Asian Cucumber Salad Recipe

ByTaylor
Jump to Recipe· 4.9 from 12 reviews

Hey friend, if you’re craving something crisp, tangy, and bursting with flavor, you’ve gotta try this Asian Cucumber Salad Recipe. I stumbled upon this gem during a warm summer day, and it instantly became my go-to side dish. It’s fresh, vibrant, and packed with all those bold Asian flavors you love—but without fuss or drama. Stick with me here, and I’ll show you how to make this fan-freaking-tastic salad in your own kitchen!

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Why This Recipe Works

  • Perfect Balance: The mix of tangy rice vinegar, sweet maple syrup, and umami-packed soy sauce creates a flavor harmony that sings in every bite.
  • Simple Prep: Slicing cucumbers thin and scoring them helps the dressing cling beautifully, so you get flavor in every forkful.
  • Crunchy & Refreshing: The cucumbers stay crisp even after marinating, making this salad a refreshing contrast to rich mains.
  • Customizable Heat: You control the spice level easily with chili garlic sauce—no need to sweat over it.
Asian Cucumber Salad, Asian Cucumber Salad Recipe, Summer Asian Salad, Healthy Cucumber Salad, Quick Asian Side Dish - A clear glass bowl filled with sliced green cucumbers mixed with small pieces of green onions and sprinkled with light brown sesame seeds, two wooden salad forks with metal handles rest inside the bowl touching the cucumbers, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Asian Cucumber Salad Recipe complement each other like a dream team. Each one adds a different layer—whether it’s crunch, tang, sweetness, or spice. When shopping, look for firm cucumbers and fresh aromatics to make sure your salad stays bright and crisp.

Asian Cucumber Salad, Asian Cucumber Salad Recipe, Summer Asian Salad, Healthy Cucumber Salad, Quick Asian Side Dish - Flat lay of fresh whole English cucumbers, thinly sliced scallions scattered beside, a small pile of finely grated fresh ginger root, a single peeled garlic clove minced finely, small white ceramic bowls each holding clear rice vinegar, dark soy sauce, golden toasted sesame oil, amber maple syrup, and bright red chili garlic sauce, a few scattered toasted sesame seeds next to the bowls, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cucumbers: Turkish, Persian, or English cucumbers work best because they’re thin-skinned and less seedy, keeping the salad from getting watery.
  • Salt: Draws out excess moisture from the cucumbers to keep the salad crunchy and prevents it from becoming soggy.
  • Scallions: Adds a mild onion flavor with a touch of freshness and crunch.
  • Ginger: Fresh grated ginger brings brightness and a zesty kick that wakes up the whole dish.
  • Garlic: A small amount adds depth and savory warmth without overpowering.
  • Rice vinegar: The backbone of the dressing, adding that unmistakable tangy punch essential to Asian salads.
  • Soy sauce: Balances salty umami; swap for Bragg’s Liquid Aminos or coconut aminos to keep it gluten-free.
  • Toasted sesame oil: Just a drizzle gives a nutty aroma that makes this salad pop with authenticity.
  • Maple syrup: Sweetens gently and balances the acidity—feel free to use honey or a little sugar instead.
  • Chili garlic sauce (like sambal or sriracha): Adds heat and a slight garlicky bite—you can adjust this to your spice tolerance.
  • Toasted sesame seeds: Offers that satisfying crunch and nutty flavor to finish it off perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I always say, a recipe is just a jumping-off point—don’t be afraid to make this Asian Cucumber Salad Recipe your own. I sometimes add a squeeze of fresh lime juice or toss in some chopped cilantro for a fresh twist.

  • Spicier Version: Once, I doubled the chili garlic sauce and added a sprinkle of crushed red pepper flakes. It was fiery but oh so addictive!
  • Nutty Crunch: Toasted peanuts or cashews make a fantastic topping, adding extra texture and richness.
  • Herbal Boost: Fresh Thai basil or mint brightens the salad even more — perfect for hot days when you want a refreshing bite.
  • Make It Vegan: Stick to maple syrup or sugar to keep it plant-based without losing sweetness.

Step-by-Step: How I Make Asian Cucumber Salad Recipe

Step 1: Score and Slice the Cucumbers

I like to lightly score the cucumbers lengthwise with a fork—this might sound fancy, but it really helps the dressing stick. If you’re short on time, skipping this is okay; just slice them thinly. Thin slices ensure each bite is crisp and allows the flavors to infuse perfectly without making the cucumbers soggy.

Step 2: Salt and Drain

After slicing, toss the cucumbers with salt and let them sit for about 10 minutes. This trick pulls out excess water, so when you mix in the dressing later, the salad won’t turn into a watery mess. Then, just strain them gently—no need to rinse off the salt since it helps season the cucumbers.

Step 3: Mix in the Flavor Bomb Dressing

Next up, add all the flavor-packed ingredients: scallions, fresh ginger, garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds. Stir gently to coat every delicate cucumber slice evenly. Taste as you go—if it’s too tangy, add a little more sweetener; if you want more heat, go ahead and add chili sauce gradually.

Step 4: Chill and Serve

Refrigerate the salad until it’s nice and cold, at least 30 minutes if you can wait. This chilling step lets all the flavors marry together beautifully. I’ve learned that while it’s best on the same day, it keeps well for up to three days, making it great for meal prepping or entertaining.

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Pro Tips for Making Asian Cucumber Salad Recipe

  • Score for More Flavor: Scoring the cucumbers helps lock in the dressing. Don’t skip it unless you’re really pressed for time.
  • Salt Then Strain: Salting draws out moisture, but avoid rinsing the cucumbers after to preserve seasoning inside the salad.
  • Adjust Sweetness Slowly: Start with less maple syrup and add more if needed—sweetness balances the acidity and heat brilliantly.
  • Serve Chilled: The salad tastes best cold, so give it time in the fridge before serving for maximum flavor melding.

