This easy Asian cucumber salad recipe is made with thin slices of juicy fresh cucumbers combined with sesame soy dressing and topped with your favorite garnish!
Asian Cucumber Salad
I love this cucumber salad as an appetizer, or a refreshing side with my favorite salmon pieces and pork fried rice. So Yummy!
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Ingredients
- English cucumbers - Thinly sliced. Persian cucumbers, Japanese cucumbers, Kirby cucumbers, or mini cucumbers can be used instead of English cucumbers.
- Rice vinegar - Apple cider vinegar would be a good alternative to rice wine vinegar, but I don't recommend using white wine vinegar as this is too overpowering. Any milder vinegar will do.
- Toasted sesame oil - extra virgin Olive oil can also be used. Chili oil is great for adding extra heat to this refreshing cucumber salad.
- Soy sauce - you can use low-sodium soy sauce or tamari, or coconut aminos for gluten-free version. If you have just regular or dark soy sauce, dilute it with some water if needed.
- Brown sugar - Honey is another option.
- Fresh garlic - fresh is preferred, I like to chop it fine or use a garlic paste instead. This salad is all about spicy pepper and pungent garlicky flavor.
- Red pepper flakes - For serving.
- Salt - Used in the salting process to drain excess water from the cucumber slices. Once mixed with the spicy dressing, taste for seasoning and add salt if needed.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make A Quick Asian Cucumber Salad
- Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 10-20 minutes.
- Rinse with cold water at least 2 times to completely remove the salt. Strain and set aside.
- Combine sauce ingredients in a separate bowl. If you're not sure about how spicy you like the salad, add only ½ teaspoon of red pepper flakes and adjust later if needed.
- Pour sauce over cucumbers and gently mix. Taste for seasoning and add more salt/black pepper if needed.
- Top with more red pepper flakes and toasted peanuts. I also like to add some chopped cilantro for serving. Enjoy!
For more refreshing salads try my favorite Marinated Cucumbers and Tomatoes, Mediterranean Salad, or these Cucumbers in Vinegar. So good!
🥒 Make Next: Crunchy Cucumber Carrot Salad
Salt and Drain The Cucumbers.
Cucumbers tend to become too watery in a salad. To keep your salad crisp and fresh, sprinkle cucumbers generously with salt and leave them to soak for at least 15 minutes.
Then rinse and use in the salad as instructed.
How Do You Keep Cucumbers Crisp In Cucumber Salad?
If you want this salad to stay fresh and crisp, I recommend salting the cucumbers before mixing everything together.
Here’s what I do: I generously salt the sliced cucumbers and let them sit for 15-30 minutes (or even up to an hour if I have the time). Then, I rinse them a couple of times.
This step is totally optional, but it helps remove extra moisture from the cucumbers so the salad stays crunchy and doesn’t get soggy as quickly.
Tips
- I love picking up fresh cucumbers from the farmers' market—they always have the best flavor. If that’s not an option, your local grocery store works too. Just make sure to check for any marks or bruises before buying.
- Using a good-quality toasted sesame oil really takes this salad to the next level, so go with a brand you love.
- For even better flavor, let the salad sit for 10-15 minutes before serving. It gives everything time to meld together.
- This Asian cucumber salad is also super versatile! You can use it as a base and add extras like nuts, shredded chicken, or beef strips. Leftovers are great tossed into a leafy green salad so nothing goes to waste.
- If you want a creamier dressing, try my recipe for creamy cucumber salad. You can also add red onion to turn it into a cucumber and onion salad.
- And for a low-carb twist, swap the brown sugar in the marinade with a sugar replacement like stevia or erythritol. Want it sweeter? Just add a little more sweetener to the mix!
Serving Suggestions
This salad works great for any summer barbecue meal or Asian cuisine-inspired main course.
Some of my favorite suggestions for serving this salad are:
- Sushi or similar Japanese/Asian-inspired dishes
- BBQ meats(try this Korean BBQ fried chicken!) , grilled chicken, fish, pork or beef.
- As a side for steak tacos, wraps or sandwiches.
- Tofu main course or appetizers.
- With stir fries, rice or noodles (try our favorite Soba Noodles Stir Fry).
And it makes a geat side dish for any casseroles: try our cheesy Chicken Broccoli Rice Casserole, creamy Chicken Enchilada Casserole, and veggie lovers' favorite Eggplant Parmesan.
Storing Leftovers
- To Store. This salad shouldn’t be stored in the fridge for longer than 2 days as the leftover salad will start to lose its crispy texture.
- To Make Ahead. To intensify the flavors in this cucumber salad, allow it to sit for 10-15 minutes before serving, or store it in an airtight container in the fridge until ready to enjoy. Also to prep, you can leave the cucumbers to soak in salt for up to an hour.
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Recipe Card
Quick Asian Cucumber Salad (Ready in 15 Minutes!)
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INGREDIENTS
- 2 medium English cucumbers, about 2 cups sliced thinly
- ¼ cup rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon low sodium soy sauce or tamari, coconut aminos for GF
- 1 teaspoon brown sugar
- 2 teaspoon fresh garlic, freshly minced
- 1 ½ teaspoon salt to drain water, and more for seasoning if needed
- black pepper to taste, optional
- 2 tablespoons chopped peanuts for serving, toasted
- 1-2 teaspoon red pepper flakes , divided
INSTRUCTIONS
- Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for at least 15-20 minutes. Rinse with cold water at least 2 times to completely remove the salt. Strain and set aside.
- Combine sauce ingredients in a separate bowl. If you're not sure about the how spicy you like the salad, add only ½ teaspoons of red pepper flakes and adjust later if needed.
- Pour sauce over cucumbers and gently mix. Taste for seasoning and add more salt/black pepper if needed.
- Top with more red pepper flakes and toasted peanuts. Enjoy!
NOTES
- Cucumbers - Persian cucumbers, Japanese cucumbers, or Kirby cucumbers can be used instead of English cucumbers.
- Should you peel cucumbers? No. You don’t need to peel cucumbers for this salad, as the thin skin provides a great source of dietary fiber.
- To intensify the flavors in this simple salad, allow it to sit for 10-15 minutes before serving. The longer it sits the softer cucumbers become.
- Using the best quality toasted sesame oil will add to the flavor of this salad. Use whatever quality brand you enjoy the most.
- To Store - This salad shouldn’t be stored in the fridge for longer than 3 days as the leftover salad will start to lose its crispy texture.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Absolutely! Cucumbers are high in water and electrolytes, providing a replenishing snack or side dish. Cucumbers are also naturally loaded with vitamin K.
No. You don’t need to peel cucumbers for this salad, as the thin skin provides a great source of dietary fiber.
English cucumbers are a great choice for cucumber salad as they are long and thin with crispy, delicate skin - easy to digest.
Julia | The Yummy Bowl
Delicious crunchy and spicy asian cucumber salad will become your new favorite summer salad!