Bright, crunchy, and tangy, this Asian Cucumber Salad comes together in minutes and livens up weeknight plates. It’s perfect for meal prep or a last-minute side that stays fresh in the fridge. For more light salad ideas try pairing it with an easy Asian carrot salad for a colorful spread.
Why You’ll Love This Asian Cucumber Salad
- Bursting with fresh crunch and bright, savory dressing for big flavor in every bite.
- Ready in about 10 minutes, great for quick weeknight sides or lunches.
- Makes excellent leftovers that keep well for a couple of days in the fridge.
- Family-friendly texture and mild heat that you can easily adjust.
- Pairs beautifully with other light dishes like an Asian spring salad for a full plate.
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Ingredients Needed
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Veggies
- 2 English cucumbers, thinly sliced
- 2 green onions, thinly chopped
-
Sauce
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
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Aromatics & spice
- 1 clove garlic, minced
- 1/4 tsp crushed chili flakes
- pinch of salt (to taste)
-
Toppings
- 1 tsp toasted sesame seeds
Step-by-Step Instructions
- Thinly slice the cucumbers and place them in a medium bowl.
- In a separate bowl, whisk together 2 tbsp sesame oil, 1 clove minced garlic, 1/4 tsp chili flakes, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt to taste.
- Pour the dressing over the cucumbers and toss gently to coat every slice.
- Let the salad sit for 10 minutes at room temperature to allow flavors to meld and the cucumbers to soften slightly.
- Garnish with chopped green onions and 1 tsp sesame seeds before serving.
Serving Suggestions Asian Cucumber Salad
- Serve alongside grilled chicken or fish for a bright contrast.
- Top steamed rice bowls or noodle dishes for added crunch.
- Add to tacos or wraps as a crisp, refreshing condiment.
- Offer as part of a picnic spread with other light salads like a creamy cucumber option or cold sides; try pairing with a creamy cucumber salad.
- Garnish with extra sesame seeds and a lime wedge for a pretty presentation.
Tips for Success Asian Cucumber Salad
- For extra crunch, use English or Persian cucumbers and slice thinly.
- Salt and drain very juicy cucumbers for 10 minutes if you want less liquid in the dressing.
- Adjust chili flakes to control heat—start small and add more after tasting.
- Make the dressing just before serving if you prefer maximum crunch.
- Store in an airtight container in the fridge up to 2–3 days; toss before serving.
Variations
Here are a few easy ways to change it up:
- Make it spicy: add a drizzle of chili oil or extra red pepper flakes.
- Add protein: toss in shredded rotisserie chicken or chilled shrimp for a heartier salad.
- Extra veggies: include thinly sliced carrots or radishes for color and crunch.
Asian Cucumber Salad
Bright, crunchy, and tangy, this Asian Cucumber Salad comes together in minutes and livens up weeknight plates.
Ingredients
Veggies
- 2 pieces English cucumbers, thinly sliced Use English or Persian cucumbers for crunch.
- 2 pieces green onions, thinly chopped
Sauce
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
Aromatics & spice
- 1 clove garlic, minced
- 1/4 tsp crushed chili flakes Adjust to control heat.
- pinch salt (to taste) Add to taste.
Toppings
- 1 tsp toasted sesame seeds Garnish before serving.
Instructions
Preparation
- Thinly slice the cucumbers and place them in a medium bowl.
- In a separate bowl, whisk together sesame oil, minced garlic, chili flakes, soy sauce, rice vinegar, sugar, and a pinch of salt.
- Pour the dressing over the cucumbers and toss gently to coat.
- Let the salad sit for 10 minutes at room temperature.
- Garnish with chopped green onions and toasted sesame seeds before serving.
Notes
For extra crunch, use thinly sliced cucumbers and salt and drain very juicy cucumbers for 10 minutes. Store in an airtight container in the fridge up to 2-3 days; toss before serving.