This Easy Asian Cucumber Salad is the perfect light and refreshing side dish. Crisp cucumbers are tossed in a savory, tangy, slightly sweet dressing with sesame, garlic, and a hint of heat. It comes together in just minutes and pairs perfectly with everything from stir-fry and noodles to grilled meats and dumplings. It’s simple, quick, and absolutely addictive.
🛒 Ingredients
- 2 large cucumbers (English or Persian cucumbers preferred)
- 1 teaspoon salt (for sweating cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1–2 teaspoons sesame oil
- 1 teaspoon sugar or honey
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes or chili crisp (optional)
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped green onions (optional for garnish)
🔄 Substitutions
Cucumbers: Use Persian cucumbers for extra crunch or regular cucumbers (peeled & seeded)
Soy sauce: Use tamari or coconut aminos for gluten-free
Sugar: Swap with honey, maple syrup, or a sugar-free alternative
Red pepper flakes: Use sriracha, chili oil, or gochugaru for a spicier version
Add-ins: Thinly sliced radish or shredded carrot for extra crunch
👨🍳 How to Make
- Thinly slice cucumbers (using a knife or mandoline) and place in a colander
- Sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture
- Rinse cucumbers under cold water, then pat dry thoroughly with a paper towel
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and chili flakes
- Add cucumbers and toss until fully coated
- Sprinkle with sesame seeds and green onions before serving
- Serve immediately or chill for 20–30 minutes for deeper flavor
✅ Recipe Tips
- Don’t skip the salting step—it keeps the salad from getting watery
- Use a mandoline for super thin, restaurant-style slices
- Let the salad chill before serving for the best flavor infusion
- Double the dressing if you want to spoon it over rice or grilled proteins
📦 Storage
Fridge: Store in an airtight container for up to 2 days. Best enjoyed fresh
Make-ahead: Prep cucumbers and dressing separately, then mix just before serving
🌀 Recipe Variations
Spicy Korean-Inspired: Add gochujang and a splash of vinegar
Creamy Style: Mix in a spoonful of mayo or Greek yogurt for a creamy dressing
Thai Twist: Add chopped peanuts, lime juice, and fresh cilantro
Smashed Cucumber Salad: Lightly smash cucumbers before slicing for extra texture
❓ FAQs
Can I make this salad in advance?
Yes, but for best texture, assemble just before serving or the cucumbers may get soggy
Can I skip the sugar?
You can! It adds balance, but the salad still tastes great without it
Is it spicy?
Only mildly—adjust red pepper to your heat level
What can I serve this with?
Dumplings, noodles, grilled meats, stir-fries, sushi, or rice bowls
This Easy Asian Cucumber Salad is crunchy, cool, and full of bold flavor—perfect as a side dish, snack, or light appetizer. 🥒🥢
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
