This easy Asian cucumber salad is light, crisp, and full of flavor. With a refreshing crunch from the cucumbers and a tangy-sweet dressing infused with sesame, soy, and a hint of garlic, it’s the perfect side dish for any meal. I love how quickly it comes together with just a few ingredients.
Why You’ll Love This Recipe
I love how this salad manages to be both simple and deeply flavorful. It’s the ideal balance of tang, sweetness, and a touch of heat. It pairs beautifully with grilled meats, stir-fries, or even on its own as a light snack. Best of all, it takes just minutes to prepare, and it tastes even better after chilling.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- English cucumbers or Persian cucumbers
- Rice vinegar
- Soy sauce
- Sesame oil
- Sugar or honey
- Garlic, minced
- Red pepper flakes (optional)
- Sesame seeds
- Green onions (optional)
directions
- I start by thinly slicing the cucumbers and placing them in a colander with a pinch of salt. I let them sit for 10–15 minutes to draw out excess water.
- While the cucumbers sit, I whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes in a small bowl.
- I pat the cucumbers dry with a paper towel, then toss them with the dressing in a large bowl.
- I sprinkle sesame seeds and chopped green onions over the top.
- I refrigerate the salad for at least 10 minutes before serving to let the flavors meld.
Servings and timing
This salad serves about 4 as a side dish. It takes just 10 minutes to prep, plus optional chilling time for deeper flavor.
Variations
- For extra heat, I sometimes add thinly sliced chili or a dash of chili oil.
- I like to use a splash of lime juice for a citrusy twist.
- Swapping sugar with honey gives it a richer sweetness.
- Adding shredded carrots or daikon radish gives it more texture and color.
storage/reheating
I store any leftover cucumber salad in an airtight container in the fridge for up to 2 days. Since cucumbers release water over time, I usually drain a bit of the liquid before serving again. This salad isn’t meant to be reheated, and I enjoy it best when cold.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a few hours ahead. The flavor improves with time, but I avoid letting it sit more than 24 hours as the cucumbers can get soggy.
What kind of cucumbers work best?
I like to use English or Persian cucumbers because they have fewer seeds and thinner skin, so I don’t need to peel them.
Is there a substitute for rice vinegar?
If I’m out of rice vinegar, I use apple cider vinegar or white wine vinegar. The flavor will be slightly different but still tasty.
Can I make it sugar-free?
Absolutely. I use a sugar substitute like monk fruit or simply omit the sugar for a tangier flavor.
How do I keep the cucumbers from getting soggy?
Salting and draining the cucumbers beforehand really helps. I also make sure not to overdress the salad if I plan to store it.
Conclusion
This easy Asian cucumber salad is one of my favorite refreshing sides. It’s crisp, tangy, and bursting with flavor, and I love how it complements just about any dish. Whether I’m looking for something light in the summer or a bright bite alongside spicy foods, this salad never fails to deliver.
Print
Easy Asian Cucumber Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This Easy Asian Cucumber Salad is crisp, refreshing, and packed with bold flavor. Thinly sliced cucumbers are tossed in a tangy-sweet sesame soy dressing with garlic and a hint of heat. Quick to make and perfect as a side dish or light snack, this salad is a fresh and flavorful addition to any meal.
Ingredients
- 2 English cucumbers or 4–5 Persian cucumbers, thinly sliced
- ½ tsp salt (for draining cucumbers)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar or honey (adjust to taste)
- 1 clove garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 tsp sesame seeds
- 1–2 green onions, chopped (optional)
Instructions
- Thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture.
- Meanwhile, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), garlic, and red pepper flakes in a small bowl.
- Pat the cucumbers dry with a paper towel and transfer to a large bowl.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle with sesame seeds and green onions, if using.
- Chill in the refrigerator for at least 10 minutes before serving for best flavor.
Notes
- For extra spice, add thinly sliced red chili or a dash of chili oil.
- Swap sugar with honey or a sugar substitute like monk fruit.
- Add shredded carrots or daikon for texture and color.
- Store leftovers in the fridge up to 2 days; drain any excess liquid before serving.
- Not recommended for reheating—enjoy cold!
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