This Easy Asian Cucumber Salad is the very definition of refreshing—crisp Persian cucumbers in a sweet, savory, and slightly spicy dressing that takes just 25 minutes from start to finish. It’s light yet punchy, bursting with flavor, and comes together with just a handful of everyday ingredients. Whether you’re craving a healthy snack or an exciting side, this salad is always a crowd-pleaser.
Why You’ll Love This Recipe
- Super Quick & Easy: Ready in just 25 minutes without any complicated steps or fancy equipment.
- Full of Fresh Flavor: Every bite balances crisp, cool cucumber with a punchy, sesame-soy-chili dressing.
- Versatile Side or Snack: Perfect alongside grilled meats, rice bowls, or as a refreshing pick-me-up any time of day.
- Naturally Light & Vegan: No mayo, dairy, or heavy ingredients—just pure, vibrant, plant-powered deliciousness.
Ingredients You’ll Need
One of the best things about Easy Asian Cucumber Salad is its simplicity—each ingredient truly pops and contributes to the vibrant, craveable flavor. Here’s what you’ll need, plus a few tips for maximum deliciousness every step of the way.
- Persian cucumbers: Their snappy bite and tender skin make them perfect (no peeling necessary!), but English cucumbers work in a pinch.
- Salt: Essential for drawing out excess water and seasoning the cucumbers so they stay crisp and flavorful.
- Sesame oil: Adds nutty, toasty warmth that instantly turns fresh cucumber into something special.
- Light soy sauce: For just the right hit of savory umami—look for low-sodium if you prefer more control.
- Sugar: A sprinkle helps balance the sharpness and spice in the dressing; adjust to your own sweet spot.
- Rice vinegar: This provides a gentle tang that keeps the salad feeling bright (apple cider vinegar can be substituted if needed).
- Chili oil: For a little fire and complexity—use as much or as little as your tastebuds desire.
- Sesame seeds: Add a fun crunch and a touch more nuttiness to each forkful.
- Garlic (optional): Minced garlic amps up the overall aroma and depth—skip it for a milder flavor.
Variations
One of my favorite things about this Easy Asian Cucumber Salad is just how easy it is to switch up. Don’t be afraid to riff on the basics and make it your own! Here are a few creative ways to customize based on ingredients you have at home, dietary needs, or your current cravings.
- Make it extra spicy: Add more chili oil or toss in a pinch of red pepper flakes for real heat lovers.
- Add crunch with peanuts: Sprinkle chopped roasted peanuts or cashews for a nutty upgrade.
- Brighten it with herbs: Top with fresh cilantro, mint, or Thai basil for a vibrant, aromatic finish.
- Sweet & tangy twist: Swap regular sugar for honey or maple syrup, or use black vinegar for a deeper, robust flavor.
- Go low-carb or keto: Simply reduce the sugar, or use a natural sugar substitute—just enough to balance the vinegar.
How to Make Easy Asian Cucumber Salad
Step 1: Slice and Salt the Cucumbers
Start by rinsing your Persian cucumbers and slicing off one end at a diagonal. Continue slicing each cucumber into thin, angled ovals—this creates those beautiful restaurant-style shapes and gives you even more surface area for the dressing. Pop the slices into a bowl and sprinkle with salt, tossing to coat. This step draws out extra moisture (so your salad isn’t watery) and helps the cucumbers stay super crisp.
Step 2: Chill and Drain
Transfer the salted cucumbers to the fridge for about 20 minutes. You’ll see a pool of water collect at the bottom—that’s exactly what you want! Once chilled, drain out the excess liquid, and give the cucumbers a super quick 10-second rinse under cold water (this removes any excess salt). Pat them dry and return them to the bowl.
Step 3: Toss with Flavorful Dressing
Now comes the fun part—drizzle the sesame oil, soy sauce, your desired amount of sugar, rice vinegar, chili oil, sesame seeds, and minced garlic over the cucumbers. Stir everything together until the cucumbers are beautifully coated and the dressing clings to every slice. Give it a taste and adjust any seasonings to find your perfect balance!
Step 4: Serve & Savor!
Spoon the finished Easy Asian Cucumber Salad into a serving bowl, garnish if you like, and enjoy immediately for maximum crunch. Or, let it sit in the fridge for an even more flavorful, slightly chilled bite—hello summer perfection.