How to Serve Asian Cucumber Salad Recipe

Asian Cucumber Salad, Asian Cucumber Salad Recipe, Summer Asian Salad, Healthy Cucumber Salad, Quick Asian Side Dish - A white bowl filled with many thin, round slices of cucumber with bright green skins and a glossy texture from light dressing, topped with small white sesame seeds and small pieces of green onion mixed in. The cucumbers are stacked to create a small mound that rises above the bowl. The bowl has small brown spots and is placed on a wooden surface with a pair of light brown chopsticks laying beside it. The background is dark and out of focus. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I’m a big fan of topping this salad with a handful of extra toasted sesame seeds or crushed peanuts—they add such a satisfying crunch. Sometimes I sprinkle a few thin slices of fresh red chili if I want to amp up the spice visually and flavor-wise.

Side Dishes

This salad pairs beautifully with grilled meats like teriyaki chicken, crispy tofu bowls, or a big pot of dumplings. It’s a refreshing counterpoint to rich, savory dishes, and also works great alongside rice or noodles for a light meal.

Creative Ways to Present

For special occasions, I like serving this salad in small individual glass jars or pretty bowls, garnished with fresh herbs and a lime wedge. It makes the presentation feel fancy, plus the layers of cucumber and dressing look super inviting through the glass.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in a tight-sealing container in the fridge. The cucumbers hold their crunch surprisingly well for about three days, but after that, they might start to get a little soft. I recommend eating it within that window to enjoy it at its best crispness.

Freezing

Freezing this salad isn’t something I’ve tried, and I wouldn’t recommend it because the cucumbers will turn mushy and watery once thawed, losing that fresh crunch that makes this dish so delightful.

Reheating

No reheating needed here! This salad is best enjoyed cold or at room temperature. If leftovers have been in the fridge, just let them sit out for a few minutes before serving to take the chill off slightly.

FAQs

  1. Can I use regular cucumbers instead of Persian or English cucumbers for the Asian Cucumber Salad Recipe?

    Yes, you can use regular cucumbers, but keep in mind they tend to have thicker skins and more seeds, which can make the salad a bit more watery or bitter. Peeling and deseeding them before slicing can help maintain the crunch and flavor balance.

  2. How long should I let the salad marinate?

    Ideally, chilling the Asian Cucumber Salad Recipe for at least 30 minutes helps the flavors meld beautifully. If you’re in a hurry, you can serve it right after mixing, but the taste deepens with a little rest time.

  3. Can I make this salad gluten-free?

    Absolutely! Just swap the soy sauce for Bragg’s Liquid Aminos or coconut aminos, which provide that salty, umami flavor without gluten. It works perfectly in this recipe.

  4. What can I add to make the salad more substantial?

    If you want a heartier dish, try adding some sliced avocado, chopped peanuts, or even cooked shrimp or grilled chicken strips. These additions turn the salad into a light main course or filling lunch.

  5. How spicy is the salad with chili garlic sauce?

    The heat level depends on how much chili garlic sauce you use. I recommend starting with a teaspoon and adjusting to your taste—this way, it can be mild or as fiery as you like. For a zero-spice option, simply omit it.

Final Thoughts

This Asian Cucumber Salad Recipe is one of those rare dishes that’s quick, easy, and so rewarding to make. I love how it instantly perks up any meal with its bright, fresh flavors and satisfying crunch. Whether you whip it up for a casual weeknight or a special gathering, it never disappoints. Trust me, once you try it, you’ll find yourself grabbing cucumbers just to make this again — and I hope you enjoy it as much as I do!

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Asian Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Taylor
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 4-5 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian
Print Recipe

Description

A refreshing and tangy Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a flavorful dressing of rice vinegar, soy sauce, sesame oil, and chili garlic sauce. Perfect as a light side dish or appetizer with a balance of sweet, savory, and spicy notes.

Ingredients

Main Ingredients

  • 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
  • 1/2 teaspoon salt
  • 4–5 scallions, finely sliced
  • 1 teaspoon ginger, grated
  • 1 clove garlic, finely minced

Dressing

  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup (or honey, or sugar), more to taste
  • 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
  • 1–2 tablespoons toasted sesame seeds

Instructions

  1. Score Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to them. This step can be skipped if in a hurry.
  2. Slice and Salt: Slice the cucumbers thinly and place them in a mixing bowl. Toss with the salt to help them release water and let them stand while preparing the other ingredients.
  3. Strain Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing and transfer to a large mixing bowl.
  4. Combine Dressing: Add scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds to the cucumbers. Mix everything to combine well.
  5. Taste and Adjust: Taste the salad and adjust salt, sweetness, and spice according to your preference by adding more salt, maple syrup, or chili paste as desired.
  6. Chill and Serve: Refrigerate the salad until ready to serve. It is best served the same day but will keep for up to 3 days in an airtight container in the refrigerator.

Notes

  • Optional additions include fish sauce, lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai basil, red onions, peanut chili crunch, and radishes for extra flavor and texture.
  • Use gluten-free soy sauce alternatives like Bragg’s Liquid Aminos or Coconut aminos if needed.
  • Adjust the level of sweetness and spice to suit your taste preferences.
  • For a more intense flavor, let the salad marinate in the refrigerator for at least 30 minutes before serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 70 kcal
  • Sugar: 4 g
  • Sodium: 400 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1.5 g
  • Protein: 1 g
  • Cholesterol: 0 mg

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