Asian Cucumber Salad is a crisp, refreshing dish combining thinly sliced cucumbers with a tangy, savory, and slightly sweet dressing featuring soy sauce, rice vinegar, sesame oil, garlic, and a touch of heat.
If you’re tired of dry, overcooked chicken breasts or boring salads, this recipe offers vibrant flavors and crunchy textures in a simple, quick-to-make side, perfect for warm weather, picnics, or pairing with Asian-inspired meals.
Why This Asian Cucumber Salad Recipe Works
- Uses thin-skinned cucumbers for ideal crunch and tender bite
- Balances acidity, sweetness, saltiness, and spice in the dressing
- Includes toasted sesame seeds and fresh scallions for texture and aroma
Choosing the Right Ingredients for Asian Cucumber Salad
- Persian, English, or Turkish cucumbers work best for thin skin and few seeds
- Seasoned rice vinegar or a good quality rice vinegar adds brightness
- Soy sauce or gluten-free alternatives balance umami and salt
- Toasted sesame oil and seeds provide nutty richness
- Fresh garlic and ginger add aromatic depth
- Chili paste or flakes bring optional heat
Ingredients
- 1 ½ pounds Persian or English cucumbers (about 5 cups sliced)
- ½ teaspoon salt
- 4–5 scallions, finely sliced
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- ¼ cup rice vinegar
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey (adjust sweetness)
- 1 teaspoon chili garlic sauce or sriracha (optional, more to taste)
- 1–2 tablespoons toasted sesame seeds
Instructions
- Thinly slice cucumbers and sprinkle with salt; let drain in a fine mesh strainer (do not rinse).
- Combine scallions, grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and chili sauce in a mixing bowl.
- Add cucumbers to the dressing and toss gently to coat.
- Sprinkle with toasted sesame seeds and adjust salt, sweetness, or heat to taste.
- Refrigerate until chilled and flavors meld, ideally served the same day but can keep up to 3 days.
Pro Tips
- Use a sharp knife for even cucumber slices or try slicing at an angle for more visual appeal.
- Do not rinse salted cucumbers after draining to retain seasoning.
- Adjust spice level gradually especially if serving to a crowd with varied preferences.
Serving Suggestions
Serve as a refreshing side to grilled meats, Asian stir-fries, or noodle dishes. Great for picnics and potlucks.
FAQs
- Can I use frozen Cucumber? Fresh are best for texture but thawed can work.
- How long does it keep? Best fresh but can last 2-3 days refrigerated in an airtight container.
- Is it vegan? Yes, naturally vegan.
Asian Cucumber Salad
A light and refreshing Asian Cucumber Salad with crisp cucumbers, tangy rice vinegar dressing, and a hint of sesame and spice. Perfect as a side or appetizer.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Asian
Ingredients
- 2 cucumbers, halved lengthwise, seeded, and sliced
- 2 teaspoons salt
- 1/2 cup rice vinegar
- 1/4 cup white sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame seeds
- 4 red chili peppers, sliced (optional)
Instructions
- 1. Place cucumber slices in a colander and sprinkle with salt; let drain for 30 minutes.
- 2. Whisk rice vinegar and sugar in a bowl until sugar dissolves; stir in sesame oil, garlic, ginger, and sesame seeds.
- 3. Rinse salt from cucumbers, and place cucumbers in a large bowl.
- 4. Add sliced chili peppers and vinegar dressing; toss gently to coat.
- 5. Cover and refrigerate until ready to serve, preferably the same day.
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 8g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian cucumber salad, cucumber salad, refreshing salad, sesame dressing