Hey y’all! If you’re looking for a crunchy, refreshing dish that packs a punch of flavor, this Cucumber Salad Recipe (Asian) is about to become your new favorite. Bursting with crisp cucumbers, tangy rice vinegar, and savory sesame flavors, it’s a versatile side that’s perfect for summer barbecues, quick weeknight dinners, or any time you need a light, delicious bite. Let’s get cooking!
Why You'll Love This
- Quick and easy — ready in just 15 minutes, perfect for busy days!
- Light, crisp, and super refreshing for summer or spicy mains.
- Packed with vibrant, savory-sweet flavors thanks to classic Asian pantry staples.
- Versatile as an appetizer, side, or topping for your favorite dishes.
- Customizable with spicy, sweet, or nutty add-ins.
Ingredients
- 2 large English cucumbers (about 500g), thinly sliced
- 1 teaspoon kosher salt
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, finely minced
- 1 teaspoon grated fresh ginger
- 1–2 teaspoons chili flakes (optional, adjust to heat preference)
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame seeds
Directions
Step 1: Prepare the Cucumbers
Wash and thinly slice the English cucumbers (peel if desired). Add the slices to a large mixing bowl, sprinkle with kosher salt, toss well, and let sit for 10 minutes to draw out excess water.
Step 2: Drain and Dry
Drain off the liquid from the cucumbers and gently pat the slices dry with a clean towel or paper towels.
Step 3: Make the Dressing
In a separate small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, grated ginger, and chili flakes (if using) until well combined.
Step 4: Toss Salad
Pour the dressing over the drained cucumbers. Add chopped green onions and toasted sesame seeds. Toss until all slices are evenly coated.
Step 5: Chill & Serve
Refrigerate the salad for 5 minutes (optional, for best flavor) before serving. Enjoy cold for maximum crispness!
Notes
- Salting and draining the cucumbers keeps the salad crunchy and prevents watery dressing.
- English or Persian cucumbers work best for their tender skin and mild seeds.
- Adjust the chili flakes or sugar to your heat and sweetness preference.
Variations
- Spicy Peanut: Add 1 tablespoon creamy peanut butter to the dressing for nutty depth.
- Kimchi-Inspired: Stir in 2 tablespoons chopped kimchi and a splash of kimchi juice for extra tang.
- Fruit Twist: Toss in thin slices of mango or pineapple for a tropical sweet bite.
Required Equipment
- Large mixing bowl
- Small whisking bowl
- Sharp knife or mandoline
- Clean kitchen towel or paper towels
- Measuring spoons
Storage Instructions
- Store leftover cucumber salad in an airtight container in the refrigerator.
- Best enjoyed within 2 days for peak crunch and flavor.
- Stir before serving—some liquid release is normal!
Suggested Pairings & Serving Recommendations
- Serve alongside grilled chicken, teriyaki tofu, or spicy noodles.
- Use as a zesty topping for poke bowls or sushi rolls.
- Add to fresh spring rolls or lettuce wraps for extra crunch.
Pro Tips for the Best Cucumber Salad
- Slice cucumbers as evenly as possible for consistent crunch and flavor absorption.
- Chill the salad for a few minutes before serving—it enhances the refreshing factor.
- Taste and adjust the seasoning right before serving to match your preference.
Frequently Asked Questions
Can I use regular cucumbers?
Yes, regular cucumbers work—peel and remove seeds for the best texture.
How long does this salad stay fresh?
It’s best within 2 days, as cucumbers naturally release water and may soften after that.
Is this salad gluten-free?
Yes, if you use tamari or a certified gluten-free soy sauce in place of regular soy sauce!
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 large English cucumbers (about 500g), thinly sliced
- 1 teaspoon kosher salt
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 garlic cloves, finely minced
- 1 teaspoon grated fresh ginger
- 1–2 teaspoons chili flakes (optional, adjust to heat preference)
- 2 tablespoons chopped green onions
- 1 tablespoon toasted sesame seeds
Instructions
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1Wash and thinly slice the English cucumbers (peel if desired). Add the slices to a large mixing bowl, sprinkle with kosher salt, toss well, and let sit for 10 minutes to draw out excess water.
-
2Drain off the liquid from the cucumbers and gently pat the slices dry with a clean towel or paper towels.
-
3In a separate small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, grated ginger, and chili flakes (if using) until well combined.
-
4Pour the dressing over the drained cucumbers. Add chopped green onions and toasted sesame seeds. Toss until all slices are evenly coated.
-
5Refrigerate the salad for 5 minutes (optional, for best flavor) before serving. Enjoy cold for maximum crispness!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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