This refreshing Asian cucumber salad is crisp, tangy, and packed with bold flavors. Tossed in a simple sesame-soy dressing, it makes the perfect side dish for any meal.
Why You’ll Love This Recipe?
If you need a quick and flavorful side, this Asian cucumber salad is the answer. It’s light, crunchy, and pairs well with everything from grilled meats to stir-fries. Plus, it comes together in just minutes with minimal ingredients!
Ingredients
- cucumbers (English or Persian), thinly sliced
- salt (for sweating the cucumbers)
- rice vinegar
- soy sauce (or tamari for gluten-free)
- sesame oil
- honey or maple syrup (for a hint of sweetness)
- garlic, minced
- grated fresh ginger
- red pepper flakes (optional, for spice)
- sesame seeds
- onions, sliced
- chopped fresh cilantro (optional)
Full ingredient list below.
Directions
Step 1: Slice the Cucumbers
Thinly slice the cucumbers and place them in a bowl. If using larger cucumbers, remove the seeds for a crisper texture.
Step 2: Make the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes if using.
Step 3: Toss and Chill
Pour the dressing over the sliced cucumbers and toss to coat evenly. Let the salad sit for at least 10 minutes to allow the flavors to meld.
Step 4: Garnish and Serve
Sprinkle toasted sesame seeds and sliced green onions on top before serving. Enjoy chilled or at room temperature.
Expert Tips and Tricks
- For extra crunch, lightly salt the cucumbers and let them sit for 10 minutes before rinsing and tossing with the dressing.
- Adjust sweetness or acidity by adding more honey or vinegar to taste.
- Use a mandoline for perfectly thin, even slices.
Recipe Variations and Possible Substitutions
- Swap rice vinegar for apple cider vinegar if needed.
- Add julienned carrots or thinly sliced red onions for more color and texture.
- Try adding a splash of lime juice for a citrusy twist.
Serving and Pairing Suggestions
This cucumber salad is the perfect complement to grilled chicken, teriyaki salmon, or a bowl of steamed jasmine rice. It also pairs well with dumplings or noodle dishes for a complete meal.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften over time but will still taste delicious.
FAQs
Can I make this salad ahead of time?
Yes! It tastes best when made 10-15 minutes before serving, but it can be stored for a few hours in the fridge.
What’s the best cucumber to use?
English or Persian cucumbers work best since they have thinner skins and fewer seeds.
Can I make this salad spicy?
Absolutely! Add extra red pepper flakes, a dash of sriracha, or thinly sliced chili peppers for heat.
Is this salad gluten-free?
Yes, just use tamari instead of soy sauce to keep it gluten-free.
Conclusion
This Asian cucumber salad is crisp, tangy, and bursting with flavor. Whether you’re serving it as a side dish or enjoying it on its own, it’s a simple yet delicious way to add freshness to your meal!
Print
Asian Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–25 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Asian Cucumber Salad is light, refreshing, and packed with flavor. Crisp cucumbers are tossed in a tangy, slightly spicy dressing made with rice vinegar, sesame oil, soy sauce, and a hint of sweetness. It’s the perfect side dish for grilled meats, stir-fries, or as a quick and healthy snack!
Ingredients
- 2 large cucumbers (English or Persian), thinly sliced
- 1 tsp salt (for sweating the cucumbers)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup (for a hint of sweetness)
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 tbsp sesame seeds
- 2 green onions, sliced
- 1 tbsp chopped fresh cilantro (optional)
Instructions
-
Prepare the Cucumbers:
- Place the thinly sliced cucumbers in a colander and sprinkle with salt.
- Let them sit for 10–15 minutes to release excess water.
- Rinse and pat dry with a paper towel.
-
Make the Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
-
Assemble the Salad:
- In a large bowl, combine cucumbers, sesame seeds, green onions, and cilantro (if using).
- Pour the dressing over the cucumbers and toss to coat evenly.
-
Chill & Serve:
- Let the salad marinate for at least 10 minutes in the fridge for the flavors to develop.
- Serve chilled and enjoy!
Notes
- For extra crunch, add crushed peanuts or sliced almonds.
- Adjust the spice level by increasing or omitting the red pepper flakes.
- For a more intense flavor, let the salad marinate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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