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!
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.
- 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.
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
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:
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.
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.
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.
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!
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Asian Cucumber Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Description
A cool and refreshing Asian Cucumber Salad made with crisp cucumbers, rice vinegar, sesame oil, ginger, garlic, and a touch of spicy chili sauce. This vegan and gluten-free salad is perfect as a light side dish or accompaniment to many meals, offering a delightful combination of tangy, sweet, and savory flavors in every bite.
Ingredients
Salad Ingredients
- 1 ½ pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- ½ teaspoon salt
- 4-5 scallions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove garlic, finely minced
Dressing Ingredients
- ¼ 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
Instructions
- Score the Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to them. This step is optional if you are short on time.
- Slice and Salt the Cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Toss with ½ teaspoon salt and let them sit to draw out excess water while you prepare the other ingredients.
- Strain and Combine: Strain the cucumbers using a fine mesh strainer without rinsing, then transfer to a large mixing bowl. Add scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds. Mix everything thoroughly to combine.
- Adjust Seasoning: Taste the salad and adjust salt, sweetness, or chili paste as needed to suit your preference.
- Refrigerate and Serve: Refrigerate the salad until ready to serve. It is best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- This salad is vegan and gluten-free, making it suitable for a variety of dietary preferences.
- Use Bragg's Liquid Aminos or Coconut aminos instead of soy sauce for a gluten-free version.
- Adjust the amount of chili garlic sauce depending on your spice tolerance.
- Scoring the cucumbers helps the dressing cling better, but it's optional if you’re in a hurry.
- Best served fresh the same day, but it can be refrigerated up to 3 days in an airtight container.
- Pairs wonderfully with Asian-inspired main dishes or as a refreshing side to grilled meats and bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 89 kcal
- Sugar: 6.4 g
- Sodium: 405 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 2 g
- Cholesterol: 0 mg
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