Why You’ll Love This Recipe

Asian Cucumber Salad is a refreshing, tangy, and slightly spicy side dish that comes together quickly and pairs perfectly with a variety of main courses. The crisp cucumber slices are tossed in a flavorful dressing made with soy sauce, rice vinegar, sesame oil, and a touch of heat. It’s the ideal choice for warm-weather meals or as a light appetizer packed with crunch and zing.

ingredients

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

cucumbers (preferably Persian or English)cooked garlicsoy saucerice vinegarsesame oilsugarred pepper flakes or chili garlic saucesalttoasted sesame seeds (optional)green onions (optional)

directions

Thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let them sit for 20–30 minutes to draw out excess moisture.

While the cucumbers are draining, prepare the dressing by combining soy sauce, rice vinegar, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Mix well until the sugar dissolves.

After the cucumbers have released their moisture, gently pat them dry with paper towels.

Transfer the cucumbers to a mixing bowl and pour the dressing over them. Toss to coat evenly.

Let the salad sit in the refrigerator for at least 10–15 minutes to allow the flavors to meld.

Garnish with toasted sesame seeds and sliced green onions before serving, if desired.

Servings and timing

This recipe serves approximately 4 people.Preparation time: 10 minutesSalting time: 20–30 minutesMarinating time: 10–15 minutesTotal time: 40–55 minutes

Variations

Add thinly sliced red onions for extra bite.

Incorporate shredded carrots or radish for color and crunch.

Use honey instead of sugar for a slightly different sweetness.

Top with crushed peanuts or cashews for a nutty twist.

Swap soy sauce for tamari to make it gluten-free.

storage/reheating

Store Asian Cucumber Salad in an airtight container in the refrigerator for up to 3 days.*It’s best enjoyed fresh, as the cucumbers will continue to soften over time.*Do not freeze, as the texture will become mushy.

FAQs

What type of cucumber is best for this salad?
Persian or English cucumbers work best because they are less watery and have fewer seeds.

Can I skip the salting step?
You can, but salting helps keep the cucumbers crisp and prevents the salad from becoming watery.

Is this salad spicy?
It has a mild kick, but you can adjust the heat by using less or more chili.

Can I make it ahead of time?
Yes, but for best texture, consume it within a few hours of preparing.

What other herbs can I add?
Fresh cilantro or Thai basil make great additions for extra flavor.

Is this recipe vegan?
Yes, it’s completely plant-based.

Can I use white vinegar instead of rice vinegar?
Rice vinegar is preferred for its mild sweetness, but white vinegar can be used in a pinch.

Does it need to be refrigerated?
Yes, refrigerate to keep it crisp and flavorful.

Can I double the recipe?
Absolutely, just scale the ingredients accordingly.

Is this good with grilled meats?
Yes, it pairs especially well with grilled chicken, pork, or tofu.

Conclusion

Asian Cucumber Salad is the perfect combination of crisp texture, tangy flavor, and light heat. Whether you’re hosting a barbecue, meal prepping for the week, or looking for a quick side dish, this salad delivers on all fronts. Refreshing, simple, and endlessly customizable, it’s a staple you’ll return to again and again.