Asian Cucumber Salad

Why You’ll Love This Recipe

This salad is simple, fast, and incredibly delicious. It’s low in calories, full of fresh flavor, and ready in minutes. The cool, crunchy cucumbers soak up the umami-rich dressing, making every bite addictive. It’s ideal for summer meals, meal prep, or as a refreshing contrast to spicy or grilled foods. Plus, it’s completely customizable — adjust the sweetness, heat, or acidity to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• English cucumbers or Persian cucumbers (thinly sliced)
• Rice vinegar
• Soy sauce
• Sesame oil
• Sugar or honey
• Garlic (minced)
• Red pepper flakes or chili oil (optional for heat)
• Sesame seeds (toasted)
• Green onions (sliced for garnish)
• Salt

Directions

1. Slice the cucumbers thinly using a sharp knife or mandoline. Sprinkle lightly with salt, toss, and let sit for 10–15 minutes to draw out excess water. Drain and pat dry with paper towels.
2. In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, and minced garlic. Add red pepper flakes if you like it spicy.
3. Add the cucumbers to the bowl and toss well until evenly coated.
4. Let the salad chill in the refrigerator for at least 10 minutes to allow the flavors to meld.
5. Sprinkle with toasted sesame seeds and green onions before serving.

Servings and timing

This recipe serves 3–4 people.
Prep time: 10 minutes
Resting time: 10 minutes
Total time: 20 minutes

Variations

• Spicy version: Add chili oil, sriracha, or thinly sliced fresh red chili.
• Sweet & tangy: Increase sugar slightly or add a splash of lime juice for brightness.
• Crunch boost: Add thinly sliced carrots or radishes for extra texture.
• Korean-style: Mix in gochugaru (Korean chili flakes) and a touch of fish sauce for deeper flavor.
• Creamy version: Add a spoonful of Greek yogurt or Japanese mayo for a rich twist.

Storage/Reheating

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more liquid over time, so drain off excess before serving. This salad is best served chilled and should not be reheated.

FAQs

What type of cucumber is best?

English or Persian cucumbers work best because they’re thin-skinned, crisp, and have fewer seeds.

Can I make it ahead of time?

Yes, but it’s best enjoyed within a few hours of mixing so the cucumbers stay crisp.

Do I have to salt the cucumbers first?

Salting helps remove excess water, keeping the salad crunchy and preventing a watery dressing.

Can I use regular cucumbers?

Yes, just peel them and remove the seeds for the best texture.

How do I make it gluten-free?

Use tamari or coconut aminos instead of soy sauce.

Can I use apple cider vinegar instead of rice vinegar?

You can, but rice vinegar provides the most authentic Asian flavor.

Is this salad spicy?

It’s mild unless you add chili flakes or oil — adjust the heat to your liking.

What can I serve it with?

It pairs perfectly with grilled meats, stir-fries, noodles, or sushi.

Can I add other vegetables?

Yes, carrots, bell peppers, or thinly sliced onions make great additions.

How long will the dressing last?

The dressing can be made ahead and stored in the refrigerator for up to 1 week.

Conclusion

Asian Cucumber Salad is a quick, refreshing, and flavor-packed side dish that elevates any meal. With crisp cucumbers, a tangy sesame dressing, and a hint of spice, it’s the perfect balance of light and bold. Whether served alongside grilled meats, rice dishes, or eaten on its own, this easy salad delivers a burst of freshness in every bite.

Asian Cucumber Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Asian Cucumber Salad is a crisp, refreshing side dish featuring thinly sliced cucumbers tossed in a tangy sesame-soy dressing. With the perfect balance of sweet, salty, and spicy flavors, this light salad pairs beautifully with Asian-inspired dishes and makes a cooling complement to grilled or spicy foods.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 3–4 servings
• Category: Salad, Side Dish
• Method: No-Cook
• Cuisine: Asian
• Diet: Vegan

Ingredients

• 2 English cucumbers or 4 Persian cucumbers, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar or honey
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes or 1 tsp chili oil (optional)
• 1 tbsp sesame seeds, toasted
• 1 green onion, sliced (for garnish)
• Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Thinly slice the cucumbers using a knife or mandoline. Sprinkle lightly with salt, toss, and let sit for 10–15 minutes to draw out excess moisture. Drain and pat dry.
2. In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), and minced garlic. Add red pepper flakes or chili oil if desired.
3. Add the drained cucumbers to the bowl and toss until evenly coated in the dressing.
4. Refrigerate for at least 10 minutes to allow flavors to meld.
5. Sprinkle with toasted sesame seeds and sliced green onions just before serving.

Notes

• Salting the cucumbers first keeps the salad crunchy and prevents watery dressing.
• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• Adjust sweetness or acidity by adding more sugar or vinegar to taste.
• Best served chilled — do not reheat.
• Can be made ahead, but cucumbers may soften slightly after a few hours.

Nutrition

• Serving Size: 1 cup
• Calories: 70
• Sugar: 4g
• Sodium: 320mg
• Fat: 3.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg