Lightly tangy, cool, and crunchy, this asian cucumber salad brings together crisp cucumbers, sesame oil, garlic, and rice vinegar for one refreshingly snacky bite.
This one’s all about quick prep, bright flavors, and that addictive sweet-sour-salty kick. Think backyard BBQ side or fridge munchie upgrade.
There’s just something magical about chilled cucumber slices lounging in a tangy-sweet sesame dressing, right? When they soak up that gingery-garlicky bath, they transform—still crisp but now punchy, rich, and mysterious (like a cucumber who’s been places). This easy little salad takes minutes to whip up, but it tastes like you planned ahead. Sneaky.
Great for make-ahead lunches, breezy potlucks, or just eating straight from the bowl with questionable chopstick skills (it’s me, hi). The dressing’s easy to tweak, too, depending on your mood… or what’s actually hiding in your pantry.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Asian Cucumber Salad
Cool, crunchy, and just bold enough to raise an eyebrow (in a good way), this salad pulls its weight—not just another side dish hanging out next to grilled meats. Let’s get to the good stuff.
- Ridiculously simple to make: You’re basically slicing cucumbers and tossing them in dressing. But somehow it tastes fancy.
- Big flavor, small effort: That sesame oil and garlic combo? Zings in like a flavor ninja.
- Make-ahead friendly: Tastes even better after chilling a bit, which is code for “more nap time for you.”
- Easy to adjust: Want it sweeter? More heat? Less salt? Go wild.
- Versatile as heck: Great on its own or tucked into wraps, bowls, or next to spicy stir-fry.
Ingredient Notes
A quick peek at the ingredients before we dive in. Most of these are pantry staples if you dabble in Asian-style cooking (or occasionally impulse-buy sesame oil like a well-intentioned shop goblin).
- Cucumbers: Go for thin-skinned varieties like Persian or English cucumbers for the best crunch and mild flavor. No need to peel.
- Salt: Helps draw out moisture from the cucumbers so your salad doesn’t get watery and sad.
- Rice vinegar: Brings that clean, mellow acidity. Sub in white vinegar if needed, but expect a sharper edge.
- Soy sauce: Adds umami depth and saltiness. Low-sodium works fine here.
- Sesame oil: Toasted sesame oil gives the salad its nutty warmth. A little goes a long way.
- Sugar (or honey): Balances the tangy kick with a sweet little hug.
- Garlic: Just one clove brings a lot of personality. Mince it fine for even flavor.
- Chili flakes: Totally flexible. Add more or skip depending on your own personal spice adventure.
- Scallions: They give a soft bite and savory layer that rounds everything out.
- Toasted sesame seeds: For texture and a gentle crunch that pops with each bite.
How To Make This Asian Cucumber Salad
Let’s do this. You’ll barely need a cutting board and a bowl, and you’re on your way to crunchy-salty-tangy happiness.
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Salt the cucumbers: Toss your thinly sliced cucumbers with ½ teaspoon salt in a big bowl. Let them sit for about 5 minutes, which helps draw out excess water (and keeps things crispy, not soggy). Then drain and gently pat them dry.
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Whisk the dressing: In a clean bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, garlic, chili flakes, scallions, and those lovely sesame seeds. Give it a little taste and add more salt if you think it needs it.
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Toss it all together: Add your de-sogged cucumbers into the dressing and toss well. Coat every piece like you mean it.
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Serve or chill: You can eat it right away, or let it hang out in the fridge for 15 to 30 minutes so everything melds. It only gets better.
Storage Options
So you’ve got leftovers (lucky you)? This salad keeps beautifully in the fridge for about 2–3 days. Actually, it might taste even better on day two. The cucumbers soften just slightly but still have bite, and the garlic really settles into its flavor groove.
Just store it in an airtight container and give it a stir before serving because the dressing may separate a bit. If it looks a touch watery, don’t panic—just strain off a little liquid, or toss in a pinch more sesame seeds for texture.
Freezer? Now that’s a solid nope. Cucumbers won’t survive the freeze-thaw dance without turning into sad, limp noodles. They deserve better. And reheating? Also unnecessary. This salad is strictly chill-only. Think of it as the spa day of side dishes.
Variations and Substitutions
This recipe’s as easy to tweak as it is to toss together. Here’s some swap-spiration if you want to mix it up or make do with what’s in your fridge:
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Cilantro: Toss in some chopped fresh cilantro if you love that bright, herbal zing. It pairs beautifully with the sesame and limey notes.
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Add carrots or radish: Julienned carrots or thin radish slices add extra crunch and peppery goodness.
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Swap the vinegar: Can’t find rice vinegar? Try apple cider vinegar or a mild white wine vinegar instead. Just use a bit less at first and taste.
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Add protein: Top it with shredded rotisserie chicken or sliced tofu to turn it into a quick lunch bowl kind of situation. Or alongside this chicken madeira… total flavor pairing win.
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Use honey instead of sugar: If liquid sweeteners are more your thing, a gentle drizzle of honey works in place of sugar and melts right in.
What to Serve with Asian Cucumber Salad
This little salad is a flexible friend. It sneaks in next to mains or stars in a simple lunch. Here are a few pairings I love:
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A hot, saucy main like sweet fire chicken, where cool cucumbers balance the heat and sauce. That contrast? Chef’s kiss every time.
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With a mellow, flaky fish like pan-seared cod. The bright salad perks up delicate flavors without overpowering anything.
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As part of a DIY rice bowl situation. Steamed rice, leftover chicken or tofu, this cucumber salad, and maybe a jammy egg? Works cold or room-temp. Lunch hero right there.
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Alongside hearty noodle dishes. Especially garlicky, sesame-heavy ones. The salad feels like the crunchy palate cleanser you didn’t know you needed.
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Squeezed into a wrap or rice paper roll with carrot, cabbage, and grilled shrimp. Surprise, it totally works there too.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this salad ahead of time?
Yep, and I’d argue it’s even better after chilling for a bit. Just make it a few hours ahead or the night before. Store it in a sealed container in the fridge, then give it a quick toss before serving. The flavors mingle and the cucumbers stay crunchy if you salted and strained them properly.
What kind of cucumbers work best?
Persion or English cucumbers are ideal because they’re thin-skinned and not too seedy, so you don’t need to peel them. You can use regular slicing cucumbers if that’s what you have, but definitely peel them and scoop out the seeds to keep things nice and crisp.
Is this salad spicy?
It depends on how generous you get with the chili flakes! The base recipe has just a hint of heat. You can easily leave them out or turn it up a notch if you’re into spicy. Add a dash of sriracha to the dressing or sprinkle more chili later to keep things controlled.
Can I sweeten it without using sugar?
Absolutely. Honey works great, and it blends right into the dressing. Maple syrup could lean a bit too earthy here, but if that’s your vibe, go for it. Just start with a tiny bit and adjust to taste. You want a gentle balance—not dessert salad, unless you’re also throwing in a cookie, in which case maybe check out these copycat Crumbl sugar cookies.
Easy Asian Cucumber Salad
Ingredients
Salad Base
- 2 (400 g) Persian or English cucumbers thinly sliced (about 3 cups)
- 1/2 tsp (2.5 g) kosher salt for salting cucumbers
Dressing
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) soy sauce low sodium preferred
- 1 tsp (5 ml) toasted sesame oil
- 2 tsp (8 g) sugar or honey, to taste
- 1 clove garlic minced
- 1/2 tsp (1 g) chili flakes more or less, to taste
- 2 (20 g) scallions thinly sliced
- 2 tsp (6 g) toasted sesame seeds
Equipment
- Mixing bowls
- Whisk
- Colander
- Knife
Instructions
- Salt the cucumbers: Toss the thinly sliced cucumbers with 1/2 teaspoon kosher salt in a large bowl. Let sit for 5 minutes, then drain and gently pat dry with paper towels to remove excess moisture.
- Whisk the dressing: In a clean bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar (or honey), minced garlic, chili flakes, scallions, and sesame seeds. Taste and adjust seasoning as desired.
- Toss it all together: Add the drained cucumbers to the dressing and mix well to coat.
- Serve or chill: Eat right away, or chill for 10 minutes (or up to 30) for even more melded flavor.
Notes
For variations, try adding fresh cilantro, substituting honey, or tossing in carrot or radish matchsticks. Don’t freeze: the cucumbers will lose their crunch.
