Easy Asian Cucumber Salad

Sometimes, I just want something fresh and crunchy on the side. That’s when I reach for this cucumber salad. It’s cool, light, and packed with flavor.

The first time I made it, I was surprised how fast it came together. Just a few things—soy sauce, rice vinegar, a little sesame—and boom. So much taste with hardly any work.

It’s tangy, a little sweet, and has that perfect bite. I make it with dinner, lunch, or even just as a snack. It goes with almost anything.

Wanna try it too? I’ll show you my quick and easy way. This one’s a keeper for sure.

Why You’ll Love This Recipe

• Light, Fresh, and Flavorful: The cucumbers stay crunchy and juicy, absorbing all the bold, umami-packed dressing. Each bite delivers a burst of flavor without weighing you down.
• Fast and Fuss-Free: No cooking is required. Just slice, season, and toss. You’ll have it ready in 10 minutes or less.
• Great for Meal Prep: Make it ahead and let it chill—the cucumbers soak up more flavor as they sit.
• Low in Calories, Big on Taste: This salad fits easily into a balanced diet without sacrificing flavor.
• Versatile Side Dish: It’s a natural match for stir-fries, grilled chicken, noodles, and rice dishes.

What You Need to Know Before You Start

Prep Time & Marinate Time:

• Prep Time: 10 minutes
• Marinate Time (Optional): 10–15 minutes for enhanced flavor and texture
• Total Time: 20–25 minutes

Letting the cucumbers sit in the dressing for a short time helps them absorb more flavor. However, you can serve it immediately if you’re short on time.

Servings:
This recipe yields about 4 side dish servings. For larger gatherings or meal prep, simply double or triple the quantities.

Difficulty Level:
Beginner-friendly. No special techniques or cooking required—just some slicing and mixing.

Required Kitchen Tools

To make this salad quickly and cleanly, here’s what you’ll want on hand:

• Sharp chef’s knife or mandoline – For uniform, thin cucumber slices. A mandoline is faster, but a sharp knife works perfectly.
• Cutting board – Wood or plastic, just make sure it’s stable.
• Medium mixing bowl – To toss and combine everything evenly.
• Small whisk or spoon – For blending the dressing together.
• Measuring spoons – To keep the sweet, salty, and tangy balance just right.
• Paper towels or salad spinner (optional) – Helps remove moisture from cucumbers so the dressing clings better.

Ingredients for Easy Asian Cucumber Salad

Every ingredient in this salad serves a specific purpose, contributing to both flavor and texture.

• 5 Persian cucumbers – These cucumbers are small, tender, and have thin skins that don’t require peeling. Slice them into thin rounds or half-moons. If using English cucumbers, remove excess seeds to avoid watering down the salad.
• ½ teaspoon salt – This is used for lightly seasoning the cucumbers and drawing out excess moisture, which helps maintain their crunch.
• 1 tablespoon sugar – Adds balance to the vinegar and soy sauce. It also softens any bitterness in the cucumber.
• ¾ tablespoon rice vinegar – A mild vinegar with subtle sweetness. It brings brightness and acidity to the dressing.
• ¾ tablespoon light soy sauce – Adds umami depth and savory notes to the salad. Avoid dark soy sauce, which may overpower the cucumbers.
• ½ tablespoon sesame oil – Toasted sesame oil is key here. It adds richness and an unmistakable nutty aroma that rounds out the dressing.
• 1 tablespoon chili oil – Adds mild heat and complexity. Adjust more or less depending on your spice preference.
• ½ tablespoon sesame seeds – Lightly toasted sesame seeds add a hint of crunch and enhance the nutty flavor from the sesame oil.

Variations for Asian Cucumber Salad

Feel free to customize this base recipe based on your taste or pantry availability:

• Add Garlic: A small clove of freshly minced garlic gives a bolder flavor. It’s especially good if you love the punch of raw garlic in cold dishes.
• No Spice Version: Leave out the chili oil if you’re making this for kids or prefer no heat.
• Spice it Up: Add a dash of crushed red pepper flakes or slivers of Thai red chili for extra heat and color.
• Add Herbs: Fresh cilantro, mint, or Thai basil bring in brightness and complexity.
• Include Carrots or Radish: Thinly sliced carrots or daikon radish add more crunch and visual contrast.
• Crunchy Toppings: Try crushed peanuts, fried shallots, or crispy garlic chips for a layer of texture right before serving.

