Easy Asian Cucumber Salad

This Easy Asian Cucumber Salad is a crisp, cool, and flavorful side dish that pairs the refreshing crunch of cucumbers with a bold sesame-soy dressing. With a touch of heat and sweetness, it’s an ideal appetizer, snack, or complement to any Asian-inspired meal—and it’s ready in just 25 minutes.

Why You’ll Love This Recipe

Fast, fresh, and full of umami, this cucumber salad is perfect for warm days or when you need a light, healthy side. It’s naturally gluten-free, vegan, and low in calories, yet loaded with flavor thanks to the balance of soy sauce, vinegar, sesame oil, and chili oil. Make it ahead for quick meal prep or serve it right away for a crisp, cooling bite.

Ingredients

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

5 Persian cucumbers
1/2 teaspoon salt
1/2 tablespoon sesame oil
3/4 tablespoon light soy sauce
1/2 to 1 tablespoon sugar (to taste)
3/4 tablespoon rice vinegar
1 tablespoon chili oil (adjust to heat preference)
1/2 tablespoon sesame seeds
1/2 tablespoon minced garlic (optional)

Directions

1. Rinse the cucumbers and slice one end at an angle. Continue slicing diagonally into thin, oval-shaped pieces.

2. Place cucumber slices in a bowl and sprinkle with salt. Toss well and refrigerate for at least 20 minutes to draw out moisture.

3. Drain the liquid and give the cucumbers a quick 10-second rinse. Return them to the bowl.

4. Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).

5. Mix until the cucumbers are evenly coated.

6. Serve immediately for the best texture and flavor.

Servings and timing

This recipe makes 4 servings and takes about 25 minutes in total, with no cooking required.

Variations

• Add thinly sliced red onions or scallions for extra flavor.

• Toss in shredded carrots or radish for more crunch.

• Substitute Persian cucumbers with English cucumbers.

• Garnish with crushed peanuts or chopped cilantro for added texture.

• Use a splash of lime juice for a citrusy twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the cucumbers may soften slightly over time but will still retain flavor. This dish is served cold and does not require reheating.

FAQs

Can I use regular cucumbers instead of Persian?

Yes, but remove the seeds and peel if using standard cucumbers for best results.

Is this salad spicy?

It has mild heat from the chili oil. Adjust the amount to suit your preference.

Can I make this salad ahead of time?

Yes, but it’s best served fresh. Prepare up to a few hours in advance for optimal crunch.

Is this recipe vegan?

Yes, all ingredients are plant-based.

Is it gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

Can I skip the sugar?

Yes, but the sugar balances the acidity and spice. Adjust to taste.

What type of chili oil should I use?

Use any Asian-style chili oil, such as Lao Gan Ma or homemade. Adjust based on heat level.

Can I use apple cider vinegar instead of rice vinegar?

You can, but rice vinegar offers a more delicate, traditional flavor.

How thin should I slice the cucumbers?

Thin slices (about 1/8 inch) help absorb the dressing and stay crisp.

What dishes pair well with this salad?

Serve with grilled meats, rice dishes, noodles, or other Asian-inspired entrees.

Conclusion

Easy Asian Cucumber Salad is a go-to side for fresh, flavorful meals. With minimal ingredients and maximum impact, it’s a perfect dish for summer dining, quick lunches, or potluck tables. Serve it chilled and enjoy the bold blend of sweet, tangy, and spicy in every bite.