Crunchy, tangy, and bright, this Easy Asian Cucumber Salad comes together in minutes and adds a refreshing pop to weeknight dinners or packed lunches. It’s light, family-friendly, and perfect for meal prep. For a similar crunchy side with more spice try Asian carrot salad.
Why You’ll Love This Easy Asian Cucumber Salad
- Bright, refreshing flavor with sweet, salty, and spicy notes.
- Ready in about 30 minutes — mostly hands-off time.
- Great for meal prep and keeps well as a cold side.
- Family-friendly and pairs well with proteins or rice bowls.
- If you want a leafy alternative, try an Asian spring salad for more greens.
Ingredients Needed
- Veggies
- 5 Persian cucumbers
- Sauce
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- Seasoning
- 1/2 tsp salt
- 1/2-1 tbsp sugar (see notes)
- Toppings
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced (optional))
Step-by-Step Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle so slices look more oval than round; thickness is up to your preference.
- Add cucumber slices to a bowl/container and sprinkle 1/2 tsp of salt over them.
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- Drain the water and give the cucumbers a quick 10-second rinse, then return them to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic; stir until well combined and serve. Enjoy!
Serving Suggestions Easy Asian Cucumber Salad
- Serve chilled alongside grilled chicken or tofu for a light meal.
- Toss with cold noodles for a quick summer lunch.
- Top with extra sesame seeds and sliced scallions for presentation.
- Pair with pickled vegetables and steamed rice for an easy dinner plate, or enjoy with a creamy side like creamy cucumber salad for contrast.
Tips for Success Easy Asian Cucumber Salad
- Salt-brining removes excess water so the dressing stays vibrant and not diluted.
- Adjust sugar between 1/2–1 tbsp to balance sweetness to your taste.
- Use Persian cucumbers for thin skins and fewer seeds; regular cucumbers work if halved and seeded.
- Make the salad up to 24 hours ahead; flavors meld but cucumbers stay crisp for best results.
- For less heat, reduce or omit the chili oil and add a pinch of red pepper flakes only if needed.
Variations
Here are a few easy ways to change it up:
- Add thinly sliced radish or shredded carrot for extra crunch and color.
- Stir in cooked shrimp or shredded rotisserie chicken for a protein boost.
- Make it milder by swapping chili oil for a drizzle of toasted sesame oil and a squeeze of lime.
Easy Asian Cucumber Salad
A crunchy and refreshing cucumber salad with a perfect balance of sweet, salty, and spicy notes, ready in about 30 minutes. Perfect for meal prep and family-friendly.
Ingredients
Veggies
- 5 pieces Persian cucumbers Use Persian cucumbers for thin skins and fewer seeds.
Sauce
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Adjust according to heat preference.
Seasoning
- 1/2 tsp salt Used for salt-brining to remove excess water.
- 1/2-1 tbsp sugar Adjust to balance sweetness to taste.
Toppings
- 1/2 tbsp sesame seeds For garnishing.
- 1/2 tbsp garlic (minced) Optional.
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle so slices look more oval than round; thickness is up to your preference.
- Add cucumber slices to a bowl/container and sprinkle 1/2 tsp of salt over them.
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- Drain the water and give the cucumbers a quick 10-second rinse, then return them to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic; stir until well combined and serve.
Notes
Salt-brining removes excess water so the dressing stays vibrant. Salad can be made up to 24 hours ahead. For variations, consider adding radish, shrimp, or chicken.