Easy Asian cucumber salad is one of my favorite go-to sides when I need something crisp, refreshing, and full of flavor. It’s the perfect balance of sweet, tangy, and spicy, and it comes together in just minutes. I love serving it with anything from grilled meats to rice bowls—or even on its own as a snack.
Why You’ll Love This Recipe
I love this recipe for its simplicity and bold flavor. The cucumbers stay crunchy and soak up a punchy dressing made with soy sauce, rice vinegar, sesame oil, and a hint of garlic and spice. It’s light, refreshing, and naturally vegan. Plus, it’s quick to prep and tastes even better after a little time in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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English or Persian cucumbers, thinly sliced
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Rice vinegar
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Soy sauce
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Sesame oil
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Sugar or honey
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Garlic, minced
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Red pepper flakes or sliced chili (optional)
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Toasted sesame seeds
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Green onions, thinly sliced (optional)
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Salt
Directions
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I start by slicing the cucumbers thinly—either in rounds or at a slight diagonal for more surface area.
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I sprinkle the slices with a little salt and let them sit for 10–15 minutes to draw out excess water, then pat them dry with paper towels.
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In a bowl, I whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic until the sugar dissolves.
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I toss the cucumbers in the dressing, then add red pepper flakes, sesame seeds, and green onions if using.
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I let the salad chill in the fridge for at least 10 minutes before serving—though the flavor gets even better after an hour or two.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Resting/chill time: 10–30 minutes
Total time: 20–40 minutes
Variations
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I’ve added shredded carrots or thinly sliced radish for more crunch and color.
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Sometimes I use chili oil instead of red pepper flakes for a deeper heat.
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I’ve swapped soy sauce for tamari to make it gluten-free.
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For a Korean twist, I’ve stirred in a little gochugaru or gochujang.
storage/reheating
I store this salad in an airtight container in the fridge for up to 2 days.
It’s best eaten fresh or within the first day when the cucumbers are still super crisp.
This salad is served cold, so no reheating is needed.
FAQs
Can I use regular cucumbers?
Yes, but I recommend peeling and seeding them first, since their skin is thicker and they contain more water than English or Persian cucumbers.
Is this salad spicy?
It can be! I adjust the spice with red pepper flakes or chili slices based on my taste.
Can I make it ahead of time?
Yes, I often make it a few hours ahead. The flavor develops nicely, but I try to serve it within a day for the best texture.
What dishes go well with Asian cucumber salad?
I serve it with grilled meats, rice bowls, dumplings, noodles, or even as a refreshing contrast to spicy dishes.
Can I add protein to make it a full meal?
Absolutely. I’ve added chilled tofu cubes or grilled shrimp to turn it into a light, satisfying main dish.
Conclusion
Easy Asian cucumber salad is crisp, flavorful, and refreshingly light. It’s one of those side dishes I can always count on to bring balance to a meal. With just a few ingredients and minimal effort, it delivers big taste and a perfect crunch every time.
PrintEasy Asian Cucumber Salad
Easy Asian cucumber salad is a crisp, tangy, and slightly spicy side dish made with fresh cucumbers and a flavorful dressing of rice vinegar, soy sauce, sesame oil, and garlic. It’s a refreshing complement to grilled meats, rice bowls, or can be enjoyed as a light snack on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 20–40 minutes (including chilling)
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-cook
- Cuisine: Asian-Inspired
Ingredients
- 2–3 English or Persian cucumbers, thinly sliced
- 1/4 tsp salt
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1–2 tsp sugar or honey
- 1 clove garlic, minced
- 1/4 tsp red pepper flakes or sliced fresh chili (optional)
- 1 tsp toasted sesame seeds
- 1 green onion, thinly sliced (optional)
Instructions
- Thinly slice cucumbers into rounds or diagonally for more surface area.
- Sprinkle with salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic until combined.
- Toss cucumbers with the dressing. Add red pepper flakes, sesame seeds, and green onions if using.
- Refrigerate for at least 10 minutes before serving. For deeper flavor, chill for 1–2 hours.
Notes
- Use chili oil instead of pepper flakes for a bolder kick.
- Add shredded carrots or radishes for more color and crunch.
- Swap soy sauce for tamari to make it gluten-free.
- Add cubed tofu or grilled shrimp to make it a light meal.
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 3g
- Sodium: 380mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
