Asian Cucumber Salad is light, crisp, and refreshing—thinly sliced cucumbers tossed in a tangy, savory-sweet dressing with sesame and a hint of spice.
Making Asian cucumber salad is all about keeping things fresh and flavorful with minimal effort. You start by slicing crisp cucumbers, then whisk together a quick dressing of soy sauce, rice vinegar, sesame oil, and a touch of sweetness. Letting it chill for a bit helps the cucumbers soak up all that tangy, savory goodness. It’s a simple side dish that tastes bright, refreshing, and perfectly balanced.
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Try some of our other favorite salad recipes: Marinated Cucumber Tomato Onion Salad, Apple Spinach Salad with Feta, Strawberry Spinach Salad, or Hot Girl Summer Salad.
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Ingredients for Asian Cucumber Salad
- cucumber
- green onions
- salt
- sugar
- rice vinegar
- sesame oil
- minced garlic
- soy sauce
- sugar
- red pepper flakes
FAQs
It’s a light, refreshing salad made with thinly sliced cucumbers tossed in a tangy, savory-sweet dressing, often flavored with sesame, garlic, and a touch of spice.
Yes, but English or Persian cucumbers are preferred since they have fewer seeds and a crisper texture.
Salt the cucumbers and let them sit for 10–15 minutes, then drain before mixing with the dressing.
Definitely—sour cream, yogurt, or mayo-based dressings make a creamy version that’s just as delicious.
Top Tips
- Use English or Persian cucumbers for the best crunch and fewer seeds.
- Slice cucumbers thin and evenly for better texture and flavor.
- Salt cucumbers and let them sit for 10–15 minutes, then pat dry to reduce excess water.
- Chill the salad before serving to let the flavors meld.
- Toss just before serving to keep it fresh and crisp.
How to make Asian Cucumber Salad
- Place sliced cucumbers in a colander, sprinkle with 1 teaspoon salt, 1 teaspoon sugar, and let sit for 10–15 minutes in the refrigerator. Pat dry to remove excess water.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and garlic.
- Toss cucumbers with the dressing until well coated.
- Sprinkle with sesame seeds and optional green onions. Chill for 20–30 minutes before serving for best flavor. Toss before serving and enjoy!
Asian Cucumber Salad
Ingredients
- 2 English cucumbers or 10 mini cucumbers
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 green onions, thinly sliced
Asian Dressing
- 2 tablespoon rice vinegar
- 2 teaspoon garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 teaspoon granulated sugar
- ½ teaspoon red pepper flakes
- sesame seeds for topping
Instructions
- Place sliced cucumbers in a colander, sprinkle with 1 teaspoon salt, 1 teaspoon sugar, and let sit for 10–15 minutes in the refrigerator. Pat dry to remove excess water.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and garlic.
- Toss cucumbers with the dressing until well coated.
- Sprinkle with sesame seeds and optional green onions. Chill for 20–30 minutes before serving for best flavor. Toss before serving and enjoy!
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