Summer heat always makes me crave something cool and refreshing. When it’s too hot to turn on the oven, I turn to salads that actually satisfy me. But I got tired of the same old lettuce and tomato routine. That’s when I discovered how amazing Asian cucumber salad can be.
This salad has become my go-to side dish when I’m grilling or when I need something light but flavorful. The cucumbers stay crisp, and the dressing has just the right balance of tangy and sweet. I can make a big batch and it keeps well in the fridge for a few days.
Want something that takes five minutes to make but tastes like you spent way longer? This is it. My kids even ask for seconds, which never happens with regular salad. I usually make extra because everyone always wants more.
Why You’ll Love This Asian Cucumber Salad
- Quick and easy prep – This refreshing salad comes together in just 20-30 minutes with minimal chopping and mixing required.
- Perfect balance of flavors – The combination of tangy rice vinegar, nutty sesame oil, and spicy chili oil creates a taste that’s both cooling and exciting at the same time.
- Light and healthy – Made with crisp cucumbers and simple seasonings, this salad is naturally low in calories and packed with hydrating vegetables.
- Great side dish for any meal – Whether you’re serving it with grilled meats, rice bowls, or Asian takeout, this cucumber salad adds a fresh crunch that complements heavier dishes perfectly.
- Simple pantry ingredients – Most of these ingredients are Asian cooking staples you probably already have, making this an easy go-to recipe when you need something fresh and flavorful.
What Kind of Cucumbers Should I Use?
Persian cucumbers are my go-to choice for this salad because they’re crisp, have thin skins, and contain fewer seeds than regular cucumbers. You can find them at most grocery stores, usually sold in plastic-wrapped packages. If you can’t find Persian cucumbers, English cucumbers work well too since they also have thin, edible skins and a nice crunch. Regular slicing cucumbers will work in a pinch, but you might want to peel them if the skin seems thick or waxy, and consider removing some of the seeds if they’re particularly large.
Options for Substitutions
This refreshing salad is pretty forgiving when it comes to swaps, so here’s what you can try:
- Persian cucumbers: Regular cucumbers work fine – just peel them and scoop out the seeds since they’re more watery. English cucumbers are another great option and don’t need peeling or seeding.
- Rice vinegar: White vinegar or apple cider vinegar can step in, but use a bit less since they’re more acidic. Start with half the amount and taste as you go.
- Light soy sauce: Regular soy sauce works too, but use slightly less since it’s saltier. Tamari is perfect if you need a gluten-free option.
- Chili oil: No chili oil? Mix a pinch of red pepper flakes with regular oil, or try sriracha mixed with a little sesame oil for heat and flavor.
- Sesame oil: This ingredient really makes the dish, so try not to skip it. But if you must, a tiny bit of peanut oil can work – just know the flavor won’t be quite the same.
- Sugar: Honey or maple syrup work well here – just use about half the amount since they’re sweeter than regular sugar.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with cucumber salad is skipping the salting step, which draws out excess water and prevents your dressing from getting watery and bland – make sure to salt your sliced cucumbers and let them sit for at least 15 minutes before rinsing and patting dry.
Another common error is adding the dressing too early, as cucumbers continue to release moisture even after salting, so it’s best to dress the salad just before serving to keep the flavors bright and the texture crisp.
When it comes to the chili oil, start with less than the recipe calls for and taste as you go, since different brands vary widely in heat level and you can always add more but can’t take it back.
For the best results, slice your cucumbers as thinly and evenly as possible – a mandoline or sharp knife works great, and uniform pieces help the salt and dressing coat everything properly.
What to Serve With Asian Cucumber Salad?
This refreshing cucumber salad is perfect as a side dish for grilled meats like teriyaki chicken, Korean BBQ, or even simple grilled salmon. The cool, crisp cucumbers with that tangy-spicy dressing are also great alongside fried rice, lo mein, or any stir-fry dish since they help balance out richer flavors. I love serving this salad with dumplings or spring rolls for a light lunch, and it’s also fantastic as part of a bigger Asian-inspired spread with dishes like pad thai or orange chicken. The sesame and chili flavors make it a natural fit for almost any Asian meal where you want something fresh and crunchy.
Storage Instructions
Refrigerate: This cucumber salad is best enjoyed fresh, but you can keep leftovers in the fridge for up to 2 days in a covered container. The cucumbers will release more water as they sit, so just give it a good stir before serving and maybe drain off any excess liquid.
Make Ahead: You can prep the dressing ahead of time and store it separately in the fridge for up to a week. Just slice your cucumbers fresh when you’re ready to eat and toss everything together. This keeps the cucumbers crisp and prevents them from getting too watery.
Serve Cold: This salad is meant to be served chilled, so there’s no need to bring it back to room temperature. In fact, it tastes even better when it’s nice and cold from the fridge. Just give it a quick toss and it’s ready to go alongside your favorite Asian dishes.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-200
- Protein: 2-4 g
- Fat: 12-16 g
- Carbohydrates: 10-15 g
Ingredients
- 5 persian-style cucumbers
- 1/2 tsp table salt
- 3/4 tbsp rice wine vinegar
- 1/2 tbsp roasted sesame oil
- 3/4 tbsp low-sodium soy sauce
- 1/2 to 1 tbsp granulated sugar
- 1 tbsp spicy chili oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic (optional)
Step 1: Prepare and Salt the Cucumbers
- 5 Persian-style cucumbers
- 1/2 tsp table salt
Rinse the Persian-style cucumbers thoroughly.
Slice off one end at an angle, then continue slicing all the cucumbers at a diagonal so the slices are more oval than round.
The thickness can be adjusted to your preference.
Place the sliced cucumbers in a bowl or container and sprinkle with table salt.
Toss to coat evenly.
Refrigerate the salted cucumbers for at least 20 minutes to help draw out excess water.
Step 2: Drain and Rinse the Cucumbers
After chilling, drain the water that the cucumbers released.
Quickly rinse the salted cucumbers under cold water for about 10 seconds to remove excess salt, then return them to the bowl or container.
This ensures the salty flavor isn’t overpowering.
Step 3: Dress the Cucumbers
- 1/2 tbsp roasted sesame oil
- 3/4 tbsp low-sodium soy sauce
- 1/2 to 1 tbsp granulated sugar
- 3/4 tbsp rice wine vinegar
- 1 tbsp spicy chili oil
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic (optional)
Add the roasted sesame oil, low-sodium soy sauce, granulated sugar (according to your sweetness preference), rice wine vinegar, spicy chili oil, toasted sesame seeds, and, if desired, minced garlic to the drained cucumbers.
Stir everything together until the cucumber slices are evenly coated with the dressing.
I like to taste and adjust the sugar or chili oil here to fit my mood—sometimes a bit of extra spice makes it even better!
Step 4: Serve
Transfer the dressed cucumbers to a serving platter or bowl.
Enjoy immediately, or let them sit for a few minutes to soak in more flavor before serving.
This salad is refreshing and pairs well with a variety of meals!