Asian cucumber salad is a quick, light, and incredibly flavorful dish that’s perfect for summer meals, Asian-inspired dinners, or whenever you need a crisp, palate-cleansing side. Made with thinly sliced cucumbers, a punchy sesame-soy dressing, and a touch of heat, this salad delivers bold taste with minimal effort.
Introduction
Cucumbers are often overlooked, but when prepared well, they can shine as the star of a dish—especially in Asian cuisine. In many cultures across East and Southeast Asia, cucumber salads are prized for their ability to cut through rich or spicy foods and refresh the palate. You’ll find variations of this dish in Chinese, Korean, Japanese, and Thai cuisines.
This easy version leans into those classic flavor notes: savory soy sauce, tangy rice vinegar, nutty sesame oil, and a whisper of chili. It’s crunchy, juicy, and intensely satisfying. Best of all? It comes together in 10 minutes flat.
Ingredient Overview
Cucumbers
Persian or English cucumbers are best because they’re seedless and have thin skins. They stay crisp after slicing and absorb flavor quickly. Regular cucumbers work too—just peel and remove seeds.
Rice Vinegar
A staple in Asian cooking, rice vinegar adds a clean, tangy acidity that balances the salty and sweet components of the dressing.
Soy Sauce
Adds umami depth and saltiness. For gluten-free versions, use tamari or coconut aminos.
Sesame Oil
Toasted sesame oil is rich, nutty, and aromatic. It’s used in small amounts for a big flavor impact.
Garlic & Ginger
Fresh garlic adds a sharp bite, while ginger offers warmth and complexity. You can grate or mince both.
Sugar or Sweetener
A small amount of sugar (or low-carb alternative) balances the acidity and salt. Optional, but recommended for roundness of flavor.
Red Pepper Flakes or Chili Oil
For gentle heat. Korean gochugaru or chili crisp can also be used depending on the cuisine inspiration.
Sesame Seeds
Toasted sesame seeds add texture and enhance the sesame flavor.
Green Onions
Thinly sliced scallions offer mild sharpness and a fresh finish.
Step-by-Step Instructions
1. Prepare the Cucumbers
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Wash and thinly slice 3–4 Persian cucumbers (or 1 English cucumber) into 1/8-inch rounds or half-moons.
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Optional: Sprinkle with a pinch of salt and let sit in a colander for 10 minutes to draw out moisture. Pat dry.
2. Make the Dressing
In a small bowl, whisk together:
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2 tbsp rice vinegar
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1 tbsp soy sauce
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1 tsp toasted sesame oil
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1 tsp sugar (or monk fruit/erythritol for low-carb)
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1 garlic clove, minced
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1/2 tsp grated ginger
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1/2 tsp red pepper flakes or chili oil (to taste)
3. Toss and Chill
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Place cucumbers in a bowl and pour dressing over.
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Toss to combine.
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Optional: Let it sit in the fridge for 15–30 minutes for deeper flavor.
4. Finish with Garnish
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Sprinkle with sesame seeds and sliced green onions before serving.
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Serve chilled.
Tips, Variations, and Substitutions
Tips
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Salt the cucumbers: This draws out excess water and keeps the salad crisp.
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Chill before serving: It intensifies flavor and enhances the refreshing quality.
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Use a mandoline: For consistent, thin slices.
Variations
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Spicy Korean style: Add gochugaru, garlic, and a splash of rice syrup.
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Japanese sunomono: Use rice vinegar, sugar, and a pinch of salt—no garlic or soy sauce.
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Thai twist: Add a bit of lime juice, fish sauce (or vegan alternative), and crushed peanuts.
Substitutions
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No rice vinegar? Use apple cider vinegar or white wine vinegar.
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No soy sauce? Use tamari or coconut aminos for gluten-free options.
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No sesame oil? Leave it out or use avocado oil with sesame seeds.
Serving Ideas & Occasions
Asian cucumber salad is incredibly versatile:
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Side for stir-fry: Serve alongside teriyaki tofu, sesame chicken, or beef bulgogi.
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Summer BBQs: A refreshing contrast to grilled meats or plant-based skewers.
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Meal prep: Make a batch and keep chilled for up to 3 days.
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Noodle bowls: Add on top of soba, ramen, or rice noodle dishes.
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Bento box lunches: A fresh, hydrating addition to lunch boxes.
Nutritional & Health Notes
This salad is naturally:
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Low in calories: Mostly water and fiber-rich cucumbers.
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Hydrating: Great for warm weather or after workouts.
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Low-carb and keto-friendly: Especially if you skip or replace the sugar.
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Vegan and gluten-free: Easily adaptable with pantry swaps.
Adding sesame seeds and a touch of oil provides healthy fats, while garlic and ginger bring anti-inflammatory properties.
FAQ
1. Can I make this ahead?
Yes. It keeps well for 2–3 days in the fridge. The flavor improves over time, but the cucumbers will soften slightly.
2. Can I use other vegetables?
Absolutely. Try adding julienned carrots, radishes, or daikon for more crunch and variety.
3. Is this salad spicy?
It can be, depending on how much chili you add. Adjust the amount of pepper flakes or chili oil to your taste.
4. How do I keep the cucumbers crisp?
Salt and drain them first, then dry with paper towels. Don’t overdress—only add the dressing shortly before serving for maximum crunch.
5. What kind of vinegar should I avoid?
Avoid balsamic or malt vinegar—they’re too strong or sweet for this delicate salad.
6. Can I make it sugar-free?
Yes. Substitute sugar with stevia, monk fruit, or erythritol. Just a touch helps round out the acidity.
7. Can I double the recipe?
Yes, it scales easily. Just multiply the ingredients and adjust seasoning after mixing.