Asian Cucumber Salad

When the weather gets warm, I can’t help but think of a crisp, tangy, and slightly spicy cucumber salad to go along with it. This Asian Cucumber Salad is, in my opinion, one of those dishes that makes you feel like you’re consuming something light and clean, but still flavor-rich. I’ve prepared it a number of times now, and the crunchiness and the strong, bright taste keep on surprising me with every single bite.

What Is Asian Cucumber Salad?

Asian Cucumber Salad is a side dish that is quick and revitalizing. It consists of thinly sliced cucumbers, which are tossed in a dressing made of rice vinegar, soy sauce, sesame oil, garlic, and a hint of spice. This side-dish is the perfect blend of salty, sweet, sour, and spicy—one mouthful gives you all these tastes at once. What is even better? It takes 15 minutes or less to make it from starting point to end point.

Why This Recipe Is Special

The factors that make this cucumber salad different from the rest are its simplicity and balance. No need to have costly ingredients or to spend a lot of time preparing. The dressing can be made in seconds and the cucumbers can absorb the yummy Asian-inspired flavors without becoming soggy.

Why You’ll Love This Recipe

Here’s why I think you’ll be making this again (and again):

• Refreshing and crunchy – Each bite is crisp, cool, and full of flavor.
• Simple ingredients – Everything is easy to find and budget-friendly.
• Quick to make – You’ll be done in under 15 minutes.
• Healthy and light – Low in calories but big on taste.
• Customizable – Adjust the spice, sweetness, or saltiness however you like.

Tools You’ll Need

You don’t need much to make this recipe, but the right tools make it even easier:

• Cutting board and sharp knife – For slicing the cucumbers paper-thin. A mandoline slicer works perfectly if you have one.
• Mixing bowl – To toss everything together evenly.
• Small whisk or fork – To blend the dressing until smooth.
• Measuring spoons – To get that perfect flavor balance.
• Colander – Helps drain the cucumber slices if you salt them first (to keep them extra crisp).

Ingredients

(Serves 4)

For the Salad:

• 2 medium cucumbers (about 400g), thinly sliced
• 1 teaspoon salt (to draw out moisture)
• 1 tablespoon toasted sesame seeds

For the Dressing:

• 2 tablespoons rice vinegar (30 ml)
• 1 tablespoon soy sauce (15 ml)
• 1 teaspoon sesame oil (5 ml)
• 1 teaspoon sugar (4 g)
• 1 garlic clove, minced
• ½ teaspoon crushed red pepper flakes (or adjust to taste)
• Optional: 1 teaspoon grated ginger for a more aromatic kick

Step-by-Step Instructions

1. Slice the Cucumbers

Cut your cucumbers into very, very thin circles. The skin can be either peeled or left on—the choice is completely yours. If a mandoline is being used, better be careful with your fingers!

2. Salt the Cucumbers

Put the slices in a colander, cover with a layer of salt, and mix them gently. After that, let them rest for approximately 10 minutes. The reason for doing this is to get rid of the water that the cucumber contains and to keep the salad crisp rather than soggy.

3. Mix the Dressing

In a separate small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes, then whisk them together. Taste and modify if necessary—if it’s too sour, add a bit more sugar; if you want it more salty, add a little bit more soy sauce.

4. Rinse and Pat Dry

After the elapsed time of 10 minutes, give the cucumbers a quick rinse under cold water to get rid of the extra salt. Following that, use a paper towel to pat them dry gently. Well.

5. Combine Everything

Drench the cucumbers with the dressing and make sure all slices are covered. Finally, add the toasted sesame seeds as a finishing touch.

6. Chill and Serve

The salad can be put in the fridge for 10–15 minutes before it is actually served. This process is very beneficial as it not only combines the flavors but also gives the cucumbers a bit of extra-cold crunch.

Serving Ideas

• Match it with grilled salmon, teriyaki chicken, or sushi.
• Offer it as a cooling side dish with fried rice or noodles.
• Use shredded carrots, cut onions, or bell peppers for adding more color and crunch.
• For a protein boost, it is ok to put in some cooked shrimp or tofu.

Variations and Customizations

• Sweet & Spicy: Mix in a teaspoon of honey and a few drops of chili oil.
• Garlicky Kick: If you are a fan of bold flavor, then use two times the amount of garlic.
• Creamy Twist: For a richer version, add a tablespoon of Greek yogurt or mayo.
• Korean-style: Substitute gochugaru for chili flakes and splash rice wine vinegar in.

Make-Ahead and Storage Tips

• Make-ahead: You can prep the dressing and slice cucumbers a few hours ahead. Just combine them right before serving.
• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. The cucumbers will soften a bit but still taste great.
• Avoid freezing: This salad doesn’t freeze well because cucumbers lose their texture.

Pro Tips & Mistakes to Avoid

Pro Tips:

• Use seedless cucumbers (like English or Persian) for the best texture.
• Toast your sesame seeds for deeper flavor—just a few seconds in a dry pan does wonders.
• Letting the salad chill enhances flavor; patience really pays off here.

Mistakes to Avoid:

• Don’t skip salting the cucumbers—this step keeps them crunchy.
• Avoid over-soaking in the dressing; it can make them soggy.
• Don’t use regular vinegar—it’s too sharp and overpowers the other flavors.

Quick Facts

• Yield: 4 servings
• Prep Time: 10 minutes
• Chill Time: 10 minutes
• Total Time: 20 minutes
• Calories: Approximately 60 per serving

Final Thoughts

Every time I make this Asian Cucumber Salad, I’m reminded how the simplest ingredients can create the most satisfying results. It’s light, crisp, and bursting with flavor—exactly the kind of dish that makes eating healthy feel like a treat.