If you’re searching for a crisp, unbelievably refreshing side dish packed with zesty flavor, look no further than this Asian Cucumber Salad. With only a handful of ingredients and a simple, no-cook method, this dish brings together cool cucumbers, a tangy-sweet dressing, and a satisfying hint of heat, making it a staple for summer gatherings or any meal that needs a bright, crunchy boost. It’s a crowd-pleaser that you’ll want to make again and again!
Ingredients You’ll Need
The charm of this recipe lies in its simplicity. Each ingredient in Asian Cucumber Salad plays a key role, offering crunch, umami, or a burst of color—so don’t skip a thing if you can help it!
- English cucumbers: These cukes have thin skins and tiny seeds, keeping every bite perfectly crisp and never watery.
- Salt: Essential for drawing out excess water and keeping your salad super crunchy.
- Rice vinegar: Adds bright, tangy notes that wake up the cucumbers.
- Low sodium soy sauce: Offers savory depth without overpowering the salad.
- Sesame oil: Just a splash gives toasty, nutty flavor that lingers beautifully.
- Honey: A touch of sweetness balances the acidity and heat perfectly.
- Garlic clove: One minced clove brings a classic boldness and aroma.
- Fresh ginger: Grated ginger adds a warm, peppery zing in every forkful.
- Red pepper flakes: Adjust for your ideal level of heat—a little goes a long way.
- Green onions: Sliced thin, they lend color and a gentle oniony bite.
- Toasted sesame seeds: Sprinkle on top for nutty crunch and a pop of golden color.
How to Make Asian Cucumber Salad
Step 1: Salt and Drain the Cucumbers
Start by slicing your English cucumbers as thinly as you like; thinner slices soak up the dressing beautifully. Lay them in a colander and sprinkle with salt, tossing gently to coat. Set the colander over a bowl or in the sink and let the cucumbers sit for 15 minutes. This simple trick draws out excess moisture, ensuring your Asian Cucumber Salad stays crisp and never soggy.
Step 2: Pat Dry
Once the cucumbers have released their water, pat them dry thoroughly with paper towels. Removing extra liquid not only improves the texture but also helps the cucumber absorb more of the flavorful dressing we’ll add next.
Step 3: Whisk the Dressing
In a small bowl, combine rice vinegar, low sodium soy sauce, sesame oil, honey, minced garlic, grated ginger, and red pepper flakes. Whisk until fully blended. The aroma at this point is irresistible—and that’s before it even hits the cucumbers!
Step 4: Toss and Coat
Add the drained cucumbers to a large salad bowl. Pour your glossy, aromatic dressing over the cucumbers, then gently toss to coat every piece. The cucumbers will glisten and soak up all that flavor in just a few minutes.
Step 5: Finish and Serve
Top the salad with slices of green onion and a generous sprinkle of toasted sesame seeds. For the best taste, let your Asian Cucumber Salad chill for at least 10 to 15 minutes, letting those bold flavors meld together before serving.
How to Serve Asian Cucumber Salad
Garnishes
Finish your Asian Cucumber Salad with a scattering of extra sesame seeds and finely chopped green onions. If you want a colorful pop, add thinly sliced radishes or carrots for even more crunch—they integrate beautifully, both visually and flavor-wise.
Side Dishes
This salad is a delicious companion to grilled chicken, teriyaki salmon, or sticky tofu. Its cool, crisp texture makes it the perfect palate cleanser between bites of rich or spicy main dishes, or as a refreshing starter all on its own.
Creative Ways to Present
Serve your Asian Cucumber Salad in small glass jars for picnics, or spoon it over a bowl of cold noodles for an instant lunch upgrade. Try layering it in rice paper wraps with shrimp and lettuce for a crunchy Asian-inspired snack!
Make Ahead and Storage
Storing Leftovers
To keep your Asian Cucumber Salad as fresh and crunchy as possible, store leftovers in an airtight container in the refrigerator. It still tastes great the next day, though the cucumbers may release a little extra moisture as they sit—just give everything a quick toss before serving.
Freezing
Freezing isn’t recommended for this salad. The cucumbers lose their signature crispness and become mushy upon thawing, so enjoy this salad fresh or chilled from the fridge for best results.
Reheating
This salad is meant to be enjoyed cold, so there’s no need (or desire!) to reheat it. In fact, it tastes even better after a short rest in the fridge, allowing flavors to blend and deepen.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Absolutely! If you use standard cucumbers, just peel them first and scoop out the larger seeds for the best texture. English cucumbers are naturally milder and more seedless, which is why they’re ideal for Asian Cucumber Salad.
How do I make it gluten-free?
Simply swap out the soy sauce for tamari or coconut aminos, and your Asian Cucumber Salad is instantly gluten-free—no other adjustments needed!
Can I prepare this salad ahead of time?
Yes! In fact, letting it chill for 10 to 15 minutes only intensifies the flavors. For longer storage, keep the dressing separate and toss with cucumbers right before serving for maximum crunch.
What proteins go well with Asian Cucumber Salad?
This salad is a lovely complement to grilled meats, seafood, tofu, or even alongside dumplings for an easy weeknight meal. Its brightness balances richer flavors beautifully.
How can I adjust the spice level?
The red pepper flakes let you dial the heat up or down: use a little for just a hint, or add an extra pinch if you love a spicy kick. Leave them out entirely for a milder, family-friendly version.
Final Thoughts
Once you make this Asian Cucumber Salad, it’ll quickly become your go-to side whenever hunger strikes or you want to impress. Give it a try, play with the garnishes, and enjoy every crunchy bite—you just might find yourself making it on repeat!
Print
Asian Cucumber Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free (if using tamari instead of soy sauce)
Description
This Asian Cucumber Salad is a refreshing and flavorful side dish that pairs perfectly with any Asian-inspired meal. Crisp cucumber slices are tossed in a tangy and slightly sweet dressing, making it a light and healthy option for any occasion.
Ingredients
Sliced Cucumbers:
- 2 large English cucumbers, thinly sliced
Dressing:
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon red pepper flakes, or to taste
Garnish:
- 2 tablespoons green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 15 minutes to draw out excess water. Pat dry with paper towels.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.
- Toss Salad: Place cucumbers in a large bowl, pour the dressing over them, and toss gently to coat.
- Finish: Sprinkle with green onions and sesame seeds before serving.
Notes
- For extra crunch, add thinly sliced carrots or radishes.
- Adjust the spice level by reducing or increasing red pepper flakes.
- This salad tastes best served chilled after 10–15 minutes of resting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 85
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
