Easy Asian Cucumber Salad

A crunch of fresh cucumbers with a punch of flavor brings a refreshing burst to any dish. This Easy Asian Cucumber Salad takes just a short time to prepare and is a perfect side dish for summer meals. What makes this recipe shine is its balance of flavors and the delightful crispness of the cucumbers.

This recipe is perfect for anyone looking to add a vibrant, healthy option to their meals. It’s ideal for summer barbecues, weeknight dinners, or any event where you want to impress guests with minimal effort. You can easily make this salad ahead of time; it stores well in the refrigerator for up to three days.

Why You’ll Love This Recipe

• The cucumbers remain crisp and refreshing even after marinating.
• Quick to prepare in just 30 minutes, making it a great last-minute addition.
• A balance of savory, sweet, and spicy flavors that elevate any meal.
• Versatile enough to be served as a side, appetizer, or salad.

What You’ll Need

Gather the following ingredients to create this delightful salad.

For the Salad

• 5 Persian cucumbers, rinsed and sliced
• 1/2 tsp salt

For the Dressing

• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2-1 tbsp sugar (see notes for sweetness)
• 3/4 tbsp rice vinegar
• 1 tbsp chili oil
• 1/2 tbsp garlic, minced (optional)

For Serving

• 1/2 tbsp sesame seeds

Consider using English cucumbers for a milder flavor.

Substitutions & Swaps

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute sugar with honey or agave for a natural sweetener.
• Replace chili oil with sriracha for added heat.
• Avocado oil can be swapped for sesame oil.

How to Make It

Here’s how to whip up this refreshing salad in just a few steps.

1. Slice the cucumbers

Rinse and slice one end of the cucumber at an angle. Continue slicing at an angle to create oval-shaped pieces; thickness is up to your preference.

2. Salt and refrigerate

Add the slices to a bowl/container and sprinkle with 1/2 tsp of salt. Mix well and refrigerate for at least 20 minutes to draw out the water.

3. Drain and rinse

Drain the water from the cucumbers and give them a quick 10-second rinse before returning them to the bowl/container.

4. Add the dressing

Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic to the cucumbers.

5. Stir and serve

Stir until all ingredients are well combined and serve immediately. Enjoy!

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, cucumbers won’t maintain texture.
Reheat: not applicable; best served cold.

Tips for Best Results

• Use Persian cucumbers for the best crunch and flavor.
• Adjust sugar based on your taste preference for sweetness.
• Let the salad sit for a bit after mixing to enhance flavor blending.
• Serve the salad cold for maximum refreshment.

Serving Suggestions

• Pair with grilled meats for a delicious contrast.
• Serve alongside rice dishes to complete a meal.
• Offer as a light appetizer for summer parties.