Tasty Asian Cucumber Salad Recipes

This is that cool, crunchy salad you make when you want something fast and wildly refreshing, with a little heat and a lot of tang. Thin-sliced cucumbers get a quick salt-and-drain treatment, then swim in a punchy rice vinegar–soy dressing with sesame, garlic, and a tiny kick. It’s light but not boring, easy but not sad, and it magically turns anything you grilled (or ordered) into a full meal. Also: it keeps better than you’d think. Like, midnight-fridge-door bite kind of better.

My husband calls this the “can-you-just-make-that-cucumber-thing” and I know exactly what he means. I’ve brought it to park picnics, served it next to sticky chicken, and once ate a bowl of it standing at the counter while a toddler insisted on wearing oven mitts as shoes. It’s become our house green—more dependable than lettuce, honestly—and every time I think I’ll have leftovers, someone sneaks back for a second scoop.

Why You’ll Love This Tasty Asian Cucumber Salad Recipes

– It’s 15 minutes of work, max. The salt does most of the heavy lifting while you live your life.
– Big flavor, tiny ingredient list. A little soy, a little vinegar, boom—restaurant vibes at home.
– Crunch city. Salting pulls out the water so you get that satisfying snap.
– Flexible-spicy. Chili crisp if you love drama; red pepper flakes if you don’t.
– Meal-prep friendly. It actually tastes better after a little chill time.

How to Make It

Grab two long English cucumbers (or a handful of little Persian guys) and slice them thin. I go just shy of paper-thin—thin enough to be delicate, thick enough to still crunch. Toss the slices with a teaspoon of kosher salt in a bowl and let them hang out for 10–15 minutes. You’ll see a puddle form—this is great. It means they won’t water down your dressing later.

While the cukes are sweating it out, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce (or tamari), 1 teaspoon sugar or honey, 1 teaspoon toasted sesame oil, 1 small grated garlic clove, a pinch of grated ginger if you have it, and a spoon of chili crisp or a few shakes of red pepper flakes. Taste it. If it makes you perk up a little, you’re there.

Drain off the cucumber liquid and give them a quick pat with a clean towel (no need to be precious). Toss with the dressing, a sprinkle of toasted sesame seeds, and sliced scallions. Eat now if you’re impatient, or chill 10 minutes for deeper flavor. That’s it. Snacky, slurpy perfection.

Ingredient Notes

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– Cucumbers: English or Persian cucumbers stay crisp and tender. Regular slicers work—just scoop watery seeds if they’re huge.
– Rice Vinegar: The gentle tang you want. If using distilled vinegar, splash in a pinch of sugar to soften the edges.
– Soy Sauce/Tamari: Salty backbone. Tamari for gluten-free, coconut aminos if you like it sweeter and less salty.
– Sesame Oil: Tiny amount, big toasty aroma. Skip it and it’s fine, but you’ll miss that nutty “oomph.”
– Sugar or Honey: Balances vinegar. I’ve done maple syrup in a pinch—still good, a little breakfast-y.
– Garlic & Ginger: Microplane them. When I minced too chunky once, it got bossy fast. Grated = blended flavor.
– Chili Crisp/Red Pepper Flakes: Choose your adventure. Chili crisp brings texture; flakes are cleaner heat.
– Sesame Seeds: Toast them if they’re pale. A 2-minute pan shake turns “meh” into “oh wow.”
– Scallions: Fresh, oniony bite. I’ve swapped in chives—cute and mild, also good.
– Salt: For sweating the cucumbers first; don’t skip or you’ll end up with a watery puddle-salad.

Recipe Steps

1. Slice cucumbers thin and toss with 1 teaspoon kosher salt; rest 10–15 minutes.
2. Drain off released liquid and gently pat cucumbers dry.
3. Whisk rice vinegar, soy/tamari, sugar or honey, sesame oil, garlic, ginger, and chili crisp/flakes.
4. Toss cucumbers with dressing until glossy and coated.
5. Sprinkle in sesame seeds and sliced scallions; toss again.
6. Taste and adjust salt/acid/heat, then chill 10 minutes or serve right away.

What to Serve It With

– Grilled salmon, teriyaki chicken, or lemongrass pork.
– Dumplings, potstickers, or sticky rice bowls.
– Peanut noodles or sesame soba.
– Spicy ramen to cool your mouth between slurps.
– Weeknight tofu, store-bought rotisserie chicken, or BBQ anything.

Tips & Mistakes

– Salt first, always. Skipping it = watery dressing and sad crunch.
– Go easy on sesame oil. A teaspoon is plenty; more can taste heavy.
– Taste the dressing before tossing. You can’t un-salt.
– Slice evenly. Super thin shatters; super thick won’t soak up flavor.
– If using regular cucumbers, de-seed the middles for better texture.

Storage Tips

Pop leftovers in a sealed container and stash in the fridge up to 3 days. They soften a bit on day two but the flavor gets punchier—in a good way. Eat it cold, right from the container, no judgment. Breakfast cucumbers? Honestly delightful with a jammy egg.

Variations and Substitutions

– Honey ↔ sugar ↔ maple syrup: all work; maple adds a cozy vibe.
– Tamari ↔ soy sauce ↔ coconut aminos: adjust salt to taste.
– Chili crisp ↔ sriracha ↔ gochugaru ↔ red pepper flakes: pick your heat.
– Add-ins: thin carrot ribbons, cilantro, mint, crushed peanuts, or a squeeze of lime.
– Smashed cucumber style: whack chunks with a rolling pin, salt, drain, then dress—extra craggy and sauce-clingy.
– Fish sauce: a 1/2 teaspoon adds sneaky depth (skip for vegan).
– No sesame oil? Use a neutral oil + extra toasted sesame seeds to fake the vibe.

Frequently Asked Questions

Tasty Asian Cucumber Salad Recipes

Crunchy, refreshing cucumber salad tossed in a bright soy–sesame dressing with a hint of garlic, ginger, and chili. A quick 15-minute side perfect for weeknights or potlucks.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cup English cucumber, thinly sliced about 2 medium; measured after slicing
• ▢ 0.5 teaspoon Kosher salt for salting cucumbers, plus more to taste
• ▢ 3 tablespoon Unseasoned rice vinegar
• ▢ 1 tablespoon Low-sodium soy sauce
• ▢ 1 tablespoon Toasted sesame oil
• ▢ 1 teaspoon Granulated sugar or honey
• ▢ 1 teaspoon Minced garlic
• ▢ 0.5 teaspoon Fresh ginger, finely grated
• ▢ 0.25 teaspoon Crushed red pepper flakes adjust to taste
• ▢ 1 tablespoon Toasted sesame seeds
• ▢ 0.5 cup Green onions, thinly sliced
• ▢ 0.5 teaspoon Chili oil optional, for heat

Instructions

Preparation Steps

• Place sliced cucumbers in a colander set over the sink. Sprinkle with kosher salt and toss. Let sit for 10 minutes to draw out excess water, then gently blot dry with paper towels.
• In a medium bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, garlic, ginger, and red pepper flakes until the sugar dissolves.
• Add cucumbers to the bowl along with green onions and sesame seeds. Toss until evenly coated.
• Taste and adjust with a pinch more salt if needed. For extra heat, drizzle in chili oil and toss again.
• Serve right away for crisp texture, or chill for 10 to 20 minutes to let flavors meld.

Notes

Smash the cucumber lightly with the side of a knife before slicing for even more crunch and flavor absorption. Use Persian cucumbers for fewer seeds and extra crispness. Leftovers keep in an airtight container for up to 2 days; the cucumbers will soften slightly but remain tasty.