Asian Cucumber Salad Recipe

I just made this incredible Asian Cucumber Salad recipe, and I’m honestly obsessed. It’s crisp, tangy, refreshing, and just a little bit spicy—the perfect kind of dish when you want something light but packed with flavor. What surprised me most was how quickly it came together, with ingredients I already had on hand.

Plus, it reminded me how versatile simple salad recipes can be with the right balance of flavor. If you loved something like the Honeycrisp Apple Broccoli Salad recipe, you’re definitely going to enjoy this too!

Additional Tips for Making This Recipe Even Better

After making this a few times, I’ve picked up a few tricks to take the flavor and texture to the next level. Here’s what I’ve learned:

• Use English or Persian cucumbers – They’re more tender, less watery, and don’t need peeling. Avoid waxy cucumbers.
• Salt and drain thoroughly – Don’t skip this step! It keeps your salad crunchy, not soggy.
• Toast your sesame seeds – Just a quick toast in a dry pan brings out so much more nutty flavor.
• Fresh is best – Grate the garlic and ginger fresh instead of using jarred versions. It makes a world of difference.
• Let it marinate – Even just 10 minutes helps the cucumbers soak up that delicious dressing. I sometimes let mine sit for 30!

Tasty Variations You Can Try

The beauty of this Asian Cucumber Salad is how easy it is to customize based on what you have—or what your diet requires. These swaps and additions make it even more flexible if you’re into exploring other salad recipes too.

• Dairy-Free & Gluten-Free: It’s naturally dairy-free. Just use tamari instead of soy sauce to keep it gluten-free.
• Sugar-Free: Swap honey or maple syrup for monk fruit sweetener or skip sweetener altogether for a sharper tang.
• Add crunch: Toss in chopped peanuts or slivered almonds for texture.
• Make it a meal: Add shredded chicken, tofu, or shrimp for protein.
• Brighten it up: A squeeze of lime juice or a splash of fish sauce adds a unique twist.

Equipment You’ll Need for Perfect Results

Before you start chopping, here’s what you’ll need to prepare this salad smoothly:

• Mandoline slicer or sharp knife – For thin, even cucumber slices.
• Mixing bowl – For salting and draining the cucumbers.
• Small whisking bowl – To make the flavorful dressing.
• Paper towels – To dry the cucumbers after salting.
• Serving bowl – To toss everything together and serve beautifully.

How to Serve Asian Cucumber Salad for Maximum Appeal

When it comes to serving this salad, simplicity is key—but that doesn’t mean you can’t impress! I like to plate it in a shallow bowl, pile it high, and sprinkle extra sesame seeds and green onions on top. It’s also great served with chopsticks on a bamboo platter if you’re making an Asian-inspired meal.

Serve it alongside grilled chicken, fish, or tofu for a refreshing contrast. You can also serve it as a cold side with a corn salad recipe for a colorful summer BBQ spread.

How to Store Asian Cucumber Salad

Keeping this salad fresh and tasty is easy with a few storage tips:

• Refrigerator: Store in an airtight container for up to 3 days. It actually tastes better after a few hours as the flavors deepen.
• Freezing: Not recommended. Cucumbers lose their crunch and become watery once thawed.
• Reheating: Not needed! This salad is best served chilled or at room temperature.

Why You’ll Love This Salad – My Top Reasons

This dish has so much going for it. Here’s why I think it deserves a regular spot in your meal rotation:

• Quick and easy: You can make this in under 30 minutes, start to finish.
• Flavor-packed: Tangy, savory, sweet, and spicy—this salad hits all the right notes.
• Diet-friendly: Naturally low-carb, gluten-free, dairy-free, and vegan if you use maple syrup.
• Versatile: Great as a side, light lunch, or meal prep dish. You can change it up easily.
• Perfect texture: Crisp cucumbers, crunchy seeds, and smooth dressing make every bite exciting.

What Else You Should Know Before Making It

This salad is inspired by Korean and Japanese flavors but simplified for everyday cooking. It’s not meant to be fully traditional—more of a fresh, fusion take on classic cucumber sides. The garlic and ginger add warmth and depth, while the vinegar keeps it refreshing.

Using toasted sesame oil is key. It has a deep, roasted aroma that regular sesame oil doesn’t match. And if you’re heat-sensitive, go light on the red pepper flakes—or leave them out entirely. I love the tiny kick they give, especially when paired with something like grilled salmon.

You can make this ahead of time, but it’s best enjoyed within the first day or two. If you’re planning a party or picnic, just bring the salad and dressing separately and toss right before serving for the freshest flavor.

Nancy

Asian Cucumber Salad Recipe

This Asian Cucumber Salad is one of those dishes that tastes way more complex than it is. With just a handful of ingredients and a few minutes of prep, you’ll have a bold, fresh side dish that fits right into your weekly menu.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Salad

Calories: 60

Ingredients Method

Ingredients

  

• 2 large cucumbers English or Persian: These have thin skin and fewer seeds, so they’re ideal for raw salads.
• ½ tsp salt: Helps draw out excess moisture and enhances flavor.
• 2 tbsp rice vinegar: Adds brightness without overpowering acidity.
• 1 tbsp soy sauce or tamari for gluten-free: Brings umami depth to the dressing.
• 1 tsp sesame oil: Adds a nutty roasted aroma that defines the dish.
• 1 tsp honey or maple syrup: Balances the vinegar and soy with a touch of sweetness.
• 1 tsp minced garlic: Infuses sharp aromatic flavor into the dressing.
• ½ tsp grated ginger: Offers a warm peppery kick that lifts the dressing.
• ½ tsp red pepper flakes optional: For those who like a spicy edge.
• 1 tbsp sesame seeds: Toasted is best for a deeper nutty crunch.
• 2 tbsp chopped green onions: Adds a mild oniony bite and freshness.
• 1 tbsp fresh cilantro optional: Adds herbaceous, citrusy brightness.

Method

 

1. Start by thinly slicing the cucumbers using a mandoline or a sharp kitchen knife. You want them uniformly sliced for even texture and soaking. Place them in a bowl and toss them with salt. Let the cucumbers rest for about 10–15 minutes so they can release excess water, which prevents the salad from getting soggy later.
2. Once the time has passed, drain any liquid released and gently pat the cucumber slices dry using paper towels. This step keeps them crisp and ensures the dressing clings better.
3. In a small bowl, whisk together the rice vinegar, soy sauce or tamari, sesame oil, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes if using. This mix should smell vibrant and slightly sharp—taste it and adjust sweetness or spice to your liking.
4. You’re aiming for a balance of acidity, umami, sweetness, and a hint of spice. This dressing acts quickly, so even a short marination time will bring flavor.
5. Add the dried cucumber slices to a clean serving bowl. Pour the prepared dressing over them and gently toss to coat all pieces evenly. Sprinkle in the sesame seeds, chopped green onions, and cilantro (if using). Give everything another gentle toss to combine.
6. Let the salad sit for 5–10 minutes before serving. This quick marination allows the flavors to soak in and develop. Serve chilled or at room temperature depending on your preference.