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Mark Anthony

Easy Asian Cucumber Salad

This Easy Asian Cucumber Salad is your go-to crunchy, tangy, and spicy side dish that comes together in just 10 minutes. Bursting with sesame, garlic, and chili flavors, it pairs perfectly with grilled meats or noodle dishes. A refreshing and versatile salad you'll crave again and again!
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Prep Time 10 minutes
Chilling 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Asian
Calories: 90
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 2 large English cucumbers thinly sliced
  • 1 tablespoon salt for sweating cucumbers
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce low-sodium preferred
  • 2 teaspoons sesame oil
  • 1 tablespoon honey or sugar
  • 2 garlic cloves minced
  • 1 teaspoon chili flakes adjust to taste
  • 1 tablespoon sesame seeds toasted
  • 2 scallions thinly sliced
Optional Add-ins:
  • Thinly sliced red onion or shallots
  • Julienned carrots
  • Crushed peanuts or cashews
  • Fresh herbs like cilantro or mint
  • Dash of fish sauce for umami depth

Method
 

Sweat the Cucumbers
  1. Toss cucumber slices with salt and let sit in a colander for 10 minutes. This draws out moisture and keeps them crisp. Rinse and pat dry.
Mix the Dressing
  1. In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and chili flakes.
Toss and Chill
  1. Add cucumbers, scallions, and sesame seeds to the dressing. Toss well to coat. Let it chill in the fridge for 15–30 minutes for best flavor.
Serve
  1. Give it one last toss and serve cold. Garnish with extra sesame seeds or herbs if you’re feeling fancy.

Notes

Easy Asian Cucumber Salad – Helpful Tips

Cooking Tips & Techniques
Use seedless cucumbers (like English or Persian) for the best crunch and minimal water content.
Slice cucumbers thinly and evenly—use a mandoline for quick, uniform slices.
Lightly salt the cucumber slices and let them sit for 10–15 minutes, then pat dry to remove excess moisture.
Whisk dressing ingredients (rice vinegar, soy sauce, sesame oil, sugar, and garlic) until the sugar dissolves fully.
Let the salad chill for at least 20 minutes before serving—it allows the flavors to fully develop.
Serving Suggestions
Garnish with sesame seeds, chopped peanuts, or sliced green onions for extra texture and flavor.
Serve as a light side to grilled meats, noodles, stir-fries, or sushi rolls.
Great for potlucks, BBQs, or make-ahead lunches—it stays crisp and tangy.
Pair with spicy dishes to cool things down or rich dishes to cut through heaviness.
Perfect for summer, meal prep, or a healthy snack between meals.
Make-Ahead & Storage
Make-Ahead: Slice cucumbers and prepare dressing separately—combine 1–2 hours before serving for peak freshness.
Refrigerator: Store in an airtight container for up to 3 days—drain any excess liquid before serving.
Freezer: Not recommended—cucumbers lose their crispness when frozen and thawed.
Rehydrate Crunch: If it softens a bit, toss with fresh cucumbers or add extra vinegar just before serving.
Tasty Variations to Try
Spicy Kick: Add thinly sliced chili peppers or a drizzle of sriracha for heat.
Creamy Twist: Mix in a spoonful of mayo or Greek yogurt for a Korean-style cucumber banchan.
Sweet & Tangy: Add a touch of honey or maple syrup for sweetness and balance.
Ginger Boost: Stir in finely grated fresh ginger for a zesty punch.
Pickled Version: Let cucumbers marinate in the dressing overnight for a quick-pickle vibe.