Pro Tips for Making Easy Asian Cucumber Salad
- Get That Signature Crunch: Don’t skip the salting and draining step—it’s the key to ensuring your cucumbers stay perfectly crisp and never get soggy!
- Slice on the Diagonal: Cutting at an angle gives a more gourmet look and helps every piece soak up the bold dressing.
- Customize Your Heat: Start with chili oil on the side if serving a crowd; everyone can drizzle on their ideal amount of spicy goodness.
- Best Served Chilled: For ultimate refreshment, let the salad chill for 10–20 minutes before serving—flavors meld and it’s extra crisp.
How to Serve Easy Asian Cucumber Salad
Garnishes
Top your Easy Asian Cucumber Salad with a shower of extra sesame seeds for a visually appealing crunch, or go bold with fresh cilantro, chopped green onions, or even a dusting of Korean chili flakes (gochugaru) for color and zip. For a playful twist, try paper-thin radish slices or shredded carrots tucked on top.
Side Dishes
This salad is a match made in heaven with grilled proteins like salmon, chicken, or tofu. It’s also delightful next to steamed white rice, banh mi sandwiches, or colorful grain bowls. Or keep it light and serve as a palate-refreshing starter before heartier Asian dishes.
Creative Ways to Present
Serve Easy Asian Cucumber Salad in individual cups as party appetizers, layer it in bento boxes, or pile it high on a platter for family-style dinners. I love using pretty shallow bowls so those glossy cucumber slices and shimmering sesame seeds really steal the show!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen as it sits, though the cucumbers are best enjoyed within the first day for that unbeatable crunch.
Freezing
This salad does not freeze well: cucumbers become mushy and lose their snap after thawing. It’s best to make only what you’ll enjoy within a couple of days for freshest results.
Reheating
No reheating needed! Just give your Easy Asian Cucumber Salad a quick stir before serving cold or at room temperature—it’s meant to be enjoyed chilled for peak refreshment.
FAQs
-
Can I use English cucumbers or regular cucumbers instead of Persian cucumbers?
Absolutely! English cucumbers work beautifully—just slice thin, and if using waxed regular cucumbers, peel them first for the best texture. Persian cucumbers are prized for their tender skin and crunch, but this salad is super adaptable.
-
Why do you salt and drain the cucumbers before dressing them?
Salting and draining draws out excess water from the cucumbers, making them extra crunchy and preventing your salad from turning out watery. It also helps the dressing cling better to each slice!
-
What can I substitute for chili oil if I don’t like spicy foods?
If you prefer a milder salad, simply skip the chili oil or swap for a splash of toasted sesame oil for richness instead. Or, try a teaspoon of olive oil for a more neutral taste.
-
Can I make Easy Asian Cucumber Salad ahead of time?
Yes! You can prep the cucumbers and even toss everything together a couple of hours ahead. Just keep it covered and chilled—the salad will stay fresh and crisp for several hours before serving.
Final Thoughts
If you’re on the hunt for a dish that’s quick, healthy, and loaded with zingy, unforgettable flavor, you’ll fall in love with this Easy Asian Cucumber Salad. Don’t be surprised if you find yourself making it on repeat—give it a try, and let it brighten up your table and your week!
Print
Easy Asian Cucumber Salad Recipe
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Marinating
- Cuisine: Asian
- Diet: Vegetarian
Description
This Easy Asian Cucumber Salad is a refreshing and flavorful dish that makes a perfect side for any Asian-inspired meal. Crisp cucumbers marinated in a savory-sweet dressing create a delightful combination of flavors.
Ingredients
Cucumber Salad:
- 5 Persian cucumbers
- 1/2 tsp salt
Dressing:
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar (see notes)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic, minced (optional)
Instructions
- Rinse and slice the cucumbers: Rinse the cucumbers and slice one end at an angle. Continue slicing to create oval-shaped slices to your preferred thickness.
- Season the cucumbers: Place the cucumber slices in a bowl, sprinkle with salt, mix well, and refrigerate for at least 20 minutes to extract excess water.
- Prepare the dressing: Drain the water from the cucumbers, rinse quickly, then return them to the bowl. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Combine and serve: Stir the cucumbers and dressing until well mixed. Serve and enjoy!
Notes
- You can adjust the amount of sugar based on your preference for sweetness in the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 68
- Sugar: 3g
- Sodium: 396mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
