This Asian Cucumber Salad is fresh, crunchy, and full of bold flavor. It’s the kind of side dish you can throw together in minutes but still feel proud to serve. The cucumbers stay crisp, the dressing is tangy and a little sweet, and every bite is super refreshing.
It’s perfect for busy weeknights, BBQs, or when you just want something light and tasty.
Servings: 4
Total Time: 15 minutes
Cook Time: No cooking required
Why I Love This Recipe
The first time I made this salad, I needed something fast to go with grilled chicken. I had cucumbers in the fridge and didn’t want another boring salad. I tossed them with soy sauce, vinegar, and a little sugar, and wow—instant favorite.
Now I make it all the time. It’s simple, but it tastes like something from a restaurant.
Here’s why I keep coming back to it:
- It’s ready in 15 minutes.
- No stove or oven needed.
- The flavors are bold but balanced.
- It uses simple ingredients.
- It gets better as it sits.
What You’ll Need
- 4 medium cucumbers, thinly sliced
- ½ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- ½ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced red onion
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped green onions
Tools You’ll Need
- Sharp knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Spoon for mixing
Asian Cucumber Salad Recipe
Step 1: Slice and Salt the Cucumbers
Thinly slice 4 medium cucumbers and place them in a large bowl. Sprinkle ½ teaspoon salt over the sliced cucumbers. Toss well and let them sit for 10 minutes to draw out extra water.
Step 2: Make the Dressing
In a small bowl, combine ¼ cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon granulated sugar, and ½ teaspoon red pepper flakes. Stir until the sugar is fully dissolved.
Step 3: Drain the Cucumbers
After 10 minutes, you’ll see water at the bottom of the bowl. Gently squeeze the salted cucumber slices with your hands to remove extra moisture. Drain off the liquid.
Step 4: Combine Everything
Add the drained cucumber slices back to the bowl. Pour the prepared dressing over them. Add ¼ cup thinly sliced red onion and 1 tablespoon chopped green onions. Toss everything together until well coated.
Step 5: Finish with Sesame Seeds
Sprinkle 1 tablespoon toasted sesame seeds over the top. Toss lightly or leave them on top for presentation.
Pro Tips
- Use English cucumbers if you can. They have fewer seeds and stay crisp.
- Don’t skip salting. It keeps the salad from getting watery.
- Let it chill for 20–30 minutes for even better flavor.
- Slice the cucumbers evenly so they soak up the dressing the same way.
Substitutions and Variations
- Swap rice vinegar for apple cider vinegar.
- Add thinly sliced carrots for extra crunch.
- Use honey instead of sugar.
- Add a splash of chili oil for more heat.
- Try crushed peanuts on top for texture.
Make Ahead Tips
You can make this salad up to 4 hours ahead. Keep it in the fridge. Stir before serving.
Why This Recipe Works (Quick Science)
Salt pulls water out of the cucumbers through a process called osmosis. This keeps them crunchy and stops the dressing from getting watery. The vinegar adds acid, which brightens flavor. The sugar balances the acid, and the sesame oil adds rich aroma. It’s all about balance—salty, sweet, tangy, and nutty.
Macros Information (Per Serving)
Approximate values:
- Calories: 90
- Carbs: 8g
- Fat: 6g
- Protein: 2g
- Fiber: 1g
- Sugar: 5g
Common Mistakes
- Not draining the cucumbers well. This makes the salad watery.
- Adding too much salt. Measure the ½ teaspoon.
- Skipping the sugar. It balances the sharp vinegar.
- Cutting cucumbers too thick. Thin slices taste better here.
What to Serve With
- Grilled chicken
- Teriyaki salmon
- Fried rice
- Noodles
- Dumplings
- Burgers or BBQ
Leftovers and Storage
Store in an airtight container in the fridge for up to 2 days. Stir before serving. The cucumbers will soften a little but still taste great.
FAQ
Can I use regular cucumbers?
Yes. You may want to scoop out large seeds first.
Is this salad spicy?
Only if you add the red pepper flakes. You can leave them out.
Can I double the recipe?
Yes, just double all the ingredients evenly.
Can I use low-sodium soy sauce?
Absolutely. It works great.
Final Thoughts
This Asian Cucumber Salad is simple, fresh, and packed with flavor. It proves you don’t need a long ingredient list to make something delicious. Give it a try, and once you do, come back and tell me how it turned out. I’d love to hear what you served it with or how you made it your own.