This Asian cucumber salad is crisp, tangy, and ready in minutes. Thin cucumber slices are salted briefly, rinsed, and tossed in a bright dressing of rice vinegar, soy sauce, sesame oil, and a little chili oil. A scattering of sesame seeds finishes the bowl.
It is a light, cooling side for rich or spicy dinners, and it is the kind of recipe you can make with a handful of pantry items. The salted, rinsed cucumbers stay snappy, which is what sets this version apart from creamy cucumber salads.
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Why This Asian Cucumber Salad Recipe Works
Salting the cucumbers first pulls out excess water, so the slices stay crunchy and the dressing does not get diluted. A quick rinse removes the surface salt, and a pat with a towel keeps the dressing clinging.
The dressing is balanced on purpose. Rice vinegar brings tang, soy sauce brings savory depth, sugar softens the edges, sesame oil adds a toasted aroma, and chili adds just enough warmth to wake it up.
Ingredients for Asian Cucumber Salad
- 3 Persian or English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon chili oil or red pepper flakes
- 1 teaspoon sesame seeds
- 1 clove garlic, minced (optional)
Cucumbers: Persian cucumbers have thin skin and few seeds, so they slice cleanly and stay crunchy. English cucumbers are a good substitute.
Salt: It draws out moisture so the salad does not turn watery. Most of it is rinsed away.
Rice vinegar: It is mild and slightly sweet. White wine vinegar works in a pinch, though it is sharper.
Sesame oil: A little goes a long way. It adds a toasted, nutty flavor.
Chili oil or red pepper flakes: Adjust to your taste. Chili oil adds heat and a little richness, while flakes give a drier kick.
How to Make Asian Cucumber Salad
1. Slice the cucumbers. Cut them thin on the diagonal, about 1/8 inch thick. Thin slices soak up the dressing quickly and look pretty in the bowl.
2. Salt them. Toss the slices with the salt in a colander or bowl and let them sit for 10 to 15 minutes. You will see water pool beneath them.
3. Rinse and dry. Rinse the cucumbers under cold water, then pat them dry with a clean towel. Dry slices hold the dressing better.
4. Whisk the dressing. In a bowl, stir the rice vinegar, soy sauce, sesame oil, sugar, chili oil, and garlic if using until the sugar dissolves.
5. Toss. Add the cucumbers and toss until every slice is coated.
6. Garnish and chill. Sprinkle with sesame seeds. Chill for 10 minutes if you like it very cold, then serve.
How to Serve Asian Cucumber Salad
This salad cuts through rich dishes. Serve it with quick Korean ground beef over rice for a balanced dinner, or next to crock pot beef and broccoli with ginger.
If you enjoy cucumber salads, compare it with the creamy Asian cucumber salad for a richer take, or try the Korean cucumber salad for a spicier, more peppery version.
How to Store and Reheat Asian Cucumber Salad
Store leftovers in an airtight container in the refrigerator and plan to eat them within a day or two for the ideal texture. The cucumbers keep releasing a little liquid in the dressing, so drain the bowl before serving leftovers or give them a quick toss.
This is a cold salad, so there is nothing to reheat. If you want to make it ahead, salt, rinse, and dry the cucumbers, then keep them separate from the dressing and combine them shortly before serving.
Tips and Variations for Asian Cucumber Salad
Do not skip the rinse. It keeps the salad from tasting too salty, since the soy sauce also adds sodium.
Dry the slices well. A damp cucumber dilutes the dressing, so blot generously.
Add garlic gradually. Raw garlic gets stronger as it sits. Start with a small clove and taste.
Toast the sesame seeds. A minute in a dry skillet makes them more fragrant.
Make it spicier. Use extra chili oil or a pinch more red pepper flakes.
Add herbs. Chopped cilantro or green onion adds freshness.
Keep it cold. Perishable salads should not sit out for long. For general guidance on keeping leftovers safe, see Purdue Extension on storing leftovers.
Frequently Asked Questions About Asian Cucumber Salad
What cucumbers are ideal for Asian cucumber salad?
Persian and English cucumbers are the ideal choices. They have thin skin, small seeds, and a crisp bite, so there is no need to peel them.
Why do you salt the cucumbers first?
Salt draws out extra water, which keeps the salad crunchy and the dressing flavorful instead of watery.
Can I make Asian cucumber salad ahead of time?
Yes, but for the ideal crunch, prep the cucumbers and the dressing separately and combine them shortly before serving.
How spicy is this Asian cucumber salad?
It is mildly spicy as written. Reduce the chili oil for less heat, or add more for a bolder bowl.
What can I use instead of rice vinegar?
White wine vinegar or apple cider vinegar both work. Add a pinch more sugar to balance the sharper flavor.
Asian Cucumber Salad
Equipment
- Colander
- Mixing bowl
- Whisk
- Clean Towel
Ingredients
Main Ingredients
- 3 Persian or English cucumbers thinly sliced on the diagonal
- 1 tsp salt to draw out moisture, mostly rinsed away
- 2 tbsp rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp chili oil or red pepper flakes adjust to taste
- 1 tsp sesame seeds
- 1 cloves garlic minced, optional
Instructions
Cooking
- Slice. Cut the cucumbers about 1/8 inch thick on the diagonal.
- Salt. Toss the slices with the salt in a colander and rest 10 to 15 minutes, until water pools beneath them.
- Rinse and dry. Rinse under cold water, then blot completely dry with a clean towel.
- Dress. Whisk the vinegar, soy sauce, sesame oil, sugar, chili oil, and garlic until the sugar dissolves.
- Toss and chill. Coat the cucumbers in the dressing, sprinkle with sesame seeds, and chill 10 minutes if you like it cold.
