Name: Asian Cucumber Salad Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Asian
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; 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 oelek) or sriracha, more to taste; 1-2 tablespoons toasted sesame seeds

Crunchy, tangy, and bursting with bright flavors, this Asian Cucumber Salad Recipe is a total game-changer for summer meals and beyond. It’s that perfect refreshing side that wakes up your palate with ginger, garlic, and sesame — seriously, once you try it, you’ll want it at every barbecue and dinner!

A white bowl filled with a fresh cucumber salad sits on a white marbled surface. The salad has many round cucumber slices, bright green with their skin on, layered thickly inside the bowl. Sprinkle of light brown sesame seeds covers the cucumber slices evenly, adding texture. Small pieces of chopped green onions are mixed throughout, giving extra green color and a bit of rough texture. The bowl is simple and smooth, contrasting with the detailed cucumber salad inside. A pair of light brown chopsticks rests in the background on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Asian Cucumber Salad Recipe
Top Tip
How to Serve Asian Cucumber Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Asian Cucumber Salad Recipe

Why You'll Love This Recipe

I’ve made this Asian Cucumber Salad Recipe countless times, and every single batch feels like a refreshing escape. It’s so fast to put together, yet it tastes like you spent hours in the kitchen crafting it. Plus, it’s versatile enough to fit into any meal.

Quick and Easy: Ready in about 25 minutes, this salad comes together faster than you’d expect for this kind of flavor punch.
Perfectly Balanced Flavors: The tangy rice vinegar, nutty sesame oil, and a hit of garlic and ginger make every bite exciting.
Healthy and Light: It’s naturally vegan and gluten-free, so it fits almost any diet without feeling like a sacrifice.
Make Ahead Friendly: You can prepare it in advance, which means more time to enjoy your company or relax before the meal.

Ingredients & Why They Work

Each ingredient plays a special role to bring this Asian Cucumber Salad Recipe to life. Fresh cucumbers provide the crunch; sesame oil adds a toasty depth; and the rice vinegar gives it that characteristic zing. Shopping fresh and quality ingredients will truly elevate the salad.

Flat lay of fresh whole Turkish cucumbers, a few scallions with white bulbs and long green stalks, a small piece of fresh ginger root with knobby texture, a single garlic clove with smooth white skin, a small white ceramic bowl filled with clear rice vinegar, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl containing golden toasted sesame oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl holding bright red chili garlic sauce, and a small white ceramic bowl with toasted sesame seeds, all arranged symmetrically 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: I prefer Turkish or Persian cucumbers because they’re thin-skinned and less watery, but English cucumbers work great too for easy slicing and freshness.
Salt: Tossing the cucumbers with salt helps draw out excess water, keeping your salad crunchy and preventing it from getting soggy.
Scallions: They add a mild oniony crunch—slice them finely so they blend beautifully without overpowering.
Fresh Ginger: Just a teaspoon of grated ginger gives the salad a bright, spicy hint that pairs well with the garlic.
Garlic: Minced fresh garlic brings savory depth—don’t skip it or you’ll miss out on a ton of flavor!
Rice Vinegar: This is the acidic backbone of the dressing, offering mild sweetness that’s gentler than regular vinegar.
Soy Sauce: Adds umami and saltiness—if you need gluten-free, I love Bragg’s Liquid Aminos or coconut aminos as a fantastic substitute.
Toasted Sesame Oil: This oil is aromatic and toasty, anchoring the dressing with its rich flavor.
Maple Syrup (or Honey/Sugar): I usually use maple syrup for a subtle sweetness that balances the tartness and spice perfectly.
Chili Garlic Sauce (Sambal Oelek or Sriracha): Adds heat and a little kick—feel free to adjust the spice level to suit your taste!
Toasted Sesame Seeds: These nutty seeds add a little crunch and a lovely finish to the salad.

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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.

Make It Your Way

This Asian Cucumber Salad Recipe is a perfect canvas for your flavor preferences — I love tweaking the sweetness and spice depending on what I’m serving it with. Don’t hesitate to make it your own!

Variation: Sometimes, I add thinly sliced red chili or fresh cilantro for extra brightness — it gives the salad a fresh, herby dimension that’s amazing with grilled meats.
Dietary tweaks: For a completely oil-free version, you can leave out the sesame oil and still get great flavor by upping the vinegar and soy substitue a touch.
Seasonal twists: When cucumbers aren’t in peak season, I’ve used zucchini ribbons prepared the same way for a similar crunch with a twist.

