If you’re craving something fresh, flavorful, and incredibly simple to make, this Easy Asian Cucumber Salad Recipe is here to delight your taste buds. With crisp, thinly sliced cucumbers tossed in a vibrant blend of rice vinegar, soy sauce, sesame oil, and just a hint of heat from red pepper flakes, this salad perfectly balances tangy, savory, and nutty flavors. It’s a quick, no-cook dish that brings a refreshing crunch and a splash of color to any meal, making it an unbeatable side or light lunch that you’ll want to return to again and again.
Ingredients You’ll Need
The magic of this salad lies in its beautifully simple ingredients. Each one plays a vital role in creating a harmonious mix of tang, spice, sweetness, and freshness that makes this Easy Asian Cucumber Salad Recipe truly special.
- 2 large English cucumbers: Their thin, crispy slices provide the crunchy base that carries all the flavors.
- 1 teaspoon salt: Helps draw out extra moisture from the cucumbers for the perfect texture.
- 2 tablespoons rice vinegar: Adds a gentle acidity essential for that signature tang.
- 1 tablespoon soy sauce: Brings in savory depth and umami richness.
- 1 tablespoon sesame oil: Offers a warm, nutty aroma that elevates the entire salad.
- 1 tablespoon sugar: Balances the vinegar’s sharpness with a touch of sweetness.
- 1 teaspoon grated garlic: Injects a fresh pungency that wakes up every bite.
- 1 teaspoon grated ginger: Lends a subtle, spicy zestiness that complements the garlic and vinegar.
- ½ teaspoon red pepper flakes (optional): Adds a gentle kick for those who crave a little heat.
- 1 tablespoon toasted sesame seeds: A crunchy garnish with toasty flavor and a wonderful visual finish.
- 2 green onions: Thinly sliced for a mild, fresh onion flavor and a pop of green color.
How to Make Easy Asian Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by thinly slicing the English cucumbers—this ensures every bite is perfectly crisp. Toss the slices with the salt in a colander, then let them sit undisturbed for 15 to 20 minutes. This simple step pulls out extra water, preventing the salad from becoming soggy, and concentrates the cucumber’s natural flavor. Once the resting time is up, give them a gentle pat with paper towels to remove any remaining moisture.
Step 2: Whisk the Dressing
While the cucumbers are resting, mix up the dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated garlic, grated ginger, and red pepper flakes if you like some heat. This dressing is the soul of the salad—it combines sweet, tangy, savory, and spicy elements into one irresistible blend.
Step 3: Combine and Toss
Transfer the dried cucumber slices into a large mixing bowl, pour the dressing over them, and toss thoroughly to ensure every slice is evenly coated. This method locks in flavor and ensures a balanced taste with every forkful.
Step 4: Garnish and Chill
Finally, sprinkle toasted sesame seeds and thinly sliced green onions over the salad for a beautiful texture contrast and a burst of fresh color. For the best flavor experience, cover and chill the salad in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld beautifully, making each bite more pronounced and delicious.
How to Serve Easy Asian Cucumber Salad Recipe
Garnishes
To bring this salad to the next level, don’t be shy with garnishes. Extra toasted sesame seeds add crunch and nutty aroma, while a scatter of fresh cilantro or a few sprigs of chopped mint can introduce a bright herbal note. You could also toss in some thinly sliced radishes or shredded carrots to enhance color and texture even more.
Side Dishes
This salad pairs wonderfully with a range of Asian-inspired main dishes. Serve it alongside grilled chicken, teriyaki salmon, or crispy tofu to cut through heavier flavors with its refreshing crispness. It also makes a fantastic light accompaniment to a full Korean BBQ spread or even as a tangy counterpoint to richer fried rice or noodle dishes.
Creative Ways to Present
For a fun twist, serve your Easy Asian Cucumber Salad Recipe in individual cups or small bowls at parties for grab-and-go freshness. You can also layer it in clear glass jars to show off the vibrant green hues, then sprinkle on the sesame seeds and green onions just before serving. Another great idea is to wrap small portions in rice paper rolls along with herbs and proteins for an easy appetizer that’s as beautiful as it is tasty.
Make Ahead and Storage
Storing Leftovers
This salad actually tastes better with a little time, so leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. The flavors will deepen, and the cucumbers stay pleasantly crisp as long as excess moisture has been drained properly.
Freezing
Since cucumbers release a lot of water, this salad does not freeze well. Freezing would ruin the texture, leaving you with mushy cucumbers and altered dressing quality. It’s best enjoyed fresh or stored chilled for short-term use.
Reheating
This is a cold salad best served chilled and does not require reheating. To enjoy leftovers, simply give the salad a quick toss to redistribute the dressing and serve straight from the fridge.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! Regular cucumbers can work just fine, but English cucumbers are preferred because they have fewer seeds and a thinner skin, which helps maintain the salad’s crisp texture and pleasant bite.
Is there a gluten-free option for this recipe?
Yes, simply substitute soy sauce with tamari or a gluten-free soy sauce alternative. This easy swap maintains the savory flavor without compromising the salad’s integrity.
What if I don’t have rice vinegar?
If rice vinegar isn’t on hand, you can use apple cider vinegar or white wine vinegar as a substitute. They each bring a slightly different acidity but will still balance the flavors nicely.
Can I add other vegetables to this salad?
Definitely! Thinly sliced radishes, carrots, or even bell peppers add extra crunch, color, and nutrition. Just keep the slices thin so they blend well with the cucumbers.
How spicy is this salad with red pepper flakes?
The red pepper flakes add just a gentle heat, enough to give a subtle kick without overpowering the fresh flavors. You can always adjust the amount to suit your spice tolerance or omit it altogether for a milder salad.
Final Thoughts
This Easy Asian Cucumber Salad Recipe is one of those truly fuss-free dishes that makes a big impression with minimal effort. Whether you’re looking for a light, refreshing side or a quick snack that wakes up your palate, this salad delivers every time. I encourage you to try it soon—you’ll quickly see why it’s become a favorite in my kitchen and a delight to share with friends and family.
Print
Easy Asian Cucumber Salad Recipe
- Total Time: 20 minutes plus chilling
- Yield: 4 servings 1x
- Diet: Vegan,Gluten Free
Description
This Easy Asian Cucumber Salad is a refreshing and light side dish featuring thinly sliced English cucumbers tossed in a tangy and flavorful dressing made with rice vinegar, soy sauce, sesame oil, garlic, and ginger. It’s quick to prepare, vegan, gluten-free, and perfect for a healthy snack or accompaniment to your favorite Asian meals.
Ingredients
Main Ingredients
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a colander and toss with 1 teaspoon of salt. Let them sit for 15–20 minutes to draw out excess water, then gently pat dry with paper towels to remove moisture.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated garlic, grated ginger, and red pepper flakes if using until the sugar dissolves and the mixture is well combined.
- Toss Salad: In a large mixing bowl, combine the prepared cucumbers with the dressing and toss thoroughly to coat all slices evenly with the flavorful sauce.
- Add Garnishes: Sprinkle toasted sesame seeds and thinly sliced green onions over the salad to add texture and a nutty aroma.
- Chill: Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and enhance the overall taste experience.
Notes
- This salad can be made up to a day ahead and keeps well refrigerated.
- For extra crunch, add thinly sliced radish or carrots.
- Use tamari instead of soy sauce for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