How to Make Easy Asian Cucumber Salad

Step-by-Step Instructions

1. Wash and Slice the Cucumbers

Rinse the Persian cucumbers under cold water and pat them dry. Using a sharp knife or mandoline, slice the cucumbers thinly—about ⅛ inch thick. You can slice them into full rounds or half-moons, depending on your preference. Uniform thickness ensures even flavor and texture.

Tip: If you’re using a mandoline, always use the hand guard for safety.

2. Lightly Salt the Cucumbers

Place the sliced cucumbers in a bowl. Sprinkle with ½ teaspoon of salt, gently toss, and let them sit for 5–10 minutes. This draws out excess water, which helps the cucumbers stay crisp and allows the dressing to absorb better.

Optional: After salting, you can blot the cucumbers with a paper towel to remove any surface moisture.

3. Make the Dressing

In a small bowl, combine:

• 1 tablespoon sugar
• ¾ tablespoon rice vinegar
• ¾ tablespoon light soy sauce
• ½ tablespoon sesame oil
• 1 tablespoon chili oil

Whisk the ingredients until the sugar dissolves and the mixture is smooth. The dressing should be slightly thickened and glossy.

4. Toss Everything Together

Pour the dressing over the salted cucumbers. Add ½ tablespoon sesame seeds, then gently toss with a spoon or your hands until all slices are evenly coated.

Let the salad sit at room temperature for 10–15 minutes to allow the flavors to meld. For deeper flavor, refrigerate it for up to an hour before serving.

Serving and Decoration

Easy Asian Cucumber Salad is as versatile as it is delicious. Here are a few ways to serve and elevate it:

• As a Side Dish: It pairs wonderfully with grilled meats, teriyaki chicken, shrimp skewers, or dumplings.
• With Rice Bowls: Serve it alongside rice and protein like salmon, tofu, or chicken for a refreshing bite.
• In Lettuce Wraps: Use the cucumbers to add cool crunch inside chicken or pork lettuce wraps.
• As a Salad Course: Plate it over a bed of baby greens, sprinkle with crushed peanuts or cashews, and drizzle a bit more dressing on top.
• On a Charcuterie Platter: Use it to add brightness and acidity next to cured meats, cheeses, or smoked tofu.

Presentation Tip: Garnish with extra sesame seeds or thin slices of red chili or scallions for color.

Storing Asian Cucumber Salad

This salad is best enjoyed the day it’s made, but you can store it for short periods:

• Refrigerator: Place leftovers in an airtight container and store in the fridge for up to 2 days. The cucumbers will soften over time but remain flavorful.
• Avoid Freezing: Freezing will ruin the texture of the cucumbers.

Make-Ahead Tip: You can pre-mix the dressing and keep it in the fridge for up to 3 days. Slice and salt the cucumbers just before serving to keep them crisp.

Tips and Tricks for Success

• Use Persian or English cucumbers – These varieties have fewer seeds and thinner skin, giving the best texture without peeling.
• Don’t skip salting – This step removes moisture that would otherwise water down your salad.
• Adjust sweetness and heat – Taste the dressing and tweak it to your preference. Add more sugar for balance or more chili oil for spice.
• Let it sit before serving – A short rest lets the cucumbers soak up flavor without turning soggy.
• Double the batch – This salad goes quickly. If you’re feeding more than 2 people, you’ll want extra.

Nutrition

Nutrient	Amount (per serving)
Calories	80
Carbohydrates	6g
Protein	1g
Fat	6g
Saturated Fat	0.5g
Sodium	370mg
Sugar	3g
Fiber	1g

Note: Nutrition values are approximate and based on standard ingredients.

Easy Asian Cucumber Salad FAQs

Can I use English cucumbers instead of Persian?
Yes. English cucumbers are a good substitute. Slice thinly and remove excess seeds for best results.

How spicy is this recipe?
The level of heat depends on your chili oil. If you prefer less spice, start with half the amount and add more to taste.

Do I need to peel the cucumbers?
Nope. Persian and English cucumbers have thin, edible skin. Just wash and slice.

Can I make this salad in advance?
Yes. Make it up to 1 day ahead. Store in an airtight container in the fridge. The cucumbers will soften slightly, but the flavor intensifies.

What proteins go well with this?
Try it with grilled chicken, tofu, shrimp, or salmon. It balances rich dishes with cool freshness.

Conclusion

This Easy Asian Cucumber Salad has become a staple in our kitchen—especially during warmer months. It’s quick, flavorful, and flexible enough to match nearly any main dish. Whether you’re building rice bowls, prepping a light lunch, or adding a crunchy bite to grilled meats, this salad brings a refreshing, tangy kick to the table without fuss.

Once you try it, you’ll likely find yourself reaching for cucumbers and chili oil more often than you think.