Name: Easy Asian Cucumber Salad
Prep time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2 English cucumbers or 4 Persian cucumbers, thinly sliced; 1/2 teaspoon salt; 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar or honey; 1 teaspoon sesame oil; 1 clove garlic, minced; 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili oil (optional); 1 teaspoon sesame seeds (for garnish); 1 green onion, thinly sliced (optional, for garnish)

Easy Asian Cucumber Salad is a crisp, refreshing side dish that’s full of bold, tangy flavor. With crunchy cucumbers tossed in a sweet, savory, and slightly spicy dressing, this salad comes together in minutes and pairs perfectly with almost any meal. I love how it adds brightness and texture to everything from stir-fries to grilled meats.

Why You’ll Love This Recipe

I love this salad because it’s quick, simple, and incredibly flavorful. The cucumbers stay crunchy and soak up all the vibrant dressing. It’s light, hydrating, and a little addictive thanks to the balance of soy, vinegar, sesame, and a touch of heat. Whether I’m prepping it for a weekday lunch or as a side for dinner, it always disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

English cucumbers or Persian cucumbers, thinly sliced
Salt
Rice vinegar
Soy sauce
Sugar or honey
Sesame oil
Garlic, minced
Red pepper flakes or chili oil (optional, for heat)
Sesame seeds (for garnish)
Green onions, sliced (optional, for garnish)

directions

I start by slicing the cucumbers thinly, then place them in a colander, sprinkle with salt, and let them sit for 10–15 minutes to draw out excess moisture.
While the cucumbers rest, I whisk together rice vinegar, soy sauce, sugar or honey, sesame oil, and garlic in a bowl.
I rinse the salted cucumbers, pat them dry with a clean towel, and toss them in the dressing.
I let the salad chill in the fridge for at least 10 minutes so the flavors can meld.
I finish by garnishing with sesame seeds and sliced green onions before serving.

Servings and timing

This recipe serves 4 as a side and takes about 20 minutes total, including resting and chilling time.

Variations

Sometimes I add thinly sliced carrots or radishes for extra crunch and color. I also like adding a splash of lime juice for a citrusy twist. For a more substantial version, I toss in chopped peanuts or tofu for protein.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The cucumbers soften over time but still taste great. I don’t recommend freezing this salad since the cucumbers will lose their texture.

FAQs

What kind of cucumber works best?

I prefer English or Persian cucumbers because they have thin skins and fewer seeds. Regular cucumbers work too, but I usually peel and deseed them.

Can I make it ahead of time?

Yes, I often make it a few hours ahead—it tastes even better after sitting in the fridge for a bit.

Is this salad spicy?

It can be. I adjust the spice with red pepper flakes or chili oil to match what I’m in the mood for.

Can I skip the sugar?

Yes, but I like the hint of sweetness to balance the vinegar and soy. Honey is a great natural alternative.

What dishes go well with this salad?

I serve it with stir-fries, grilled chicken, dumplings, or noodles—it’s a great all-purpose side.

Conclusion

Easy Asian Cucumber Salad is my go-to when I want something light, crunchy, and full of flavor with almost no effort. It’s fast, fresh, and totally customizable, making it a perfect side dish for just about any meal. Whether I’m serving it warm or chilled, this salad always hits the spot.

Easy Asian Cucumber Salad