Description
Before we even talk about how easy this is—can I just say thank you for being here? For showing up in your kitchen and searching for recipes that feel fresh, exciting, and doable. This Asian Cucumber Salad is exactly that: cool, crunchy, and bursting with bold, balanced flavors.
It’s one of those dishes I come back to all year long. When the weather warms up and the grill is going? It’s the perfect side. When I’m craving something light but flavorful for lunch? It shows up again. And when I need to stretch leftovers into something new? This salad works like magic.
Ingredients
- 2 large English cucumbers or 5–6 Persian cucumbers
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons sugar (adjust to taste)
- 1 clove garlic, minced
- Optional: 1/2 teaspoon red pepper flakes or 1 fresh red chili, sliced
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
- Optional garnish: fresh cilantro or crushed peanuts
Instructions
-
Prep the Cucumbers
Slice the cucumbers thinly (about 1/8 to 1/4-inch thick). A mandolin works best, but a sharp knife is great too. -
Salt and Rest
Place cucumber slices in a colander or bowl and sprinkle with salt. Let sit for 10–15 minutes to draw out excess water, then gently pat dry with paper towels. -
Make the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic until sugar dissolves. -
Toss and Chill
Add cucumbers to a large bowl, pour dressing over top, and toss to coat. Stir in green onions, sesame seeds, and optional chili. -
Chill or Serve Immediately
It’s delicious right away, but even better after chilling for 30 minutes to let the flavors mingle. -
Garnish and Serve
Top with fresh herbs, more sesame seeds, or crushed nuts just before serving.
Notes
- Don’t skip the salting step! It helps keep the cucumbers crisp and prevents a watery dressing.
- Use rice vinegar for that clean, lightly sweet tang. Apple cider vinegar works in a pinch, but it’s sharper.
- Chill for 30 minutes before serving if you can—it deepens the flavor and makes it extra refreshing.
- Make it spicy or keep it mild—this recipe is easy to customize based on your heat tolerance.
- Fresh is best, but if you want to make it ahead, store the cucumbers and dressing separately and toss just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 3g
- Sodium: 430mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg