There’s something magical about a dish that takes just minutes to make but tastes like it came from your favorite restaurant. This Simple Asian Cucumber Salad is one of those go-to recipes you’ll want on repeat all summer long.
Crisp cucumbers are tossed in a light sesame-soy dressing, making this salad bright, flavorful, and the perfect complement to everything from grilled chicken to noodles.
It’s been a family favorite in my kitchen for years—especially when the weather is warm and I want something quick, fresh, and veggie-packed that the kids will actually eat. The crunch, the light tang, and the hint of sweetness make this one irresistible.
Why You’ll Love This Recipe
This salad is quick to throw together—just 10 minutes start to finish—and doesn’t require any cooking. It’s great for busy weeknights or last-minute guests.
The flavors are simple but exciting: salty, sweet, tangy, and nutty. Even kids who usually turn up their noses at cucumbers often love it!
What You’ll Need
- 2 large English cucumbers or 4 Persian cucumbers
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or honey)
- 1 garlic clove, minced
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
- Optional: red pepper flakes or thinly sliced chili for heat
Pro Tips
- Use a mandoline or sharp knife to get evenly thin cucumber slices—it makes all the difference in texture.
- Salt the cucumbers first to draw out excess moisture and keep the salad from turning watery.
- Toast the sesame seeds for extra nutty flavor (just 2–3 minutes in a dry skillet).
- For extra crunch, refrigerate the cucumbers before assembling.
- Add a splash of fish sauce if you want a deeper umami punch—just a drop or two!
Tools You’ll Need
- Mandoline slicer or sharp chef’s knife
- Large mixing bowl
- Small whisk or fork
- Measuring spoons
- Small colander or strainer
Substitutions and Variations
- No sesame oil? Try avocado or olive oil, though the flavor will change slightly.
- Add-ins: Try thinly sliced radishes, shredded carrots, or edamame for variety.
- No rice vinegar? Use white wine vinegar with a small pinch of sugar as a backup.
- Want it spicy? Add sriracha, gochujang, or sliced red chili peppers.
Make Ahead Tips
You can prep the cucumbers (slice and salt them) up to 4 hours ahead. Mix the dressing separately and combine just before serving to keep the salad crisp. Leftovers are good for about 1 day, but best eaten fresh.
Instructions
1. Slice and Salt the Cucumbers
Thinly slice cucumbers using a mandoline or sharp knife. Place in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess water. Pat dry with paper towels.
2. Make the Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until well combined.
3. Toss and Garnish
Place dried cucumber slices in a mixing bowl. Pour dressing over and toss gently to coat. Top with sesame seeds and green onions. Add red pepper flakes if using.
4. Serve
Transfer to a serving dish or small bowls. Serve immediately or chill for 10 minutes before serving.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator. The salad will stay fresh and crunchy for up to 1 day.
After that, the cucumbers start to soften, though the flavors remain delicious. To perk it up, add fresh sliced cucumbers the next day and toss again.
Recipe FAQs
Q: Can I make this salad a day ahead?
It’s best made fresh, but you can prep the cucumbers and dressing separately, then combine just before serving.
Q: Can I use regular cucumbers?
Yes, but peel and remove seeds to avoid bitterness and excess moisture.
Q: Is this salad gluten-free?
If you use gluten-free soy sauce (like tamari), then yes!
Q: How spicy is it with red pepper flakes?
It adds a mild heat—just a little kick. Feel free to skip or adjust to taste.
This Salad’s a Winner
This Simple Asian Cucumber Salad is the kind of easy recipe you’ll find yourself making on repeat. It’s crunchy, light, and so full of flavor—and best of all, you can pull it off in under 15 minutes. Whether it’s a side dish for dinner or a snack on a warm day, it always disappears fast.
If you try this recipe, drop a comment below and let me know what you paired it with! I’d love to hear your family’s favorite combos.