best of all? This crunchy cucumber onion salad comes together in under 10 minutes with 10 ingredients, most of which you might already have on hand.
Whether you serve it alongside chicken, tofu, or any other protein, spoon it over rice bowls, tuck it into a sandwich, or enjoy it straight from the bowl, this easy cucumber onion salad delivers the perfect balance of cool crunch, tang, sweetness, and heat.
Ingredients to Make Harissa Cucumber Onion Salad
- Cucumber
I usually use one large cucumber that I grab from the produce section at Kroger or Aldi. These usually have a thick skin, which I like to feel off. I have also made this with English cucumbers. If I find Persian cucumbers, I use them in this salad as I don’t feel the need to peel off their thick skin. And, they tend to be firmer and crisper, with less moisture in them, making them perfect for this dish. - Red onion
A red onion is just more visually pleasing to me. As far as taste, if you have a yellow onion on hand, use that instead. A sweet onion could also be used. - Ginger
Fresh ginger adds so much flavor to the vinaigrette. I would strongly suggest not replacing it with ground ginger, as fresh ginger has a nice bite to it that ground ginger doesn’t have. - Vinegar
I used rice vinegar. If you don’t have any on hand, then apple cider vinegar, white vinegar, or white wine vinegar are good substitutes. - Soy sauce
This adds such a delicious umami flavor to the vinaigrette. You can use a low-salt soy sauce if you are watching your salt content. If you want to keep this soy-free, then coconut aminos could be used. If you are following a gluten-free diet, then Tamari could be used. - Harissa
I used this flaky Fiery Harissa in the tangy dressing. Harissa tends to differ from brand to brand and region to region. I have linked my favorite for this recipe through my Amazon store, if you want to use it in this recipe. - Chili flakes
This just adds a bit of heat to this. It complements the flavors of the harissa and ginger and balances out the sweetener and soy sauce so deliciously. - Sweetener
I used Monkfruit sweetener; however, honey, maple syrup, or granulated sugar are all good substitutes for this tangy vinegar dressing. - Oil
A smidge of olive oil or sesame oil works well. - Sesame Seeds
I used some black sesame seeds, but white sesame seedswould work too. To add even more flavor, lightly toast the sesame seeds and add them to this!
How to Make Spicy Harissa Cucumber Salad Recipe
- Prep
Thinly slice the cucumber and red onion. Add them to a small bowl. - Make the dressing
Peel the ginger, then grate it (using a microplane grater) into a mason jar. Add the rice vinegar, soy sauce, harissa, chili flakes, sweetener, and oil to the jar too and stir well. - Toss & Serve
Pour the dressing over the cucumbers and onions. Toss well until everything is evenly coated. Let this marinate for at least 5 minutes in the refrigerator. Serve chilled or at room temperature. If you want to be a bit extra, garnish this with some chopped parsley, fresh dill, or your favorite fresh herbs. A pinch of black pepper and sesame seeds are great additions.
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Tips for the Best Cucumber Salad
Slice Thinly – If you have a mandolin, use that to slice the cucumber and onion. Not only will the slices look good, but the thin slices mean the dressing can spread its delicious flavor evenly through this salad.
Adjust the heat – If you prefer a milder salad, reduce the chili flakes or harissa.
Let it marinate briefly – Even a few minutes helps the flavors soak into the cucumbers.
Serve this salad the day you make it – This salad can be made in the afternoon and stored in an airtight container in the fridge until it is served at dinner. However, I would not suggest storing leftovers of this salad. While it will taste delicious, the cucumbers release water as they sit, so the salad may become slightly more liquid.
I think you will love this salad too, as it’s
- Quick and easy: Ready in minutes with minimal prep
- Bold flavor: A delicious balance of tangy, spicy, sweet, and savory
- Healthy and refreshing: Light but incredibly satisfying
- Versatile: Works as a side dish, topping, or snack
This salad is inspired by Asian-style cucumber salads but with a spicy North African spin! My guy and I love this salad, and I hope you do too!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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Ingredients
- 1 Large cucumber (approximately 1.5 cups chopped)
- 1/2 Red onion (approximately 1/4 cup sliced)
- 1 tsp Grated ginger
- 3 tbsp. Rice vinegar
- 1 tbsp. Soy sauce
- 1 tsp. Fiery harissa
- 1 tsp. Chili flakes
- 1 tbsp. Monkfruit sweeter
- 2 tbsp. Olive oil
- 1 tsp Black sesame seeds
- 1 tsp (OPTIONAL) Fresh parsley
Instructions
- Slice your cucumber into thin rounds or half-moons. If you’re using a standard garden cucumber, feel free to peel it in “stripes” for a pretty look. Slice your red onion as thinly as possible. Add these to a bowl.
- Peel the ginger, then grate it (using a microplane grater) into a mason jar. Add the rice vinegar, soy sauce, harissa, chili flakes, sweetener, and oil to the jar too and stir well.
- Pour the dressing over the cucumbers and onions.
- Toss well until everything is evenly coated.
- Garnish with black sesame seeds and parsley (optional). Let this marinate for at least 5 minutes in the refrigerator.
- Serve chilled or at room
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