Asian Cucumber Salad is a fresh and crunchy dish that brings together cool cucumbers, a zingy dressing made with rice vinegar, soy sauce, and a touch of sesame oil. It’s bright, light, and perfect for those times you want something simple but full of flavor.
I love making this salad when I need a quick side that wakes up my taste buds without taking too much time. The cucumbers stay crisp, and the dressing has just the right balance of tangy and salty with a little sweetness. I usually sprinkle some toasted sesame seeds on top for a nice extra crunch.
This salad goes well beside grilled chicken or even as a cool snack on a warm day. I find it’s one of those dishes that everyone always asks for seconds on because it’s so refreshing and easy to keep eating. Whenever I bring it to a gathering, it’s gone in no time!
Key Ingredients & Substitutions
Cucumbers: I like using Kirby or English cucumbers because they’re crisp and have fewer seeds. If you can’t find them, regular cucumbers work fine—just peel if the skin is thick.
Soy Sauce: This adds saltiness and umami. For a gluten-free option, use tamari. If you want less salt, try low-sodium soy sauce.
Rice Vinegar: It gives a gentle tang and brightness. Apple cider vinegar can work in a pinch but changes the flavor slightly.
Sesame Oil: A small amount brings nuttiness. Toasted sesame oil is best for flavor. If you don’t have it, a mild olive oil or avocado oil is okay, but the taste will be different.
Red Pepper Flakes: They add heat. Adjust the amount to your spice preference or swap for fresh chopped chili or a dash of chili oil.
How Can I Keep the Cucumbers Crisp and Not Soggy?
Salting the cucumbers before mixing is key. This draws out water, so the salad doesn’t get watery. Here’s how:
- Slice cucumbers thin but not paper-thin for a good crunch.
- Sprinkle salt evenly and toss well to coat.
- Let sit in a colander for 15 minutes to release moisture.
- Rinse under cold water to remove excess salt, then pat dry with a towel.
This simple step keeps your salad crisp and fresh, making every bite satisfying and crunchy.
Equipment You’ll Need
- Sharp chef’s knife – it makes slicing cucumbers thin and even so they soak up the dressing perfectly.
- Cutting board – a stable surface to slice cucumbers safely and quickly.
- Colander – great for draining the salted cucumbers to keep the salad crisp.
- Mixing bowl – you’ll toss cucumbers with the dressing here for even flavor.
- Whisk or fork – handy for mixing the dressing ingredients until smooth.
- Measuring spoons – easy to get the right balance of soy sauce, vinegar, and spices.
Flavor Variations & Add-Ins
- Add thinly sliced fresh mint or cilantro for a bright, herbal twist that freshens every bite.
- Mix in shredded carrots or thin bell pepper slices for extra color and crunch.
- Sprinkle chopped peanuts or cashews on top to add satisfying texture and nutty flavor.
- Use a splash of lime juice instead of rice vinegar for a citrusy, lively version you’ll love on warm days.
How to Make Asian Cucumber Salad?
Ingredients You’ll Need:
- 2 large cucumbers, sliced thinly (Kirby or English cucumbers work well)
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon toasted sesame seeds
- Optional: 1 teaspoon grated fresh ginger for extra zing
How Much Time Will You Need?
This salad is quick to prepare, taking about 20 minutes total. 15 minutes are for salting the cucumbers to draw out excess water, and about 10-15 minutes to let the flavors meld before serving. Prep and mix time is just a few minutes, making it a refreshing and fast dish!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Place the thinly sliced cucumbers in a colander and sprinkle with the salt. Toss well to coat evenly. Let them sit for about 15 minutes so the salt can draw out extra moisture. Afterward, rinse the cucumbers under cold water to remove excess salt and pat them dry with paper towels.
2. Mix the Dressing:
In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar or honey, minced garlic, and red pepper flakes. If you want a little extra zing, add the grated fresh ginger now and mix well.
3. Combine Salad:
Add the drained cucumbers into the bowl with the dressing. Toss gently but thoroughly to coat all the cucumber slices evenly with the flavorful dressing.
4. Garnish and Rest:
Sprinkle the toasted sesame seeds over the top of the salad and toss lightly once more. Let the salad sit for about 10-15 minutes at room temperature, or chill it in the refrigerator before serving. This resting time helps the flavors to get deliciously blended.
Enjoy this crunchy, tangy Asian Cucumber Salad as a refreshing side dish or a light snack anytime!
Can I Use Frozen Cucumbers for This Salad?
It’s best to use fresh cucumbers since frozen ones become watery and mushy when thawed. Fresh cucumbers keep the salad crisp and refreshing.
How Long Can I Store Leftovers?
Store the salad in an airtight container in the fridge for up to 2 days. The cucumbers may soften over time, so it’s tastiest when enjoyed within the first day.
Can I Make This Salad Ahead of Time?
You can prepare it a few hours ahead and refrigerate it. However, salt draws out moisture, so if making too far in advance, the cucumbers might get soggy. It’s best to salt and rinse the cucumbers right before serving.
What Can I Substitute for Soy Sauce?
For a gluten-free or low-sodium option, use tamari or coconut aminos. Both provide similar umami flavors while keeping the dish tasty and suitable for different dietary needs.
