This light, tangy salad is ready in minutes and brightens any weeknight or picnic. Asian Cucumber Salad balances crisp cucumber spirals with a savory, slightly spicy dressing for an addictively fresh bite. Pair it with steamed rice or a crunchy Asian carrot salad for a colorful, easy meal.
Why You’ll Love This Asian Cucumber Salad
- Bright, refreshing flavors that balance sweet, salty, and spicy.
- Ready in about 15 minutes — perfect for quick weeknights.
- Great for meal prep and keeps well as a chilled side.
- Family-friendly crunch that pairs with so many mains.
- Excellent as a light lunch, side dish, or potluck contribution.
Ingredients Needed
-
Veggies
- 5 pcs cucumbers
- 2 to 3 tbsp green onion, (chopped)
-
Sauce
- 1 ½ tbsp soy sauce
- 3 tsp rice vinegar
- 3 tsp Chinese chili oil
- 1 tsp sesame oil
-
Spices & Sweetener
- 3 tsp granulated white sugar
- 3 tsp salt
- 1 tsp garlic, (crushed)
- 2 tsp sesame seeds
Step-by-Step Instructions
- Gather all the ingredients for the Asian cucumber salad.
- Mix 3 tsp granulated white sugar, 2 tsp sesame seeds, 1 tsp crushed garlic, and 2 to 3 tbsp chopped green onion in a bowl.
- Stir in 1 ½ tbsp soy sauce, 3 tsp rice vinegar, 3 tsp Chinese chili oil, and 1 tsp sesame oil; set the dressing aside.
- Cut both ends off each cucumber. Place a cucumber between a pair of chopsticks to keep cuts from going all the way through.
- To make spirals, make diagonal cuts down the length, flip with the smooth side up, and create perpendicular cuts; repeat for all cucumbers.
- Place spirals in a bowl, sprinkle with 3 tsp salt, massage gently, and let sit 8 to 10 minutes; then rinse with cold water.
- Pour the prepared marinade over the cucumbers and toss until evenly coated. Enjoy!
Serving Suggestions Asian Cucumber Salad
- Serve chilled alongside grilled chicken or tofu for a light main.
- Top with extra sesame seeds and a drizzle of chili oil for presentation.
- Add to a bento box with edamame and rice for a fresh lunch.
- Pair with a crisp Asian spring salad and iced green tea for a refreshing meal.
Tips for Success Asian Cucumber Salad
- Massage cucumbers with salt just until they soften slightly — don’t overdo it or they’ll get mushy.
- Adjust chili oil to taste for milder or spicier results.
- For best crunch, rinse and pat cucumbers dry after salting.
- Store in an airtight container in the fridge up to 2 days for best texture.
- Try this alongside a creamy option like a creamy cucumber salad when serving a crowd.
Variations
- Add thinly sliced red pepper or carrot for extra color and crunch.
- Stir in chopped cilantro and lime zest for a fresher, citrusy twist.
- Make it heartier with shredded rotisserie chicken or cooked shrimp for a light protein boost.
Follow us on Pinterest for more cozy ideas.
Asian Cucumber Salad
This light, tangy salad is ready in minutes and brightens any weeknight or picnic with its crisp cucumber spirals and savory, slightly spicy dressing.
Ingredients
Veggies
- 5 pcs cucumbers
- 2 to 3 tbsp green onion, (chopped)
Sauce
- 1 ½ tbsp soy sauce
- 3 tsp rice vinegar
- 3 tsp Chinese chili oil
- 1 tsp sesame oil
Spices & Sweetener
- 3 tsp granulated white sugar
- 3 tsp salt
- 1 tsp garlic, (crushed)
- 2 tsp sesame seeds
Instructions
Preparation
- Gather all the ingredients for the Asian cucumber salad.
- Mix 3 tsp granulated white sugar, 2 tsp sesame seeds, 1 tsp crushed garlic, and 2 to 3 tbsp chopped green onion in a bowl.
- Stir in 1 ½ tbsp soy sauce, 3 tsp rice vinegar, 3 tsp Chinese chili oil, and 1 tsp sesame oil; set the dressing aside.
- Cut both ends off each cucumber. Place a cucumber between a pair of chopsticks to keep cuts from going all the way through.
- To make spirals, make diagonal cuts down the length, flip with the smooth side up, and create perpendicular cuts; repeat for all cucumbers.
- Place spirals in a bowl, sprinkle with 3 tsp salt, massage gently, and let sit 8 to 10 minutes; then rinse with cold water.
- Pour the prepared marinade over the cucumbers and toss until evenly coated.
Notes
Massage cucumbers with salt just until they soften slightly — don’t overdo it or they’ll get mushy. Adjust chili oil to taste for milder or spicier results. For best crunch, rinse and pat cucumbers dry after salting. Store in an airtight container in the fridge up to 2 days for best texture.