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

The image shows a white speckled bowl filled with sliced bright green cucumbers, each slice showing a slightly ridged edge and moist texture. The cucumber slices are topped with small white sesame seeds and small pieces of green onions, adding a touch of texture and color contrast. The bowl sits on a wooden surface with a pair of light-colored wooden chopsticks lying next to it. The background is blurred dark blue, which makes the fresh green cucumbers stand out prominently. photo taken with an iphone --ar 2:3 --v 7

Step 1: Score and Slice the Cucumbers

I like to use the tines of a fork to score my cucumbers lengthwise before slicing them thin. You don’t have to take this step if you’re pressed for time, but it really helps the dressing cling more evenly, giving every bite more flavor. Then, slice the cucumbers thinly — I use a sharp knife or a mandoline for even slices.

Step 2: Salt and Drain

Toss the sliced cucumbers with salt and let them sit in a bowl for 10-15 minutes. This draws out excess water, so the salad stays crisp instead of soggy. After that, strain the cucumbers in a fine mesh strainer without rinsing — you want to keep the salty flavor.

Step 3: Mix the Dressing and Toss

In a large mixing bowl, combine scallions, ginger, garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds. Add the drained cucumbers and toss everything together until well coated. Take a taste and adjust the salt, sweetness, or spice to your liking.

Step 4: Chill and Serve

Pop the salad in the refrigerator until you’re ready to eat. While it’s best on the same day, it can keep well for up to 3 days sealed tight — just give it a quick stir before serving to redistribute the dressing.

Top Tip

After making this Asian Cucumber Salad Recipe multiple times, I’ve learned a few little things that really boost the flavor and texture every time. These tips can save you from soggy salad and bland dressing.

Don’t skip salting: It sounds simple, but letting the cucumbers sweat out their water is key to avoid a watery salad.
Score for flavor absorption: Scoring the cucumbers lets the dressing seep in better—your taste buds will thank you for this extra step.
Mix and taste: Always taste your salad before serving and tweak the vinegar, sweetness, or spice—everyone’s palate is a little different.
Use fresh ginger and garlic: Powdered versions don’t deliver the same punch, so fresh is best here for that authentic brightness.

How to Serve Asian Cucumber Salad Recipe

Garnishes

I often sprinkle extra toasted sesame seeds on top for a final crunchy touch, and sometimes a handful of chopped fresh cilantro or thinly sliced red chili for color and brightness. These garnishes make the salad look inviting and add tiny bursts of flavor.

Side Dishes

This Asian Cucumber Salad pairs beautifully with grilled chicken, sticky rice bowls, or even alongside some spicy stir-fried noodles. I’ve also loved serving it as a refreshing contrast to heavier dishes like pork belly or Korean BBQ.

Creative Ways to Present

For a more elegant presentation, I sometimes serve the salad in small individual bowls, garnished with microgreens and a drizzle of extra sesame oil. It’s also fantastic on a large platter for parties, where you layer it over a bed of baby arugula or mint leaves for an herbal twist.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the fridge for up to 3 days. The cucumbers will release a bit more liquid over time, so always give it a good toss before serving to keep the flavors distributed and the texture enjoyable.

Freezing

Freezing isn’t ideal for this salad, since cucumbers turn mushy when frozen. I’d recommend making it fresh as needed or just planning to eat it within a few days of making.

Reheating

This salad is best served cold or at room temperature, so no reheating is necessary. If you want to soften the flavors, let it sit a bit longer in the fridge before serving for better melding.

Frequently Asked Questions:

Can I make this Asian Cucumber Salad Recipe ahead of time?

Absolutely! Prepare it a few hours ahead and keep refrigerated. The flavors deepen over time, but I recommend eating it within 3 days to keep the cucumbers crisp.

What can I substitute for soy sauce to make it gluten-free?

You can use Bragg’s Liquid Aminos or coconut aminos as great gluten-free alternatives to soy sauce. Both provide the umami flavor essential to this salad.

How spicy is this salad?

The chili garlic sauce adds a gentle heat that you can easily control—start with a teaspoon and add more to taste depending on your spice preference.

Can I use regular cucumbers instead of Turkish or Persian?

Yes! English cucumbers work well too since they’re less seedy. Just slice thin and make sure to salt and drain well to avoid excess water in the salad.

Final Thoughts

This Asian Cucumber Salad Recipe truly feels like a small celebration in a bowl to me. It’s fresh, simple, and packed with flavor — the kind of recipe you come back to again and again when you want something light but exciting. Next time you want a refreshing side without fuss, give this salad a try. I promise it’ll become your new favorite quick fix!